This red velvet cookie recipe transforms the classic, beloved flavors of red velvet cake into soft, chewy cookies with a vibrant red hue and a hint of cocoa. With a rich, buttery texture and a slight tang, these cookies deliver the perfect balance of sweetness and depth.
Whether made plain or with cream cheese filling, these cookies are a delightful treat that bring the familiar, elegant taste of red velvet into a fun, handheld dessert. Perfect for holidays or special occasions, they offer a delicious twist on a timeless favorite.
Makes 20 cookies
Prep time: 1 hour
Bake time: 13 minutes
INGREDIENTS
· 1 ⅔ cups of all-purpose flour
· 1 teaspoon of baking soda
· ¼ teaspoon of salt
· ¾ cup of brown sugar
· ½ cup of unsalted butter
· 1 tablespoon of milk
· ¼ cup of granulated sugar
· ¼ cup of unsweetened natural cocoa powder
· 2 teaspoons of pure vanilla extract
· 1 large egg
· 1 cup of white chocolate chips
· ¾ teaspoon of red gel food coloring
HOW TO MAKE
Step 1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 2. In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter, brown sugar, and granulated sugar on medium speed for 2 minutes until creamy. Add the egg and vanilla extract, and mix on high speed until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
Step 3. Gradually add the dry ingredients to the wet ingredients, along with the milk and food coloring, mixing on low speed until everything is combined. The dough will be sticky. Adjust the color by adding more food coloring, if desired. Add the chocolate chips and mix on low until just combined.
Step 4. Cover the dough and refrigerate for at least 1 hour. If chilling for longer than 2 hours, let the dough sit at room temperature for about 15 minutes before rolling and baking, as it will firm up in the fridge.
Step 5. Preheat the oven to 350°F and line baking sheets with parchment paper.
Step 6. Scoop about 1.5 tablespoons of dough for each cookie, roll into balls, and place them 3 inches apart on the prepared baking sheets. Bake for about 13 minutes, or until the edges are set. The centers will remain soft. If the cookies don’t spread, gently flatten them with the back of a spoon. Optionally, press a few extra chocolate chips into the tops of the warm cookies.
Step 7. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 8. Store any leftover cookies in an airtight container at room temperature for up to 1 week.
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