There’s something special about a good red velvet recipe. Whether it’s red velvet cake, red velvet cupcakes, or these red velvet cookies – it’s one of my favorite things ever. I’ve previously shared all sorts of cookie recipes (snickerdoodles, cut out sugar cookies, chocolate chip pudding cookies just to name a few) so I thought it was only time for a red velvet cookie recipe! Plus, they’re one of the few ways I can get my son to eat chocolate, well kind of chocolate. Cocoa powder at least!
Why You’ll Love This Recipe
No chill recipe – there’s no need to chill the dough for this recipe so you can have these on your table to enjoy in less than 30 minutes!White chocolate chips – these aren’t traditional red velvet cookies, they’re red velvet chocolate chip cookies – white chocolate chips at least! The white chocolate pairs fantastic with the cookie flavor! Kid-friendly – kids love to both help make and help eat these cookies!Freezer friendly – these cookies freeze fantastic! Double the cookie dough, freeze half, and enjoy for months to come!
Ingredients
Ingredient Notes
Butter – make sure to use real butter, not margarine. Also, make sure your butter is softened – I recommend taking the butter out of the fridge about an hour before you’re ready to make the cookie dough.Brown sugar – light or dark works fine in this recipe. The cookies are going to be red so the color won’t change the final recipe at all. Red food coloring – I always recommend gel food coloring for baking recipes so that you’re not introducing additional liquid into the recipe. White chocolate chips – I personally love the addition of the white chocolate chips in this recipe, but you can leave them out if you’d like. White frosting – I used just regular store-bought white frosting to do the drizzles on the cookies in these photos but you could also use a thickened version of this cream cheese frosting or even this sugar cookie icing. Or eat them without any frosting. Or melt white chocolate or almond bark to drizzle instead.
Instructions
Alright, you ready to see how easy it is to make these red velvet cookies? So easy you can still make them last minute for Valentine’s Day this weekend! First you will want to preheat the oven to 350°F and line a baking sheet with parchment paper. In a small mixing bowl, combine flour, cocoa powder, baking powder, and salt. Set the bowl with the dry ingredients aside for later. Next, cream together softened butter, brown sugar, and granulated sugar together. Once mixed, add the eggs and vanilla and mix well. Stir in the red food coloring (add extra if you want a brighter red color). Now it’s time to grab that bowl you set aside earlier. Add the dry ingredients to wet ingredients and beat until combined. Fold in the white chocolate chips, if using, with a spatula or wooden spoon. Using a 2 tablespoon cookie scoop, create cookie balls and place them 1-2” apart on the baking sheet. The cookies will spread while baking so giving them some space is important! Press the top of the cookie down slightly before baking with the bottom of a cup. Bake for 10-12 minutes or until the center is set. Remove from the oven and let cool on the baking sheet for 10 minutes so they don’t fall apart during the transfer. If using the white chocolate frosting, prep it while the cookies are cooling. Heat 1/4 cup of frosting at a time in the microwave for 5 seconds and drizzle over cookies and sprinkle with sprinkles that match your theme. These would be great with some heart sprinkles, Christmas sprinkles, or even blue sprinkles to make them red, white, and blue cookies. Transfer cookies to a cooling rack and let them cool completely before enjoying.
Expert Tips
Work with a little frosting at a time so that it doesn’t harden too quickly. You will want it slightly warm for a better “drizzle effect” so it’s not too thick. Drizzle the frosting with a fork or put it in a zippered plastic bag with the tip cut off to pipe. Just make sure to cut a small tip so not too much frosting comes out at once. Freeze the cookies once baked (prior to adding frosting) in an airtight freezer safe container for up to six months. Remove from the freezer and allow to come to room temp to thaw. Store the cookies in an airtight container for up to five days. After five days either toss them or freeze them using the instructions above.
More Easy Cookies
If you like these red velvet cookies, you’ll love these other cookie recipes!
Cream cheese sugar cookies – soft, fluffy, and delicious sugar cookies! Perfect to roll out, cut out, and decorate! Chocolate whoopie pies – thick fluffy chocolate cookies with a whipped vanilla frosting sandwiched in between! Delicious both warm and chilled! Ginger molasses cookies – the best molasses cookies ever! Soft, fluffy, and full of delicious warm holiday spices! Cherry cheesecake cookies – store-bought cookie mix gets a delicious upgrade with the addition of cherry cheese filling and a homemade drizzle! White chocolate cranberry cookies – a sweet and nutty cookie the entire family will love! White chocolate macadamia nut cookie at its very best!
