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Red Velvet Cookies
5 from 21 votes

Red Velvet Cookies

Red Velvet Cookies are soft cookies with a tender crumb enhanced by cocoa powder and vivid red food coloring. White chocolate chips add sweetness and texture contrast. The cookies offer a balanced flavor with mild chocolate notes and a rich buttery base, making them suitable for festive occasions or everyday treats.

Prep Time
15 mins
Cook Time
12 mins
Additional Time
1 hr 10 mins
Total Time
1 hr 37 mins
Servings: 20 servings
Calories: 166 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 ⅔ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder natural
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter softened to room temperature, unsalted
  • ⅔ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 egg large
  • 1 tablespoon milk 2% or whole milk preferred, although any type may be used
  • 1 teaspoon vanilla extract
  • 3 teaspoons red food coloring or as desired, liquid
  • 1 cup white chocolate chips milk or semi-sweet chocolate chips may be substituted

Instructions

    Cup of Yum
  1. To a large bowl, add the flour, cocoa powder, baking soda, salt, and whisk to combine the dry ingredients; set aside.
  2. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and handheld electric mixer), add the butter, and beat on high speed for 1 minute, or until soft and creamy; stop to scrape down the sides of the bowl.
  3. Add the sugars and beat for 1 minute, or until light and creamy.
  4. Add the egg, milk, vanilla, and beat for 1 to 2 minutes, or until creamy and combined; stop to scrape down the sides of the bowl.
  5. Slowly add the dry ingredients, little by little, beating to incorporate them as you go, until you've added everything and a smooth dough forms; don't overmix.
  6. Add the food color (I use liquid food color, but gel food color may be used noting you'll need less because it's more concentrated) and beat carefully to incorporate, taking care that it doesn't splatter up on you because it stains everything in its presence. Food Coloring Tips - I used 4 teaspoons liquid food color but you can use up to about 5-6 teaspoons if you want a brighter and/or more prominent red color. If you want fire engine red cookies, you'll either need to use at least 2-3 tablespoons (not teaspoons) liquid food color, or perhaps about 3/4 to 1 tablespoon gel food color.
  7. Add the white chocolate chips and mix to incorporate.
  8. Cover the bowl with plastic wrap and place in the fridge to chill for 1 hour. Tips - Alternatively, you can form dough balls and place them on a plate to chill for up to 48 hours. However, if you're going to keep the dough chilling in the bowl, after 1 hour, retrieve it and form the cookie dough balls, otherwise the dough simply gets too hard to chisel out of the bowl.
  9. Preheat the oven to 350F and line two baking sheets with parchment or Silpat baking mats; set aside momentarily.
  10. Using a medium cookie scoop, form approximately 20 mounds of dough, about 2 tablespoons each in size and evenly place them on the baking sheets. You'll want about 10 to 12 dough balls per baking sheet, but not more, because they'll spread and need room.
  11. Bake for about 12 to 13 minutes, or just until the edges are beginning to set, even if the centers look undone because the cookies will firm up as they cool. Allow them to sit on the bakings sheets and firm. up for about 10 minutes, or until they're cool enough to transfer to a wire rack to cool completely (See More Baking Tips below). Tip - If desired, add a couple white chocolate chips to the top of each freshly baked cookie for visual appeal and a burst of additional chocolate flavor.
  12. Storage - Cookies are best fresh but will keep airtight at room temp for up to 5 days. Unbaked cookie dough balls can remain airtight in the fridge for up to 48-72 hours before being baked. Unbaked cookie dough balls will keep airtight in the freezer for up to 3-4 months. You do not need to thaw them and can bake straight from frozen, simply add 1-2 minutes or as necessary to the baking time so they're done. You can also freeze baked cookies airtight for up to 3-4 months, although I prefer freezing the cookie dough balls so that I can always bake up a batch of fresh cookies.
  13. Recipe adapted from Sally's Baking Addiction

Notes

  • Bake cookies on the center rack for best heat distribution and texture.
  • If baking multiple sheets, rotate the baking sheets halfway through to ensure even baking.
  • Monitor cookies closely and adjust baking time as needed based on oven and dough ball size; 12-13 minutes is a typical guideline.

Nutrition Information

Serving 1serving Calories 166kcal (8%) Carbohydrates 22g (7%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g (18%) Cholesterol 23mg (8%) Sodium 130mg (5%) Fiber 1g (4%) Sugar 13g (26%)

Nutrition Facts

Serving: 20 servings

Amount Per Serving

Calories 166

% Daily Value*

Serving 1serving
Calories 166kcal 8%
Carbohydrates 22g 7%
Protein 2g 4%
Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g 18%
Cholesterol 23mg 8%
Sodium 130mg 5%
Fiber 1g 4%
Sugar 13g 26%

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