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close up shot of a plate of Red Velvet Cookies stacked on top of each other

Red Velvet Cookies

Pretty red and white bakery-style cookies. Vibrant and sweet, red velvet cookies are moist, chewy, and easy to make for the holidays or Valentine’s Day.
5 from 1 vote
Prep Time 15 mins
Cook Time 9 mins
Total Time 24 mins
Course Dessert
Cuisine American
Servings 18


  • cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ teaspoons baking soda
  • teaspoons baking powder
  • ½ teaspoon cream of tartar
  • ½ cup salted butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • Red gel food coloring or 1 tablespoon red liquid food coloring
  • 2 cups white chocolate chips


  • Preheat the oven to 350°F. Line two baking sheets with parchment paper or grease lightly and set aside.
  • In a small bowl, combine dry ingredients: flour, cocoa powder, salt, baking soda, baking powder, and cream of tartar.
  • In a large mixing bowl, beat together butter and granulated sugar until combined and fluffy.
  • Beat eggs and vanilla extract into butter/sugar mixture until batter is fluffy.
  • Add food coloring and mix well, scraping down the sides of the bowl thoroughly to ensure the color is evenly distributed throughout the batter. Add enough food coloring to make a vibrant/dark red.
  • Mix the dry ingredients (flour mixture) into the butter/sugar mixture.
  • Fold in 1 cup of white chocolate chips.
  • Use a cookie scoop and place even scoops of dough onto the prepared pans. Leave about 2 inch of space between scoops.
  • Bake for 8 to 9 minutes.
  • Remove the cookies from the oven. Immediately press a few of the remaining white chocolate chips into the tops of the warm cookies. You will probably have leftover white chocolate chips.
  • Allow them to cool on the pan for 2 to 3 minutes before transferring to a cooling rack to cool the rest of the way.



  • Make sure your ingredients are room temperature to keep your batter an even consistency.
  • Add more liquid food coloring, a little at a time, until the batter is a vibrant dark red.
  • Leave about 2 inches of space between scoops as the cookies will spread.