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Red Velvet Cookies

Red velvet cookies with a deep red, soft-baked center and a creamy cream-cheese drizzle. This American-style cookie dough uses cocoa plus red food coloring, then bakes until just set and finishes with a frosting melt effect.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 0.25 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 0.5 tsp salt
Wet ingredients
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 2 eggs
  • 2 tsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
Add-ins and topping
  • 1 cup white chocolate chips or cream cheese frosting drops
  • 1 cream cheese frosting for drizzling

Equipment

  • 1 sheet pan

Method
 

Preheat and mix
  1. Preheat the oven to 375F and line baking sheets with parchment or silicone liners.
  2. Beat the softened butter, granulated sugar, and packed brown sugar until the mixture turns fluffy and lighter in color.
  3. Add the eggs, red food coloring, vanilla extract, and white vinegar, then beat just until smooth.
  4. Fold in the all-purpose flour, cocoa powder, baking soda, cream of tartar, and salt until no dry streaks remain.
  5. Fold in the white chocolate chips or cream cheese frosting drops.
Scoop, bake, and finish
  1. Scoop the dough into 2-tablespoon rounds and place them on the lined baking sheets with space between cookies.
  2. Bake at 375F for 10-12 minutes, until the edges look set and the centers still look soft.
  3. Cool the cookies completely on the baking sheet before drizzling with cream cheese frosting.

Notes

For the most vivid red color, use gel or concentrated red food coloring if available, and avoid overmixing after adding the dry ingredients to keep the cookies tender. Store in an airtight container at room temperature for up to 3 days, refrigerate up to 5 days. Freezing is yes—freeze unfrosted cookies for up to 2 months and thaw before drizzling. For a lower-sugar option, swap granulated/brown sugar for a 1:1 baking sweetener blend designed to caramelize in cookies.