Red Velvet Cookies are soft, chewy, and packed with the signature flavor of classic red velvet cake—rich cocoa, a hint of tang, and a beautiful deep red color. These cookies are perfect for holidays, special occasions, or anytime you want a treat that’s both delicious and eye-catching.
Why You’ll Love This Recipe
- Soft and chewy texture – Perfectly balanced between crisp edges and a tender center.
- Classic red velvet flavor – A slight cocoa taste with a hint of tanginess.
- Easy to make – No complicated steps, ready in under 30 minutes.
- Perfect for gifting – A great treat for Valentine’s Day, Christmas, or birthdays.
- Versatile – Add white chocolate chips, cream cheese filling, or nuts for extra indulgence.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Cocoa powder
- Baking soda
- Salt
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- White vinegar
- Red food coloring
- White chocolate chips (optional)
Directions

- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg, vanilla extract, vinegar, and red food coloring until well combined.
- Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Fold in white chocolate chips if using.
- Scoop and Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10–12 minutes, or until the edges are set but the centers remain slightly soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Servings and Timing
- Servings: 18–24 cookies
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 25 minutes
Variations
- Stuffed Cookies: Add a cream cheese filling by placing a small dollop of sweetened cream cheese in the center of each cookie before baking.
- Extra Chocolatey: Fold in dark or milk chocolate chips for a richer taste.
- Gluten-Free: Use a 1:1 gluten-free flour substitute.
- Nutty Crunch: Add chopped pecans or walnuts for texture.
- No Food Coloring: Skip the red food dye for a natural cocoa cookie.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze baked cookies or unbaked dough balls for up to 3 months. Bake frozen dough for an extra 1–2 minutes.
- Reheating: Warm cookies in the microwave for 10–15 seconds for a fresh-out-of-the-oven feel.
FAQs
1. What makes red velvet cookies different from regular chocolate cookies?
Red velvet cookies have a mild cocoa flavor with a slightly tangy taste from vinegar and vanilla, giving them their signature flavor.
2. Why do I need vinegar in red velvet cookies?
Vinegar enhances the red color and reacts with the baking soda for a tender texture.
3. Can I use liquid or gel food coloring?
Both work, but gel food coloring gives a more vibrant red without adding extra liquid.
4. Why are my cookies too dry?
Overbaking or using too much flour can cause dryness. Remove cookies when they still look slightly soft in the center.
5. Can I make these cookies without eggs?
Yes! Use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) or an egg replacer.
6. What’s the best way to get uniform cookies?
Use a cookie scoop to ensure even-sized cookies that bake consistently.
7. Can I make these cookies ahead of time?
Yes, you can refrigerate the dough for up to 48 hours before baking.
8. What type of cocoa powder should I use?
Unsweetened natural cocoa powder works best for an authentic red velvet taste.
9. How do I make the cookies extra soft?
Slightly underbake them and let them finish setting on the baking sheet.
10. Can I use butter instead of oil?
Yes, but butter adds more flavor and a slightly crispier texture compared to oil-based recipes.
Conclusion
Red Velvet Cookies are a beautiful and delicious twist on a classic treat. Their rich color, soft texture, and balanced cocoa flavor make them perfect for special occasions or everyday indulgence. Whether you enjoy them plain or with mix-ins, these cookies will quickly become a favorite!
PrintRed Velvet Cookies
These Red Velvet Cookies are soft, chewy, and packed with a rich cocoa flavor, complemented by sweet white chocolate chips. With their vibrant red color, they’re perfect for Valentine’s Day, Christmas, or any special occasion!
- Prep Time: 15 minutes
- Chill Time: 12 minutes
- Cook Time: 30 minutes
- Total Time: 57 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) light brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon red food coloring (liquid or gel)
- 1 teaspoon white vinegar
- 1 cup (170g) white chocolate chips
Instructions
1. Make the Dough
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar until creamy (about 2 minutes).
- Mix in the egg, vanilla extract, red food coloring, and vinegar until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips.
2. Chill the Dough
- Cover the dough and refrigerate for at least 30 minutes (this prevents spreading).
3. Preheat the Oven
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
4. Bake the Cookies
- Scoop about 1 ½ tablespoons of dough (or use a medium cookie scoop) and place them 2 inches apart on the baking sheet.
- Bake for 10-12 minutes, until the edges are set but the centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Food Coloring: Use gel food coloring for a more vibrant red without adding excess liquid.
- Make Ahead: Dough can be refrigerated for up to 48 hours before baking.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days.