Red velvet cookies are soft, chewy, and a gorgeous deep red, with a hint of cocoa and a studding of creamy white chocolate chips. They look as festive as they taste, which makes them perfect for Valentine’s Day and any celebration.
This easy red velvet cookies recipe uses simple pantry ingredients and gel food coloring for a vibrant color. These soft red velvet cookies with white chocolate chips stay tender for days and are fun to bake with kids.
Recipe at a Glance
| Prep Time | 20 minutes (plus 30 minutes chilling) |
| Cook Time | 11 minutes per batch |
| Total Time | About 1 hour 10 minutes |
| Servings | 24 cookies |
| Category | Cookies / Valentine’s Day |
Why You’ll Love These Red Velvet Cookies
- Soft, chewy centers with lightly crisp edges
- A rich red color and subtle chocolate flavor
- White chocolate chips for creamy sweetness
- Simple ingredients and an easy dough
- Perfect for Valentine’s Day gifting and parties
Ingredients You’ll Need
- 2¼ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda and ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar and ½ cup packed light brown sugar
- 1 large egg, 1 teaspoon vanilla extract, and 1 teaspoon white vinegar
- 1 tablespoon red gel food coloring
- 1 cup white chocolate chips
How to Make Soft Red Velvet Cookies
- Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl.
- Beat the butter and both sugars for 2 minutes until light and fluffy, then beat in the egg, vanilla, vinegar, and red gel food coloring until evenly mixed.
- Add the dry ingredients and mix on low until just combined, then fold in the white chocolate chips.
- Cover the dough and chill for 30 minutes.
- Preheat the oven to 350°F (175°C), line two baking sheets with parchment, and scoop the dough into 1½-tablespoon balls, spacing them 2 inches apart.
- Bake for 10 to 11 minutes until the edges are set and the centers still look soft. Cool on the pan for 5 minutes, then transfer to a rack.
Tips for the Best Chewy Red Velvet Cookies
- Use gel food coloring for a vivid red without thinning the dough.
- Chill the dough so the cookies keep their thickness.
- Do not overbake; they firm up as they cool.
- Press a few extra white chocolate chips on top for a bakery look.
- Do not overmix once the flour goes in.
Variations to Try: Red Velvet Cookie Ideas
- Swap white chocolate chips for semi-sweet chocolate or cream cheese chips.
- Roll the dough balls in powdered sugar for crinkle-style red velvet cookies.
- Make sandwich cookies with cream cheese frosting.
- Press a heart-shaped candy into each warm cookie.
How to Store It
Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months, or freeze the dough balls and bake from frozen, adding 1 to 2 minutes.
Frequently Asked Questions
What makes red velvet cookies red velvet?
A small amount of cocoa, a touch of vinegar, and red food coloring give red velvet its signature flavor and color.
Can I make red velvet cookies without food coloring?
The color will be a muted brown. Gel coloring is needed for the traditional bright red.
Can I freeze red velvet cookie dough?
Yes. Freeze scooped dough balls for up to 3 months and bake from frozen.
Why did my red velvet cookies spread?
The butter may have been too soft or the dough not chilled. Chill the dough for 30 minutes before baking.
Soft Red Velvet Cookies
Ingredients
Equipment
Method
- Step 1: Whisk the flour, cocoa, baking soda, and salt.
- Step 2: Beat the butter and sugars, then mix in the egg, vanilla, vinegar, and food coloring.
- Step 3: Mix in the dry ingredients and fold in the chips.
- Step 4: Chill the dough for 30 minutes.
- Step 5: Preheat the oven to 350°F and scoop the dough onto lined baking sheets.
- Step 6: Bake 10 to 11 minutes and cool on the pan for 5 minutes.
- Tip: Do not overbake.
Notes
Use gel food coloring for the best red color.