Red Velvet Cookies

4.95 from 19 votes

These soft and chewy Red Velvet Cookies have a tender bite and classic red velvet flavor. Dip them in white chocolate and add sprinkles for an easy, festive treat that's perfect for any celebration.

Prep Time30

Cook Time8

Total Time38

Course: Dessert

Cuisine: American

Servings: cookies

Author: Kristin Maxwell

Ingredients

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
Sprinkles

Instructions

Preheat the oven to 350°F 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 until light and fluffy.
Beat in the egg, vanilla extract, vinegar, and food coloring until well combined.
In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt.
With the mixer on low speed, gradually add the flour mixture to the butter mixture, mixing just until combined. The dough will be thick and slightly sticky.
Use a medium cookie scoop to form balls about 1 to 1.5 tablespoons in size. Place 2 inches apart on the prepared baking sheets.
Bake for 8 to 10 minutes, or until the tops are just set. The cookies will look slightly underdone but will firm up as they cool.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Melt the candy melts in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth.
Dip half of each cookie in the melted chocolate, place on parchment paper, and decorate with sprinkles before the chocolate sets.

Notes

For the brightest red color: Use gel food coloring rather than liquid. It gives more vibrant color without adding extra moisture to the dough.
Measure flour correctly: Spoon flour into your measuring cup and level off. Scooping directly can pack in too much flour and make cookies dry.
Don't overbake: Pull cookies when tops look just set. They'll continue firming up as they cool.
Brown sugar matters: The combination of brown and white sugar gives these cookies their chewy texture. Don't substitute all white sugar.
Cornstarch = soft cookies: This is the secret ingredient that keeps cookies tender. Don't skip it!
If chocolate seizes: Add ½ teaspoon coconut oil or shortening and stir until smooth.
Storage: Keep in an airtight container at room temperature for 3 to 4 days.
Freezing: Freeze baked cookies (dipped or undipped) in a freezer bag for up to 3 months.

Nutrition

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