Learn how to make soft and chewy Red Velvet Cookies from scratch. These gorgeous red cookies are part chocolate, part vanilla and filled with chunks of white chocolate.
Oh hi, red velvet!
Meet my new favourite cookie. Soft and chewy (and oh-so-chunky) Red Velvet Cookies filled to the brim with chunks of white chocolate.
I’ve taken everything we love about Red Velvet Cake and made it into a mouthwatering cookie. Ya welcome!
Why you will love these cookies
- Quick and easy – no chilling the dough
- They boast crisp edges and a soft centre
- They’re packed with chocolate
- And they look amazing!
What is red velvet cake?
So what IS red velvet, I hear you ask. This cake flavour is very popular in America, but before I went to the States and tried it myself, I had never even heard of it. And while it’s instantly recognisable because of its colour, that’s not the only thing that makes it special. Red Velvet Cake has a unique flavour and an enviable texture. It’s part vanilla and part chocolate, soft and sweet.
While it is made using cocoa powder, it’s not like a regular full on chocolate cake. There is just a subtle hint of chocolate that gives body and flavour. The other unique element is its velvety crumb. It’s usually made with buttermilk and vinegar which help create that soft and tender texture. And it is often paired with cream cheese frosting.
How do you make red velvet cookies?
So how do you make Red Velvet Cookies? Well, we take a few of those key elements and transform it into a sumptuous cookie dough.
When recipe testing, I started with my favourite Levain Bakery Cookie recipe. But I doubled the vanilla, added a little cocoa powder and some red food gel. We can’t add buttermilk or vinegar because we don’t want the cookie dough to be too wet (or sour) or spread too much in the oven.
But we can use brown sugar for added moisture and under bake them ever so slightly. Finally, we add fistfuls of white chocolate chunks to add that sweet cream cheese-like element. Bing bam boom. Delicious Red Velvet Cookies.
Lets talk red food colouring
The vibrant colour is what makes these Red Velvet Cookies look as magical as they taste. But it’s very important to use the right food colouring to easily achieve this without compromising the cookie dough.
What you need to use is a red, oil based, food gel. Don’t use regular food colouring that you buy from the supermarket as it’s too watery. You will need to use tablespoons of it to get the same result that only 1/2 teaspoon of oil based food gel will provide. And that extra liquid will change how your cookie dough bakes and tastes. I tested this recipe using Colour Mill food colouring.
Commonly asked questions
Make sure you use an oil based food colouring for best results. I tested this recipe using Colour Mill. If you want a stronger, more vibrant red, you can use more colour than directed – up to 1 teaspoon. Or try using 1/2 teaspoon red with 1/2 teaspoon pink for added vibrancy. Have a play around to see what you like best.
This recipe should create thick-ish cookies, but if you want them thicker, try chilling the dough for 30 minutes or an hour before baking. If you want more cookie tips, read my post on how to stop cookies from spreading.
I prefer to use block of good quality white chocolate that I can chop into chunks by hand. That way, you get big gooey bits of chocolate in every bite. You can use white chocolate chips if you prefer.
Yes! I find it easiest to freeze the cookie dough after you have rolled it into balls. Thaw and then bake as normal.
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Let’s Bake
Red Velvet Cookies
Soft and chewy Red Velvet Cookies filled with white chocolate.
Ingredients
- 115 grams (1/2 cup or 1 stick) cold unsalted butter, roughly chopped
- 190 grams (1 cup) brown sugar
- 2 teaspoons vanilla extract
- 1 large egg, cold
- 1/2 teaspoon oil based red food gel*
- 245 grams (1 and 3/4 cups) plain flour or all purpose flour
- 12 grams (2 level tablespoons) cocoa powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 200 grams (1 and 1/3 cup) white chocolate, roughly chopped
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer until combined. Add vanilla and egg. Beat again until combined – but try not to over mix.
- Add food gel. Then add flour, cocoa powder, baking soda and salt, and beat on a low speed until soft cookie dough forms. Add chocolate and beat briefly.
- Scoop out cookie dough, roughly 2 tablespoons per cookie, and place on prepared oven trays, leaving room for cookies to spread.
- Bake cookies for 12-14 minutes. Leave cookies to cool for 5 minutes, then carefully transfer to a wire rack to cool completely.
Notes
*Food colouring: Make sure you use an oil based food colouring for best results. I tested this recipe using Colour Mill. If you want a stronger, more vibrant red, you can use more colour than directed – up to 1 teaspoon. Or try using 1/2 teaspoon red with 1/2 teaspoon pink for added vibrancy. Have a play around to see what you like best.
Paula says
Hi! I was wondering if you need to butter/ spray the baking trays before putting the cookies on so they don’t stick? They look delicious!!
Jessica Holmes says
Hi Paula, I recommend lining the cookie trays with baking or parchment paper or a non slip mat if you can.
Josh says
These were soo good!
★★★★★
Jessica Holmes says
So glad you enjoyed them!
Grace says
Hey, I want to make these but looks like I would have to buy the food colouring online? Does it need to be oil based for consistency? Did you try using normal food colouring?
PS love your recipes!
Jessica Holmes says
Hi Grace, check out the section above about food colouring. Unfortunately, regular food colouring isn’t very strong so you need to add quite a bit. If you do add it, I’d chill the cookie dough to prevent spreading. It’ll be ok but it won’t be as vibrant as an oil based colouring.
Roma says
Been itching to make some cookies and this must be a sign! 😅
Question though, would you recommend adding some buttermilk powder to the dry ingredients to still get some of that tanginess that a Red Velvet is known for?
Jessica Holmes says
Hi Roma, oh that’s a good idea. I haven’t tried it myself so I can’t say for sure, but if you do try it, let me know how it goes!