I first made these red velvet cookies for a holiday cookie swap and ended up keeping most of the batch for myself. They’re tender, slightly cakey cookies studded with pockets of melted white chocolate and stained a cheerful red from food coloring. If you want a festive, kid-approved cookie that’s quick to throw together and impressive on a plate, this is it.
What makes this recipe special
These cookies balance the gentle cocoa bitterness of red velvet with sweet white chocolate chunks. The dough is rich from the butter and both granulated and brown sugars, which gives a slight chew while staying soft in the center. They’re fast to make, bake in under 12 minutes, and hold up well for gifting or a party platter.
“Soft, melt-in-your-mouth cookies with just enough cocoa and pockets of white chocolate — everyone asked for the recipe.” — a note from my holiday cookie swap
Why you might reach for this recipe:
- Fast to prepare when you need a batch for unexpected guests.
- Kid-friendly color and flavor for school parties or Valentine’s Day.
- Flexible: easy to swap in mix-ins or adapt for dietary needs.
The cooking process explained
Before you gather tools: you’ll cream butter and sugars, add eggs and vanilla with the red color, then gently fold in dry ingredients and white chocolate chunks. Dough scoops bake quickly into slightly soft-centered cookies — cool briefly on the sheet, then finish on a rack. The whole rhythm is straightforward and forgiving.
What you’ll need
- 1 cup unsalted butter, softened (room temperature)
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chunks
- 1 tablespoon red food coloring
Ingredient notes and substitutions:
- Butter: unsalted gives you control over salt. If using salted, reduce added salt by 1/4 teaspoon.
- White chocolate chunks: swap for white chocolate chips or chopped semi-sweet chocolate for contrast.
- Red food coloring: gel paste produces a brighter color with less product. If you prefer less dye, increase cocoa slightly and accept a deeper, less fluorescent red.
- Cocoa: natural cocoa works fine; if you use Dutch-processed cocoa, the color and acidity shift slightly — consider adding 1/2 teaspoon vinegar or a splash (1–2 tablespoons) of buttermilk for classic red velvet tang.
Directions to follow
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating until each is incorporated. Stir in vanilla and red food coloring until color is even.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add the dry mix to the wet ingredients. Mix just until combined. Avoid overmixing.
- Fold in the white chocolate chunks evenly through the dough.
- Drop tablespoon-sized scoops onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake 10–12 minutes, or until edges are set and centers are still slightly soft. Rotate the pans halfway through if your oven bakes unevenly.
- Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
- Serve warm with a cold glass of milk or a cup of strong coffee. The white chocolate pockets are especially gooey straight from the oven.
- For a party platter, dust lightly with powdered sugar or sandwich two cookies with a cream cheese frosting for a red-velvet twist.
- Pair with vanilla ice cream for an easy dessert: crumble warm cookies over a scoop and drizzle with chocolate sauce.
Keeping leftovers fresh
- Room temperature: store in an airtight container at room temp for up to 3–4 days. Add a slice of bread to maintain softness.
- Refrigerator: keep up to 7 days in airtight container. Bring to room temp or warm 5–8 seconds in microwave before serving.
- Freezing: freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm briefly.
- Dough: you can freeze dough balls on a baking sheet, then transfer to a bag. Bake from frozen adding 1–2 minutes to bake time. For food safety, dough with raw eggs should be refrigerated if not baked within 24 hours.
Tricks for success
- Don’t overcreaming: beat butter and sugars until just light and aerated. Too much aeration can make cookies puff then collapse.
- Use gel food coloring if you want vibrant red without off flavors or excess liquid.
- Measure flour properly: spoon it into the cup and level off to avoid dry, dense cookies.
- Slightly underbake for soft centers: cookies continue to set as they cool on the hot sheet.
- Chill dough for 30 minutes for thicker cookies and less spreading, especially in warm kitchens.
Creative twists
- Red velvet sandwich cookies: fill with cream cheese frosting or marshmallow fluff.
- White chocolate + macadamia: add 1/2 cup chopped macadamia nuts for crunch.
- Cocoa swap: use dark cocoa for deeper flavor and a browner hue.
- Vegan version: replace butter with vegan butter, use flax eggs (2 tbsp ground flax + 6 tbsp water), and pick dairy-free white chocolate.
- Spiced red velvet: add 1/4 teaspoon cinnamon and a pinch of nutmeg for cozy warmth.
Your questions answered
Q: Can I skip the food coloring and still call it red velvet?
A: Without food coloring, the cookies will taste like cocoa cookies with white chocolate. Traditional red velvet relies on the red tint; you can use less dye for a muted pink or use beet juice powder for a natural color.
Q: What’s the best cocoa to use?
A: Natural cocoa is fine here. Dutch-processed cocoa is less acidic and darker; it will change both flavor and color slightly. If you use Dutch, consider a touch of acid (1/2 tsp vinegar) to mimic classic red velvet tang.
Q: Can I freeze the unbaked dough?
A: Yes. Chill scooped dough balls on a sheet, freeze until firm, then store in a bag. Bake from frozen, adding 1–2 minutes to baking time.
Q: How do I keep these soft for days?
A: Store in an airtight container with a slice of bread or a slightly damp paper towel (sealed in plastic) to maintain moisture. Avoid refrigeration unless you’ll eat them within a week.
Conclusion
If you want more takes on red velvet cookies to compare techniques or flavor ideas, check this helpful Red Velvet Cookies Recipe from Simply Recipes and this flavorful Red Velvet Cookies version on Food52. Both are great references for variations and troubleshooting.
Red Velvet Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Room temperature
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/4 cup cocoa powder Natural cocoa works fine; consider adding vinegar if using Dutch-processed
- 1 teaspoon baking soda
- 1/2 teaspoon salt Reduce if using salted butter
- 1 cup white chocolate chunks Can substitute with white chocolate chips or semi-sweet chocolate
- 1 tablespoon red food coloring Use gel for brighter color with less product
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating until each is incorporated. Stir in vanilla and red food coloring until color is even.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add the dry mix to the wet ingredients. Mix just until combined. Avoid overmixing.
- Fold in the white chocolate chunks evenly through the dough.
Baking
- Drop tablespoon-sized scoops onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake 10–12 minutes, or until edges are set and centers are still slightly soft. Rotate the pans halfway through if your oven bakes unevenly.
- Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
