Red velvet cookies are easy, one-bowl cookies that can be made from scratch in about 20 minutes. These soft cookies make a great Valentine’s Day or Christmas cookie.
These red velvet cookies so easy to make! This is a quick, one-bowl recipe – no mixer necessary.
The cookies are also soft and tasty! These cookies are like a great cross between chocolate chip cookies and red velvet cake.
Since they’re so easy to make, you can whip up a batch in practically no time!
How to make red velvet cookies
Step 1: Preheat the oven to 350 F.
Step 2: Microwave the butter for about 40 seconds in a large, microwave-safe bowl. Butter should be about 80% melted.
Step 3: Whisk until butter is completely melted.
Step 4: Add the sugars and whisk until well-combined.
Step 5: Stir in vanilla and egg until incorporated.
Step 6: Whisk in the food coloring and vinegar until combined.
Step 7: Add the flour, cocoa powder, baking soda, and salt. Please read the recipe note about properly measuring flour.
Step 8: Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
Step 9: Stir in white chocolate chips.
Step 10: Scoop out 2 tablespoons of dough and place 3 inches apart on baking sheet.
Step 11: Bake for 10-18 minutes, or until cookies are set. They still look a little underbaked in the middle.
Recipe Tips!
- Butter: I use salted butter.
- Brown sugar: I use light brown sugar, but dark brown sugar would also work.
- Food coloring: I used regular food coloring. Gel food coloring would also work.
- Flour: To properly measure the flour, weigh or sift/stir to break it up. Lightly spoon into measuring cup and level.
- Cocoa powder: I use unsweetened cocoa powder in this recipe.
- White chocolate chips: Cream cheese chips are also good in this recipe. You could also use chocolate chips if you prefer.
- Whisking: I recommend mixing the cookie dough by hand. This will help to keep it from getting overmixed or ending up cakey.
- Underbaking cookies: Slightly underbaking the cookies helps to keep them soft.
Recipe FAQs
You can! You can make 1.5 tablespoon-sized cookies. Bake the smaller cookies for about 7-10 minutes.
Yes, the baked and cooled cookies can be stored in a freezer-safe container for up to 3 months.
Storage
Store any leftover cookies in an airtight container at room temperature. The cookies are best when eaten fresh but will keep for up to 3 days when properly stored.
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Red Velvet Cookies
Ingredients
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 large egg
- 2 teaspoons red food coloring
- 1 teaspoon white vinegar
- 1 ¾ cups all-purpose flour
- 1 ½ tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips
Instructions
- Preheat the oven to 350 F.
- Microwave the butter for about 40 seconds in a large, microwave-safe bowl. Butter should be about 80% melted.
- Whisk until butter is completely melted.
- Add the sugars and whisk until well-combined.
- Stir in vanilla and egg until incorporated.
- Whisk in the food coloring and vinegar until combined.
- Add the flour, cocoa powder, baking soda, and salt. Please read the recipe note about properly measuring flour.
- Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
- Stir in white chocolate chips.
- Scoop out 2 tablespoons of dough and place 3 inches apart on baking sheet.
- Bake for 10-18 minutes, or until cookies are set. They still look a little underbaked in the middle.
Notes
- Butter: I use salted butter.
- Brown sugar: I use light brown sugar, but dark brown sugar would also work.
- Food coloring: I used regular food coloring. Gel food coloring would also work.
- Flour: To properly measure the flour, weigh or sift/stir to break it up. Lightly spoon into measuring cup and level.
- Cocoa powder: I use unsweetened cocoa powder in this recipe.
- White chocolate chips: Cream cheese chips are also good in this recipe. You could also use chocolate chips if you prefer.
- Whisking: I recommend mixing the cookie dough by hand. This will help to keep it from getting overmixed or ending up cakey.
- Underbaking cookies: Slightly underbaking the cookies helps to keep them soft.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Putina T Washington says
Can this recipe be made and frozen before baking
Kate says
I haven’t tried freezing this dough, but I’ve frozen scoops of a similar recipe. I bake the scoops from frozen, and it worked well.
Tamar says
The recipe is great! There is no way to mess it up, super easy. Live that I don’t need to remember to take butter out of the fridge a fee hours before.
Kate says
Thank you!