Red Velvet Cake Cookies (Soft & Chewy)
If you love the classic flavor of red velvet cake, these Red Velvet Cake Cookies are a fun and easy twist on the traditional dessert. They’re soft, chewy, and beautifully vibrant thanks to red oil-based food coloring, which creates a deep, rich red without thinning the cookie dough.
These cookies have the signature light cocoa flavor and tender texture of red velvet cake, but in a portable cookie form. They’re perfect for Valentine’s Day, Christmas, parties, or whenever you want a bakery-style treat that looks as good as it tastes.
The slightly crisp edges and soft centers make these cookies irresistible, especially when paired with a glass of milk or a cup of coffee.
Ingredients
• 115g unsalted butter, softened
• 120g granulated sugar
• 1 large egg
• 1 tsp Vanilla Flavoring Extract
• 1 tsp Red Oil-Based Food Coloring
• 1 tbsp unsweetened cocoa powder
• 160g all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
Optional:
• 80g white chocolate chips
• Powdered sugar for a light dusting
Equipment
• Mixing bowl
• Hand mixer or whisk
• Baking tray
• Parchment paper
• Cookie scoop or spoon
How to Make Red Velvet Cake Cookies
1. Preheat the Oven
Preheat your oven to 170°C (340°F). Line a baking tray with parchment paper.
2. Cream Butter and Sugar
In a bowl, beat the softened butter and sugar together until light and creamy.
3. Add Egg and Flavoring
Mix in the egg and Vanilla Flavoring Extract until well combined.
4. Add the Red Color
Stir in the red oil-based food coloring until the mixture turns a vibrant red.
5. Mix the Dry Ingredients
In another bowl, whisk together:
• Flour
• Cocoa powder
• Baking powder
• Salt
6. Combine the Dough
Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
If using white chocolate chips, fold them in at this stage.
7. Scoop the Cookies
Scoop small portions of dough onto the prepared baking tray, leaving space between each cookie.
8. Bake
Bake for 10-12 minutes until the edges are set but the centers remain soft.
9. Cool
Let the cookies cool on the tray for about 5 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Red Velvet Cookies
• Use oil-based food coloring
Oil-based colors work great for cookie dough because they blend smoothly without adding extra liquid.
• Do not overbake
The cookies will continue to firm up as they cool, so remove them while the center still looks slightly soft.
• Chill the dough if needed
If the dough feels too soft, chill it for 20 minutes before baking.
• Add white chocolate
White chocolate chips pair beautifully with red velvet flavor.
Storage Tips
Store cookies in an airtight container at room temperature for up to 4 days.
You can also freeze the baked cookies for up to 2 months. Just thaw at room temperature before serving.
FAQ
1. What makes red velvet cookies different from regular chocolate cookies?
Red velvet cookies contain less cocoa powder, giving them a mild chocolate flavor along with their signature vibrant red color.
2. Can I use gel food coloring instead of oil-based color?
Yes, gel food coloring can work, but oil-based food coloring blends more evenly into butter-based cookie dough.
3. Why are my cookies not bright red?
If the color looks dull, try adding a little more red oil-based food color or reducing the cocoa powder slightly.
4. Can I make the dough ahead of time?
Yes. The cookie dough can be stored in the refrigerator for up to 24 hours before baking.
5. Can I freeze the cookie dough?
Yes. Scoop the dough into balls and freeze them. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
