Dessert • Christmas

Red Velvet Cookies

Name: Red Velvet Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 45 min
Yield: 24 servings
Ingredients: 1/2 cup unsalted butter, softened; 3/4 cup brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 Tbsp red gel food color; 1 tsp vanilla extract; 1 3/4 cups all-purpose flour; 1/4 cup cocoa powder plus 1 tsp soda, 1/2 tsp salt, and 1 cup white chocolate chips

Chewy red velvet cookies with white chocolate chips for holiday trays.

Updated: Nov 9, 2026

⏱ 45 mintotal

24servings

130 kcalper serving

Easylevel

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Why you'll like it

Ready in about 45 min.
Serves 24 — easy to halve or double.
Easy level — everyday equipment only.
Storage, freezing and reheating covered below.

This Red Velvet Cookies recipe takes 45 minutes of easy baking and makes 24 cookies. Red velvet cake flavor in chewy cookie form with white chocolate chips brings Christmas color to trays without layer-cake effort or fuss.

Helpful guides

Instructions

Step 1

Heat oven to 350°F and line sheets with parchment. Cream butter and both sugars 2 minutes until fluffy and slightly pale.

Step 2

Beat in egg, gel color, and vanilla until the dough turns evenly crimson with no streaks. Gel colors without thinning dough.

Step 3

Whisk flour, cocoa, soda, and salt, then mix in just until combined. Fold in white chocolate chips last so they stay whole.

Step 4

Chill 20 minutes so scoops hold shape and bake thick instead of spreading thin.

Step 5

Scoop 1 1/2-tablespoon balls, space 2 inches apart, and bake 10 to 12 minutes until edges set and centers look just underdone.

Step 6

Cool 5 minutes on the sheet to finish setting, then move to a rack. Centers stay soft while edges chew.

Troubleshooting — fixes, not repeats

If color turns brown, cocoa overpowered the dye; keep cocoa at 1/4 cup and use gel.
If cookies spread flat, dough skipped chilling or butter melted; chill 20 minutes.
If centers harden, they overbaked; pull while centers still look soft.
If chips sink, dough was warm; chilled dough suspends chips evenly.

Make it your way

For cream cheese centers, freeze teaspoon dollops of sweetened cream cheese and wrap dough around them.
For sandwich cookies, pair with cream cheese frosting between two.
For gift bags, mix with plain chocolate cookies because the red pops against brown.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Freeze baked cookies up to 3 months; thaw 20 minutes.

FAQ

Gel or liquid color?
Gel gives vivid red without thinning dough. Liquid needs far more and can make dough sticky. Start with the suggested amount, then adjust to suit your taste and equipment.

Why cocoa in red velvet?
A little cocoa gives the classic flavor depth and darkens red to crimson. Too much turns it brown. Start with the suggested amount, then adjust to suit your taste and equipment.

Can I make them bigger?
Yes, scoop 3 tablespoons and bake 13 to 15 minutes for bakery-style cookies. Centers stay extra gooey. Start with the suggested amount, then adjust to suit your taste and equipment.