Red Velvet Cookies Recipe

If you’ve been on the hunt for a truly indulgent Red Velvet Cookies Recipe, I’ve got just the one for you. These cookies are a delightful twist on the classic red velvet cake flavor but in a perfectly chewy, soft cookie form. I love this recipe because it’s straightforward to whip up, and the little tang from the vinegar combined with the richness of cocoa and butter just makes each bite absolutely irresistible.

You’ll find that these red velvet cookies are perfect for any occasion — whether you’re impressing guests at a holiday party or simply craving a comforting treat with your afternoon coffee. What makes this Red Velvet Cookies Recipe really special is the balance of flavors and that gorgeous red color, which is just as eye-catching as it is delicious. Trust me, once you try these, they’ll become a go-to comfort dessert in your baking arsenal.

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Ingredients You’ll Need

All the ingredients play an important role in getting that classic red velvet cookie flavor and texture. From the tangy vinegar to the soft butter and a hint of cocoa, each piece works together to create a perfect bite.

• Granulated sugar: Brings sweetness and helps with the chewy texture.
• Unsalted butter: Adds richness and flavor without any extra salt to balance out.
• Extra-virgin olive oil: Boosts moisture and gives a subtle depth to the dough.
• Large egg: Helps bind everything and create a tender crumb.
• Kosher salt: Enhances all the flavors without overpowering.
• Red food coloring: The star of the show for that signature red velvet look.
• Vinegar: Adds a subtle tang and reacts with baking soda for lightness.
• Pure vanilla extract: Rounds out the flavor and keeps things balanced.
• All-purpose flour: The base of the cookie structure, use good quality for best results.
• Unsweetened cocoa powder: Gives that faint chocolate undertone.
• Baking soda: Leavens and helps the cookies rise slightly.
• Powdered sugar: For that lovely dusted coating once the cookies are baked.

Variations

I always like to tweak the Red Velvet Cookies Recipe slightly depending on the occasion or what I have on hand, and you can easily do the same. It’s a pretty flexible recipe, so don’t be afraid to experiment a bit!

• Chocolate Chips: Adding white or semi-sweet chocolate chips turns these cookies into a little chocolate lover’s dream—my family absolutely devours them this way.
• Nut Addition: Chopped pecans or walnuts add a lovely crunch and complement the soft texture well.
• Vegan Substitute: Swap the egg and butter for flaxseed “egg” and vegan margarine to enjoy these as a plant-based treat.
• Less Coloring: If you’re wary of too much food coloring, just use half the amount—the flavor remains great and you get a softer blush red hue.

How to Make Red Velvet Cookies Recipe

Step 1: Prep and Cream Your Base

Start by preheating your oven to 350°F (180°C)—this ensures it’s hot and ready when your dough is formed. Then, in a large bowl or your stand mixer, cream together the granulated sugar, butter, olive oil, egg, and kosher salt. I love using a paddle attachment here because it incorporates air nicely, making the mixture fluffy and pale. Take your time with this step; it usually takes about 3-4 minutes to get that perfect texture.

Step 2: Mix in the Flavor Magic

Next, add the red food coloring, vinegar, and vanilla extract to the creamed mixture. The vinegar is a game changer—it reacts with the baking soda later to give you an airy yet tender crumb, which is a classic red velvet touch. Mix these ingredients in until combined, but don’t overdo it or you’ll lose some of that fluffy texture.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, and baking soda. This step ensures even distribution of the cocoa and baking soda, so you won’t end up with any bitter patches of cocoa or lumps. Then gently fold this dry mix into the wet ingredients until just combined. Over-mixing can make the cookies tough, so stop as soon as you see no more flour streaks.

Step 4: Chill and Coat for the Perfect Finish

Here’s a trick I learned that really improves the cookies’ final texture: scoop the dough into balls using a medium ice cream scoop onto a plate, then freeze them for about 10 minutes. This chilling step helps prevent too much spreading while baking. After the chill, roll each dough ball in powdered sugar until they’re completely coated. This gives the cookies a beautiful, crackly powdered surface after baking and adds a subtle sweetness.

Step 5: Bake and Cool

Place the coated cookie dough balls on a lined half sheet pan baking tray, spaced a couple of inches apart. Bake for 20 minutes, then remove from the oven and let them cool on the pan for a bit. The cookies will look soft but they’ll firm up while cooling—if you try to move them too early, they might break. Once cooled, you can store them in an airtight container or just enjoy immediately (I won’t judge if you eat them straight from the pan!).

How to Serve Red Velvet Cookies Recipe

Garnishes

I like to keep things simple and dust just a little extra powdered sugar on top right before serving to enhance that pretty classic red velvet look. Sometimes, I add a small dollop of cream cheese frosting on the side or even sandwich two cookies with it—it’s a decadent treat that really elevates the flavor.

Side Dishes

These cookies pair beautifully with a cold glass of milk or a steaming cup of coffee or tea. At parties, I’ve even served them alongside a simple berry compote or vanilla ice cream, which complements the tanginess and richness perfectly.

Creative Ways to Present

For special occasions, I’ve arranged these cookies on a tiered serving tray with a few fresh raspberries and mint leaves scattered around for a pop of color and freshness. They also look amazing stacked in a clear jar tied with a festive ribbon — instant gift idea that everyone loves!

Make Ahead and Storage

Storing Leftovers

I usually store leftover cookies in an airtight container at room temperature. They stay soft and delicious for about 3-4 days—just make sure they’re completely cool before sealing the container, or they might turn soggy.

Freezing

Freeze extra dough balls before baking in a single layer on a baking sheet, then transfer to a freezer bag. When you’re ready, bake straight from frozen, adding a couple of extra minutes to the baking time. This trick has saved me more than once when I wanted fresh cookies with little effort.

Reheating

To warm leftover cookies, pop them in the microwave for about 10-15 seconds or warm briefly in a 300°F oven for 5 minutes. This will revive that soft, chewy texture perfectly without drying them out.

FAQs

Final Thoughts

I absolutely love how this Red Velvet Cookies Recipe turns out every single time—soft, chewy, and bursting with classic flavor that always wows anyone who takes a bite. When I first made these, I was amazed at how simple ingredients created such a special treat, and since then, they’ve been a staple in my kitchen. You’ll find this recipe straightforward, forgiving, and downright delicious, so I can’t recommend giving it a try enough—consider it your new favorite way to enjoy red velvet in cookie form!

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