Introduction
This Red Velvet Cookie Dough is the foundation for a truly delicious and visually stunning cookie. It captures all the elements of a classic red velvet cake—a moist, tender texture, a subtle cocoa flavor, and a beautiful crimson color—in a convenient cookie form. This dough is perfect for baking a fresh batch of chewy cookies whenever the craving strikes, especially when you need a festive or special treat.
Why You’ll Love This Red Velvet Cookie Dough
- Classic Red Velvet Flavor: The dough has that perfect balance of mild cocoa and tangy buttermilk notes.
- Beautiful Color: It bakes up into a vibrant red cookie that is a showstopper.
- Perfectly Chewy Texture: Chilling the dough ensures the cookies will have a soft, chewy center and slightly crisp edges.
- Versatile: This dough can be mixed with white chocolate chips, cream cheese frosting chunks, or even a simple dusting of powdered sugar.
- Make-Ahead Friendly: The dough can be prepared in advance and stored for later baking.
Ingredients
- 1 ½ cups (180g) all-purpose flour
- ¼ cup (20g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon distilled white vinegar
- 2 teaspoons red gel food coloring
- 1 cup (170g) white or semi-sweet chocolate chips (optional)
Equipment You’ll Need:
- Large mixing bowl
- Electric mixer (stand or hand)
- Spatula
Instructions
Part 1: Make the Cookie Dough
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium-high speed for 2-3 minutes, until the mixture is light and fluffy.
- Add Egg and Flavor: Add the egg, vanilla extract, and vinegar. Beat until fully combined.
- Add Red Color: Add the red gel food coloring and mix until the mixture is a uniform, vibrant red color.
- Combine: Reduce the mixer speed to low. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms. Do not overmix!
- Fold in Chocolate Chips: Use a spatula to gently fold in the chocolate chips (if using).
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. Chilling is crucial for a great cookie texture and for preventing the cookies from spreading too thin.
Part 2: Baking the Cookies
- Preheat Oven: Preheat your oven to 350∘F (175∘C). Line a baking sheet with parchment paper.
- Scoop and Place: Scoop the chilled dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheet.
- Bake: Bake for 10-12 minutes, or until the edges are set and the cookies look cooked through but are still soft in the center. Do not overbake.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storage and Essential Tips for the Best Red Velvet Cookies
- Use Gel Food Coloring: Gel food coloring provides a much more intense and vibrant red color without adding extra liquid to the dough, which can affect the texture.
- Room Temperature Ingredients: Make sure your butter and egg are at room temperature. This is crucial for a smooth, well-combined dough.
- Don’t Skip the Chill Time: This step is a game-changer for thick, chewy cookies.
- Storage: The raw cookie dough can be stored in an airtight container in the refrigerator for up to 3 days, or rolled into balls and frozen for up to 3 months. Baked cookies can be stored at room temperature in an airtight container for up to 5 days.
Share Your Sweet Creation!
Did you bake a batch of these beautiful red velvet cookies? We’d love to see them! Share your photos on Instagram and tag @BakingIdeas and use the hashtag #RedVelvetCookies.
