These red velvet cookies reminds me of my childhood, I was obssessed with these cookies, there is something truly magical about them that pulls at my heartstrings.
The color of these cookies what hooks me more, the vibrant colors feels like a celebration in every batch, the red hue is so inviting, I can’t resist them.
As I grown up I absolutely learned this recipe and perfectioned it.
Baking these cookies is a joy in itself—the way the dough comes together, the comforting aroma wafting through the kitchen, and the excitement of pulling them out of the oven, It’s the perfect balance of sweet and slightly tangy, thanks to that subtle hint of cocoa.
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Is the red velvet cookie a mystery to you ? well, it is no more with my amazing recipe with these 4 flavors into every bite:
- Rich butter
- Mild cocoa
- Tangy buttermilk
- Sweet vanilla
When perfected, these four flavors come together beautifully! Today’s red velvet cookies truly hit the mark.
One reader, Marya, commented: “I made these with white chocolate chips, and they’ve quickly become a new favorite in our house! They were incredibly delicious, with the color and texture turning out just right. The creamy sweetness of the white chocolate perfectly complements the rich red velvet. I can’t wait to make these again—they’re simply irresistible! ★★★★★“

Here Is Why you will Love Red Velvet Cookies
- Decadent Flavor: The combination of rich cocoa and buttery sweetness creates a delightful balance that’s simply irresistible.
- Vibrant Color: The striking red hue makes these cookies visually appealing, adding a festive touch to any occasion.
- Soft and Chewy Texture: Each bite is a perfect blend of softness and chewiness, making them a joy to eat.
- Creamy Additions: Whether with white chocolate chips or cream cheese frosting, the extra layers of flavor elevate the cookies to a whole new level.
- Nostalgic Comfort: Baking and sharing these cookies evokes warm memories and brings a sense of happiness that’s hard to match.
If you are not familiar with the cookies dough, you can check my old recipes for the cookies, it is based on them and might be some extra additions here and there. so keep on track and follow my instructions, and don’t hesitate to add your touch. after all, they are your cookies.
Ingredients needed:
- All-purpose flour: 2 cups
- Cocoa powder: 2 tablespoons (unsweetened)
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Butter: 1 cup (unsalted, softened)
- Sugar: 1 cup (granulated)
- Brown sugar: 1/2 cup (packed)
- Eggs: 1 large
- Vanilla extract: 1 teaspoon
- Red food coloring: 2 tablespoons (liquid or gel)
- White chocolate chips or cream cheese chips (optional): 1 cup
Optional Toppings
- Cream cheese frosting: for drizzling or spreading on top.
- chocolate chips.
these are going to be the steps to make these cookies, they are just in briefe, to give you and idea about what are going to do.
Steps to Make Red Velvet Cookies
- Preheat the Oven: Set your oven to 350°F (175°C).
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Cream Butter and Sugars: In another bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until well combined.
- Incorporate Food Coloring: Add the red food coloring and mix until the color is evenly distributed.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in White Chocolate Chips: If using, gently fold in the white chocolate chips.
- Scoop and Bake: Drop spoonfuls of dough onto a baking sheet and bake for 10-12 minutes.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Enjoy: Serve and relish your delicious red velvet cookies!
we will detail every necessary step, To create these cookies, you’ll want to gather some essential ingredients: flour, egg, vanilla, brown sugar, and granulated sugar. A touch of cocoa powder paired with a splash of buttermilk adds a hint of that classic red velvet flavor. While both chocolate chips and white chocolate morsels are great options, I find myself leaning more towards the white chocolate for this recipe—something that’s not typically my preference!
Mixing the dry ingredients:
Gather Your Ingredients: Ensure you have all your dry ingredients ready: all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Measure Accurately: Use a kitchen scale or measuring cups to measure the exact amounts needed for each ingredient. This ensures consistency in your cookie texture and flavor.
Combine in a Mixing Bowl:
Finally, add the salt. This enhances the overall flavor of the cookies, balancing the sweetness.
Start by adding the measured flour to a large mixing bowl.
Next, add the cocoa powder. This will give your cookies their signature chocolate flavor and rich color.
Sprinkle in the baking soda, which acts as a leavening agent, helping the cookies rise during baking.
Using a whisk: Continue whisking until the mixture is uniform in color and texture, ensuring there are no lumps from the cocoa powder or flour.
Sift (Optional):
For an even finer texture, you can sift the mixture through a fine-mesh sieve. This is especially helpful if your cocoa powder or flour has clumped.
Now that we have mixed the Dried ingredients, lets prepare the wet ones and combine everything together.
Creaming Butter and Sugars
Place in a Mixing Bowl:
- Add the softened butter to a large mixing bowl.
- Pour in the granulated sugar, followed by the brown sugar. The combination of sugars adds depth to the flavor and moisture to the cookies.
- Using an electric mixer (stand or hand-held), start mixing the ingredients on low speed to prevent sugar from flying out of the bowl. Gradually increase the speed to medium-high once the sugars are incorporated.
Continue to beat the mixture for about 3-5 minutes. The goal is to incorporate air into the butter and sugars, which will create a light and fluffy texture. You’ll know it’s ready when the mixture appears pale in color and has doubled in volume.
Now add the vanilla or any other flavor you would like, and add the eggs.
mix them until well combined, make sure everything is looking good and well combined because we will now mix everything together and we will have a sticky dough.
Before we mix everything you can now add the red food coloring and mix until the color is evenly distributed.
Also add the chocolate chips if you wants, they are totaly optional, as for me I prefere a combination of both dark and white ones, as my children love chocolate chips.

Tinting the cookies
For the cookies shown, I used 3/4 teaspoon of gel food coloring. You can adjust the intensity of the red by adding more or less, depending on your preference. Gel food coloring can be found at craft stores, some grocery stores, or online (I recommend Americolor Red Red or Super Red). While liquid food coloring will work in a pinch, you’ll need a larger quantity for the color to be noticeable. If you’re seeking a natural option, consider using 2 teaspoons of beet powder. The color will be more pronounced in cookie dough compared to cake batter, and the flavor won’t be affected.
Chilling the cookie dough:
The dough is almost ready, it should be a sticky dough, which means it is perfect, and I want to give an extra step for better final texture of these cookies:
As I always recommand to chill the dough firmly in the refregerator will help your cookies hold shape and maintain wonderfully soft and chewy centers.
Yes the time, I keep it inside the refregerator for about 1 hour, Chilling time directly impacts the thickness of these cookies. Longer chilling results in thicker cookies. If they aren’t spreading during baking, a gentle press with the back of a spoon near the end of baking will help.

Shaping the Cookies
for the shape I use a medium cookie scope to measure 1.5 Tablespoons of dough per cookie, and sometimes I let my children shape them for me, they just grab some with their hands -clean of course- and make a ball, same as a meatball, and press on it the flatten it a little, like this we have a cute cookie shape ready to be baked!


while the oven is preheated under 350°F (175°C). Bake the cookies for 10-12 minutes. Keep an eye on them, as baking times can vary based on your oven and the size of the cookie dough balls.
Final Texture:
- Soft and Chewy: If you prefer soft cookies, take them out when the edges are set but the centers still look slightly underbaked. They will continue to firm up as they cool.
- Crispy Edges: For a crunchier texture, leave them in for the full 12 minutes or until the edges are golden brown.
- Thickness: Note that chilling the dough longer can lead to thicker cookies, while a shorter chill time may result in thinner, more spread-out cookies.
This simple recipe takes a basic chocolate cookie base, reduces the cocoa, adds vanilla, buttermilk, and chocolate chips. A short chill and you’ve got homemade red velvet cookies in about 90 minutes.
FAQ:
Can I use liquid food coloring instead of gel?
- Yes, but you’ll need a larger quantity of liquid food coloring to achieve a noticeable color. Gel food coloring is recommended for better intensity without altering the dough’s consistency.
What can I substitute for buttermilk?
- If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for a few minutes until it thickens.
How do I store leftover cookies?
- Store cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing them in a freezer-safe bag or container.
Why are my cookies spreading too much?
- Excessive spreading can be caused by using melted butter or not chilling the dough long enough. Ensure your butter is softened, not melted, and chill the dough for at least 30 minutes.
Can I add nuts or other mix-ins to the recipe?
- Absolutely! Feel free to add chopped nuts, dried fruit, or additional chocolate chips to the dough to customize your cookies to your liking.

How to make the best red velvet cookie
Ingredients
- All-purpose flour: 2 cups
- Cocoa powder: 2 tablespoons (unsweetened)
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Butter: 1 cup (unsalted, softened)
- Sugar: 1 cup (granulated)
- Brown sugar: 1/2 cup (packed)
- Eggs: 1 large
- Vanilla extract: 1 teaspoon
- Red food coloring: 2 tablespoons (liquid or gel)
- White chocolate chips or cream cheese chips (optional): 1 cup
Instructions
Preheat the Oven: Set your oven to 350°F (175°C).
Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
Cream Butter and Sugars: In another bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
Add Egg and Vanilla: Mix in the egg and vanilla extract until well combined.
Incorporate Food Coloring: Add the red food coloring and mix until the color is evenly distributed.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in White Chocolate Chips: If using, gently fold in the white chocolate chips.
Scoop and Bake: Drop spoonfuls of dough onto a baking sheet and bake for 10-12 minutes.
Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Enjoy: Serve and relish your delicious red velvet cookies!