Red velvet cookies are chewy with a slight hint of cocoa and pools of melty white chocolate chunks. They're perfect for Valentine's Day, or really any day!
Why You'll Love These Red Velvet Cookies
Red velvet cake, but make it cookies! These mimic the classic cake with a deep red velvet color, slight chocolate flavor and tons of white chocolate chunks.
Super easy to make. These cookies are the best because they are so simple and require 0 chill time. You can make these in under 30 minutes!
Chewy centers, crispy edges. These cookies have the perfect texture. The centers are super chewy and the edges have the perfect amount of crisp.
Ingredients for Red Velvet Cookies
- Salted Butter- make sure it's softened
- Brown Sugar- light is best but dark will work too
- Granulated Sugar
- Egg Yolks- make sure they're room temperature
- Vanilla- I always recommend using vanilla bean paste for the best flavor but extract works as well
- All-Purpose Flour-spooned and leveled please see notes
- Cocoa Powder- Dutch process will give you the best flavor
- Baking Soda and Baking Powder
- Sea Salt- brings out all the flavor in these cookies
- White Chocolate- I recommend using high quality white chocolate chips or white chocolate bars
- Red Food Coloring- gel food coloring is the best kind to use
Step by Step Instructions
STEP ONE: Add flour, cocoa powder, baking powder, baking soda and salt to a bowl. Whisk to combine.
STEP TWO: Add softened, salted butter, light brown sugar, and granulated sugar to a large bowl. Cream the butter and sugars with an electric mixer for two minutes, or until light and fluffy.
STEP THREE: Add in the egg yolks, vanilla and red food coloring and mix on medium speed for two minutes, or until the mixture is fluffy.
STEP FOUR: Add in dry ingredients. Mix until combined.
STEP FIVE: Add in chopped white chocolate and mix until combined.
STEP SIX: Scoop the dough into 18 balls and bake.
Please see recipe below for complete measurements and baking times!
How do I store these cookies? Store them in an airtight container for up to three days, or in the freezer for up to two weeks!
Can I make the dough beforehand? Yes! You can make the dough and store it in the fridge until ready for cookies! Just make sure to bring the dough to room temperature before baking the cookies. The dough will stay fresh for up to three days in the fridge. You can also freeze it for up to two weeks, again just bring it to room temperature before baking.
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
When the cookies are straight out of the oven, use a circular cookie cutter to give them a perfect circular shape! Gently swirl the cookie cutter around the edges to do this.
Make sure to beat your eggs into the butter and sugar until the mixture is fluffy, not just until its combined. Doing this will help give you perfectly textured cookies.
Other Recipes to Try
Red Velvet Cookies
- 1 ½ cups + 2 tbsps (204 g) all-purpose flour spooned and leveled
- 2 tbsps (10 g) Dutch process cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (168 g) salted butter, softened
- ¾ cup (165 g) light brown sugar
- ¼ cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tablespoon vanilla
- 1-1 ½ teaspoon red gel food coloring (depending on how red you want the cookies)
- ¾ cup (150 g) chopped white chocolate or white chocolate chips
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- To a small bowl add the flour, cocoa powder, baking soda, baking powder and salt. Whisk to combine then set aside.
- Add softened, salted butter, light brown sugar, and granulated white sugar to a large bowl. Cream the butter and sugars with an electric mixer for two minutes, or until light and fluffy.
- Add in the egg yolks, vanilla and red food coloring and mix on medium speed for two minutes, or until the mixture is fluffy.
- Add in the dry ingredients and mix until combined.
- Then add in the white chocolate and mix just until incorporated.
- Scoop the dough into 18 balls. Arrange the dough two inches apart on the prepared baking sheets.
- Bake the cookies for 10-12 minutes. (Short amount for slightly underdone centers, full amount for a crispier edged cookie).
- Remove from the oven. Let the cookies cool for 5 minutes on the baking sheet, then transfer them to a cooling rack to cool for an additional 5 minutes before eating. (Add extra white chocolate chunks on top after baking if you desire.)
- Store leftovers in an airtight container for up to three days.