These red velvet cookies are soft, chewy, and full of rich cocoa flavor with a pop of red color and melty white chocolate chips in every bite.
They’re simple to make, and they always impress. If you love red velvet cake, you’ll flip over these cookies.
I like making these during the holidays or whenever I want something a little special but still easy.
Why I Love This Recipe
I’ve been baking red velvet cookies for years. The first time I made them was for a bake sale. They were the first to sell out, and I’ve been tweaking and loving the recipe ever since. It’s now my go-to when I want to share something sweet and just a little extra.
- They look fancy, but they’re super simple
- You don’t need a mixer—just two bowls and a spoon
- They’re soft and chewy on the inside with crispy edges
- The color makes them pop on any dessert table
- They stay fresh for days (if you can make them last that long)
Servings: 16 cookies
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Cooling Time: 5 minutes
What You’ll Need
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon red food coloring
- 2 teaspoons vanilla extract
- ¾ cup white chocolate chips
Tools You’ll Need
- 2 mixing bowls
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
- Wire rack
Pro Tips
- Don’t skip the red food coloring—it gives that classic red velvet look
- Use room temperature egg for better mixing
- Don’t overbake—take them out when the edges are set, but the center still looks soft
- Chill the dough for 15–20 minutes if you want thicker cookies
- Press a few extra white chocolate chips on top before baking for picture-perfect cookies
Substitutions and Variations
- Use dark chocolate chips instead of white for a twist
- Swap butter for plant-based butter for a dairy-free version
- Add ½ teaspoon of espresso powder to enhance the cocoa flavor
- Add a pinch of cinnamon for warmth
Make-Ahead Tips
You can make the dough up to 2 days ahead and store it in the fridge. Just scoop and bake when ready. Or freeze the dough balls and bake from frozen—just add 1–2 extra minutes.
Red Velvet Cookie Recipe
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¼ cup unsweetened cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt until evenly combined.
Step 2: Mix the Wet Ingredients
In a large bowl, combine ½ cup melted butter, ¾ cup packed brown sugar, and ¼ cup granulated sugar. Stir until smooth. Add 1 egg, 1 tablespoon milk, 1 tablespoon red food coloring, and 2 teaspoons vanilla extract. Stir until everything is well mixed.
Step 3: Combine Wet and Dry
Slowly add the dry ingredients into the wet mixture. Stir with a spatula until just combined—don’t overmix.
Step 4: Fold in White Chocolate Chips
Add ¾ cup white chocolate chips and fold them into the dough evenly.
Step 5: Scoop and Place on Baking Sheet
Line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough (or use a cookie scoop) and place them 2 inches apart.
Step 6: Bake
Bake at 350°F (180°C) for 10–12 minutes, until the edges are set but the centers still look soft. Let cool 5 minutes on the sheet before transferring to a wire rack.
Step 7: Cool and Serve
Let the cookies cool on a wire rack until fully set. Serve on a round plate.
Macros (Per Cookie)
- Calories: 165
- Protein: 2g
- Carbs: 22g
- Fat: 8g
- Fiber: 1g
- Sugar: 13g
Why This Recipe Works (Quick Science)
Red velvet cookies work because of the balance between acidic and alkaline ingredients. The cocoa powder and baking soda react with the acidic milk and brown sugar, giving the cookies their tender texture. The red food coloring boosts that vibrant hue we expect from anything red velvet.
Common Mistakes
- Overmixing the dough: Makes the cookies tough. Stir just until the flour disappears
- Using cold butter: Won’t mix smoothly—melt it first
- Baking too long: They should still look soft in the center when you take them out
- Skipping the cooling time: They finish setting up after baking
What to Serve With
- A tall glass of cold milk
- Hot coffee or espresso
- Vanilla ice cream on the side for a rich dessert
- Sprinkle with a little powdered sugar for a festive touch
FAQ
Can I make these without food coloring?
Yes, they’ll taste the same—just not red. Add an extra teaspoon of cocoa powder for deeper flavor.
Can I freeze the dough?
Yes! Scoop the dough, freeze the balls, and bake straight from frozen—just add a minute or two.
Why did my cookies turn out cakey?
You may have used too much flour or overmixed. Use the spoon-and-level method to measure flour and mix gently.
Final Thoughts
These red velvet cookies are a go-to treat that’s easy to whip up but looks like something you’d buy from a bakery. Whether it’s for a party, a gift, or just because—you can’t go wrong. If you try them, let me know how they turned out or if you have any questions! I’d love to hear what you think.
