12 Delicious Red Velvet Cookies Recipes

There’s something undeniably magical about red velvet cookies—their rich color, velvety texture, and that perfect balance of cocoa and sweetness make them irresistible. Whether you’re a seasoned baker or just starting out, our roundup of 12 delicious red velvet cookie recipes is sure to inspire your next baking adventure. From classic to creative twists, get ready to fall in love with each bite. Let’s dive into the deliciousness!

Classic Red Velvet Cookies with Cream Cheese Frosting

Gorgeous and indulgent, these Classic Red Velvet Cookies with Cream Cheese Frosting are a must-try for any dessert lover. Perfectly soft with a slight crunch, they’re as delightful to look at as they are to eat.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/4 cup unsweetened cocoa powder, rich and dark
• 1 tsp baking soda, fresh and active
• 1/2 tsp salt, finely ground
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar, fine and white
• 1 large egg, farm-fresh and room temperature
• 1 tbsp red food coloring, vibrant and bold
• 1 tsp pure vanilla extract, aromatic and sweet
• 1/2 cup buttermilk, thick and tangy
• 4 oz cream cheese, full-fat and softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar, finely sifted
• 1/2 tsp pure vanilla extract

Instructions

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together sifted flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2 minutes.
4. Add egg, red food coloring, and vanilla extract to butter mixture. Beat until fully incorporated.
5. Alternately add dry ingredients and buttermilk to wet ingredients, beginning and ending with dry. Mix until just combined.
6. Drop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
7. Bake for 10-12 minutes, until edges are set but centers are still soft. Cool on sheets for 5 minutes, then transfer to wire racks.
8. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
9. Once cookies are completely cool, frost each with a generous dollop of cream cheese frosting.

These cookies boast a velvety texture with a tangy cream cheese contrast. Serve them stacked high on a vintage plate for a stunning dessert table centerpiece.

Red Velvet Crinkle Cookies

Lusciously soft with a vibrant hue, these cookies blend the iconic flavors of red velvet into a festive, crackled treat.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/4 cup unsweetened cocoa powder, rich and dark
• 1 teaspoon baking powder, for lift
• 1/4 teaspoon salt, finely ground
• 1/2 cup unsalted butter, room temperature creamy
• 1 cup granulated sugar, fine and sweet
• 1 large egg, farm-fresh and room temperature
• 1 teaspoon pure vanilla extract, aromatic
• 1 tablespoon red food coloring, vibrant
• 1/2 cup powdered sugar, for rolling

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a bowl, whisk together sifted flour, cocoa powder, baking powder, and salt.
3. In another bowl, beat butter and granulated sugar until light and fluffy, about 3 minutes.
4. Add egg, vanilla extract, and red food coloring to butter mixture. Beat until combined.
5. Gradually mix dry ingredients into wet ingredients until just combined. Tip: Overmixing leads to tough cookies.
6. Chill dough for 30 minutes for easier handling.
7. Roll dough into 1-inch balls, then coat each in powdered sugar. Tip: Roll twice for extra crackle.
8. Place balls 2 inches apart on prepared sheets. Bake for 10-12 minutes until edges set. Tip: Cookies will be soft but firm up as they cool.
9. Cool on sheets for 5 minutes, then transfer to wire racks.

Gloriously chewy inside with a delicate, sugary crust, these cookies are a showstopper on holiday trays or paired with a cold glass of milk.

White Chocolate Chip Red Velvet Cookies

Outstandingly soft and visually striking, these cookies blend the deep flavors of red velvet with the creamy sweetness of white chocolate chips. Perfect for any occasion, they’re as fun to make as they are to eat.

Ingredients

– 1 cup unsalted butter, softened to room temperature
– 1 1/2 cups granulated sugar, fine and sparkling
– 2 large farm-fresh eggs, at room temperature
– 2 tsp pure vanilla extract, aromatic and rich
– 1 oz red food coloring, vibrant and liquid
– 2 1/2 cups all-purpose flour, sifted and fluffy
– 1/4 cup cocoa powder, unsweetened and deeply colored
– 1 tsp baking soda, fresh and active
– 1 tsp fine sea salt, crisp and clean
– 1 cup white chocolate chips, creamy and sweet

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract and red food coloring until fully incorporated.
4. In a separate bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
6. Fold in the white chocolate chips evenly throughout the dough.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Lusciously soft with a slight crunch on the edges, these cookies offer a delightful contrast. Serve them stacked high on a vintage plate for a dramatic effect, or enjoy them warm with a glass of cold milk for the ultimate comfort treat.

Red Velvet Sandwich Cookies

Baking these Red Velvet Sandwich Cookies brings a festive twist to your dessert table. Their vibrant color and creamy filling make them irresistible.

Ingredients

– 1 1/2 cups all-purpose flour, sifted
– 1/4 cup unsweetened cocoa powder, rich and dark
– 1/2 tsp baking soda, finely measured
– 1/4 tsp salt, fine sea salt
– 1/2 cup unsalted butter, room temperature and creamy
– 3/4 cup granulated sugar, fine and white
– 1 large egg, farm-fresh and room temperature
– 1 tbsp red food coloring, vibrant and liquid
– 1 tsp pure vanilla extract, aromatic
– 1/2 cup buttermilk, thick and tangy
– 8 oz cream cheese, full-fat and softened
– 1/4 cup powdered sugar, lightly packed
– 1/2 tsp vanilla extract, pure

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Whisk together sifted flour, cocoa powder, baking soda, and sea salt in a bowl. Set aside.
3. Beat creamy butter and granulated sugar until light and fluffy, about 3 minutes.
4. Add the farm-fresh egg, vibrant red food coloring, and aromatic vanilla extract to the butter mixture. Beat until combined.
5. Alternately add the dry ingredients and thick buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
6. Drop tablespoon-sized balls of dough onto prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Cool on baking sheets for 5 minutes, then transfer to a wire rack.
8. For the filling, beat softened cream cheese, powdered sugar, and pure vanilla extract until smooth and spreadable.
9. Once cookies are completely cool, spread filling on the flat side of half the cookies. Top with remaining cookies.

These cookies boast a tender crumb and a tangy cream cheese filling. Serve them at room temperature for the best texture, or chill for a firmer bite.

Red Velvet Cookies with a Chocolate Drizzle

Yield to the temptation of these irresistibly soft red velvet cookies, perfectly balanced with a silky chocolate drizzle.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/4 cup unsweetened cocoa powder, rich and dark
• 1 tsp baking soda, for lift
• 1/2 tsp salt, finely ground
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar, for sweetness
• 1 large egg, farm-fresh and room temperature
• 1 tbsp red food coloring, vibrant and bold
• 1 tsp pure vanilla extract, for aroma
• 1/2 cup white chocolate chips, melted and smooth

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Whisk together flour, cocoa powder, baking soda, and salt in a bowl. Set aside.
3. Cream butter and sugar until fluffy, about 2 minutes. Tip: Scrape bowl sides for even mixing.
4. Beat in egg, red food coloring, and vanilla until fully incorporated.
5. Gradually add dry ingredients to wet, mixing just until combined. Tip: Overmixing leads to tough cookies.
6. Scoop dough into 1-inch balls, placing 2 inches apart on sheets. Tip: Use a cookie scoop for uniformity.
7. Bake for 10-12 minutes until edges set. Cool on sheets for 5 minutes, then transfer to wire racks.
8. Drizzle melted white chocolate over cooled cookies. Let set before serving.

Zesty yet sweet, these cookies boast a velvety texture with a contrasting crunch from the chocolate drizzle. Serve alongside a cold glass of milk for a classic combo.

Chewy Red Velvet Cookies

Unbelievably soft and rich, these Chewy Red Velvet Cookies are a decadent twist on the classic flavor. Perfect for any occasion, they’re as fun to make as they are to eat.

Ingredients

– 1 cup all-purpose flour, sifted for lightness
– 1/4 cup unsweetened cocoa powder, rich and dark
– 1/2 tsp baking soda, for lift
– 1/4 tsp salt, to balance sweetness
– 1/2 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar, for sweetness
– 1 large egg, farm-fresh and room temperature
– 1 tsp pure vanilla extract, for depth
– 1 tbsp red food coloring, vibrant and bold
– 1/2 cup white chocolate chips, creamy and sweet

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and salt until well combined.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
4. Add the egg, vanilla extract, and red food coloring to the butter mixture, beating until fully incorporated and the color is uniform.
5. Gradually mix in the dry ingredients until just combined, being careful not to overmix.
6. Fold in the white chocolate chips evenly throughout the dough.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Generously chewy with a slight crisp edge, these cookies boast a deep cocoa flavor accented by sweet white chocolate. Serve them slightly warm with a glass of cold milk for the ultimate treat.

Red Velvet Cookies with Oreo Pieces

Unbelievably soft and decadent, these red velvet cookies packed with Oreo pieces are a dream for any dessert lover. Perfect for sharing or savoring solo, they strike the ideal balance between rich cocoa and creamy crunch.

Ingredients

– 1 cup unsalted butter, room temperature and creamy
– 1 cup granulated sugar, fine and sparkling
– 2 large eggs, farm-fresh and beaten
– 1 tsp pure vanilla extract, aromatic and smooth
– 2 1/2 cups all-purpose flour, sifted and light
– 1/4 cup cocoa powder, rich and unsweetened
– 1 tsp baking soda, fresh and potent
– 1/2 tsp salt, finely ground
– 1 tbsp red food coloring, vibrant and liquid
– 1 cup Oreo pieces, crunchy and roughly chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, beat the creamy butter and sparkling sugar together until light and fluffy, about 3 minutes.
3. Mix in the beaten eggs and smooth vanilla extract until fully incorporated.
4. Sift together the light flour, rich cocoa powder, fresh baking soda, and finely ground salt in a separate bowl.
5. Gradually add the dry ingredients to the wet mixture, blending just until combined to avoid overmixing.
6. Stir in the vibrant red food coloring until the dough is uniformly colored.
7. Fold in the crunchy Oreo pieces evenly throughout the dough.
8. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake for 10-12 minutes, until the edges are set but the centers are still soft.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Absolutely irresistible, these cookies boast a velvety texture with bursts of Oreo crunch. Serve them slightly warm with a glass of cold milk for an unforgettable treat.

Red Velvet Cookies with a Vanilla Glaze

Get ready to bake these irresistible red velvet cookies with a smooth vanilla glaze. Perfect for any occasion, they’re a delightful treat that combines rich flavors with a soft, chewy texture.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/4 cup unsweetened cocoa powder, rich and dark
• 1/2 teaspoon baking soda, for the perfect rise
• 1/4 teaspoon salt, to enhance flavors
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar, for a sweet base
• 1 large egg, farm-fresh and room temperature
• 1 teaspoon pure vanilla extract, for aromatic depth
• 1 tablespoon red food coloring, vibrant and bold
• 1 cup powdered sugar, for the glaze
• 2 tablespoons milk, whole for creaminess
• 1/2 teaspoon vanilla extract, for the glaze

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and salt until well combined.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
4. Add the egg, vanilla extract, and red food coloring to the butter mixture, beating until fully incorporated.
5. Gradually mix in the dry ingredients until just combined, being careful not to overmix.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: For chewier cookies, slightly underbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Tip: Adjust milk for desired consistency.
10. Drizzle the glaze over the cooled cookies. Tip: Use a piping bag for precision.

Absolutely divine, these cookies boast a velvety texture with a hint of cocoa, topped with a sweet vanilla glaze. Serve them stacked high on a vintage plate for a stunning presentation.

Red Velvet Cookies with Cream Cheese Swirl

Vividly red and irresistibly soft, these cookies blend the classic flavors of red velvet with a creamy cheese swirl for a decadent treat. Perfect for any occasion, they’re as fun to make as they are to eat.

Ingredients

– 1 cup all-purpose flour, sifted for lightness
– 1/4 cup unsweetened cocoa powder, rich and dark
– 1/2 tsp baking soda, finely measured
– 1/4 tsp salt, to enhance flavors
– 1/2 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar, for sweetness
– 1 large farm-fresh egg, at room temperature
– 1 tsp pure vanilla extract, for aroma
– 1 tbsp red food coloring, vibrant and bold
– 4 oz cream cheese, softened and creamy
– 1/4 cup powdered sugar, finely sifted

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and salt until well combined.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
4. Add the egg, vanilla extract, and red food coloring to the butter mixture, beating until fully incorporated.
5. Gradually mix in the dry ingredients until just combined, being careful not to overmix.
6. In a separate bowl, mix the softened cream cheese and powdered sugar until smooth.
7. Drop tablespoonfuls of the red velvet dough onto the prepared baking sheet, then swirl in small dollops of the cream cheese mixture.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Chewy with a slight crunch on the edges, these cookies offer a perfect balance of sweet and tangy. Serve them slightly warm for a gooey cream cheese center that pairs wonderfully with a cold glass of milk.

Red Velvet Cookies with a Peppermint Twist

Just when you thought red velvet couldn’t get any better, these cookies come with a refreshing peppermint twist.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/4 cup unsweetened cocoa powder, rich and dark
• 1/2 tsp baking soda, for the perfect rise
• 1/4 tsp salt, to balance sweetness
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar, for a crisp edge
• 1 large egg, farm-fresh and room temperature
• 1 tsp pure vanilla extract, for depth
• 1 tbsp red food coloring, vibrant and bold
• 1/2 cup white chocolate chips, creamy and sweet
• 1/2 tsp peppermint extract, for a cool finish

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together sifted flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3 minutes.
4. Add the egg, vanilla extract, and red food coloring to the butter mixture. Beat until fully incorporated.
5. Gradually mix in the dry ingredients until just combined. Tip: Overmixing leads to tough cookies.
6. Fold in white chocolate chips and peppermint extract gently. Tip: Chill dough for 30 minutes for easier handling.
7. Drop dough by rounded tablespoons onto prepared sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes, until edges are set but centers are soft. Tip: Cookies continue to cook on the sheet, so pull them out when they look slightly underdone.
9. Let cookies cool on sheets for 5 minutes, then transfer to wire racks to cool completely.

Melt-in-your-mouth soft with a crisp edge, these cookies offer a festive contrast of rich cocoa and cool peppermint. Serve them stacked high on a vintage plate for a holiday gathering, or enjoy them with a cold glass of milk for a simple treat.

Red Velvet Cookies with Dark Chocolate Chunks

Fancy a twist on classic cookies? These Red Velvet Cookies with Dark Chocolate Chunks combine vibrant color with deep, chocolatey goodness. Perfect for any occasion, they’re as fun to make as they are to eat.

Ingredients

– 1 cup unsalted butter, softened to room temperature
– 1 cup granulated sugar, fine and sparkling
– 2 large eggs, farm-fresh and at room temperature
– 1 tsp pure vanilla extract, aromatic and rich
– 2 1/2 cups all-purpose flour, sifted for lightness
– 1/4 cup cocoa powder, unsweetened and deeply chocolatey
– 1 tsp baking soda, fresh for maximum rise
– 1/2 tsp salt, finely ground
– 1 tbsp red food coloring, vibrant and liquid
– 1 cup dark chocolate chunks, roughly chopped for melty pockets

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.
2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and red food coloring until the mixture is uniformly red.
4. In a separate bowl, whisk together the sifted flour, cocoa powder, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies.
5. Fold in the dark chocolate chunks evenly throughout the dough.
6. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them 2 inches apart. Tip: For uniformly sized cookies, use a measuring tablespoon.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They will firm up as they cool.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The cookies boast a soft, chewy texture with a slight crunch from the chocolate chunks. Serve them slightly warm with a glass of cold milk for an irresistible treat.

Gluten-Free Red Velvet Cookies

Lusciously soft and vibrantly colored, these gluten-free red velvet cookies are a decadent treat that doesn’t skimp on flavor or texture.

Ingredients

• 1 cup almond flour, finely ground
• 1/4 cup coconut flour, sifted
• 1/2 cup unsweetened cocoa powder, rich and dark
• 1/2 tsp baking soda
• 1/4 tsp sea salt, finely ground
• 1/2 cup coconut oil, melted and slightly cooled
• 1/2 cup pure maple syrup, grade A
• 1 large egg, farm-fresh and room temperature
• 1 tsp pure vanilla extract
• 1 tbsp red food coloring, vibrant and gel-based
• 1/2 cup dairy-free white chocolate chips, creamy and sweet

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, cocoa powder, baking soda, and sea salt until well combined.
3. In another bowl, mix melted coconut oil, maple syrup, egg, vanilla extract, and red food coloring until smooth.
4. Gradually add dry ingredients to wet ingredients, stirring until a thick dough forms. Fold in white chocolate chips.
5. Using a cookie scoop, drop dough onto prepared baking sheet, spacing 2 inches apart. Flatten slightly with the back of a spoon.
6. Bake for 10-12 minutes, until edges are set but centers are still soft. Let cool on baking sheet for 5 minutes before transferring to a wire rack.
7. Tip: For extra chewy cookies, slightly underbake. Store in an airtight container to maintain freshness. Serve with a dusting of powdered sugar for added sweetness.

Delightfully chewy with a deep cocoa flavor, these cookies are perfect paired with a cold glass of almond milk or crumbled over dairy-free ice cream for a decadent dessert.

Conclusion

Great news for all dessert lovers! Our roundup of 12 Delicious Red Velvet Cookies Recipes offers a treasure trove of sweet, velvety treats perfect for any occasion. Whether you’re a baking novice or a seasoned pro, there’s something here to spark your creativity. Don’t forget to try these recipes, share your favorites in the comments, and pin your must-bakes on Pinterest. Happy baking!