Soft, chewy, and irresistibly rich, these Red Velvet Cookies deliver everything you love about classic red velvet cake in cookie form. With a subtle cocoa flavor, vibrant red color, and generous pockets of melted white chocolate, this recipe is perfect for holidays, celebrations, or anytime you’re craving a bakery-style treat made right at home.
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Ingredients
- 1 ½ cups + 2 tablespoons all-purpose flour (spooned and leveled)
- 2 tablespoons Dutch-process cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ¾ cup salted butter, softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 2 egg yolks, room temperature
- 1 tablespoon vanilla extract or vanilla bean paste
- 1–1 ½ teaspoons red gel food coloring
- ¾ cup white chocolate chunks or high-quality white chocolate chips
Instructions for Red Velvet Cookies
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Add egg yolks, vanilla, and red food coloring. Beat for another 2 minutes until airy and smooth.
- Gradually mix in the dry ingredients just until combined.
- Fold in the white chocolate chunks evenly throughout the dough.
- Scoop the dough into 18 portions and place them 2 inches apart on the baking sheets.
- Bake for 10–12 minutes, until edges are set and centers remain soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Pro Tips
- Always spoon and level flour to avoid dense cookies
- Gel food coloring gives the most vibrant red without affecting texture
- Shape warm cookies with a round cutter for a bakery-perfect finish
- Beat butter and sugar thoroughly for soft, chewy centers
Why This Recipe Works
- No chilling required — quick and convenient
- Balanced cocoa flavor without overpowering sweetness
- Chewy centers with lightly crisp edges
- Bakery-style texture using simple pantry ingredients
Substitutions & Variations
- Swap white chocolate for dark or milk chocolate
- Use plant-based butter for a dairy-free version
- Add cream cheese chunks for a cheesecake-style cookie
- Try festive colors for themed celebrations
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Dough can be refrigerated up to 3 days
- Freezing Dough: Freeze dough balls up to 2 weeks
- Storage: Store baked cookies in an airtight container for 3 days
- Reheating: Warm briefly in the microwave for soft centers
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Serving Ideas for Red Velvet Cookies
- Serve with a glass of cold milk
- Add to dessert platters or cookie boxes
- Sandwich with cream cheese frosting
- Pair with hot cocoa or espresso
Nutrition (Per Serving Estimate)
- Calories: ~210
- Carbohydrates: ~26g
- Fat: ~11g
- Protein: ~3g
- Sugar: ~17g
Values are estimates and may vary.
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Frequently Asked Questions
Do these cookies need chilling?
No, the dough is ready to bake immediately.
Can I freeze baked cookies?
Yes, freeze fully cooled cookies for up to 2 weeks.
Can I use regular cocoa powder?
Yes, but Dutch-process cocoa provides deeper flavor and color.
Why didn’t my cookies spread?
Too much flour or cold butter can prevent proper spreading.
These Red Velvet Cookies are soft, chewy, and packed with white chocolate goodness. Easy to make and visually stunning, they’re a guaranteed crowd-pleaser for any occasion.
Red Velvet Cookies with White Chocolate Chunks
These Red Velvet Cookies are soft, chewy, and rich with subtle cocoa flavor and vibrant color. Studded with creamy white chocolate chunks, they deliver bakery-style texture and indulgence in every bite.
Equipment
- Mixing bowls
- Electric mixer
- baking sheets
- parchment paper
- wire cooling rack
Ingredients
- 1.5 cups all-purpose flour, spooned and leveled
- 2 tbsp Dutch-process cocoa powder
- 0.5 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp fine sea salt
- 0.75 cup salted butter, softened
- 0.75 cup light brown sugar
- 0.25 cup granulated sugar
- 2 egg yolks, room temperature
- 1 tbsp vanilla extract or vanilla bean paste
- 1.5 tsp red gel food coloring
- 0.75 cup white chocolate chunks or chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Add egg yolks, vanilla, and red food coloring. Beat until smooth and airy, about 2 minutes.
- Gradually mix in the dry ingredients just until combined.
- Fold in the white chocolate chunks evenly throughout the dough.
- Scoop dough into 18 portions and place them 2 inches apart on the baking sheets.
- Bake for 10–12 minutes, until edges are set and centers remain soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use gel food coloring for the best color without affecting texture. Spoon and level flour to prevent dense cookies, and avoid overbaking—cookies will continue to set as they cool.
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