These red velvet cookies are chewy red velvet cookies. They are rolled in red sugar and filled with white chocolate. You will love their delicious red velvet flavor. They are soft, chewy and delicious cookies. These cookies are the perfect way to tell the people in your life you love them.
These red velvet cookies are the perfect way to enjoy red velvet flavor! This red velvet cookie recipe is easy to make and tastes amazing. They even converted my husband into a red velvet fan! They make a great Valentine's day dessert.
Why This Recipe Works
- Easy recipe- These cookies are so easy to make! You can impress without spending hours in the kitchen or struggling with complicated steps.
- SO delicious- These cookies taste SO good that nobody has been able to stop at just one yet. Even people who don't love red velvet have been converted with these cookies.
- Valentine's day vibes- Get all of the romantic fun of a classic red velvet cake in delicious cookie form.
- Perfect texture- These cookie are soft, chewy cookies that are so satisfying to bite into.
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsweetened cocoa powder- For best results I recommend using a dutch-processed cocoa powder for a more rich chocolate flavor. This is the one I used.
- Brown sugar- I used light brown sugar.
- Unsalted butter- Melt the butter and let it cool until it is room temperature butter before using.
- Eggs- Set your eggs out 2 hours before using to get them to room temperature.
- Red food dye- Cheap red food coloring needs a lot to get a good red color and can affect the taste. Use a gel food coloring. I used Americolor super red.
- White chocolate- I used Lindt white chocolate bars. You can use white chocolate chips as well.
- Red decorating sugar- This was available at my local grocery store. Any decorating sugar should work.
Step By Step Instructions
Here is how to make and bake these red velvet cookies. You will need al electric mixer. Either a stand mixer with paddle attachment or a hand mixer will work.
STEP 1: Dry Ingredients. In a medium bowl, sift together your all purpose flour, cocoa powder, baking soda, and salt.
Prep your white chocolate by chopping it into medium sized pieces.
STEP 2: Beat Butter. In a large bowl, beat the melted (room temperature) butter, sugar, and brown sugar on high for 2 minutes. It will become lighter in color.
STEP 3: Wet ingredients. Add the eggs, vanilla extract, and red food dye to the butter. Mix until combined.
STEP 4: Combine. Add the flour mixture to the wet ingredients, and mix on low speed until combined. Next, fold in the white chocolate with a spatula.
STEP 5: Prep. Preheat your oven to 350°F and line 2 cookie sheets with parchment paper.
Let your dough rest for 10-15 minutes while your oven heats to help prevent spreading.
STEP 6: Scoop. Put your red sugar in a bowl to roll your dough balls in. Then, use a large (3 TBSP) cookie scoop to scoop dough balls before rolling them in the sugar.
Place 6 cookie dough balls per cookie sheet.
STEP 7: Bake cookies. Bake one cookie sheet at a time for 13-15 minutes.
Optionally: Top them with white chocolate chips as soon as they come out of the oven. These make them look and taste a little bit better.
STEP 8: Cool. Let the cookies cool in the baking sheet for 5 minutes before transferring them to a wire rack.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be because the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
To make smaller cookies use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet. Bake for 8-11 minutes.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before baking.
Storing and Freezing
Store the red velvet cookies at room temperature in an air-tight container up to 5 days.
Freeze the baked cookies in an airtight container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Valentine's Recipes To Try
Red Velvet Cookies
- 2 ½ cups All-purpose flour
- ¼ cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter melted and cooled
- ¾ cup Brown sugar packed light or dark
- ¾ cup White granulated sugar
- 2 Large eggs room temperature
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Red velvet dye. Use a gel dye. I love Americolor super red for best results.
- 1 ½ cups Chopped white chocolate I used Lindt white chocolate bars. You can use white chocolate chips.
- Red decorating sugar for rolling the cookies.
- In a medium bowl, sift the flour, cocoa powder, baking soda, and salt. Set aside. Chop the white chocolate into medium pieces.2 ½ cups All-purpose flour, ¼ cup Unsweetened cocoa powder, 1 teaspoon Baking soda, 1 teaspoon Salt, 1 ½ cups Chopped white chocolate
- Using a mixer, beat the melted butter (make sure it is cooled to room temperature before using), sugar, and brown sugar. Beat on high for 2 minutes. The color will lighten significantly.1 cup Unsalted butter, ¾ cup Brown sugar, ¾ cup White granulated sugar
- Add the eggs, vanilla, and red food dye. Mix until combined. Pour in the dry ingredients and mix on low speed until just combined. Take off the mixer and fold in the white chocolate.2 Large eggs, 1 teaspoon Pure vanilla extract, 1 teaspoon Red velvet dye.
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper. While the oven is preheating let the cookie dough rest. Usually it needs 10-15 minutes while your oven preheats. This helps to prevent too much spread.
- Pour the red sugar into a bowl. Use a large cookie scoop (3 tablespoon or 2oz) to scoop cookie dough balls. Roll into the red sugar. Place 6 cookie dough balls per cookie sheet.Red decorating sugar
- Bake for 13-15 minutes. Bake one cookie sheet at a time. Top with white chocolate chips as soon they come out of the oven. *optional.
- Let the cookies sit for 5 minutes before transferring to a cooling rack.