Red Velvet Cookie Recipe

Red Velvet Cookies – These are deliciously soft and chewy, gorgeously red along with a pretty white chocolate chip contrast, and they’re perfectly sweet with hints of vanilla and cocoa flavor. It’s a tempting treat that people of all ages will enjoy!

Red velvet cookies would have to be one of the ultimate Christmas or Valentines Day cookies with their pretty and festive red color.

These are an easy to make cookie that uses basic ingredients and they’re sure to satisfy those red velvet cravings!

These cookies are a combination of two of the best desserts – red velvet cake and chocolate chip cookies.

Really you just can’t go wrong with these cookies! You just get simple classic flavors and a fun new take on cookies.

It’s a simple baking project that’s perfect for the weekend, just don’t wear your best attire with all that red. Also plan some time since cookie dough needs to chill (otherwise cookies will spread too much).

Red Velvet White Chocolate Chip Cookies

These are deliciously soft and chewy, gorgeously red, they’re dotted with creamy white chocolate chips that add a pretty contrast, and they’re perfectly sweet. It’s a tempting treat that’s perfect for Christmas or Valentines.

Prep: 15min

Total: 95min

Ingredients:

• 1 1/3 cups (189g) all-purpose flour ((scoop and level to measure))
• 4 tsp (6g) cocoa powder*
• 1/2 tsp baking soda
• 1/4 tsp (heaping) salt
• 1/2 cup unsalted butter (, softened)
• 1/2 cup (100g) granulated sugar
• 1/4 cup (55g) packed light brown sugar
• 1 large egg
• 2 tsp liquid red food coloring, (or 1 1/2 tsp gel red food coloring)
• 1 1/2 tsp vanilla extract
• 1 tsp white vinegar (or lemon juice)
• 3/4 cup + 1/3 cup white chocolate chips (or semi-sweet chocolate chips, divided)

Instruction:

1. In a mixing bowl whisk together flour, cocoa powder, baking soda and salt, set aside.
2. In the bowl of an electric stand mixer fitted with paddle attachment cream together butter, granulated sugar and brown sugar until combined.
3. Mix in egg. Add in red food coloring, vanilla and vinegar.
4. Add flour mixture and mix just until combined. Mix in 3/4 cup white or semi-sweet chocolate chips (set aside remaining 1/3 cup to use after baking).
5. Cover bowl and chill dough 1 – 2 hours until dough is nearly firm. Preheat oven to 350 degrees near the end of dough chilling.
6. Scoop dough out and shape into balls about 1 1/2 Tbsp each (or 28g). Transfer to parchment paper lined baking sheet spacing 2-inches apart.
7. Bake one sheet at a time (keep remaining dough chilled and repeat process), until cookies appear set on the edges but slightly under-baked in the center, about 10 – 11 minutes.
8. Remove cookies from oven and gently press some of the remaining white chocolate chips into tops.
9. Let cool on baking sheet 5 minutes, then transfer to a wire rack to cool.
10. Store cookies in an airtight container. Keep a few bread slices or large flour tortillas in container with cookies to keep them soft.

Red Velvet Chocolate Chip Cookies

These are soft-baked red velvet chocolate chip cookie recipe made from scratch.

Prep: 1h10min

Total: 1h45min

Yield: 20

Ingredients:

• 1 and 2/3 cups (210g) all-purpose flour (spooned & leveled)
• 1/4 cup (21g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg, at room temperature*
• 1 Tablespoon milk (I use buttermilk)
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon gel red food coloring (or alternative)*
• 1 cup (180g) semi-sweet chocolate chips (plus a few extra for after baking)

Instruction:

1. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Beat in the brown sugar and granulated sugar until combined and creamy, about 1 minute. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be brighter red. On low speed, beat in the chocolate chips. The dough will be sticky.
3. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 3 days). If chilling for longer than a few hours, allow dough to sit at room temperature for at least 15 minutes before rolling and baking because the dough will be quite hard.
4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
5. Scoop 1.5 Tablespoons of dough and roll into a ball, as pictured above. Place 9 balls onto each baking sheet. Bake each batch for 13 minutes. The cookies may have only spread slightly, that’s ok. Simply press down on the warm cookies to slightly flatten, which helps form crinkles. If desired for looks, stick a few chocolate chips into the tops of the warm cookies.
6. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Red Velvet Cookies

FAQ

What is red velvet cookie made of?

What makes red velvet flavor?

Is red velvet cookie good or bad cookie run?

What’s the difference between red velvet cake and chocolate cake?