Red Velvet Cookies

Red Velvet Cookies

This Red Velvet Cookie Recipe is not just for Valentine’s Day!

They really are amazing to eat all year round!

These were great sellers when I had my bakery and I have to admit I ate way more than my share every week!

Red Velvet Cookies

So moist and chewy and soft!

If you didn’t want them to be red, you can omit the food color with no adjustments and you will have yourself a nice chocolate and white chocolate chip cookie!

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)
Author:
Serves: 20 cookies
Ingredients
  • 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
Instructions
  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)
Notes
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
 
Icing Glaze
 
Control the thickness of the icing with more or less sugar as desired
Author:
Serves: 1 cup
Ingredients
  • Confectioners Sugar 1 cup
  • Milk or Water 3 Tablespoons
Instructions
  1. Combine milk (or water) and confectioners sugar whisk smooth

 VEGANIZE THIS RECIPE!

Vegan Red Velvet Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 20- 2 ounce cookies
Ingredients
  • Earth Balance Buttery Sticks 2 sticks (226g)
  • Light Brown Sugar 1 cup packed (210g)
  • Flax Eggs:
  • Ground Flax Seeds 2 Tablespoon (16g)
  • Hot Water 4 Tablespoons (60ml)
  • Vanilla Extract 2 teaspoons
  • Bread Flour 2 cup (320g) *You can sub in plain flour if necessary
  • Unsweetened Natural Cocoa Powder ½ cup (48g)
  • Baking Soda ½ teaspoon (2.5g)
  • Salt ¼ teaspoon
  • Beet Juice 2 Tablespoons
  • *Or red food color as needed
  • White Chocolate Chips 2 cups (340g)
  • Optional Icing recipe follows below, use alternative milk or water
Instructions
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Melt the earth balance 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.
  4. Add the flax eggs and vanilla extract
  5. Sift together the flour, baking soda, salt and cocoa powder and then add all at once to the creamed mixture.
  6. Add the beet juice or about 4-9 drops of red food color until you reach desired color
  7. Add the white chocolate chips and mix to combine.
  8. Scoop onto parchment lined sheet pan and then preheat your oven to 350° F
  9. Bake for 15- 18 minutes
  10. Cool completely and ice with sugar glaze (recipe above)
 

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25 Comments

  1. These were so easy to make, I got about 24 they filled a half sheet, house still smells heavenly, is it just me or does red velvet cake, cookies and cupcakes develop a better flavor after setting a few days? Thank you Gretchen again for all of the wonderful recipes, swiss meringue buttercream tomorrow, the best frosting I have ever had!!

  2. Hey Gretchen.. Can’t wait to try this recipe! Wanted to dedicate this post to how wonderful of a person you are. Thankyou so much for all the recipes you share. We’ll love you no matter where you go. Be it woodland bakery or Gretchen’s bakery. We’re gonna be there for you.
    Lots and lots of love :*

  3. Hi Gretchen, i would like to ask you an advise.
    I want to buy a bigger stand mixer (8 qt) but i would like to buy a commercial one but i heard that you are not supposed to use it at home . Is that, right?
    Maybe this restriction would be for a much bigger ones like up to 20 qt?
    Help please!
    I just don’t want to wait my money!

  4. Hi Gretchen,

    Made these cookies today and they are just so tasty. Kids have asked me to put this on the “Make Again List!”

  5. Hi Gretchen,
    I made these using bread flour, but they seem a bit dense. Is 320 grams the correct weight for 2 cups bread flour? I thought it weighed 130 grams per cup, but I may be mistaken.

  6. hi Gretchen:

    hope you are doing well. I was thinking about making some red velvet cheesecake minis. I am planning to use your cheesecake recipe; I have used it many times, and it’s wonderful as all of your recipes. anyway, my question is could I use these cookies to put in the bottom of the liners, or use red velvet crumbs (add butter to them) and place in the bottom. what do you think?

    1. thanks Gretchen; you will never know how much I have learned from you. I thank God that you came into my life. keep making those delicious and wonderful recipes, as I am eternally grateful for you. oh by the way, you know that I will be sending you a picture of the minis, when I complete them.

  7. Hi there,
    I would love to make these but I’m not able to buy natural cocoa powder. Every cocoa powder I’ve seen in UK shops is the duched variety. Could I use that (duched) and still get the same effect? Thanks.

  8. Hi Gretchen Am your fan from Mauritius island, Here we don’t get earth balance do you things i can substitute it using oil please?? Have a vegan friend

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