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Dorothy Thomas

Red Velvet Cookies Recipe

These soft, chewy Red Velvet Cookies are rich in cocoa flavor with a vibrant red hue, topped with creamy white chocolate chips for the perfect balance of sweetness. A festive and delicious treat for any occasion!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 14
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 160g 1 ¼ cups All-purpose flour
  • 15g 2 tbsp Unsweetened cocoa powder
  • 2g ½ tsp Baking soda
  • 1g ¼ tsp Salt
  • 115g ½ cup Unsalted butter (softened)
  • 150g ¾ cup Granulated sugar
  • 1 Large egg
  • 5ml 1 tsp Vanilla extract
  • 15ml 1 tbsp Red food coloring (liquid/gel)
  • 90g ½ cup White chocolate chips

Equipment

  • Mixing bowls
  • hand mixer/stand mixer
  • Baking sheet
  • Parchment paper
  • cookie scoop

Method
 

  1. Preheat & Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Dry Ingredients: Whisk together flour, cocoa powder, baking soda, and salt in a bowl. Set aside.
  3. Cream Butter & Sugar: Beat softened butter and sugar until fluffy (~2 minutes). Add egg, vanilla, and red food coloring; mix until smooth.
  4. Combine: Gradually add dry ingredients to the wet mixture, mixing until just combined. Fold in white chocolate chips.
  5. Scoop Dough: Use a cookie scoop to portion dough (1.5 tbsp per cookie) onto the baking sheet, spacing 2 inches apart.
  6. Bake: Bake for 8–10 minutes (edges should be set, centers slightly soft).
  7. Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack.

Notes

  • Food Coloring: Gel-based gives a deeper red color with less liquid.
  • Storage: Keep in an airtight container for up to 5 days or freeze dough for later use.
  • Variation: Swap white chocolate for dark chocolate chips or cream cheese frosting drizzle.