Let's Bake

Red Velvet Cookies

Yield 14 cookies 1x
Prep: 30 minutesCook: 14 minutesTotal: 44 minutes

Soft and chewy Red Velvet Cookies filled with white chocolate.


  • 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
  • 1/4 teaspoon salt
  • 200 grams (1 and 1/3 cup) white chocolate, roughly chopped


  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
  2. 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.
  3. 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.
  4. Scoop out cookie dough, roughly 2 tablespoons per cookie, and place on prepared oven trays, leaving room for cookies to spread.
  5. Bake cookies for 12-14 minutes. Leave cookies to cool for 5 minutes, then carefully transfer to a wire rack to cool completely.


*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. 

Nutrition Information

Serving Size: 1 cookie Calories: 261 Sugar: 21.8 g Sodium: 110 mg Fat: 11.9 g Carbohydrates: 35.9 g Protein: 3.3 g Cholesterol: 33.9 mg
Nutrition information is a guide only.
Author: Jessica HolmesCategory: CookiesCuisine: American
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