These Red Velvet Cookies are a delightful blend of rich cocoa, velvety texture, and a hint of tangy cream cheese. Each bite offers a soft, chewy center with a slightly crisp edge, making them irresistible. Perfectly balanced with just the right amount of sweetness, they’re a treat that feels indulgent yet approachable. With only 20 minutes of prep and 13 minutes of baking, you’ll have a batch ready to impress in no time.
Chilled for 2 hours to lock in their signature texture, these cookies are worth the wait. Packed with 120 calories per serving, they’re a guilt-free way to satisfy your sweet tooth. The vibrant red hue and smooth cream cheese drizzle make them as stunning as they are delicious. Whether for a holiday gathering or a cozy night in, these cookies are sure to steal the show.
Ingredients for Red Velvet Cookies
- ¾ cup (170 g) unsalted butter, softened (room temperature works best)
- 8 oz (227 g) cream cheese, softened (use full-fat for best texture)
- 1 cup (200 g) light brown sugar, firmly packed
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 ½ cups (312 g) all-purpose flour (spooned and leveled for accuracy)
- 1 ½ Tablespoons natural cocoa powder (unsweetened)
- ½ teaspoon baking powder
- ¾ teaspoon salt
- Red food coloring (gel food coloring recommended for vibrant color)
- Powdered sugar (for rolling the cookies)
Step-by-Step Instructions
- Cream the wet ingredients: In a large bowl using an electric mixer (or stand mixer), cream together the butter, cream cheese, brown sugar, and granulated sugar until light, fluffy, and well-combined (about 2-3 minutes).
- Add remaining wet ingredients: Add the egg and mix until combined. Then, stir in the vinegar and vanilla extract.
- Whisk dry ingredients: In a separate medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
- Combine wet and dry ingredients: With the mixer on low speed, gradually add the flour mixture to the butter/cream cheese mixture. Mix until completely combined, scraping down the sides and bottom of the bowl as needed.
- Add food coloring: Stir in red food coloring until the dough is evenly red. Start with a small amount and add more as needed to achieve your desired color.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or up to 5 days). Chilling is essential for easier handling.
- Preheat the oven: When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Shape the cookies: Scoop the dough using a 1 ½ Tablespoon-sized scoop. Roll the dough between your palms to form smooth balls (dust your hands with powdered sugar if the dough is too sticky). Roll each ball in powdered sugar to coat evenly.
- Bake: Place the cookies 2 inches apart on the prepared baking sheets. Bake for 13-14 minutes, or until the edges are set but the centers are still soft.
- Cool and enjoy: Allow the cookies to cool completely on the baking sheet before serving. They will firm up as they cool.
Perfect Pairings: Serving Suggestions
These Red Velvet Cookies are a delightful treat on their own, but they can be even more special with a few creative pairings. Serve them with a glass of cold milk or a cup of hot cocoa for a classic combo. For a festive touch, add a dollop of whipped cream or a scoop of vanilla ice cream on the side. They also make a great addition to a dessert platter alongside chocolate-dipped strawberries or cheesecake bites.
Keep Them Fresh: Storage Tips
To maintain their soft, chewy texture, store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in a freezer-safe bag or container and freeze for up to 2 months. When ready to enjoy, simply let them thaw at room temperature or warm them in the microwave for a few seconds for that fresh-baked taste.
Time-Saving Tricks for Busy Bakers
If you’re short on time, you can skip the chilling step, but be aware that the dough will spread more during baking. To compensate, reduce the oven temperature to 325°F (160°C) and bake for 12-13 minutes. Alternatively, prepare the dough ahead of time and refrigerate it for up to 5 days, so you can bake cookies whenever the craving strikes.
Customize Your Cookies: Recipe Variations
Feel free to get creative with this recipe! Swap the red food coloring for green to make festive holiday cookies, or omit it entirely for a classic chocolate cookie. Add a handful of white chocolate chips or chopped nuts for extra texture. You can also drizzle melted white chocolate over the cooled cookies for an elegant finishing touch.
Essential Equipment for Success
For the best results, use a stand mixer or handheld electric mixer to cream the butter and sugars until light and fluffy. A cookie scoop ensures evenly sized cookies, while parchment paper prevents sticking and makes cleanup a breeze. Don’t forget a sifter for the powdered sugar to achieve that smooth, snowy coating!
Red Velvet Cookies
Ingredients
- 3/4 cup unsalted butter softened
- 8 oz cream cheese softened
- 1 cup light brown sugar firmly packed
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 Tablespoons natural cocoa powder
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- Red food coloring I prefer gel food coloring
- Powdered sugar for rolling
Instructions
- In a large bowl using an electric mixer (or in a stand mixer), cream together butter, cream cheese, brown sugar, and granulated sugar until light, fluffy, and well-combined.
- Add egg and stir to combine, then stir in vinegar and vanilla.
- In a separate, medium-sized bowl, whisk together flour, cocoa powder, baking powder, and salt.
- With mixer on low-speed, gradually add flour mixture to butter/cream cheese mixture until completely combined. Scrape down sides and bottom of bowl as needed to ensure ingredients are well-combined. Stir in red food coloring until you have a red dough.
- Cover bowl with plastic wrap and transfer to the refrigerator to chill for at least 2 hours and up to 5 days.
- Once dough has chilled and you are about ready to bake your cookies, preheat oven to 350F (175C).
- Scoop cookie dough by 1 1/2 Tablespoon-sized scoop and roll between your palms to form a smooth ball (dough will still be sticky, to make it easier to roll you can dust your hands with powdered sugar).
- Roll through powdered sugar and place cookies 2” apart on parchment paper lined baking sheets.
- Transfer to 350F (175C) preheated oven and bake for 13-14 minutes. Allow to cool completely on baking sheet before enjoying.