Red Velvet Cookies

Soft, chewy, and utterly irresistible, these Red Velvet Cookies loaded with white chocolate chips are a guaranteed crowd-pleaser. Whether you’re celebrating Valentine’s Day, Christmas, or just craving a classic red velvet treat, this from-scratch recipe delivers perfect results every time. Best of all, it’s made in one bowl and comes together quickly, making it an easy yet impressive dessert for any occasion.

With a rich cocoa flavor, velvety texture, and sweet bursts of white chocolate in every bite, these cookies are the perfect combination of decadent and fun. Imagine pulling them from the oven, the aroma filling your kitchen, and the first bite melting softly in your mouth—absolute bliss!

Why You’ll Love This Recipe

• Soft, chewy, and perfectly rich in every bite
• Easy one-bowl recipe with minimal cleanup
• Loaded with sweet white chocolate chips
• Great for holidays, parties, or any sweet craving
• Dough can be chilled or frozen for flexible baking

Ingredients

• All-purpose flour (1 ⅔ cups) – The base for soft, tender cookies
• Unsweetened natural cocoa powder (¼ cup) – Gives the rich chocolate flavor
• Baking soda (1 teaspoon) – Helps cookies rise slightly while keeping them soft
• Salt (½ teaspoon) – Balances sweetness and enhances flavor
• Unsalted butter, softened (½ cup) – Adds richness and moisture
• Light brown sugar, packed (⅔ cup) – Provides sweetness and chewiness
• Granulated sugar (¼ cup) – Enhances sweetness and texture
• Large egg (1) – Binds ingredients and adds structure
• Milk, 2% or whole (1 tablespoon) – Adds moisture and helps the dough come together
• Vanilla extract (1 teaspoon) – Boosts flavor depth
• Liquid red food coloring (3 teaspoons, adjust as desired) – Gives the signature red velvet color
• White chocolate chips (1 cup) – Sweet, creamy bursts in every bite (milk or semi-sweet chocolate chips may be substituted)

How to Make Red Velvet Cookies

Prepare the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

Cream the Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with a handheld electric mixer), beat the softened butter on high speed for 1 minute until creamy. Scrape down the sides of the bowl. Add the brown and granulated sugars and beat for another minute until light and fluffy.

Mix in Wet Ingredients

Add the egg, milk, and vanilla extract. Beat 1–2 minutes until creamy and fully combined, scraping the sides as needed.

Combine Dry and Wet Ingredients

Slowly add the dry ingredients, mixing gradually until a smooth dough forms. Avoid overmixing to keep the cookies soft.

Add Color and Chocolate Chips

Carefully stir in the red food coloring until evenly incorporated. Mix in the white chocolate chips.

Chill the Dough

Cover the bowl with plastic wrap and chill in the fridge for 1 hour. This helps the cookies hold their shape and enhances flavor. For longer storage, dough can be chilled for up to 48 hours.

Form and Bake

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or Silpat mats. Using a medium cookie scoop, form 20 dough mounds (about 2 tablespoons each) and place evenly on the baking sheets. Bake for 12–13 minutes, until edges are set but centers remain soft. Allow cookies to cool on the sheet for 10 minutes before transferring to a wire rack.

Optional Finishing Touch

For extra visual appeal, press a few additional white chocolate chips on top of each cookie immediately after baking.

Tips for Success

• Bake on the center rack for even cooking
• Rotate baking sheets midway if baking two at once
• Don’t overbake—the centers should look slightly underdone as they firm while cooling
• Chill the dough to prevent spreading and enhance flavor

Equipment Needed

• Large bowl
• Stand mixer with paddle attachment (or hand mixer)
• Two baking sheets
• Medium cookie scoop
• Wire cooling rack
• Parchment paper or Silpat baking mats

Recipe Variations

• Chocolate Chip Red Velvet: Swap white chocolate chips for milk or semi-sweet chips
• Nutty Twist: Add ½ cup chopped pecans or walnuts for crunch
• Mini Cookies: Use a smaller cookie scoop for bite-sized treats perfect for lunchboxes
• Frosted Red Velvet: Top with cream cheese frosting for a dessert-like cookie

Serving Suggestions

• Serve with a cold glass of milk or hot cocoa
• Arrange on a festive platter for parties or holiday gatherings
• Package in cellophane bags tied with ribbon for a sweet gift

FAQs

Can I use gel food coloring instead of liquid?
Yes, but use less (about ¾–1 tablespoon) as gel is more concentrated.

Can these cookies be frozen?
Yes, unbaked dough can be frozen up to 3–4 months. Bake directly from frozen, adding 1–2 extra minutes to the baking time.

How long do cookies stay fresh?
Store airtight at room temperature for up to 5 days. Baked cookies can also be frozen up to 3–4 months.

Can I make smaller or larger cookies?
Yes, just adjust baking time. Smaller cookies take less time; larger ones may need a couple extra minutes.

Can I substitute butter with margarine or coconut oil?
Butter is best for flavor and texture, but margarine or coconut oil can work with slightly different results.

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Final Thoughts

These Red Velvet Cookies are soft, chewy, and loaded with sweet white chocolate chips—perfect for holidays, gifting, or everyday indulgence. With minimal ingredients, one bowl, and easy steps, you can create bakery-quality cookies right in your kitchen. Make a batch, share with loved ones, and enjoy the smiles that follow!