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Red Velvet Cookies

close up shot of red velvet cookies with white chocolate chips stacked on top of each other on a plate
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 INGREDIENTS
  2. HOW TO MAKE THIS RED VELVET COOKIES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. FAQ
  6. MORE RECIPES YOU'LL LOVE
  7. JUMP TO RECIPE

Inspired by the classic red velvet cake, 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. Simple ingredients combine to create delicious, chewy cookies full of bursts of sweet white chocolate flavor and a vibrant red color.

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?


MORE COOKIE RECIPES:
Doubletree Cookies | Butter Cookies


RED VELVET COOKIES INGREDIENTS

You will need:

  • 1 ½ cups of all-purpose flour
  • ½ cup of unsweetened cocoa powder
  • ¼ teaspoon of salt
  • ½ teaspoon of baking soda
  • 1 ½ 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 a quarter 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.

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HOW TO MAKE THIS RED VELVET COOKIES RECIPE

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.

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.

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

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.

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

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.

STEP NINE: Bake cookies for eight to nine minutes.

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

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

STEP TWELVE: Serve once cooled.

HOW TO SERVE

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.

STORAGE

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.

You can forget about your Duncan Hines or Betty Crocker 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.

FAQ

How do I store red velvet cookies?

Red velvet cookies can be stored in an airtight container for 2-3 days. They can also be frozen for up to three months.

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

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

What is red velvet 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.

MORE RECIPES YOU’LL LOVE

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close up shot of red velvet cookies with white chocolate chips stacked on top of each other on a plate

Red Velvet Cookies

5 from 6 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
  

  • 1 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp cream of tartar
  • 1/2 cup salted butter softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 tbsp red food coloring liquid or gel
  • 2 cup white chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees 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.

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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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Proudly Prepared by the Spaceships Kitchen

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  1. Pat Schindler says

    On the initial recipe, you have 1/2 C butter, and then 1 C butter softened
    But then the next recipe states 1/2 C butter, softened. Just thought you should know. I take that the 1/2 C butter, softened is correct.

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