If you love Red Velvet Cake Recipe, then you are going to love Red Velvet Cookies. These batch of cookies bake soft, chewy and full of amazing flavor.
My family loves when I make Red Velvet desserts for Valentine’s Day and Christmas. I have made Red Velvet Waffles, Red Velvet Ice Cream Recipe, and Easy Red Velvet Cupcakes. But these red velvet chocolate chip cookies is one my family’s favorite.
These cookies have the best flavor and we have even drizzled cream cheese frosting on top for added flavor. You may even love these Strawberry Fluffy Cookies, and Reese’s pieces cookies.
What's in this post: Red Velvet Cookies
Why We Love Red Velvet Cookies
If your family loves Red Velvet desserts as much a mine, then they will loves these cookies. The ingredients are simple and the steps are easy. If you are a baker, you probably already have the majority of the ingredients.
Whether you are celebrating the holidays or just love baking cookies, these red velvet cookies are delicious with the best soft and chewy texture.
Ingredients
- Unsweetened Cocoa Powder – Use Dutch Process Cocoa Powder for the best flavor. But unsweetened cocoa powder is also great choice.
- Baking Soda – Gives the cookies a fluffy texture
- Butter – Use unsalted softened butter
- Light Brown Sugar – You can also make Homemade Brown Sugar
- White Chocolate Chips – Try making this recipe with semi-sweet chocolate chips
Scroll to the bottom for the full recipe and ingredients in the recipe card.
How to Make Red Velvet Cookies
- Step 1 – In a mixing bowl, whisk together the flour, coca powder, baking soda and salt. Set aside.
Step 2 – In a separate large mixing bowl, beat together the butter, brown sugar and granulated sugar with a hand held mixer or stand up mixer until creamy (approximately 3-4 minutes). Add in the eggs and vanilla extract and mix until combined and creamy.
Step 3 – Slowly stir the flour mixture into the wet ingredients on low speed until just combined. Be careful not to over mix the batter.
Step 4 – Add in the red food coloring and stir until the dough is a dark vibrant red color.
Step 5 – Stir the chocolate chips into the batter by hand. Cover and refrigerate the dough for 30-60 minutes (but not longer than 2 hours).
Step 6 – Scoop Cookie dough on baking sheet. Bake for 10-13 minutes until the edges of the cookies are set. The center of the cookies will still look undercooked but the cookies will continue to cook as they set.
Step 7 – Let the cookies sit on the baking sheet for at least 5 minutes and then move them to wire racks to cool completely. Then the cookies are ready to serve and enjoy!
Expert Tips
- Ingredients – Make sure all your cold temperature ingredients are at room temperature before making the cookie dough to ensure that they combine evenly.
- Cookie Scoop – Use a medium size cookie scoop (approximately 1.5 tablespoons) to place the cookie dough on baking sheets spaced approximately 2-3 inches apart to allow room for the cookies to spread.
- Combine Ingredients – Combine the ingredients in a bowl of a stand mixer with paddle attachment or with a hand mixer. Mix ingredients together until combined but make sure to not overmix.
- Baking Sheets – Line baking sheets with parchment paper to easily remove cookies from the pan. It also makes cleanup a breeze.
- Chill Dough – For best results make sure to chill the cookie dough for no more than 2 hours. This creates the best cookies with the best texture.
- Red Food Coloring – For the best red color we recommend using gel food coloring instead of the liquid food coloring.
Frequently Asked Questions
Red velvet has a rich flavor that is sweet and a unique taste. It has a mild chocolate and vanilla flavor that is delicious.
Cooking times will vary depending on the size of your cookies and your oven. We baked our cookies in about 10 minutes. If the cookies have a soft center then, allow the cookies to finish cookie on the baking sheet when you remove from the oven.
Store the cookies in an airtight container at room temperature for up to 5 days. Place a piece of bread in the container with the cookies to keep them soft.
Yes, you can freeze red velvet cookies. Store in freezer safe container in layers divided by parchment paper. See How to Freeze Cookies for Baking for even more tips.
More Easy Cookie Recipes
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Red Velvet Cookies
Ingredients
- 2 ¼ cups All Purpose Flour
- ¼ cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Unsalted Butter softened
- ¾ cup Light Brown Sugar
- ¼ cup Granulated Sugar
- 2 Large Eggs
- 2 teaspoon Vanilla Extract
- 2 teaspoons Red Gel Food Coloring
- 1 cup White Chocolate Chips
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Instructions
- In a mixing bowl, whisk together 2 ¼ cups all purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ¼ teaspoon salt. Set aside.
- In a separate large mixing bowl, beat together ½ cup unsalted butter, ¾ cup light brown sugar, and ¼ cup granulated sugar with a mixer until creamy (approximately 3-4 minutes).
- Add in 2 large eggs and 2 teaspoons vanilla extract and mix until combined and creamy.
- Slowly stir the dry ingredients into the wet ingredients on low speed until just combined. Be careful not to over mix the batter.
- Add in 2 teaspoons red gel food coloring and stir until the dough is a dark vibrant red color.
- Stir in 1 cup white chocolate chips by hand.
- Cover and refrigerate the dough for 30-60 minutes (but not longer than 2 hours).
- Preheat the oven to 350 degrees Fahrenheit.
- Use a medium cookie scoop (approximately 1.5 tablespoons) to place the dough on baking sheets spaced 2-3 inches apart.
- Bake for 10-13 minutes until the edges are set. The centers will look slightly undercooked but will continue to set.
- Let the cookies sit on the baking sheet for at least 5 minutes, then transfer to wire racks to cool completely.
- Serve and enjoy.
I love how soft these Red Velvet Cookies turned out!