Red Velvet Cookies Recipe for Soft, Chewy Bakery Style Cookies

Why You’ll Love These Red Velvet Cookies

These red velvet cookies take everything you love about the classic cake and shrink it into a perfect handheld treat. They have that deep red color, a whisper of cocoa, and generous chunks of white chocolate in every bite. The best part? This recipe requires no chill time and comes together in under 30 minutes. Trust me, you can whip up a batch between meetings or after school pickup.

The texture is exactly what I look for in a cookie: chewy centers with slightly crisp edges. They stay soft for days, if they last that long. Whether you are baking for Valentine’s Day, a bake sale, or just because you want something pretty and delicious, these Red Velvet Cookies will become your new go to.

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I learned the hard way that liquid food coloring can ruin the texture. That is why I recommend gel food coloring for a vibrant hue without thinning the dough. The combination of buttermilk, vinegar, and baking soda gives a tender, tangy crumb that keeps you coming back for more.

Ingredients for Red Velvet Cookies

Here is everything you need. Make sure your butter and egg yolks are at room temperature for the best creaming.

• 1 1/2 cups plus 2 tablespoons all purpose flour (204 grams)
• 2 tablespoons Dutch process cocoa powder (10 grams)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup salted butter (168 grams), softened
• 3/4 cup light brown sugar (165 grams)
• 1/4 cup granulated sugar (50 grams)
• 2 egg yolks, at room temperature
• 1 tablespoon vanilla extract
• 1 to 1 1/2 teaspoons red gel food coloring
• 3/4 cup white chocolate chips or chopped white chocolate (150 grams)

Dutch process cocoa powder gives a milder chocolate flavor and darker color, but natural unsweetened cocoa works fine too. If you only have unsalted butter, add an extra 1/4 teaspoon of salt.

Step by Step Instructions

1. Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together for about 2 minutes until light and fluffy.
4. Add the egg yolks, vanilla, and red gel food coloring. Beat on medium speed for another 2 minutes until the mixture is very fluffy and well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing on low just until combined. Do not overmix.
6. Fold in the white chocolate chips or chopped white chocolate.
7. Scoop the dough into 18 equal portions, about 2 tablespoons each, and place them on the prepared baking sheets, spacing about 2 inches apart.
8. Bake for 10 to 12 minutes. The edges should be set and the centers will still look slightly soft and puffy. They will continue to set on the sheet.
9. Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.

If you want a crinkle effect, roll the dough balls in powdered sugar before baking. For perfectly round cookies, use a circular cookie cutter to gently scoot the edges while they are still warm.

FAQs

Pro Tips

My number one baking tip: measure your flour correctly. Scooping flour directly from the bag packs in too much, leading to dry cookies. Instead, spoon the flour into your measuring cup and level it off with a knife. Or better yet, weigh it. 125 grams per cup is the sweet spot.

After baking, use a round cookie cutter to scoot the warm cookies into perfect circles. This gives them that bakery style look.

Beat the egg mixture until it is really fluffy. That extra air helps create a soft, tender crumb.

Store baked cookies in an airtight container at room temperature for up to 3 days. You can also freeze the baked cookies for up to 2 weeks. If you want to make the dough ahead, it keeps in the fridge for up to 3 days or in the freezer for up to 2 weeks. Just bring it to room temperature before baking. If you love the flavor of these cookies, be sure to try our Classic Red Velvet Cake for a show stopping dessert.

Red Velvet Cookies

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🍪 All the flavor of classic red velvet cake in a soft, chewy cookie with crisp edges and melty white chocolate chunks.
❤️ Ready in under 30 minutes with no chilling required — perfect for Valentine’s Day, bake sales, or anytime cravings.

• Total Time: 25 minutes
• Yield: 18 cookies 1x

Ingredients

Scale 1x2x3x

1 1/2 cups plus 2 tablespoons all purpose flour (204 grams)

2 tablespoons Dutch process cocoa powder (10 grams)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup salted butter (168 grams), softened

3/4 cup light brown sugar (165 grams)

1/4 cup granulated sugar (50 grams)

2 egg yolks, at room temperature

1 tablespoon vanilla extract

1 to 1 1/2 teaspoons red gel food coloring

3/4 cup white chocolate chips or chopped white chocolate (150 grams)

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Instructions

1-Preheat the oven: Preheat oven to 350°F and line two baking sheets with parchment paper.

2-Mix dry ingredients: Whisk together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

3-Cream butter and sugars: Beat softened butter, brown sugar, and granulated sugar for about 2 minutes until light and fluffy.

4-Add wet ingredients: Mix in egg yolks, vanilla, and red gel food coloring; beat for another 2 minutes until very fluffy.

5-Combine dry and wet: Gradually add the dry ingredients to the wet mixture, mixing on low just until combined; do not overmix.

6-Fold in chocolate: Fold in white chocolate chips or chopped white chocolate.

7-Portion dough: Scoop dough into 18 equal portions (about 2 tablespoons each) and place on baking sheets, spaced 2 inches apart.

8-Bake: Bake for 10-12 minutes, until edges are set and centers look slightly soft and puffy.

9-Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Last Step:

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Notes

🧁 Use gel food coloring instead of liquid for a vibrant red color without thinning the dough.
⚖️ Measure flour by spooning into the cup and leveling off, or weigh 125 grams per cup for best texture.
🔄 After baking, place a round cookie cutter over each warm cookie and gently scoot to create perfect bakery-style circles.

• Author: Ruby Bennett
• Prep Time: 15 minutes
• Cooling: 5 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 12g
• Sodium: 85mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 35mg