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These Red Velvet Cookies are soft and chewy with the most delicious red velvet flavor. My Red Velvet Cookies recipe is perfect for Valentine’s Day, Christmas, or whenever you’re craving something sweet!
Holiday time means dessert time, and right now we are all about making delicious Valentine’s Day desserts, like Chocolate Trifles for Two, Pink Velvet Cake Roll and of course these Red Velvet Cookies!
RED VELVET COOKIES RECIPE
I absolutely love red velvet. I love the hint of cocoa and vibrant red color. Plus, I think anything red velvet looks impressive on a cookie tray.
So this year for Valentine’s Day, I wanted to find the perfect recipe for red velvet cookies. After a lot of experimenting, I can safely say that these are the best red velvet cookies I’ve ever tasted. They have a soft and chewy texture – no dry cookie crumbs here. Then they have a hint of cocoa and slight tanginess to the flavor that’s quintessential for red velvet, and the bright red color, white chocolate dip, and sprinkles make them extra pretty.
WHAT IS RED VELVET MADE OF?
Today, red food coloring is what gives red velvet cookies and cakes their bright red hue. However, when the cake was first introduced the red was brought out by a reaction between the vinegar, buttermilk and cocoa in the recipe. Bakers would sometimes use beet juice to enhance the red color, but nowadays food coloring is the easiest choice.
HOW TO MAKE RED VELVET COOKIES
Making these red velvet cookies isn’t too tricky either.
- First beat together butter, white sugar, and brown sugar. I like to use a little brown sugar in my cookies because it makes them extra chewy.
- Then beat in the egg, vanilla extract, vinegar and red food coloring. Depending on how bright red you want your cookies to be, you can use 2-3 teaspoons of red food coloring. I used 3 teaspoons – and my cookies were very vibrant.
- Whisk together the dry ingredients – flour, cocoa powder, cornstarch, baking soda, and salt – and mix in the dry ingredients into the butter mixture about ½ at a time. Adding a little cornstarch makes cookies extra soft – so it’s a definite must in my book.
- Finally, form the cookies into balls using a medium cookie scoop and they’re ready to bake. For thicker cookies, you can pop the cookie tray into the fridge for 10 minutes before baking, but for this recipe chilling the dough isn’t necessary.
DECORATING RED VELVET COOKIES
After the cookies are done baking – they take a delicious dip in melted white chocolate and are showered with sprinkles. You could use heart-shaped sprinkles for Valentines, or red and green sprinkles for Christmas, or even crumble a cookie and sprinkle the crumbs on top.
For the chocolate dip, I recommend Wilton white chocolate melts. The chocolate melts smooth, making it a very easy process.
Whichever way you choose – these red velvet cookies are absolutely delicious. You’ll love the soft & chewy cookie texture, pretty red color, and chocolate dip. And if you’re looking for a delicious recipe for Valentine’s Day then these are definitely for you.
Want more delicious cookie recipes? You’ll love these:
- Cheesecake Cookies
- Red Velvet Sandwich Cookies
- Caramel Stuffed Snickerdoodle Cookies
- Red Velvet Cookie Cake
Red Velvet Cookies
- 1/2 cup unsalted butter softened
- 1/2 cup white sugar
- 1/3 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon vinegar
- 2 - 3 teaspoons red food coloring liquid or gel
- 1 2/3 cup all-purpose flour
- 1 1/2 tablespoons cocoa powder
- 2 teaspoons cornstarch
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 8 oz white candy melts or white chocolate
- Preheat the oven to 350F degrees and line 2 cookie sheets with parchment paper or silicone baking mats.
- In a large bowl beat together the butter, white sugar and brown sugar using an electric mixer.
- Then beat in the egg, vanilla extract, vinegar and food coloring.
- In a medium bowl whisk together the flour, cocoa powder, cornstarch, baking soda and salt.
- With the mixer on low speed, beat the flour mixture into the butter mixture about ½ at a time. The cookie dough will be thick and sticky.
- Form the dough into balls about 1 to 1.5 tablespoons in size. Using a cookie scoop makes this much easier.
- Place the balls 2 inches apart on a lined cookie sheet and bake for 8-10 minutes, or until the tops are just set.
- Allow to cool fully.
- In a small microwave safe bowl, melt the candy melts in short 30 second bursts stirring between each.
- Spread half of each cookie with the candy melts and decorate with sprinkles.