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Soft and chewy, these cookies are a combination of two favorite desserts, red velvet cake and chocolate chip cookies. Gorgeously red with white chocolate chips, these made from scratch cookies are as easy to make as classic chocolate chip cookies.
As delicious as they are pretty, friends, family, and even Santa would be thrilled to be served a plate of red velvet cookies. The beautiful red color of these soft-baked cookies makes them perfect for Valentine’s Day, Christmas, the Fourth of July, or any time you are craving red velvet.
Red velvet cookies have the same red and white color combination as red velvet cake. While red velvet cake is red with a white cream cheese frosting, the cookies achieve the color combination through red cookie dough and white chocolate chips.
The perfect combination of classic red velvet cake and chewy chocolate chip cookies, you just can’t go wrong. Serve your cookies with a glass of milk or even with a bowl of ice cream.
Red Velvet Cookies Ingredients
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Baking powder
- Cream of tartar
- Salted butter
- Granulated sugar
- Vanilla extract
- Red gel food coloring or red liquid food coloring
- White chocolate chips
Other red velvet cookie recipes use a Duncan Hines or Betty Crocker red velvet cake mix as the main ingredient, creating a result more like crinkle cookies. Instead, this from-scratch recipe produces a chewy cookie more than your favorite chocolate chip cookie.
If red velvet just doesn’t feel like a true red velvet without the cream cheese frosting you can omit the white chocolate chips and top the cookies with a cream cheese frosting. You could also swap the white chocolate chips for milk chocolate or dark chocolate.
Traditionally red velvet has a mild chocolate flavor. If you want to increase the chocolate flavor you can replace 1 tablespoon of the flour with an additional tablespoon of cocoa powder.
How to Make Red Velvet Cookies
FIRST STEP: Preheat the oven to 350°F. Line two baking sheets with parchment paper or grease lightly and set aside.
SECOND STEP: In a small bowl, combine dry ingredients: flour, cocoa powder, salt, baking soda, baking powder, and cream of tartar.
THIRD STEP: In a large mixing bowl, beat together butter and granulated sugar until combined and fluffy.
FOURTH STEP: Beat eggs and vanilla extract into butter/sugar mixture until batter is fluffy.
FIFTH STEP: Add food coloring and mix well, scraping down the sides of the bowl thoroughly to ensure the color is evenly distributed throughout the batter. Add enough food coloring to make a vibrant/dark red.
SIXTH STEP: Mix the dry ingredients (flour mixture) into the butter/sugar mixture.
SEVENTH STEP: Fold in 1 cup of white chocolate chips.
EIGHTH STEP: Use a cookie scoop and place even scoops of dough onto the prepared pans. Leave about 2” of space between scoops.
NINTH STEP: Bake for 8-9 minutes.
TENTH STEP: Remove the cookies from the oven. Immediately press a few of the remaining white chocolate chips into the tops of the warm cookies. You will probably have leftover white chocolate chips.
ELEVENTH STEP: Allow them to cool on the pan for 2-3 minutes before transferring to a cooling rack to cool the rest of the way.
This recipe makes 18 medium size cookies. While you can make them smaller to get more cookies, they will lose some of their chewy texture.
If you want a brighter red color, instead of a deeper red color, you can decrease the amount of cocoa powder to 4 tablespoons.
Use a cookie scoop to form the cookies into balls to avoid getting red food coloring on your hands.
Storing this Recipe
AT ROOM TEMPERATURE: Store cookies in an airtight container at room temperature for 2 to 3 days.
IN THE FREEZER: Freeze cookies in an airtight container for up to 3 months.
Red Velvet Cookies
- 1 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp cream of tartar
- 1/2 cup salted butter softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 tbsp red food coloring liquid or gel
- 2 cup white chocolate chips
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or grease lightly and set aside.
- In a small bowl combine flour, cocoa powder, salt, baking soda, baking powder, and cream of tartar.
- In a large mixing bowl, beat together butter and granulated sugar until combined and fluffy.
- Beat eggs and vanilla extract into the large bowl until batter is fluffy.
- Add food coloring and mix well, scraping down the sides of the bowl thoroughly to ensure the color is evenly distributed throughout the batter. Add enough food coloring to make a vibrant dark red.
- Mix the dry ingredients from the small bowl into the red batter.
- Fold in 1 cup of white chocolate chips.
- Use a cookie scoop and place even scoops of dough onto the prepared pans. Leave about 2 inches of space between scoops.
- Bake in oven for 8 to 9 minutes.
- Remove the cookies from the oven. Immediately press a few of the remaining white chocolate chips into the tops of the warm cookies. You will probably have leftover white chocolate chips.
- Allow them to cool on the pan for 2 to 3 minutes before transferring to a cooling rack to cool the rest of the way.
- Serve once cooled.