Red Velvet Cookies

There’s something truly magical about red velvet desserts. The rich red hue, the tender crumb, and the delicate hint of cocoa create a dessert that’s as beautiful as it is delicious. And when it comes to cookies, this classic flavor gets a playful, irresistible makeover. Today, I’m sharing a recipe for Red Velvet Cookies—soft-baked, chewy, and studded with creamy white chocolate chips in every bite. Perfect for holidays, celebrations, or simply satisfying your sweet tooth, these cookies are destined to become a favorite in your kitchen.

Whether you’re baking for Christmas, Valentine’s Day, or just because, these cookies are easy to make, fun to share, and guaranteed to impress. Let’s dive in!

Why You’ll Love These Red Velvet Cookies

These cookies aren’t just any cookie—they’re a special treat that combines flavor, texture, and visual appeal. Here’s why they’re worth baking:

• Soft and Chewy Texture – Unlike traditional crisp cookies, these red velvet cookies stay tender and chewy, making each bite decadent.
• Creamy White Chocolate Chips – Every cookie has pockets of rich, creamy white chocolate that melt in your mouth.
• Vibrant Color – The signature red hue makes them eye-catching for festive occasions or themed gatherings.
• Quick and Easy – From start to finish, these cookies are ready in about 42 minutes.
• Perfect for Sharing – Makes 28 cookies, ideal for gifting or serving at parties.
• Versatile – Suitable for holidays, birthdays, or just an indulgent treat any day of the week.

Ingredients Breakdown

Before we get baking, here’s a full, organized list of ingredients for these cookies. This ensures you’ll have everything on hand and measured correctly.

Main Ingredients

• 2 1/4 cups + 1 tbsp (300g) all-purpose flour – measured accurately
• 2 tbsp (14g) cocoa powder
• 3/4 tsp baking soda
• 3/4 tsp salt

Wet Ingredients

• 3/4 cup (168g) unsalted butter, room temperature
• 1/2 cup (104g) sugar
• 1/2 cup (112g) light brown sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 2 tsp vinegar
• 1 1/2 tbsp red food coloring (less than 1 ounce)

Mix-Ins

• 1 cup (169g) white chocolate chips

Tools & Equipment Needed

For best results, have the following on hand:

• Medium mixing bowl
• Large mixing bowl
• Electric mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Baking sheets
• Parchment paper or silicone baking mats
• Wire cooling rack
• Cookie scoop or tablespoon for portioning dough

Step-by-Step Instructions

These cookies are simple to make, but following the steps carefully ensures perfect results every time.

1. Preheat the Oven

Set your oven to 350°F (180°C). Line your baking sheets with parchment paper or silicone baking mats and set aside. This prevents sticking and ensures even baking.

2. Mix Dry Ingredients

In a medium bowl, combine:

• 2 1/4 cups + 1 tbsp flour
• 2 tbsp cocoa powder
• 3/4 tsp baking soda
• 3/4 tsp salt

Whisk gently to ensure the ingredients are evenly distributed.

3. Cream the Butter and Sugars

In a large mixing bowl, use a mixer on medium speed to cream:

• 3/4 cup unsalted butter
• 1/2 cup sugar
• 1/2 cup light brown sugar

Beat for 2–3 minutes until light and fluffy. You should notice a color change—the mixture should look pale and airy.

4. Add the Wet Ingredients

Mix in the egg until fully combined. Then add:

• 1 1/2 tsp vanilla extract
• 2 tsp vinegar
• 1 1/2 tbsp red food coloring

Mix again until smooth and evenly colored.

5. Incorporate the Dry Ingredients

Add the dry flour mixture to the wet ingredients. Mix just until combined—overmixing can make the cookies tough.

6. Fold in White Chocolate Chips

Gently fold in 1 cup white chocolate chips, reserving about 1/3 cup to press on top of the cookie dough balls before baking.

7. Portion the Dough

Using a cookie scoop or tablespoon, form 1 1/2 tablespoon-sized balls of dough. Roll them gently into smooth balls and place them on the prepared baking sheets 2 inches apart. Press the reserved white chocolate chips onto the tops if desired.

8. Bake

Bake at 350°F (180°C) for 7–9 minutes. The cookies will spread, and the centers will look slightly soft—this is perfect. Avoid overbaking; they will firm up as they cool.

9. Cool the Cookies

Remove from the oven and let the cookies cool on the baking sheets for 4–5 minutes. Then transfer to a wire rack to cool completely.

Tips & Variations

• Texture Tip: For extra soft cookies, do not overbake. They may look underdone in the center but will firm up as they cool.
• Color Variation: Reduce food coloring slightly for a more subtle red hue.
• Flavor Twist: Add a teaspoon of instant espresso powder to intensify the chocolate flavor.
• White Chocolate Swap: Use milk or dark chocolate chips if you prefer.
• Vegan Option: Substitute butter with plant-based butter and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
• Gluten-Free Option: Use a 1:1 gluten-free flour blend.

Flavor Profile & Pairings

These red velvet cookies are soft, chewy, and sweet with a hint of cocoa. The white chocolate chips provide creamy bursts, balancing the slight tang from the vinegar.

Side Suggestions: Serve with a tall glass of cold milk or a scoop of vanilla ice cream for a decadent treat.

Nutritional Overview (Per Cookie)

Nutrient	Amount
Calories	144
Sugar	10.7 g
Fat	7.2 g
Carbohydrates	18.6 g
Protein	1.7 g
Sodium	106 mg
Cholesterol	21 mg
Fiber	~0.5 g

Dietary Notes: Contains dairy, eggs, gluten, and sugar. Not vegan or gluten-free unless modifications are applied.

Make-Ahead & Meal Prep Tips

• Dough Storage: Dough can be prepared and refrigerated for up to 24 hours.
• Freezing: Cookie dough balls can be frozen before baking for up to 3 months. Bake directly from frozen; add 1–2 minutes to the bake time.
• Cooling & Storage: Store cooled cookies in an airtight container for up to 5 days.

FAQs

1. Can I make these cookies without food coloring?
Yes, the cookies will still taste amazing but will have a natural cocoa brown color instead of vibrant red.

2. Can I use dark or milk chocolate instead of white chocolate?
Absolutely! Dark or milk chocolate chips can replace the white chocolate for a richer flavor.

3. Why do these cookies use vinegar?
The vinegar reacts with the baking soda to help the cookies rise and enhances the tangy flavor typical of red velvet.

4. How can I make them extra chewy?
Slightly underbake the cookies and allow them to cool on the baking sheet for a few minutes before transferring.

5. Can I double the recipe?
Yes! Simply double all ingredients and bake in batches to ensure even cooking.

Cooking Timeline (At a Glance)

Step	Time
Prep Ingredients	10 min
Cream Butter & Sugars	3 min
Mix Wet & Dry Ingredients	5 min
Portion Dough	5 min
Bake	7–9 min
Cool	5 min
Total	42 min

Serving Suggestions

• Arrange on a festive platter with extra white chocolate chips sprinkled on top.
• Stack them in a mason jar for a thoughtful gift.
• Serve slightly warm with a glass of milk or a cup of hot cocoa.

Recipe Variations

1. Chocolate Swirl Red Velvet Cookies – Swirl in 2 tbsp melted chocolate for a marbled effect.
2. Nutty Red Velvet Cookies – Add 1/2 cup chopped pecans or walnuts for crunch.
3. Red Velvet Cheesecake Cookies – Press a small dollop of cream cheese in the center before baking.
4. Holiday Sprinkle Cookies – Top with red and white sprinkles for festive flair.

Ingredient Spotlight

All-Purpose Flour

The foundation of these cookies, flour provides structure. Measure accurately by spooning into your cup and leveling with a knife. Avoid packing to prevent dense cookies.

White Chocolate Chips

Creamy and sweet, these chips balance the slight cocoa in the red velvet dough. Look for high-quality chips with real cocoa butter for the best melt.

Pro Cooking Tips

• Always room temperature butter for proper creaming.
• Don’t overmix the dough once flour is added—this keeps cookies tender.
• Use a cookie scoop for uniform size and even baking.

Storage & Freezing Guide

• Cookies: Airtight container at room temperature, 5 days.
• Cookie Dough: Freeze as balls for up to 3 months; bake from frozen, adding 1–2 minutes.
• Baked Cookies: Can also be frozen fully baked for 1 month; thaw at room temperature.

Expanded Conclusion

These Red Velvet Cookies are more than just a sweet treat—they’re a showstopper. The chewy texture, creamy white chocolate, and iconic red color make them a crowd-pleaser for any occasion. From holiday baking to spontaneous indulgence, they’re simple enough for a weeknight and elegant enough for gifting.

Baking cookies is an act of love, and these red velvet beauties are perfect for sharing that love with family and friends. Try this recipe, tweak it to your liking, and most importantly, savor every bite. Don’t forget to snap a few photos—they’re just too pretty not to share.

Happy baking, and may your kitchen always smell like red velvet goodness!

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