Red Velvet Cookies Recipe

Introduction

These red velvet cookies combine the rich flavor of classic red velvet cake with the convenience of a cookie. Soft, chewy, and slightly chocolaty, they are perfect for any occasion and can be topped with a creamy frosting for an extra special treat.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tablespoon cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1/2 cup brown sugar (packed)
• 1 large egg
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract
• 1/2 cup white chocolate chips (optional)

For the cream cheese frosting (optional):

• 4 ounces cream cheese (softened)
• 1/4 cup unsalted butter (softened)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. Step 3: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
4. Step 4: Beat in the egg, red food coloring, and vanilla extract until well combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the white chocolate chips if using.
6. Step 6: Scoop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, until the edges are set but the centers are still soft.
7. Step 7: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. Step 8 (optional): To make the frosting, beat together the cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth and creamy. Spread or pipe the frosting onto the cooled cookies.

Tips & Variations

• For a more intense red color, increase the red food coloring slightly or use gel food coloring for better results.
• White chocolate chips add a nice sweetness, but you can substitute with dark chocolate chips or omit entirely.
• If you prefer a firmer cookie, bake an additional 1–2 minutes, but be careful not to overbake.
• Try adding a pinch of cinnamon or espresso powder to deepen the flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If frosted, keep them refrigerated and bring to room temperature before serving. You can also freeze baked cookies for up to 2 months; thaw fully before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without food coloring?

Yes, you can omit the red food coloring, but the cookies will have a more muted brown color and less of the classic red velvet appearance.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened but not melted, and chill the dough for 30 minutes before baking if you find they spread too much on the baking sheet.