Can I make this ahead of time?

Yes. This recipe is forgiving. Making the dough ahead and keeping it chilled makes serving easier. You can also freeze scooped dough for up to a month.

What if I do not have Dutch process cocoa?

You can use natural cocoa, though the color and flavor shift slightly. Dutch process is smoother and less acidic, which complements the red color. If you use natural cocoa, consider adding a small pinch more baking soda to balance acidity.

How do I know when the cookies are done?

Watch for set edges and a surface that looks slightly glossy. The center should still look a touch soft. Remove from the oven and let them finish on the pan; they firm up as they cool.

Can I substitute whole eggs for the yolks?

Yes. Using whole eggs will give a bit more lift and a slightly different texture. The cookies will spread a little more, and the crumb will be lighter. Either approach is fine.

Why use gel food coloring?

Gel concentrates color without adding water. It keeps the dough texture steady and avoids thinning the batter. Use the amount that gives the color you like.

Red Velvet Cookies 2026 - Easy Fresh Recipes

Description

Delicious red velvet cookies featuring a soft texture with white chocolate bits, perfect for everyday baking.

Ingredients

Scale

1 1/2 cups + 2 tbsps (204 g) all-purpose flour
2 tbsps (10 g) Dutch process cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup (168 g) salted butter, softened
3/4 cup (165 g) light brown sugar
1/4 cup (50 g) granulated white sugar
2 egg yolks, at room temperature
1 tbsp vanilla
1–1 1/2 tsp red gel food coloring
3/4 cup (150 g) chopped white chocolate or white chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar for 2 minutes until light and fluffy.
Add the egg yolks, vanilla, and red food coloring, mixing on medium speed for 2 minutes until fluffy.
Gradually add the dry ingredients, mixing until just combined and the dough feels thick.
Fold in the white chocolate until just incorporated.
Scoop the dough into 18 balls and place them on prepared baking sheets, spaced 2 inches apart.
Bake for 10 to 12 minutes, watching for set edges and a slightly glossy surface.
Remove from the oven and let cool for 5 minutes on the baking sheet before transferring to a rack.
Serve warm with coffee or tea.

Notes

For a deeper flavor, lightly toast the white chocolate before adding it to the dough. Cookies can be stored in an airtight container for up to three days.

Nutrition

Serving Size: 1 cookie
Calories: 200
Sugar: 15g
Sodium: 120mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg