A Cozy Classic with a Bakery Feel
Red velvet cookies have that irresistible mix of comfort and indulgence. They feel a little fancy, thanks to the deep red color, but at heart they’re simple, cozy cookies you can whip up without stress. The first time I baked these, I was surprised by how quickly the kitchen filled with that subtle cocoa aroma mixed with vanilla and butter. They’re soft, slightly chewy, and just sweet enough, with pops of creamy white chocolate in every bite.
These cookies are perfect when you want something homemade that looks special without requiring complicated steps. They’re great for sharing, gifting, or just enjoying warm with a cup of milk when no one’s watching.
Ingredients You’ll Need for Red Velvet Cookies
This recipe uses everyday baking staples, plus a touch of cocoa and red food coloring to give that classic red velvet look and flavor.
Ingredients:
- 115 g butter, softened
- ¾ cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1 ¼ cups all-purpose flour
- 2 tbsp cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup white chocolate chips
Make sure your butter is properly softened. If it’s too cold, the dough won’t come together smoothly, and if it’s melted, the cookies can spread too much.
Getting the Dough Just Right
Start by preheating your oven to 180°C (350°F) and lining a baking tray with parchment paper. This small step saves so much cleanup later.
In a large bowl, cream the softened butter and sugar together until light and fluffy. I usually mix for a good 2–3 minutes. You’ll notice the color lighten and the texture become airy—that’s exactly what you’re looking for.
Add the egg, vanilla extract, and red food coloring, then mix until fully combined. The dough will turn a vibrant red at this stage, and it’s always a little satisfying to watch the color come together.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Don’t overmix here—once the flour disappears, you’re good.
Finally, gently fold in the white chocolate chips. Try not to snack on too many as you go. I say try, because I rarely succeed.
Baking for Soft Centers and Tender Edges
Scoop the dough onto the prepared baking tray, spacing the cookies slightly apart. They will spread a little, but not excessively.
Bake for 10–12 minutes, until the cookies look set around the edges but still soft in the center. They may look slightly underbaked when you pull them out, and that’s perfect. They’ll continue to firm up as they cool, keeping that soft, chewy texture inside.
Let the cookies rest on the tray for a few minutes before transferring them to a wire rack. The smell at this point is incredible—sweet, buttery, and faintly chocolatey.
Tips for Perfect Texture Every Time
If you want thicker cookies, chill the dough for 20–30 minutes before baking. For slightly crisp edges, bake closer to the 12-minute mark.
Use good-quality cocoa powder, even though there’s only a small amount. It makes a noticeable difference in flavor. And if your cookies spread too much, your butter may have been too soft—next time, chill the dough briefly before baking.
Serving and Storing Red Velvet Cookies
These cookies are best enjoyed once they’ve cooled slightly but are still tender inside. I love them with a glass of cold milk or a warm cup of coffee. They also make a great addition to dessert platters or holiday cookie boxes thanks to their bold color.
Store leftovers in an airtight container at room temperature for up to four days. You can also freeze the baked cookies or the unbaked dough for later, which is handy when a cookie craving hits unexpectedly.
Fun Variations to Try
You can swap the white chocolate chips for dark or milk chocolate if you prefer a richer contrast. Cream cheese chips are also fantastic if you can find them—they really lean into that classic red velvet flavor.
For a festive twist, sprinkle a few extra chocolate chips on top of each dough ball before baking, or drizzle the cooled cookies with melted white chocolate.
Red Velvet Cookie FAQ
Can I make these cookies without food coloring?
Yes. They’ll taste the same but won’t have the signature red color.
Why did my cookies turn out dry?
They were likely overbaked. Pull them out when they’re just set and still soft in the center.
Can I make the dough ahead of time?
Absolutely. The dough can be refrigerated for up to 48 hours or frozen for longer storage.
Do these cookies taste strongly of chocolate?
No, the cocoa is subtle. It adds depth without overpowering the classic red velvet flavor.
These red velvet cookies are one of those recipes I come back to again and again. They’re reliable, eye-catching, and always disappear faster than I expect. Once you bake them, you’ll see why.
