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4.4 from 15 votes

Red Velvet Cookies

Everyone will love these soft and chewy red velvet cookies! A chocolate cookie base gets combined with red food coloring for a cookie perfect for Valentine’s Day, 4th of July, Christmas, or any time you just want a sweet treat!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 24 cookies
Calories: 123 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups unbleached flour
  • ⅓ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter (softened)
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs (beaten)
  • 2 tsp pure vanilla extract
  • 2 tsp red food coloring gel
  • 1 cup white chocolate chips
  • white frosting (optional)
  • Sprinkles (optional)

Instructions

    Cup of Yum
  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. In a small mixing bowl, combine flour, cocoa powder, baking powder, and salt. Set aside.
  3. Cream together butter, brown sugar, and granulated sugar, then add eggs and vanilla and mix well.
  4. Stir in the red food coloring until desired color is achieved.
  5. Add dry ingredients to wet ingredients and beat until well combined.
  6. Fold in chocolate chips with a spatula or wooden spoon.
  7. Using a 2 tablespoon cookie scoop, create cookie balls and place them about 2" apart on baking sheet. Press tops of cookies down slightly before baking.
  8. Bake for 10 - 12 minutes or until the center is set. Remove from oven and let sit on baking sheet for 10 minutes.
  9. While cookies cool, before you transfer them to the cooling rack, heat 1/4 cup of frosting at a time in the microwave for 5 seconds then drizzle over cookies and add sprinkles if desired.
  10. Transfer cookies to cooling rack to cool completely before serving.

Notes

  • Work with a little frosting at a time so that it doesn’t harden too quickly. You will want it slightly warm for a better “drizzle effect” so it’s not too thick. 
  • Drizzle the frosting with a fork or put it in a zippered plastic bag with the tip cut off to pipe. Just make sure to cut a small tip so not too much frosting comes out at once.
  • Freeze the cookies once baked (prior to adding frosting) in an airtight freezer safe container for up to six months. Remove from the freezer and allow to come to room temp to thaw.
  • Store the cookies in an airtight container for up to five days. After five days either toss them or freeze them using the instructions above.
  • Ingredient Notes: 
  • Frosting - You could melt white chocolate chips or white almond bark to drizzle on top of the cookies in place of the white frosting as well. 
  • Food coloring - I recommend gel food coloring so you don't introduce additional liquid. If you only have liquid, you'll need more like 1 TBS of liquid food coloring since the gel is much more concentrated. 

Nutrition Information

Calories 123kcal (6%) Carbohydrates 19g (6%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 3g (15%) Trans Fat 1g Cholesterol 24mg (8%) Sodium 57mg (2%) Potassium 70mg (2%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 138IU (3%) Calcium 23mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 24cookies

Amount Per Serving

Calories 123

% Daily Value*

Calories 123kcal 6%
Carbohydrates 19g 6%
Protein 2g 4%
Fat 5g 8%
Saturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 24mg 8%
Sodium 57mg 2%
Potassium 70mg 1%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 138IU 3%
Calcium 23mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.