There’s something magical about best and easy red velvet cookies that makes them irresistible. These soft, chewy treats combine the classic flavors of red velvet cake with the convenience of a cookie. Whether you’re baking for Valentine’s Day, Christmas, or just because you’re craving something special, these red velvet cookies are about to become your new favorite dessert.
What makes these cookies truly special is their tender texture, subtle cocoa flavor, and that gorgeous red color that catches everyone’s eye. Top them with cream cheese frosting, and you’ve got a treat that looks as impressive as it tastes. The best part? They’re surprisingly simple, best and easy red velvet cookie to make, even if you’re not an experienced baker.
Recipe Overview
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Total Time | 27 minutes |
| Yield | 24 cookies |
| Difficulty Level | Easy |
These red velvet cookies deliver everything you love about red velvet cake in a perfectly portable form. They’re soft in the center with slightly crisp edges, and the cream cheese frosting adds that tangy sweetness that brings the whole cookie together.
Ingredients
For the Cookies:
- 2 ¼ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tablespoon red food coloring (liquid or gel)
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
Method
Prepare Your Workspace
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this aside while you work on the wet ingredients.
Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about three to four minutes with an electric mixer. The mixture should look pale and creamy.
Add Wet Ingredients
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the red food coloring, vanilla extract, and white vinegar. Don’t worry if the mixture looks a bit curdled at this point – it’s completely normal.
Combine Everything
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make your cookies tough instead of tender.
Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheets, spacing them about two inches apart. Bake for 10 to 12 minutes, until the edges are set but the centers still look slightly soft.
Cool Completely
Let the cookies cool on the baking sheet for five minutes, then transfer them to a wire rack to cool completely. This is important – if you frost them while they’re warm, the frosting will melt.
Make the Frosting
While the cookies cool, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla, and salt, beating until light and fluffy.
Frost and Enjoy
Once the cookies are completely cool, spread or pipe the cream cheese frosting on top. You can also sandwich two cookies together with frosting in the middle for an extra special treat.
Serving and Storage Temperature Guide
Serving:
These cookies are best served at room temperature, which allows the frosting to be soft and creamy. If you’ve stored them in the refrigerator, let them sit out for about 15 to 20 minutes before serving.
Storage:
- Room Temperature: Unfrosted cookies can be stored in an airtight container at room temperature for up to three days.
- Refrigerator: Frosted cookies should be stored in the refrigerator in an airtight container for up to five days. Layer them between sheets of parchment paper to prevent sticking.
- Freezer: Unfrosted cookies freeze beautifully for up to three months. Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Frost after thawing.
Nutritional Information (Per Cookie with Frosting)
- Calories: 185
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 35mg
- Sodium: 125mg
- Total Carbohydrates: 27g
- Dietary Fiber: 0.5g
- Sugars: 18g
- Protein: 2g
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Alternative Ingredients and Methods
3 Ingredient Red Velvet Cookies:
If you’re short on time, you can make a simplified version using just a red velvet cake mix, two eggs, and half a cup of vegetable oil. Mix everything together, scoop, and bake at 350°F for 10 minutes.
Red Velvet Cookies with Cake Mix:
Use a box of red velvet cake mix combined with two eggs and one-third cup of vegetable oil for super easy cookies. This method gives you soft, cake-like cookies in half the time.
Red Velvet Cookies Without Cream Cheese:
Skip the frosting entirely for a simpler cookie, or try a vanilla buttercream instead. You can also dust them with powdered sugar for a lighter finish.
Crunchy Red Velvet Cookies:
For crunchier cookies, bake them for an additional two to three minutes and let them cool completely on the baking sheet. You can also reduce the butter by two tablespoons and add an extra quarter cup of flour.
Dairy-Free Option:
Replace the butter with vegan butter and use dairy-free cream cheese for the frosting. The cookies will taste just as delicious.
Gluten-Free Version:
Substitute the all-purpose flour with a one-to-one gluten-free baking flour. The texture will be slightly different but still delicious.
Tips and Tricks
- Use Gel Food Coloring: Gel food coloring gives you a more vibrant red color without adding extra liquid to your dough. You’ll need less gel than liquid food coloring.
- Don’t Overmix: Once you add the flour, mix just until combined. Overmixing develops gluten, which makes cookies tough and cakey instead of soft and chewy.
- Chill the Dough (Optional): If your dough feels too soft, refrigerate it for 30 minutes. This helps the cookies maintain their shape and prevents excessive spreading.
- Use Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature. This helps everything mix together smoothly and creates a better texture.
- Consistent Cookie Sizes: Use a cookie scoop to ensure all your cookies are the same size. This means they’ll all bake evenly at the same time.
- Don’t Overbake: These cookies continue cooking as they cool. Take them out when they still look slightly underdone in the center for the softest texture.
- Soften Cream Cheese Properly: Let your cream cheese sit at room temperature for about an hour before making the frosting. Microwaving it can make it too soft and runny.
- Add White Chocolate Chips: Fold in half a cup of white chocolate chips to the dough for extra sweetness and texture.
- Make Them Festive: Add holiday sprinkles to the frosting or roll the dough balls in white sugar before baking for a sparkly finish.
- Test Your Oven: Every oven is different. If your cookies are browning too quickly, reduce the temperature by 25 degrees.
Frequently Asked Questions
Why are my red velvet cookies turning brown instead of red?
This usually happens when you use too much cocoa powder or overbake the cookies. Make sure you’re measuring the cocoa accurately and remove the cookies when the edges are just set. Also, use enough food coloring – don’t be shy with it.
Can I make these cookies ahead of time?
Absolutely! You can make the dough up to two days in advance and store it covered in the refrigerator. You can also freeze the dough for up to three months. Baked cookies freeze well too, just frost them after thawing.
Do I have to use cream cheese frosting?
No, but it’s traditional and delicious. You can use buttercream frosting, a simple glaze, or even enjoy them plain. Some people love dipping them in white chocolate instead.
My cookies spread too much. What went wrong?
This usually means your butter was too soft or your dough was too warm. Make sure your butter is softened but not melted, and try chilling the dough for 30 minutes before baking.
Can I use natural food coloring?
Yes, but the color won’t be as vibrant. Natural red food coloring from beets or other sources tends to give a more brownish-red color, but the cookies will still taste great.
How do I get my cookies to be soft and chewy?
Don’t overbake them, and make sure you’re measuring your flour correctly. Too much flour makes cookies dry. Also, storing them in an airtight container helps maintain softness.
Can I make these without eggs?
You can try using flax eggs (one tablespoon ground flaxseed mixed with three tablespoons water per egg) or commercial egg replacers. The texture might be slightly different.
Why do red velvet recipes call for vinegar?
The vinegar reacts with the baking soda to help the cookies rise and creates a tender texture. It also enhances the red color and adds to that classic red velvet tang.
Can I double this recipe?
Yes! This recipe doubles easily. Just make sure you have enough baking sheets and oven space to bake all the cookies.
How can I make the frosting stiffer for piping?
Add more powdered sugar until you reach your desired consistency. You can also refrigerate the frosting for 15 minutes to firm it up before piping.
Conclusion
These best and easy red velvet cookies are everything you want in a dessert – beautiful, delicious, and simple enough to make any day of the week. The combination of soft, chocolatey cookies with tangy cream cheese frosting creates a flavor that’s truly unforgettable.
Whether you’re making the classic version or trying one of the easier cake mix variations, these cookies are guaranteed to impress. They’re perfect for holidays, parties, Christmas, bake sales, or just treating yourself to something special.
The beauty of this recipe is its flexibility. You can dress them up with fancy frosting decorations, keep them simple with a dusting of powdered sugar, or make them crunchy if that’s your preference. No matter how you make them, they’ll disappear fast.
So grab your mixing bowl and get baking. Your kitchen is about to smell amazing, and you’re about to discover why red velvet cookies have such a devoted following. Happy baking!
