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Red Velvet Cookies
5 from 403 votes

Red Velvet Cookies

Red Velvet Cookies are soft, cocoa-flavored cookies enhanced with hot brewed coffee and red food coloring for a vibrant hue. The dough is chilled before baking to prevent spreading, and semi-sweet chocolate chips add texture. Once baked and cooled, the cookies are sandwiched with a creamy cream cheese frosting made with powdered sugar and milk or heavy cream, then decorated with white chocolate chips.

Prep Time
20 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr
Servings: 12 cookies
Calories: 573 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup butter 226g, unsalted
  • 1 cup granulated sugar (200g)
  • 1 egg
  • 2 teaspoons vanilla extract (10mL)
  • 2 cups all-purpose flour (240g)
  • ¼ cup cocoa powder (25g)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 tablespoon coffee 15mL, hot brewed
  • 1 tablespoon red food coloring 15mL, liquid
  • ¾ cup semisweet chocolate chips 130g, chopped
  • 12 ounces cream cheese softened, (340g)
  • 1 cup powdered sugar sifted, (100g)
  • 2 tablespoon milk 30mL, or heavy cream
  • 1 cup white chocolate chips (150g)

Instructions

    Cup of Yum
  1. Sift the flour, cocoa, salt, baking soda, and baking powder into a bowl then whisk together and set aside.
  2. Using a stand or hand mixer, beat butter and sugar in a bowl until creamy, about 2 minutes. Beat in egg and vanilla until combined.
  3. Gradually add flour mixture to butter mixture, beating on low speed until just combined.
  4. Add coffee and red food coloring until evenly combined. (do not overbeat).
  5. Fold in 1 cup chopped chocolate.
  6. Refrigerate dough for 30 minutes.
  7. Scoop dough using a 1 tablespoon scoop; gently roll between your hands to make smooth balls. Place dough balls on a parchment-lined rimmed baking sheet, spacing about 2 inches apart.
  8. Bake at 350° until edges are firm, 10 to 12 minutes.
  9. Let cool on pan 10 minutes; transfer cookies to a wire rack, and let cool completely.
  10. Using a stand or hand mixer, beat cream cheese and powdered sugar until smooth. Beat in milk or heavy cream, if desired.
  11. Spread about 1 tablespoon filling onto bottom sides of half of cookies. Top with remaining cookies, bottom-sides down.
  12. Microwave white chocolate in a small bowl in 30-second intervals until smooth (about 3 times).
  13. Spoon melted white chocolate into a ziploc plastic bag. Snip the corner off the bag, and drizzle cookies as desired. Freeze cookies for about 15 minutes to let chocolate set.

Notes

  • Use high-quality cocoa powder and chocolate chips for richer flavor.
  • Gel-based red food coloring provides vibrant color without adding excess liquid.
  • Chill the dough for at least 30 minutes to prevent excessive spreading during baking.
  • Ensure cream cheese and butter for frosting are at room temperature for a smooth texture.
  • Use parchment paper or silicone mats to prevent sticking and promote even baking.
  • Remove cookies from the oven when edges are firm but centers may appear slightly underbaked; they firm up as they cool.
  • Let cookies cool completely before frosting to avoid melting the frosting.

Nutrition Information

Calories 573kcal (29%) Carbohydrates 60g (20%) Protein 7g (14%) Fat 35g (54%) Saturated Fat 21g (105%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 9g (45%) Trans Fat 1g (50%) Cholesterol 87mg (29%) Sodium 225mg (9%) Potassium 209mg (4%) Fiber 2g (8%) Sugar 41g (82%) Vitamin A 887IU (18%) Vitamin C 0.1mg (0%) Calcium 90mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 cookies

Amount Per Serving

Calories 573

% Daily Value*

Calories 573kcal 29%
Carbohydrates 60g 20%
Protein 7g 14%
Fat 35g 54%
Saturated Fat 21g 105%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 87mg 29%
Sodium 225mg 9%
Potassium 209mg 4%
Fiber 2g 8%
Sugar 41g 82%
Vitamin A 887IU 18%
Vitamin C 0.1mg 0%
Calcium 90mg 9%
Iron 2mg 11%

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