Red Velvet Cookies Recipe
Prep time
Cook time
Total time
All ingredients are to be at room temperature for best results
This is basic creaming method so I do not have a video for this recipe
Preheat oven to 350°F (177°C)
Serves: 20 cookies
  • Unsalted Butter 2 sticks (226g)
  • Light Brown Sugar 1 cup packed (210g)
  • Egg Yolks large 3 (54g)
  • Vanilla Extract 2 teaspoons
  • Bread Flour 2 cup (260g) *You can sub in plain flour if necessary
  • Unsweetened Natural Cocoa Powder ½ cup (48g)
  • Baking Soda ½ teaspoon (2.5g)
  • Salt ¼ teaspoon
  • Red Food Color as needed
  • White Chocolate Chips 2 cups (340g)
  • Optional Icing recipe follows below
  1. Melt the butter and add it to the mixer with the brown sugar and mix on medium speed until it looks thicker and glossy, just about a minute or two.
  2. Add the egg yolks and vanilla extract
  3. Sift together the flour, baking soda, salt and cocoa powder and then add all at once to the creamed mixture.
  4. Add about 4-9 drops of red food color until you reach desired color
  5. Add the white chocolate chips and mix to combine.
  6. Scoop onto parchment lined sheet pan and then preheat your oven to 350° F
  7. Bake for 15- 18 minutes
  8. Cool completely and ice with sugar glaze (recipe below)
Store baked cookies at room temperature for up to 1 week in an airtight container, or freeze for up to a month

Dough balls can be frozen for up to 2 months and then thawed and baked as needed
Recipe by Gretchen's Bakery at