Name: Red Velvet Cookies
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Cuisine: American
Ingredients: 1/2 cup (113g) unsalted butter, melted.; 1/2 cup (100g) brown sugar, packed.; 1/3 cup (67g) granulated sugar.; 2 tablespoons (10g) unsweetened cocoa powder.; 1 large egg.; 1 teaspoon vanilla extract.; 1/2 teaspoon baking soda.; 1/2 teaspoon salt.; 1 1/2 cups (186g) all-purpose flour.; 1 teaspoon white vinegar.; 1 teaspoon red food coloring.; 3/4 cup (128g) white chocolate chips.; 3/4 cup (128g) milk or semi-sweet chocolate chips.

A close-up of freshly baked red velvet cookies topped with white and dark chocolate chips on a cooling rack. | recipesim.com

My Perfect Red Velvet Cookies That Taste Like Cake

I'm so excited to share my favorite red velvet cookie recipe with you! These beauties have all the delicious flavors of red velvet cake but in a soft chewy cookie form. I've tested this recipe countless times to get that perfect balance of chocolate and tang that red velvet is famous for.

Why These Are Always on My Holiday Cookie Tray

Every time I make these cookies they disappear faster than any other treat on the table. They're not just gorgeous to look at with their deep red color they're also incredibly soft and packed with flavor. Plus they're perfect for any special occasion whether it's Christmas Valentine's Day or just because.

What You'll Need From Your Kitchen

Butter: Melt it first makes mixing so much easier
Sugar: Both brown and white for the perfect texture
Cocoa: Regular unsweetened works best skip the Dutch process
Egg: Just one large egg does the trick
Vanilla: Pure extract makes such a difference
Baking Soda: For that perfect soft chewiness
Salt: Just a pinch if using unsalted butter
White Vinegar: The secret to that classic tang
Flour: Regular all purpose is perfect
Red Food Coloring: The regular grocery store kind works great
Chocolate Chips: I love mixing white and dark

Let's Start Baking

Get Set Up: First thing I do is line my cookie sheets. I love using silicone mats but parchment paper works great too.
Mix The Base: Grab your biggest bowl and mix those sugars with melted butter. Then in goes the cocoa powder egg vanilla and other dry ingredients.
The Secret Touch: Here's my little trick add the vinegar and food coloring last. Trust me on this one it prevents any volcano situations in your kitchen!
Time to Chill: Scoop out those cookies and give them a little rest in the fridge. Just 30 minutes makes such a difference in how they bake.

A close-up of freshly baked red velvet cookies topped with white chocolate chips and a dark filling. | recipesim.com

Two Ways to Make Them Special

I love making these cookies two different ways. Sometimes I load them up with chocolate chips for that melty chocolate goodness. Other times I leave them plain and top them with cream cheese frosting. Both versions are absolutely incredible.

My Favorite Kitchen Tips

Let me share some tricks I've learned after making these countless times. The type of food coloring matters regular liquid food coloring needs about a teaspoon but if you're using gel just use half that. And remember that little bit of vinegar? Add it last or you'll have a red volcano situation!

Common Questions I Get

People always ask me if red velvet is just chocolate dyed red. The answer is there's so much more to it! That combination of cocoa vinegar and buttermilk creates this amazing flavor that's totally unique. It's what makes red velvet red velvet.

Keeping Them Fresh

These cookies stay perfect for about three days in an airtight container. I keep them on my counter and somehow they never last longer than that in my house! If you need them to last longer they freeze beautifully for up to three months.

A close-up of red velvet cookies featuring white chocolate chips on a wooden surface. | recipesim.com

Perfect For Holiday Giving

These cookies have become my go-to for holiday cookie swaps and gift boxes. The gorgeous red color makes them look so festive and they hold up really well when packaged. Plus everyone always asks for the recipe which makes me feel like such a proud baker!

Make Ahead Magic

I love that I can make these ahead when life gets busy. Sometimes I'll make a double batch of dough scoop it into balls and freeze them. Then I can bake just what I need whenever a cookie craving hits. Nothing better than fresh baked cookies in minutes!

The Science Behind The Magic

There's actually some cool kitchen chemistry happening in these cookies. The vinegar reacts with the baking soda to help create that perfect texture and it also helps make the color more vibrant. It's like a delicious science experiment in your kitchen!

Getting That Perfect Color

Don't stress too much about getting the exact shade of red. Every batch of mine turns out slightly different and they're all beautiful. The key is adding the food coloring at the right time and making sure it's mixed in really well.

A close-up view of stacked red velvet cookies, featuring white and dark chocolate chips on top. | recipesim.com

Making Them Your Own

Sometimes I switch up the chips using all white chocolate or all dark. My kids love when I add extra chips on top right when they come out of the oven. They get all melty and make the cookies look even more tempting.

The Cream Cheese Version

When I'm feeling fancy I'll skip the chips and top these with cream cheese frosting. It's like having tiny red velvet cakes! Just make sure the cookies are completely cool before frosting them or you'll have a melty mess.

The Secret To Soft Cookies

The key to keeping these cookies perfectly soft is not overbaking them. I pull them out when they've just lost their shiny look on top but still seem slightly underdone. They'll finish setting up as they cool and stay wonderfully chewy.

Perfect For Beginners

These cookies are actually one of my favorite recipes to teach to new bakers. Even though they look fancy they're pretty forgiving. As long as you measure your ingredients and follow the chilling time you'll end up with beautiful cookies.

A close-up of red velvet cookies with chocolate chips and white chocolate pieces displayed on a wooden surface. | recipesim.com

How To Store Your Cookies

If you're lucky enough to have leftovers store them in an airtight container with parchment between layers. For gifting I love packing them in pretty boxes with tissue paper. They stay fresh and look so professional.

Why Everyone Loves These

There's something about red velvet that just makes people happy. Maybe it's the pretty color or maybe it's that perfect balance of flavors. Whatever it is these cookies always bring smiles to faces and that's why I keep baking them.

Making Memories

Some of my favorite baking memories are making these cookies with my kids. They love helping measure the ingredients and watching the dough turn red. It's become our special tradition especially around Valentine's Day.

Why You'll Love This Recipe

Once you try these cookies I know they'll become a favorite in your kitchen too. They're the perfect combination of easy to make and impressive to serve. Plus that red velvet flavor is absolutely irresistible. Happy baking!

A close-up of soft red velvet cookies with white chocolate chips, one cookie partially bitten. | recipesim.com

Frequently Asked Questions

→ Why add vinegar at the end?: Adding vinegar with food coloring prevents early reaction with baking soda, which could affect the texture of the cookies.
→ Can I use gel food coloring?: Yes, use 1/2 teaspoon of gel coloring instead of 1 teaspoon liquid food coloring for the same color.
→ Why chill the dough?: Chilling prevents excessive spreading during baking and helps develop better texture and flavor.
→ Can I freeze these cookies?: Yes, store in freezer for up to 3 months in an airtight container or freeze dough balls to bake later.
→ Can I make these with cream cheese frosting instead?: Yes, omit the chocolate chips and frost the cooled cookies with cream cheese frosting for a classic red velvet taste.

Red Velvet Cookies