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If there’s one cookie that combines festive color with classic indulgence, it’s these red velvet cookies. Imagine tender, chewy cookies with a subtle cocoa flavor, vibrant red hue, and a slight tang that echoes traditional red velvet cake. They’re perfect for any occasion when you want to impress with color and taste but crave a softer, chewier bite than cake. This recipe promises cookies that are soft on the inside with gently crisp edges, rich in flavor and beautiful to look at. Pro tip: chilling the dough for at least 1 hour before baking enhances texture and color retention.

Why This Recipe Works

The secret behind perfect red velvet cookies lies in the balance of ingredients and technique. Cocoa powder provides a mild chocolate flavor without overpowering the cookie, softened by tenderizing butter and brown sugar to create chewiness. Acid from vinegar or buttermilk reacts with baking soda, leavening the dough safely while preserving the bright red color with the help of food coloring. Using room temperature eggs aids better emulsification for even crumb texture, while chilling the dough stabilizes fat crystals ensuring minimum spread and a chewy center. These science-backed steps make this recipe reliable and easy to replicate for home bakers.

Ingredients

• Unsalted butter, 140g (10 tbsp) – tenderizes, flavor, structure
• Light brown sugar, 100g (1/2 cup packed) – moisture and chewiness
• Granulated sugar, 65g (1/3 cup) – crispness balance
• Large egg, 50g (1) – structure, binding
• Vanilla extract, 1 tsp (5ml) – flavor depth
• Red food coloring (gel preferred), 1 tbsp (15ml) – signature color
• White vinegar, 1/2 tsp (2.5ml) – acidity for reaction with baking soda
• Cocoa powder (Dutch process for mildness), 15g (2 tbsp) – characteristic chocolate flavor
• All-purpose flour, 225g (1 3/4 cups) – main structure
• Baking soda, 1/2 tsp (2g) – leavening
• Salt, 1/4 tsp (1.5g) – flavor enhancer

Optional: White chocolate chips 60g (1/3 cup) add creamy sweetness and texture contrast

Equipment

• Oven or OTG capable of stable 175°C (350°F)
• Mixing bowls
• Hand or stand mixer (can substitute with whisk and elbow grease)
• Digital scale for accurate measuring
• Baking sheet lined with parchment paper
• Cooling rack
• Optional: Offset spatula for smoothing dough scoops

Step-by-Step Instructions with Timing and Visual Cues

Step 1: Cream Butter and Sugars

In a mixing bowl, cream 140g unsalted butter with 100g brown sugar and 65g granulated sugar on medium speed for 2-3 minutes until light, fluffy, and the sugar begins to dissolve. Visual cue: mixture should look pale and somewhat creamy, not grainy.

Step 2: Add Egg, Vanilla, Vinegar, and Food Coloring

Add 1 large room-temp egg, 1 tsp vanilla extract, 1/2 tsp white vinegar, and 1 tbsp gel red food coloring. Mix on low speed until fully incorporated and the batter is uniformly red and glossy. Visual cue: batter should be smooth and rich red without streaks.

Step 3: Sift and Add Dry Ingredients

Sift together 225g all-purpose flour, 15g cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt. Gradually add to wet ingredients on low speed until just combined. Avoid overmixing. Visual cue: dough should be thick, slightly sticky, and deep red.

Step 4: Optional Chocolate Chips

Fold in 60g white chocolate chips by hand with a spatula for extra texture and sweetness.

Step 5: Chill the Dough

Cover the dough and chill in the refrigerator for at least 1 hour or overnight. This step prevents excessive spreading and deepens flavor.

Step 6: Portion and Bake

Preheat the oven to 175°C (350°F) with rack in the middle position. Scoop dough into 35-40g (about 1.5 tbsp) balls and place spaced 5cm (2 inches) apart on parchment-lined baking trays. Bake for 10-12 minutes until edges are set but centers are still soft. Visual cue: edges should be matte and firm, centers slightly glossy and soft to touch.

Step 7: Cool

Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Troubleshooting: Common Failures and Fixes

• Cookie spreads too much: Dough not chilled enough or too much butter. Chill dough longer or reduce butter by 10g next time.
• Cookies too dry: Overbaking or too much flour. Reduce baking time by 1-2 minutes, measure flour carefully using scale.
• Centers underbaked or gummy: Oven temp too low or baking time too short. Use oven thermometer to confirm temperature and test doneness visually.
• Faded red color: Use gel food coloring for vibrant color, avoid too much cocoa powder which dulls color, add vinegar to balance pH.
• Bitter taste: Overbaking or cheap cocoa powder. Use Dutch-process cocoa and remove from oven as soon as edges firm up.

Substitutions and Variations

• Egg-free: Replace egg with 60g unsweetened applesauce or aquafaba (3 tbsp) for binding. Texture may be slightly softer.
• Dairy-free: Use vegan butter at room temperature; coconut oil is not recommended as it changes flavor/texture.
• Gluten-free: Substitute AP flour with gluten-free flour blend that includes xanthan gum, measure by weight.
• Flavor swaps: Add 1 tsp orange zest for citrus brightness or 1/2 tsp cinnamon for warm spice.

Scaling

• For 6-inch pan size batch (12-15 cookies), reduce ingredients by 25%
• For doubling batch, multiply ingredient weights by 2 and increase bake time by 2-3 minutes for larger scoops.

Storage, Make-Ahead, and Freezing

• Store cooled cookies in airtight container at room temperature for up to 5 days.
• Refrigerate up to 7 days; bring to room temp before serving for best texture.
• Freeze baked cookies for up to 3 months; thaw in fridge overnight and reheat briefly in a 160°C (320°F) oven for 5-7 minutes to re-crisp edges.
• Do not freeze unbaked dough longer than 1 month.

Serving Suggestions and Pairings

Pair these red velvet cookies with cream cheese frosting or dip partially in melted white chocolate. They also go well with a glass of cold milk or a rich espresso for contrast. The subtle cocoa and tang in the cookie balance sweetness perfectly with tangy or creamy toppings.

FAQs

Can I replace butter with oil? What changes?
Oil makes cookies moister but less structured and less chewy. Butter’s creaming with sugar creates air pockets essential for texture, so it’s recommended for best results.

How to prevent cookies from spreading too much?
Chill dough thoroughly. Measure butter precisely and avoid too much sugar. Bake on parchment or silicone mats.

Can I halve or double this recipe?
Yes, scaling by exact weight proportions works well. Adjust baking time slightly for larger dough balls.

What’s the best type of cocoa powder?
Dutch-process cocoa is preferred for red velvet as it’s less acidic, giving richer flavor and better color when combined with acidic vinegar.

How to bake in an OTG?
Preheat OTG properly and place rack in center. Use an oven thermometer for accuracy and rotate trays halfway through baking for even results.

Notes from My Kitchen (Testing Log)

Batch 1: Used white sugar only, cookies were too crispy and lacking chewiness—added brown sugar next batch for moisture.
Batch 2: Added white chocolate chips, loved the flavor contrast but dough spread slightly more. Chilled dough longer to fix.
Batch 3: Tried vegan butter, texture was good but flavor less rich—prefer butter for best taste.
Final: Chilling dough 1-4 hours, using brown & white sugar combo, and Dutch-process cocoa produced chewy, flavorful cookies with vibrant color and stable shape.

Nutrition and Disclaimer

Approximate per cookie (based on 35g cookie): 130 kcal, 6g fat, 18g carbs, 1g protein. Values vary by ingredient brands and size. Follow food safety best practices when handling and storing baked goods.

Red Velvet Cookies Recipe: Soft, Chewy & Festive Every Time

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

20

servings

Prep time

20

minutes

Cooking time

12

minutes

Calories

130

kcal

Total time

1

hour 

35

minutes

Soft, chewy red velvet cookies with a tender crumb, subtle cocoa flavor, and vibrant color. These festive treats have crisp edges and moist centers, perfect for holidays or everyday indulgence. Chilling the dough enhances texture and keeps the signature red hue bright. Optional white chocolate chips add a creamy contrast.

Ingredients

• Unsalted butter, softened — 140g (10 tbsp) — tenderizes, adds flavor

• Light brown sugar — 100g (1/2 cup packed) — moisture, chewiness

• Granulated sugar — 65g (1/3 cup) — sweetness, crisp edges

• Large egg, room temperature — 50g (1) — structure, binding

• Vanilla extract — 1 tsp (5ml) — flavor depth

• Red gel food coloring — 1 tbsp (15ml) — vibrant color

• White vinegar — 1/2 tsp (2.5ml) — acidity for leavening reaction

• Dutch-process cocoa powder — 15g (2 tbsp) — mild chocolate flavor

• All-purpose flour — 225g (1 3/4 cups) — structure

• Baking soda — 1/2 tsp (2g) — leavening

• Salt — 1/4 tsp (1.5g) — flavor balance

• Optional: White chocolate chips — 60g (1/3 cup) — sweetness and texture contrast

Directions

• Cream Butter and Sugars (2-3 minutes):
  In a large bowl, cream 140g butter with 100g brown sugar and 65g granulated sugar until pale and fluffy. (Visual cue: smooth, creamy texture.)
  
  
• Add Egg, Vanilla, Vinegar, and Food Coloring (1-2 minutes):
  Mix in 1 egg, 1 tsp vanilla, 1/2 tsp white vinegar, and 1 tbsp red gel food coloring until fully combined and uniformly red. (Visual cue: glossy red batter.)
• Add Dry Ingredients (fold gently):
  Sift together 225g flour, 15g cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt. Gradually fold into wet ingredients until just combined. (Visual cue: thick, slightly sticky dough.)
• Add White Chocolate Chips (optional):
  Gently fold in 60g white chocolate chips.
• Chill Dough (minimum 1 hour):
  Cover and chill dough to prevent spreading and enhance flavor.
• Preheat Oven (175°C/350°F):
  Position the oven rack in the middle.
• Scoop and Bake (10-12 minutes):
  Scoop 35-40g dough balls onto parchment-lined trays, spacing 5cm apart. Bake until edges set and centers remain soft. (Visual cue: matte, firm edges with slightly glossy centers.)
• Cool:
  Cool on trays 5 minutes, then transfer to wire racks to cool completely.

Notes

• Storage
  Room temperature: Store airtight up to 5 days.
  Refrigerator: Store 7 days, bring to room temp before serving.
  Freezing: Freeze baked cookies up to 3 months. Thaw overnight in fridge, warm 5-7 minutes at 160°C/320°F to refresh texture.
• Nutrition (per cookie)
  Calories: 130kcal | Fat: 6g | Carbs: 18g | Protein: 1g (approximate, varies by brands/size)