Savory Red Velvet Cookies Recipe

My Red Velvet Cookies pack all the rich, mild cocoa flavor of the classic cake into a chewy, handheld treat that brightens up any cookie platter.

Whether you are baking for a Valentine’s sweet or a Christmas exchange, these vibrant red cookies studded with white chocolate chips always steal the show. I love how the simple dough comes together quickly, delivering that perfect balance of soft centers and slightly crisp edges.

Why This Red Velvet Cookies Recipe is a Keeper

The texture of these cookies is absolute perfection, sitting somewhere between a fudgy brownie and a soft-baked sugar cookie. You get that signature hint of cocoa and tangy vinegar without the hassle of baking and frosting an entire layer cake.

I appreciate that this recipe uses pantry staples you likely already have, making it an easy impulse bake when a craving strikes. The white chocolate chips provide a creamy sweetness that cuts through the cocoa, creating a flavor combination that feels both nostalgic and fresh.

Since the dough needs a short chill, you can easily prep it ahead of time and bake fresh cookies right when you need them. They stay incredibly soft for days, making them ideal for gifting to friends or keeping in the jar for a weeknight treat.

If you love soft, melt-in-your-mouth textures, you definitely need to try my Ultimate Snowball Cookies Recipe for another festive favorite. For a different way to sneak in some goodness, the Zesty Chocolate Chip Zucchini Cookies Recipe offers a delightful twist on a classic.

Ingredients You’ll Need for Red Velvet Cookies

Here’s what you’ll need to get started:

• All-purpose flour: The base of the cookie structure; you can use bleached or unbleached.
• Cocoa powder: Use standard unsweetened cocoa powder rather than Dutch-process for the correct chemical reaction and color.
• Baking soda: This provides the lift needed for the cookies to spread and puff slightly.
• Salt: Table salt balances the sweetness and enhances the chocolate flavor.
• Unsalted butter: Make sure it is softened to room temperature for proper creaming.
• Granulated sugar: Adds sweetness and helps create crisp edges.
• Light brown sugar: Adds moisture and chewiness to the cookie texture.
• Egg: The binding agent that adds richness and structure.
• Red food coloring: Liquid or gel coloring works to achieve that signature vibrant hue.
• Vanilla extract: Adds essential aroma and flavor depth.
• White vinegar: Reacts with the baking soda and cocoa to create the classic red velvet flavor profile.
• White chocolate chips: These provide a creamy, sweet contrast to the cocoa dough.

My Method for Perfect Red Velvet Cookies

Let’s get cooking!

1. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl until no lumps remain.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and brown sugar until the mixture is smooth and well combined.
3. Mix in the egg, red food coloring, vanilla extract, and vinegar until fully incorporated and the color is uniform.
4. Slowly add the dry flour mixture to the wet ingredients, mixing on low speed just until combined to avoid overworking the dough.
5. Fold in 3/4 cup of the white chocolate chips by hand or on the lowest mixer setting, reserving the rest for topping.
6. Cover the bowl tightly and chill the dough in the refrigerator for 1 to 2 hours until it is firm enough to handle.
7. Preheat your oven to 350 degrees F and line baking sheets with parchment paper.
8. Scoop the dough into 1 1/2 tablespoon balls and place them 2 inches apart on the prepared baking sheets.
9. Bake for 10 to 11 minutes until the edges are set but the centers still look slightly soft.
10. Press the remaining white chocolate chips into the tops of the warm cookies gently.
11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips for the Best Red Velvet Cookies

Do not skip the chilling step, as the Red Velvet Cookies dough is sticky and needs time to firm up to prevent spreading. I always recommend using a kitchen scale to measure your flour, as too much can make the cookies dry instead of soft and chewy.

For that professional bakery look, reserve a handful of white chocolate chips to press gently into the tops of the cookies immediately after pulling them from the oven. If you want a deeper color without altering the consistency, gel food coloring is my secret weapon over the liquid variety.

Be careful not to overbake these, as they should look set on the edges but still slightly soft in the center when you take them out. They will continue to firm up on the hot baking sheet, ensuring that perfect fudgy texture remains intact.

Best Ways to Serve Red Velvet Cookies

These cookies are fantastic on their own with a tall glass of cold milk to balance the rich sweetness. I also love serving Red Velvet Cookies crumbled over vanilla ice cream for a quick and decadent sundae.

For a fun holiday presentation, arrange them on a platter with fresh strawberries to highlight the vibrant red color. They also make wonderful ice cream sandwiches if you sandwich a scoop of cream cheese frosting or vanilla bean ice cream between two cooled cookies.