Oh, red velvet! Just saying the name makes me feel a little bit fancy, doesn’t it? There’s something so special about that deep, gorgeous color and the subtle chocolatey-tangy flavor that just screams celebration. When I first decided to tackle Red Velvet Cookies, I wanted to capture that magic in a bite-sized treat that was still super easy to whip up. Forget complicated layers; we’re talking soft, chewy cookies with that signature hint of cocoa, and if you’re feeling extra, a dollop of dreamy cream cheese frosting. Trust me, these are a game-changer for any cookie craving!
Why You’ll Love These Red Velvet Cookies
Seriously, these cookies are a dream. You’ll totally fall in love with them because:
- They’re ridiculously easy to make – perfect for those days you need a quick treat!
- That super soft and chewy texture? It’s just unbeatable.
- The flavor is spot on – that classic red velvet tang with just a hint of cocoa.
- They’re so versatile! Great for holidays, parties, or just because you deserve one (or five!).
Ingredients for Perfect Red Velvet Cookies
Okay, let’s get our ingredients together for these gorgeous Red Velvet Cookies. It’s nothing too fancy, but using good quality stuff really makes a difference! You’ll need:
- Dry Ingredients:
- 2 1/4 cups all-purpose flour (I usually just scoop and level, no need to sift unless yours is clumpy!)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon unsweetened cocoa powder (this is where our subtle chocolatey flavor comes from!)
And for the wet ingredients and that signature red:
- Wet Ingredients:
- 1/2 cup unsalted butter, softened (leave it on the counter for an hour or two, it should be soft enough to dent easily)
- 1 cup granulated sugar
- 1 large egg (make sure it’s room temp, it blends better!)
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (gel works best for a super vibrant color, but liquid is fine too!)
- 1/4 cup buttermilk (if you don’t have any, just put a tablespoon of lemon juice or vinegar in a measuring cup and fill with milk to the 1/4 cup line – let it sit for a few minutes!)
And if you’re feeling extra decadent, you’ll want the ingredients for the Cream Cheese Frosting, too!
Step-by-Step Guide to Making Red Velvet Cookies
Alright, let’s get down to baking these amazing Red Velvet Cookies! It’s not hard at all, I promise. The key is to take your time and follow a few simple steps. You’ll be so pleased with the results, like I always am! If you’re looking for more red velvet inspiration, you might also love my Levain Bakery Red Velvet Cookies or these Easy Crumbl Red Velvet Cupcake Cookies.
Preparing the Red Velvet Dough
First things first, go ahead and preheat your oven to 350°F (175°C). While that’s heating up, grab a couple of baking sheets and line them with parchment paper. This is my secret weapon against sticking! Now, in a medium bowl, just whisk together your flour, baking soda, and salt. Give them a good mix so they’re all buddy-buddy. In a bigger bowl, it’s time to cream that softened butter and sugar together. Beat them until they look light and fluffy – this is super important for texture! Then, stir in your egg and vanilla. Now for the fun part: in a tiny little bowl, mix that cocoa powder with your red food coloring until it’s like a smooth, vibrant paste. Plop that into your butter mixture and stir until everything is gloriously red and combined. Finally, gently add your dry ingredients to the wet, alternating with the buttermilk, making sure you start and end with the dry stuff. Mix until *just* combined. Please, please, please don’t overmix here; it’s the quickest way to tough cookies!
Baking Your Red Velvet Cookies to Perfection
Once your dough looks amazing and smells divine, it’s time to scoop! Use a rounded tablespoon – or a cookie scoop if you have one (they’re lifesavers!) – and drop little mounds of dough onto your prepared baking sheets. Give them about 2 inches of space because they will spread a bit. Now, pop them into that preheated oven. You’ll want to bake them for about 9 to 11 minutes. The edges should look set, but the centers should still be just a tiny bit soft. That’s the secret to chewy cookies! Let them hang out on the baking sheets for a few minutes to firm up a little before you carefully transfer them to a wire rack to cool completely. Patience here is key – you don’t want frosting melting off warm cookies!
Tips for the Best Red Velvet Cookies
Want to make sure your Red Velvet Cookies are absolutely perfect every single time? I’ve learned a few tricks over the years that make all the difference. These little tips help guarantee that chewy texture, that stunning red color, and prevent any sad, flat cookies from happening!
For starters, don’t overmix the dough! Seriously, once you add the dry ingredients, just mix until they’re incorporated. Overmixing is the enemy of tender cookies. Also, using a gel food coloring will give you a much more intense red than liquid, letting you get that *wow* factor without needing a ton. If you find your cookies are spreading too much, try chilling the dough for about 30 minutes before scooping. And remember, they’re best when they’re slightly underbaked in the center – that’s where all that chewiness comes from! For more red velvet fun, check out my Christmas Red Velvet Crinkle Cookies or even this fun Red Velvet Popcorn!
Cream Cheese Frosting for Your Red Velvet Cookies
Okay, so these Red Velvet Cookies are pretty fantastic on their own, but let’s be real – a dollop of cream cheese frosting takes them to a whole new level of deliciousness! It’s super easy to whip up this classic pairing. You’ll want to have these on hand:
- 4 ounces cream cheese, softened (the brick kind is best!)
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar, sifted (sifting makes it smooth!)
Now, let’s make some magic! In a medium bowl, beat your softened cream cheese and butter together until they’re super smooth and creamy. Seriously, no lumps allowed! Then, mix in that lovely vanilla extract. Next, gradually add in the sifted powdered sugar, beating until everything is light, fluffy, and oh-so-dreamy. If it seems a little thick, you can add a tiny splash of milk or buttermilk, but just a drop! This frosting is perfect for piping or just spreading on with a knife. It’s a classic partner for my Red Velvet Cake, and it’s just as wonderful here! It also reminds me of the delicious frosting I make for my gingerbread loaf – so versatile!
Storing and Reheating Your Red Velvet Cookies
To keep these delightful Red Velvet Cookies tasting their absolute best, storage is key! Once they’re completely cool, tuck them into an airtight container. They’ll stay wonderfully soft and chewy at room temperature for about 3-4 days. I haven’t found they need refrigeration, and honestly, they disappear so fast at my house, I’ve never really had to freeze them! But if you wanted to, you could freeze the baked cookies in a freezer bag for up to a month – just let them thaw on the counter.
Frequently Asked Questions About Red Velvet Cookies
Got questions about these gorgeous Red Velvet Cookies? I’ve got answers! Baking is all about the details, and sometimes you just need a little clarification. Here are a few things people often ask me:
Can I make red velvet cookies without food coloring?
Honestly, the food coloring is what gives them that signature vibrant red color that makes them so special! While you *could* technically skip it, your cookies would look more like regular chocolate chip cookies with a faint reddish-brown hue and less of that dramatic red velvet effect. For that classic look and feel, I really recommend using it, especially a gel paste for the best color payoff without making the dough too wet.
Why are my red velvet cookies flat?
Oh, the dreaded flat cookie! This usually happens for a couple of reasons. One, your butter might have been too soft when you creamed it with the sugar – if it’s melted, it won’t hold air. Two, overmixing the dough after adding the flour can develop too much gluten, making them spread. And sometimes, if your oven runs a bit hot, they can spread faster than they bake. Make sure your butter is just soft to the touch, and remember to mix the dough *just* until combined!
What’s the best way to get a vibrant red color in my red velvet cookies?
For that super intense, show-stopping red, I always reach for a gel food coloring. A little goes a long way, and it doesn’t add extra liquid to your dough like the regular kind does. Start with a tablespoon and mix it into a paste with the cocoa powder (this helps distribute it evenly!). If you want it even redder, you can always add a tiny bit more. It’s amazing how just a touch of color makes these Red Velvet Cookies pop!
Are these cookies similar to my other cookie recipes?
They share some similarities in technique, especially with how we cream the butter and sugar and alternate the dry and wet ingredients, much like in my insanely good cookies or my turtle cookies. However, the addition of cocoa powder and food coloring gives these Red Velvet Cookies their unique flavor and color profile. They have that delicious tender, chewy bite, which is something I aim for in most of my cookie recipes!
Nutritional Information
Just a heads-up, the nutrition info for these yummy Red Velvet Cookies is an estimate, and it can vary a bit depending on exactly what ingredients you use. But for one cookie, you’re looking at around 150 calories. You’ll also find about 8g of fat, 18g of carbs, and 15g of sugar, plus a little bit of protein and sodium. It’s always fun to know what you’re enjoying!