Red Velvet Cookies
These classic red velvet cookies are thick, chewy and gooey. They have the perfect texture and best flavor. This recipe takes less than 25 minutes from start to finish. No dough chilling required! These cookies are great for holidays, Christmas, Valentine’s Day, Fourth of July and birthdays. You will also love these Red Velvet Cupcakes!
Why You’ll Love This Recipe
- These red velvet cookies are quick and easy.
- They are bursting with flavor.
- This recipe is fun and festive for the holidays.
- No dough chilling required.
- Made without cake mix.
- Everything is made in one mixing bowl.
- This recipe can be made with gluten free 1 to 1 flour or all purpose flour.
- They have chewy edges and a soft gooey center.
- Check out these Levain Bakery cookies for another fun dessert!
Ingredients & Substitutions
These are the main ingredients and substitutions for red velvet cookies. Scroll down to the recipe card for full ingredients list and instructions.
Use cold butter straight from the fridge. Do not use softened or melted butter. Cold butter prevents the cookies from spreading too thin while baking.
Both brown sugar and granulated sugar help sweeten these cookies. I have not tried this recipe using a sugar alternative.
The eggs help bind these cookies together. For an egg free version, replace 2 eggs with ½ cup unsweetened applesauce. See these Eggless Cookies for more tips and tricks.
Vanilla extract adds a great wholesome homemade flavor.
Red velvet flavor requires some acid. Typically, this is from buttermilk or vinegar. In this case, lemon juice acts as the acid. It adds some tangy, tart flavor. The lemon flavor itself is not detectable however.
Both all purpose flour and gluten free 1 to 1 flour work well. Since I am gluten free, I used gluten free flour. I do not recommend trying to use almond flour, coconut flour or oat flour.
Cocoa powder adds a subtle chocolate flavor.
Baking soda helps leaven these cookies.
Add in a pinch of sea salt if using unsalted butter. Otherwise, feel free to omit.
Add enough red food coloring to turn the dough red. Since there is a lot of dough, a teaspoon or so is needed.
Both white chocolate chips and regular chocolate chips add additional flavor. Feel free to use all white or all regular chocolate chips.
What is Red Velvet?
Red velvet flavor is an old fashioned, classic flavor. Red velvet cake is known for its light chocolate flavor with some tangy flavor.
Traditionally, buttermilk or vinegar add the tangy flavor.
Decades ago, vinegar was added to cakes to help them become tender. When mixed with cocoa powder, this creates a red color. Thus, the beauty of red velvet cakes was born.
These days, cocoa powder is processed differently. It does not become red when mixed with vinegar. To achieve that signature red color, use red food dye. For a more natural option, sometimes beet juice is used.
These red velvet cookies are inspired by classic red velvet cake.
Taste & Texture
These red velvet cookies are buttery, sweet and have a light chocolate flavor. Since there is only ¼ cup of cocoa powder, these are not overly chocolaty. The flavor is similar to that of a vanilla chocolate twist ice cream. It is a classic cookie with a hint of chocolate flavor. The lemon juice adds a “bite” to these cookies.
The edges are chewy while the middles are soft and gooey.
How to Make
First, preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In the bowl of a stand mixer, add cold butter, brown sugar and granulated sugar. Mix on high until creamy and until no clumps of butter remain. This process usually takes 2 to 3 minutes.
Then, add in eggs, vanilla and lemon juice. Stir to combine.
Next, add in flour, cocoa powder, baking soda and sea salt. Stir to combine.
Add in red food coloring. Continue stirring until dough is uniformly red. Add more food coloring as needed.
Fold in white chocolate chips and regular chocolate chips.
Use an ice cream scooper to scoop balls of dough onto parchment lined pan.
Bake for 8 to 10 minutes or until middles of cookies are barely set.
Finally, remove red velvet cookies from oven. Cool on pan for 10 minutes before transferring to a cooling rack.
Expert Tips & Tricks
For best results, use cold butter. It should be straight from the fridge.
Beat butter and sugars until no clumps of butter remain.
This cookie dough is relatively thick.
Use enough food coloring to turn the dough red.
Use an ice cream scoop to scoop evenly sized balls of dough.
Bake just until the cookies are set. Do not over bake!
These red velvet cookies are fragile after baking. Wait at least 10 minutes before carefully transferring to a cooling rack.
How to Serve & Store
Serve red velvet cookies with a tall glass of milk, coffee or hot chocolate.
These cookies are large and thick. Feel free to serve them with a scoop of ice cream!
Store cookies in an airtight container at room temperature for up to 4 days.
Cookies freeze and thaw well.
Frequently Asked Questions
Red velvet cookies taste like classic cookies with a hint of chocolate flavor and some subtle tartness.
Sure! Cream cheese frosting would work well.
No. Feel free to use all regular chocolate chips.
Yes! Use gluten free 1 to 1 flour in this recipe.
You May Also Like
- Oreo Chocolate Chip Cookies
- Keto Chocolate Chip Cookies
- Small Batch Chocolate Chip Cookies
- Paleo Chocolate Chip Cookies
- Chocolate Chip Cheesecake Cookies
If you make this red velvet cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Red Velvet Cookies
- First, preheat oven to 400 degrees. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add cold butter, brown sugar and granulated sugar. Mix on high until creamy, until no clumps of butter remain. This usually takes 2 to 3 minutes.
- Then, add in eggs, vanilla and lemon juice. Stir to combine.
- Next, add in flour, cocoa powder, baking soda and sea salt. Stir to combine.
- Add in red food coloring. Continue stirring until dough is uniformly red. If needed, add more food coloring.
- Fold in white chocolate chips and regular chocolate chips.
- Use an ice cream scooper to scoop balls of dough onto parchment lined pan. Space at least 2 inches apart.
- Bake for 8 to 10 minutes or until middles of cookies are barely set.
- Finally, remove from oven. Cool on pan for 10 minutes before transferring to a cooling rack.
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