This red velvet cookie recipe is perfect for the holidays. Soft, chewy, vibrant red cookies with white chocolate chips, baked to perfection.
Day 9 of the 12 Days of Cookies: Red Velvet Cookie
If you missed days 1-8 see below
- Day 1: Easy chocolate chip cookies
- Day 2: Soft oatmeal cookies
- Day 3: Macadamia nut snowball cookies
- Day 4: Lilikoi butter thumbprint cookies
- Day 5: Brownie mix cookies
- Day 6: Cheesecake Stuffed Snickerdoodle Cookies
- Day 7: Ube Crinkle Cookies
- Day 8: White chocolate macadamia nut cookies
Red velvet is a popular flavor, especially in cakes. However, this yummy flavor now graces the likes of cookies. Bake it up thick, soft, and chewy, or flatten the dough balls slightly for a more crispy finish.
Red velvet is a blend of chocolate and vanilla flavor and oh so delicious.
What do I need to make red velvet cookies?
- All purpose flour: Best way to measure is by scooping flour into the measuring cup and level with a flat surface.
- Cocoa powder: Be sure to use the unsweetened variety.
- Baking powder: This will help give the cookies a fluffy look.
- Butter: Be sure to use unsalted as we are adding salt to this recipe.
- Brown sugar: You can opt to use light or dark brown sugar here. I use light brown. Dark brown will give the cookie a more rich flavor.
- Granulated sugar
- Milk: You can opt to use the milk of your choice here.
- Vanilla extract (check out my recipe for homemade vanilla extract in the Instant Pot)
- Red food coloring paste: You could also use the liquid form if you’d like.
- White chocolate chips: You can opt to leave these out if you’d like.
How long does this recipe for red velvet cookies take to bake?
How many calories are in this red velvet cookie recipe?
1 large cookie contains 161 calories.
Do I need to chill the dough?
I would recommend chilling the dough prior to baking. The prevents the cookie from spreading out too thin during the baking process. If you like a thinner, crispier cookie you could get away will chilling it for a shorter amount of time, perhaps 15 minutes.
How to store red velvet cookies?
These cookies are best stored in an airtight container at room temperature. It will keep for about 5 days.
Can I freeze the dough?
Like many other cookie dough recipes for my 12 days of cookies, this red velvet cookie dough recipe can be made ahead of time and frozen. Best to wrap unused dough in plastic wrap and then place in a zip top bag. This will keep for about 6 months. When ready to bake allow dough to defrost at room temperature prior to baking.
How to make this recipe for red velvet cookies?
In a medium size mixing bowl add flour, cocoa powder, baking powder, and salt. Whisk to combine. Set aside.
In the bowl of a stand mixer add butter, sugar, and brown sugar. Beat until light and fluffy. Add egg, milk, vanilla, and food coloring. Stir to combine.
Slowly add flour mixture. Mix until just combined.
Add white chocolate chips and stir to combine,
Cool dough in freezer for 30 minutes.
Preheat oven to 350F. Line a baking sheet with parchment paper. Set aside.
Remove dough from freezer. Using a large cookie scoop, scoop about 2-3 tablespoons of dough. Place on parchment paper about 2 inches apart.
Bake for 10-12 minutes. Cool on a cooling rack. Enjoy!
- 1 2/3 cup flour
- 1/4 cup cocoa flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 2 tablespoon milk
- 1 1/2 teaspoon vanilla extract
- 1 1/2 teaspoon red food coloring paste
- 1 cup white chocolate chips
- In a medium size mixing bowl add flour, cocoa powder, baking powder, and salt. Whisk to combine. Set aside.
- In the bowl of a stand mixer add butter, sugar, and brown sugar. Beat until light and fluffy. Add egg, milk, vanilla, and food coloring. Stir to combine.
- Slowly add flour mixture. Mix until just combined.
- Add white chocolate chips and stir to combine,
- Cool dough in freezer for 30 minutes.
- Preheat oven to 350F. Line a baking sheet with parchment paper. Set aside.
- Remove dough from freezer. Using a large cookie scoop, scoop about 2-3 tablespoons of dough. Place on parchment paper about 2 inches apart.
- Bake for 10-12 minutes. Cool on a cooling rack. Enjoy!
* Chlling the dough prior to baking will help prevent the cookie from spreading out too much causing a thin, crisp cookie.
* Unused dough can be frozen for later use. For best results wrap in plastic wrap and place in a ziptop bag. This will keep for about 6 months.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 161Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 84mgCarbohydrates: 23gFiber: 1gSugar: 12gProtein: 2g
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