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!
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.
This is a typical cookie recipe so you’ll find mostly common ingredients that you probably have stocked in your pantry already.
- Butter – I highly recommend unsalted butter for baking. It should be softened to room temperature.
- Sugar – Both granulated white and brown sugar are used.
- Egg – just one large egg
- Vanilla extract – for balance in flavor.
- Vinegar – This is part of the signature red velvet flavor.
- Red food coloring – You can use the common liquid food coloring, but a gel based food coloring will give you the brightest red color.
- Flour – I use all-purpose flour. Gluten-free flour has not been tested, but should work fine. Be sure to spoon and measure rather than dipping your measuring cup in the container to get an accurate measurement.
- Cocoa powder – Red velvet is actually a chocolate flavor with red food coloring, so a high quality cocoa powder is a must!
- Cornstarch – Helps create a light and fluffy cookie.
- Baking soda and salt
- 8 oz white candy melts or white chocolate – for dipping, white chocolate chips work too.
- Sprinkles – optional, but pretty!
How to Make Red Velvet Cookies
Making these red velvet cookies isn’t too tricky either.
- First beat together butter and sugar. I like to use a little brown sugar in my cookies because it makes them extra chewy.
- Then add 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 Valentine’s, 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.
Storage: Keep cookies in an airtight container at room temperature and they will remain fresh for up to 3-4 days.
Freezing: Place cookies in a resealable plastic freezer bag or container and freeze for up to 3 months.
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.