Red Velvet Cookie Recipe
I was so excited when a friend brought me some red velvet cookies last month, but to say they were disappointing would be understating it. I wanted to come up with an amazing red velvet cookie recipe to satisfy that unmet expectation – and I think I did!
- No-Churn Red Velvet Ice Cream made with real chunks of red velvet cake and cream cheese sprinkled through the batter!
- These red velvet cupcakes get their all natural coloring from a particular root vegetable.
These red velvet cookies have a crackled, crunchy exterior with a soft, chewy interior. The chocolate flavor is rich and well-developed – which is not always the case when it comes to red velvet anything.
While we topped a couple of the cookies with some cream cheese frosting, I much preferred having these without the frosting for ease and so they could stay outside of the fridge — allowing the outsides to stay crunchy rather than going soft in the fridge. Instead, I dusted mine in white sugar for a bit of glitz and just a hint of sweetness.
These red velvet cookies are a great option for parties, being that perfect balance of fun for the kids and tasty for the grown-ups. The classic red velvet flavor and color are gorgeous for Valentine’s Day or Christmas parties, and are sure to wow any guests you serve them to!
Like any good cookie recipe, the dough should be refrigerated for at least an hour between whipping it up and baking. You could even leave it overnight, depending on how prepared you are!
Vinegar and cornstarch might sound like odd ingredients to add to a cookie recipe, but the vinegar helps set the red food dye and the cornstarch helps achieve that crunchy-chewy contrast. Just trust me.
- 1 1/2 cups all-purpose flour
- 2 1/2 tablespoon cocoa powder
- 1 teaspoon cornstarch
- 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 1 1/2 teaspoon red food coloring
- Combine flour, cocoa powder, cornstarch, baking powder, and salt in a bowl. Set aside.
- Blend the sugar and butter on medium speed with a mixer until light and fluffy, about two minutes. Add the egg, blend completely, then the vanilla, red food colouring, and vinegar.
- Add the flour mixture into the wet mixture slowly, incorporating fully. Cover with plastic wrap and refrigerate the mixture for at least an hour or overnight.
- Preheat oven to 375°F.
- Roll the red velvet cookie dough into tablespoon-sized balls and roll in a small bowl of white sugar to dust.
- Place the cookie dough balls on a lined baking sheet and bake 8-12 minutes until spread and slightly firm to the touch. Remove from the oven, cool on the baking sheet for about a minute, and then remove to a cooling rack.
Be sure to check out my other favourite cookie recipes.
Bake something sweet with these great baking sources gathered by the crew at Spaceships and Laser Beams.
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- Stainless Steel Mixing Bowls
- 9-by-5-Inch Loaf Pan
- Silicone Mixing Spoon
- 5-Piece Measuring Spoon Set
- Eagle Brand Sweetened Condensed Milk
- Wholesome Sweeteners
- Pillsbury Creamy Supreme Frosting
- Nonstick 6-Piece Bakeware Set
- 3-Tier Cooling Rack
- Silicone Baking Mat Set
- Angled Icing Spatula
Check out more great cookie ideas everyone will love.
Plus, check out this Red Velvet Cheesecake recipe…
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