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Red Velvet Cookies

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close up shot of a plate of Red Velvet Cookies
These soft-baked red velvet cookies are chewy and moist with a delicious chocolate and vanilla flavor and a scattering of white chocolate chips.
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Table of Contents
  1. Red Velvet Cookies Recipe Ingredients
  2. How To Make Red Velvet Cookies
  3. Serving Red Velvet Chocolate Chip Cookies
  4. Storing Red Velvet White Chocolate Chip Cookies
  5. The Best Red Velvet Cookie from Scratch
  6. Red Velvet Cookie Recipe FAQ
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

These pretty red velvet cookies are the ideal treats to make for a holiday season cookie exchange or a thoughtful Valentine’s Day gift for your loved one. Inspired by the classic red velvet cake, simple ingredients combine to create delicious, chewy cookies full of bursts of sweet white chocolate flavor and vibrant red color.

overhead shot of a plate of Red Velvet Cookies

Red Velvet Cookies Recipe Ingredients

Red Velvet Cookies raw ingredients that are labeled

You will need:

  • 1½ cups of all-purpose flour
  • ½ cup of unsweetened cocoa powder
  • ¼ teaspoon of salt
  • ½ teaspoon of baking soda
  • 1½ teaspoons of baking powder
  • ½ teaspoon of cream of tartar
  • ½ cup of salted butter, softened
  • 1 cup of granulated sugar
  • 1 teaspoon of vanilla extract
  • 2 eggs
  • 1 tablespoon of red food coloring, liquid or gel
  • 2 cups of white chocolate chips, divided

SUBSTITUTIONS AND ADDITIONS

CREAM OF TARTAR: If you don’t have this, you can add ¾ teaspoon of extra baking powder instead.

GRANULATED SUGAR: Light brown sugar would also work for this recipe without too much difference in taste.

RED FOOD COLORING: If you’d rather avoid artificial colors, you could opt to color your cookies with ¼ cup of beet juice.

WHITE CHOCOLATE CHIPS: You could use regular chocolate chips if you prefer, but we think the white ones look pretty and just like cream cheese frosting that you’d find on a red velvet cake.

How To Make Red Velvet Cookies

STEP ONE: Preheat the oven to 350°F. Line two baking sheets with parchment paper or grease lightly. Set aside.

STEP TWO: In a small bowl, combine the flour, cocoa powder, salt, baking soda, baking powder, and cream of tartar.

Red Velvet Cookies process shot of dry ingredients combined in a bowl

STEP THREE: In a large bowl, using a hand mixer (or in the bowl of a stand mixer), beat together the butter and white sugar until fluffy.

PRO TIP:

Make sure your ingredients are room temperature to keep your batter an even consistency.

Red Velvet Cookies process shot of butter and sugar in a bowl

STEP FOUR: Add the eggs and vanilla extract into the butter mixture and beat until fluffy.

red velvet cookies process shot of ingredients in a bowl

STEP FIVE: Add the liquid or gel food coloring and mix well, scraping down the sides of the bowl to ensure the color is evenly distributed. 

PRO TIP:

Add more liquid food coloring, a little at a time, until the batter is a vibrant dark red.

red velvet cookies process shot of red food coloring being added to ingredients in a bowl

STEP SIX: Mix the dry ingredients from the small bowl into the red batter.

red velvet cookies process shot before and after ingredients are mixed together in a bowl

STEP SEVEN: Fold in half of the white chocolate chips.

STEP EIGHT: Using a medium cookie scoop, place even cookie dough balls onto the prepared baking sheets.

PRO TIP:

Leave about 2 inches of space between scoops as the cookies will spread.

red velvet cookies process shot of scoops of cookie dough placed on a baking pan

STEP NINE: Bake cookies for 8 to 9 minutes.

STEP TEN: Remove the cookie sheet from the oven. Immediately press the remaining white chocolate chips into the tops of the warm cookies.

red velvet cookies process shot of cookies on a baking pan before they are baked

STEP ELEVEN: Allow the cookies to cool on the pan for 2 to 3 minutes before transferring to a wire rack to cool fully.

STEP TWELVE: Serve once cooled.

Serving Red Velvet Chocolate Chip Cookies

Serve these easy red velvet cookies on a platter with other delicious cookies for a special dessert on Valentine’s Day or during the holiday season.

Add a glass of milk or one of our cold drinks such as our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side to wash them down.

For more fun variations of the traditional red velvet cake, take a look at our other red velvet recipes, including our red velvet cheesecake recipe, or how about this tasty red velvet ice cream?

Storing Red Velvet White Chocolate Chip Cookies

AT ROOM TEMPERATURE: Red velvet cake cookies can be stored in an airtight container on the counter for up to three days.

IN THE FREEZER: You can freeze red velvet chocolate chip cookies for up to three months in an airtight container. Leave to thaw on the countertop until they reach room temperature.

close up overhead shot of Red Velvet Cookies on a cooling rack

You can forget about boxed red velvet cake mix cookies – the best red velvet cookie recipes are made from scratch! This delicious cookie recipe is so simple that there’s no need for any shortcuts with store-bought packet mixes.

Can I freeze the red velvet cookie dough and bake them later?

You can freeze the unbaked dough for up to three months. Bake from frozen and add 1 to 2 minutes onto the baking time.

What is red velvet flavor made of?

Nowadays, the red color in red velvet desserts is mainly created using red food coloring but when the recipe was first introduced, the red was created through a reaction between vinegar, buttermilk and cocoa in the original recipe.

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close up shot of a plate of Red Velvet Cookies

Red Velvet Cookies

5 from 9 votes
These soft-baked red velvet cookies are chewy and moist with a delicious chocolate and vanilla flavor and a scattering of white chocolate chips.
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings 18

Ingredients
  

  • cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • teaspoons baking powder
  • ½ teaspoon cream of tartar
  • ½ cup salted butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 tablespoon red food coloring, liquid or gel
  • 2 cups white chocolate chips, divided

Instructions
 

  • Preheat the oven to 350°F. Line two baking sheets with parchment paper or grease lightly and set aside.
  • In a small bowl, combine flour, cocoa powder, salt, baking soda, baking powder, and cream of tartar.
  • In a large mixing bowl, beat together butter and granulated sugar until combined and fluffy.
  • Beat eggs and vanilla extract into the large bowl until batter is fluffy.
  • Add food coloring and mix well, scraping down the sides of the bowl thoroughly to ensure the color is evenly distributed throughout the batter. Add enough food coloring to make a vibrant dark red.
  • Mix the dry ingredients from the small bowl into the red batter.
  • Fold in 1 cup of white chocolate chips.
  • Use a cookie scoop and place even scoops of dough onto the prepared pans. Leave about 2 inches of space between scoops.
  • Bake in oven for 8 to 9 minutes.
  • Remove the cookies from the oven. Immediately press a few of the remaining white chocolate chips into the tops of the warm cookies. You will probably have leftover white chocolate chips.
  • Allow them to cool on the pan for 2 to 3 minutes before transferring to a cooling rack to cool the rest of the way.
  • Serve once cooled.

Video

Notes

  • Make sure your ingredients are room temperature to keep your batter an even consistency.
  • Add more liquid food coloring, a little at a time, until the batter is a vibrant dark red.
  • Leave about 2 inches of space between scoops as the cookies will spread.

Nutrition

Calories: 248kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 138mg | Potassium: 159mg | Fiber: 1g | Sugar: 23g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
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  1. Sheila says

    5 stars
    This recipe makes very delicious yummy cookies. They were soft, cake-like texture. Maybe next time I will flatten the cookie before baking. I used gel food coloring and my cookies were very deep red.

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