Red Velvet Cookies Recipe
Bake the best Red Velvet Cookies Recipe using flour, cocoa, butter, and vanilla—soft centers, crisp edges, and a rich flavor everyone will love.
Equipment
- Mixing bowls (1 large, 1 medium)
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking tray
- Parchment paper
- Cookie scoop or tablespoon
- Whisk
- Rubber spatula
- Cooling rack
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon cocoa powder unsweetened
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tablespoon milk
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
Optional Add-ins (Highly Recommended):
- 1 cup white chocolate chips
- ½ cup cream cheese chunks for filling
Instructions
Step 1: Prep your oven
- Preheat your oven to 180°C (350°F). Line your baking tray with parchment paper.
- This step is small, but trust me, starting with a ready oven keeps everything smooth.
Step 2: Mix dry ingredients
- In a medium bowl, whisk together:
- Flour
- Cocoa powder
- Baking soda
- Salt
- Set aside.
Step 3: Cream butter and sugars
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2–3 minutes.
- This step is key for soft cookies. Don’t rush it.
Step 4: Add wet ingredients
- Now add:
- Eggs (one at a time)
- Vanilla extract
- Milk
- Vinegar
- Red food coloring
- Mix until smooth and well combined. You’ll see that beautiful red color come alive—it’s always my favorite moment!
Step 5: Combine wet and dry
- Slowly add the dry ingredients into the wet mixture. Mix gently until just combined.
- Do not overmix—this keeps the cookies soft and tender.
Step 6: Add chocolate chips
- Fold in white chocolate chips (and cream cheese chunks if using).
- This is where the cookies become extra special. That creamy sweetness pairs perfectly with the cocoa flavor.
Step 7: Scoop and shape
- Scoop dough using a tablespoon or cookie scoop and place on the baking tray, leaving space between each cookie.
Step 8: Bake
- Bake for 10–12 minutes. The edges should be set, but the centers will still look soft.
- That’s exactly what you want!
Step 9: Cool down
- Let cookies cool on the tray for 5 minutes, then transfer to a cooling rack.
- The texture improves as they cool—soft, chewy, and just perfect