If you love classic red velvet cake, you’re going to fall hard for these red velvet cookies. They’re thick, soft, and chewy with a light cocoa flavor, sweet vanilla notes, and pops of melty white chocolate. The color is bold, the texture is tender, and the taste is straight-up bakery quality.
These red velvet cookies are also super simple—no chilling marathon, no fancy tools, and no mixer required (though a hand mixer makes it faster). They’re perfect for holiday trays, Valentine’s Day, birthdays, or any time you want a better than store-bought cookie that looks as good as it tastes.
The secret is in the balance: just enough cocoa for that signature red velvet vibe, plus a tiny bit of acidity (vinegar) to brighten the flavor like red velvet cake. Then we keep the dough rich with butter and bake the cookies just until the edges set, so the centers stay soft and fudgy. Trust me—don’t overbake, and you’ll get that perfect chewy bite.
These red velvet cookies also hold their shape really well, so you get thick cookies instead of flat ones. And if you want to take them over the top, I’ll show you an easy cream cheese drizzle option too.
Why You’ll Love This Red Velvet Cookies Recipe
- Bakery-style texture: Soft centers, slightly chewy edges, and a rich bite that stays tender for days.
- Classic red velvet flavor: Light cocoa, vanilla, and that subtle tang that makes red velvet taste like red velvet.
- Easy weeknight dessert: Simple pantry ingredients and straightforward steps—great for beginners.
- Holiday-ready and pretty: These red velvet cookies pop on cookie trays and party platters.
- Customizable: Add white chocolate chips, dark chocolate chips, or a quick cream cheese drizzle.
Ingredients for Red Velvet Cookies
Dry ingredients
- All-purpose flour: Gives the cookies structure so they stay thick.
- Sub: A 1:1 gluten-free baking blend can work, but cookies may be a bit more delicate.
- Unsweetened cocoa powder: Adds that light red velvet cocoa flavor without turning them into full chocolate cookies.
- Tip: Natural or Dutch-process both work; Dutch-process tastes smoother.
- Baking soda: Helps cookies spread just enough while staying chewy.
- Fine salt: Makes the cocoa and vanilla taste richer and more balanced.
Wet ingredients
- Unsalted butter (melted and slightly cooled): Creates a soft, chewy cookie with a dense, fudgy middle.
- Sub: Salted butter works—reduce added salt slightly.
- Granulated sugar: Helps with crisp edges and that classic cookie sweetness.
- Light brown sugar: Adds moisture and keeps red velvet cookies soft for days.
- Egg: Binds everything and helps the cookies bake up thick.
- Vanilla extract: Brings the classic red velvet flavor profile.
- White vinegar: A tiny splash adds that subtle red velvet tang. You won’t taste vinegar—promise.
- Sub: Lemon juice works in a pinch.
- Red gel food coloring: Gives bold color without watering down the dough.
- Tip: Gel is stronger than liquid, so you typically need less.
Mix-ins (highly recommended)
- White chocolate chips: Sweet, creamy pops that pair perfectly with cocoa.
- Sub: Dark chocolate chips, semi-sweet chips, or chopped chocolate.
Optional cream cheese drizzle (for serving)
- Cream cheese + powdered sugar + a splash of milk + vanilla: Makes an easy red velvet cake vibe finish.
How to Make Red Velvet Cookies
- 1. Preheat the oven to 350°F and line 2 sheet pans with parchment paper. This keeps the bottoms from over-browning and makes cleanup easy.
- 2. Whisk the melted butter, granulated sugar, and brown sugar in a large bowl for about 30 seconds, until glossy and smooth. You want it fully blended so the cookies bake evenly.
- 3. Add the egg, vanilla, vinegar, and red gel food coloring. Whisk until the mixture turns a bold, even red. If it looks streaky, keep whisking until the color is uniform.
- 4. Stir the flour, cocoa powder, baking soda, and salt together in a separate bowl. Then fold the dry ingredients into the red mixture just until you don’t see dry flour. Don’t overmix—this is how you keep red velvet cookies soft.
- 5. Fold in the white chocolate chips. If your dough feels warm and super soft, pop it in the fridge for 15–20 minutes so the cookies stay thicker.
- 6. Scoop dough into 2-tablespoon portions and roll into balls. Place them 2–3 inches apart (they will spread).
- 7. Bake for 9–11 minutes, until the edges look set and the centers still look slightly soft. The cookies will finish setting as they cool.
- 8. Cool on the pan for 5 minutes, then transfer to a rack. If you want that extra fudgy bite, let them cool fully before digging in.
Tips for Perfect Red Velvet Cookies
- Use gel coloring: Liquid coloring can thin the dough and make cookies spread more.
- Don’t overbake: Pull them when the edges are set but centers look soft.
- Measure flour correctly: Spoon and level—packed flour makes cookies dry.
- Chill if your dough is warm: Even 15–20 minutes can help keep cookies thick.
- Save a few chips for the top: Press a few extra white chocolate chips into each dough ball before baking for that bakery look.
Variations & Substitutions
- Cream cheese drizzle: Mix 4 ounces cream cheese + 1 cup powdered sugar + 1–2 tablespoons milk + 1/2 teaspoon vanilla and drizzle over cooled cookies.
- Red velvet sandwich cookies: Spread cream cheese frosting between two cookies for a party-style treat.
- Dark chocolate version: Use dark chocolate chips for a richer, less-sweet cookie.
- Peppermint holiday twist: Add 1/4 teaspoon peppermint extract and sprinkle crushed candy canes on top after baking.
- Double cocoa: Add 1 extra tablespoon cocoa powder for a deeper chocolate note (still red velvet, just bolder).
- Less color: Use less food coloring for a softer red; the flavor stays the same.
- No vinegar: You can skip it, but the cookies won’t have that subtle red velvet tang.
Make-Ahead, Storing & Reheating
- Room temp: Store red velvet cookies in an airtight container for up to 4 days.
- Fridge: Store for up to 5 days (especially if you add cream cheese drizzle). Bring to room temp before serving for the best texture.
- Freezer (baked): Freeze cookies in a freezer-safe bag for up to 3 months. Thaw at room temp.
- Freezer (dough): Scoop dough balls and freeze on a sheet pan until firm, then bag. Bake from frozen—add 1–2 minutes.
- Reheat: Warm one cookie for 8–10 seconds in the microwave for a soft, melty middle.
Serving Ideas
- Pair with cold milk, coffee, or hot cocoa for the ultimate treat.
- Add to a holiday cookie tray with sugar cookies and brownies.
- Serve with vanilla ice cream for a simple dessert plate.
- Package in gift bags for Valentine’s Day or cookie swaps—these red velvet cookies travel well.
- Drizzle with cream cheese icing for parties and birthdays.
Reader Review: These were a hit! The cookies stayed soft for days and the white chocolate chips made them taste like a bakery treat. I’m making them again for Valentine’s Day.
If you make these red velvet cookies, leave a rating and tell me what you added—extra chips, a cream cheese drizzle, or something fun? I love seeing your twists!
Print
Red Velvet Cookies (Best Ever, Easy, Soft & Chewy)
- Total Time: 10 minutes
- Yield: About 18 cookies 1x
- Diet: Vegetarian
Description
These red velvet cookies are thick, soft, and chewy with a hint of cocoa, a touch of vanilla, and sweet white chocolate chips. Perfect for holidays, parties, and an easy weeknight dessert.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, melted and slightly cooled (1 stick)
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 to 1 1/2 teaspoons red gel food coloring (adjust for color)
- 1 1/4 cups white chocolate chips
- Optional Cream Cheese Drizzle
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F. Line 2 sheet pans with parchment paper.
2. Whisk melted butter, granulated sugar, and brown sugar until glossy.
3. Whisk in egg, vanilla, vinegar, and red gel food coloring until evenly red.
4. In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Fold into wet ingredients just until combined.
5. Fold in white chocolate chips. Chill dough 15–20 minutes if very soft.
6. Scoop into 2-tablespoon balls and place 2–3 inches apart.
7. Bake 9–11 minutes until edges are set and centers look slightly soft.
8. Cool 5 minutes on pan, then move to a rack. Drizzle with cream cheese icing after fully cooled, if using.
Notes
– For thicker cookies: Chill 30–60 minutes and bake one sheet at a time.
– Gel coloring is best: Liquid coloring can thin the dough and make cookies spread.
– Storage: Keep airtight up to 4 days (or 5 days in the fridge if drizzled).
– Freezing: Freeze baked cookies or dough balls up to 3 months.
– Tools: Mixing bowls, whisk, spatula, cookie scoop, sheet pans, parchment paper.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts & Baking
- Method: Baking
- Cuisine: American