My red velvet cookies are filled with sweet chocolate flavor with a bright red color. I love making them for Christmas and Valentine’s Day for an easy and festive way to celebrate – and my kids love them!
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My Go-To Red Velvet Cookie Recipe
My love for red velvet anything is well-known among my friends and family, but these red velvet cookies take that passion to a new level! They require way less fuss to make than a cake but are every bit as delicious.
I came up with this recipe before Valentine’s Day when I wanted something festive for the kids to enjoy. I know my daughter Leah loves chocolate, so I just knew this red velvet cookie recipe would be something she would love.
As soon as I tried a bite and tasted the rich-yet-subtle cocoa flavor with the chocolate chips and hint of tang, I knew these would be her new favorite cookie. Plus the red color is just so beautiful!
Sure enough, she saw all the chocolate chips in the cookie and didn’t even realize the red color until after she devoured the entire cookie. After she licked her fingers clean, she asked me if the cookie she just ate was the same color as the ones on the cooling rack. I said yes, and she said, “Well, I love them.”
Now, I make them every year for Christmas and Valentine’s Day per her request.
And, if you love a good cookie recipe, try my recipes for peanut butter kiss cookies, banana pudding cookies, peanut butter balls, Hershey kiss cookies, pink sugar cookies, and butterscotch cookies.
Red Velvet Cake Cookies Ingredients
- Flour
- Cocoa powder – I use unsweetened cocoa powder
- Baking soda
- Salt
- Brown and white sugar – I use light brown sugar
- Butter
- Egg
- Whole milk – lower fat milk will work in a pinch, but I recommend whole milk or even heavy cream
- Vanilla extract
- White vinegar
- Red gel food coloring – I use this soft gel paste to get the best red color
- Chocolate chips — I use semi-sweet
How to Make Red Velvet Cookies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
STEP TWO: Whisk together the flour, cocoa powder, baking soda, and salt. Set it aside.
STEP THREE: In a large mixing bowl, combine the brown sugar and granulated sugar. Whisk in the melted butter until combined.
STEP FOUR: Add the egg, milk, vanilla extract, vinegar, and red food coloring. Mix them well to combine.
STEP FIVE: Stir the dry ingredients into the wet ingredients until just combined then fold in 1 cup of the chocolate chips.
STEP SIX: Using a 2-tablespoon cookie scoop, spoon medium-sized mounds of dough onto the prepared baking sheet.
STEP SEVEN: Just before baking, top with the remaining chocolate chips by slightly poking them into the batter.
STEP EIGHT: Bake for 10 minutes until the cookies puff up and the dough is soft but not squishy when touched.
STEP NINE: Transfer the cookies to a wire cooling rack and allow them to cool for 5 minutes before eating.
Tips for the Best Recipe for Velvet Cookies
- Use gel food coloring in this recipe for red velvet cookies for the most vibrant color. I’ve tried using liquid food coloring and ended up needing 3 teaspoons to get the same color.
- Top the cookies with half the chocolate chips instead of mixing them all into the dough so the melted chips will peek through the tops of the cookies.
- Let the cookies cool for at least 5 minutes for the best texture. I love how red velvet cake cookies get those crunchy edges as they cool.
- Store leftover cookies in an airtight container on the counter for 3 days or in the refrigerator for up to a week. Although I’ll be honest, they never last that long in my house!
- To freeze, store red velvet chocolate chip cookies in a freezer-safe container for up to 3 months. I like to double the batch so I can freeze half for an easy future dessert!
- The cookie batter can also be frozen. I freeze the dough balls on a sheet pan, then transfer them to a freezer-safe container. Whenever the craving for a red velvet cookie strikes, I can place a few frozen dough balls on a cookie sheet and bake!
Red Velvet Cookie Variations and Substitutions
- For a more rounded shape, chill the dough in the refrigerator for 1-2 hours before baking. Cold dough won’t spread as fast, so the cookies end up taller.
- Substitute buttermilk for the milk and vinegar for a more traditional recipe. I find they taste very similar either way!
- Use vanilla cookie mix instead of the flour and sugar. I also omit the vanilla extract as well since the cookie mix is already flavored.
- Try a different chocolate chip in place of semi-sweet. I adore the richness of dark chocolate chips but I also love white chocolate chips!
- Add cream cheese frosting for an extra level of decadence! I always make sure to let the cookies fully cool first so the frosting won’t melt.
Red Velvet Cookies FAQs
What Does Red Velvet Taste Like?
Red velvet is a unique flavor like a cross between vanilla and chocolate. But I think the real magic comes from the slight tanginess thanks to the vinegar. The flavor is both rich and wonderfully balanced, which is why it’s one of my all-time favorites!
Can I Double These Red Velvet Chocolate Chip Cookies?
Absolutely! I often double the batch when I’m expecting a crowd or when I want extra to freeze for later. My recipe for red velvet cookies scales up perfectly, so I just double the ingredients listed.
The key is to give the dough plenty of space on the cookie sheets. I sometimes bake in two batches so each red velvet cookie has room to spread.
How Long Do Red Velvet Cake Cookies Last?
In my house, not long at all! But technically, these cookies will keep well for 3 days in an airtight container at room temperature or up to a week in the fridge. For longer storage, I pop them in the freezer for up to 3 months.
More Easy Dessert Recipes
- Peanut butter frosting
- Cream cheese fruit dip
- Double chocolate chip cookies recipe
- Blueberry cobbler
- Peach pie with canned peaches
- Pineapple dump cake
- Fruit salad with cool whip
- Apple cobbler recipe
Red Velvet Cookies
Equipment
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup cocoa powder unsweetened
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- ½ cup unsalted butter 1 stick, melted
- 1 egg
- 2 tablespoons whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- ¾ teaspoon red gel food coloring
- 1 ¼ cups semi-sweet chocolate chips divided
Instructions
- Preheat the oven to 350 degrees F, and line 2 baking sheets with parchment paper.
- Whisk the flour, cocoa powder, baking soda, and salt. Set it aside.
- In a large mixing bowl, combine the brown sugar and granulated sugar. Whisk in the melted butter until combined.
- Add the egg, milk, vanilla extract, vinegar, and red food coloring. Mix well to combine.
- Next, stir the dry ingredients into the wet ingredients until just combined.
- Fold in 1 cup of the chocolate chips. Using a 2-tablespoon cookie scoop, spoon medium-sized mounds of dough onto the prepared baking sheet.
- Just before baking, top with the remaining chocolate chips by slightly poking them into the batter.
- Bake for 10 minutes (or until the cookies puff up and the dough is soft but not squishy when touched).
- Transfer the cookies to a wire cooling rack and allow to cool down for 5 minutes before enjoying.
Notes
- Use gel food coloring for the most vibrant color.
- Top the cookies with half the chocolate chips instead of mixing them all into the dough so the melted chips will peek through the tops of the cookies.
- Let the cookies cool for at least 5 minutes for the best texture.
- Store leftover cookies in an airtight container on the counter for 3 days or in the refrigerator for up to a week.
- To freeze, store them in a freezer-safe container for up to 3 months.
- The cookie batter can also be frozen.
- For a more rounded shape, chill the dough in the refrigerator for 1-2 hours before baking. Cold dough won’t spread as fast, so the cookies end up taller.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
