These Red Velvet Cookies topped with cream cheese frosting are thick, tender and chewy. They capture all the classic red velvet cake flavor while keeping the satisfying chew of a cookie. Rolling the dough in granulated sugar gives a crisp, sparkling edge for the ideal bite.
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Prep Time
20 minutes
Cook Time
10 minutes
Chill
2 hours
Total Time
2 hours 30 minutes
Servings
15 cookies
Difficulty
Easy
Calories *
297 kcal per serving
Technique
Make dough, chill, bake, cool and frost.
Flavor Profile
Classic red velvet taste in cookie form.
* Based on nutrition panel
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My favorite cookies!! Soft, chewy, and rich in flavor. I needed to bring cookies to a party and these were perfect. I made them the day before, frosted them before leaving, and everyone loved them.⭐⭐⭐⭐⭐
Giangi Townsend
These are the perfect red velvet cookies. The interior is soft and moist with a subtle cocoa note. Rolling the dough in granulated sugar adds crunch, a touch of sweetness and a festive sparkle.
Try these cookies instead of a classic Red Velvet Layer Cake or Red Velvet Pound Cake, and pair them with a smooth cream cheese frosting. They make a sweet Valentine’s treat, a thoughtful Galentine gift, or a bright addition to a holiday cookie tray.
Table of Contents
- Why you will love this recipe
- Professional tips
- What red velvet cookies are made of
- Ingredients
- Variations
- How to make red velvet cookies
- Chef Lindsey’s tip
- FAQ
- Recipe card
- Before you go
Why you will love this red velvet cookie recipe
- Amazing texture: Chewy and tender cookies that deliver a satisfying bite every time.
- Balanced flavor: Dutch-processed cocoa adds depth while an egg contributes richness and chew—red dye provides the classic presentation.
- Chef-tested method: Clear, step-by-step instructions from a professional pastry chef make the process easy and reliable.
Professional Tips
- Use brown sugar: Brown sugar keeps the cookies thick and chewy. Using only granulated sugar will make them spread more.
- Add flour gradually: Incorporate dry ingredients slowly so the dough remains tender and avoids overworking the gluten.
- Chill the dough: Refrigerate the shaped dough for 2 hours or overnight to concentrate flavor and improve texture.
What are red velvet cookies made of?
Red velvet cookies use familiar cookie ingredients: flour, butter, sugars and an egg. Adding cocoa powder and red food coloring creates the distinctive red velvet character similar to red velvet cakes and cupcakes.
Ingredients
- Granulated sugar
- Dark brown sugar (adds moisture and chew; light brown is an acceptable substitute)
- Whole egg (adds richness and structure)
- Red food coloring (optional for brighter color)
- All-purpose flour
- Cocoa powder (Dutch-processed recommended for deeper flavor, though natural cocoa also works)
- Baking powder
- Kosher salt
- Unsalted butter
- Cream cheese (for the frosting)
- Powdered (confectioner’s) sugar (for a smooth frosting)
- Vanilla extract
- Heavy cream (to adjust frosting consistency)
See the recipe card below for exact amounts and nutrition details.
Variations
- Red Velvet Chocolate Chip: Fold in a cup of chocolate or white chocolate chips.
- Glazed: Drizzle a cream cheese glaze or a simple cookie icing over the cooled cookies.
- Colored frostings: Tint the frosting with gel or liquid food coloring for holidays or themes.
- Frosting flavors: Stir in dehydrated strawberry powder for a natural pink, or add cocoa powder for chocolate frosting.
How to Make Red Velvet Cookies
Full measurements are in the recipe card below.
Make the dough:
Step 1: Whisk together flour, cocoa powder, baking powder and kosher salt in a medium bowl; set aside.
Step 2: In a stand mixer with the paddle attachment, cream the butter with granulated and dark brown sugar until smooth.
Avoid over-aerating the butter and sugar—excess air can change the cookie texture.
Step 3: Beat in the egg, then add vanilla and red food dye on low speed and mix until combined.
Step 4: With the mixer on low, add the flour mixture in several additions, letting each addition almost incorporate before adding more. Scrape the bowl as needed.
Adding dry ingredients too quickly or too slowly can affect gluten development—aim for a steady, moderate pace.
Step 5: Scoop golf-ball-sized portions, roll into balls, place on a parchment-lined sheet and refrigerate, covered, for at least 2 hours.
Bake:
Step 6: Preheat oven to 325°F for convection or 350°F for a standard oven.
Step 7: Pour about 1/4 cup granulated sugar into a bowl and roll each dough ball in the sugar before returning them to the prepared sheet, spacing cookies about 2 inches apart.
Step 8: Bake 9–10 minutes, rotating the sheet halfway. Cookies should spread, look matte on top, and develop small cracks.
From frozen: You can bake frozen dough balls directly; add 2–3 minutes to the baking time.
Step 9: Cool the cookies completely on the sheet before frosting.
Make the frosting & assemble:
Step 10: Beat softened butter, cream cheese, powdered sugar and vanilla until smooth and light. Add heavy cream if needed to reach the desired consistency.
Step 11: Frost cooled cookies and enjoy.
Chef Lindsey’s Recipe Tip
Let the cookies cool so the crumb sets, but don’t be surprised if a few disappear during taste testing—it’s part of the job!
Frequently Asked Questions
Frosted cookies can stay at room temperature up to three days. For longer storage, refrigerate or keep cookies unfrosted. Unfrosted cookies keep about 10 days at room temperature or several months frozen. You can also freeze shaped dough balls and bake later.
Yes. Roll frozen dough balls in granulated sugar before baking for extra crunch. Bake straight from frozen and add 2–3 minutes to the baking time, watching for matte tops and small cracks.
Yes. Pack in a tin or airtight container. They remain chewy and travel well for gift-giving and shipping within reasonable time frames.
If you tried this recipe and enjoyed it, please leave a star rating and share your experience in the comments. I love hearing how the cookies turn out!
Red Velvet Cookies
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Ingredients
For the cookies:
- 1 ¼ cups all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter cold but pliable
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon red food dye
- ¼ cup granulated sugar for rolling
For the frosting:
- ½ cup unsalted butter softened
- 6 tablespoons cream cheese softened
- 2 cups confectioner’s sugar
- 1 teaspoon vanilla
- 2 tablespoons heavy cream
Instructions
Make the red velvet cookie dough:
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Whisk together flour, cocoa powder, baking powder and kosher salt; set aside.
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Cream butter, granulated sugar and dark brown sugar until smooth.
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Beat in the egg. On low speed add vanilla and red dye and mix until incorporated.
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Reduce speed to low and add the dry ingredients in several additions, scraping the bowl as needed.
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Scoop golf ball sized portions, roll into balls, place on a parchment-lined sheet and refrigerate for at least 2 hours.
Bake:
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Preheat oven to 325°F convection or 350°F standard.
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Roll each dough ball in granulated sugar and place 2 inches apart on a lined sheet.
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Bake 9–10 minutes, rotating halfway, until tops are matte and lightly cracked.
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Cool completely on the sheet before frosting.
Make the frosting & assemble:
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Beat together softened butter, cream cheese, confectioner’s sugar and vanilla until smooth. Add cream as needed to reach desired consistency.
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Frost cooled cookies and serve.
Video
Notes
Note: The cream cheese frosting in this recipe yields more than needed for 15 cookies, so you may have leftover frosting to use or share.
Flavor tip: The cream cheese buttercream is prominent—adjust sweetness or tang to your preference.
Variation: Fold in chocolate chips for an easy twist.
Storage: Once iced, keep cookies at room temperature up to three days or refrigerate for longer storage.
Nutrition
Before You Go
I hope you enjoyed this chef-tested recipe. Try more of our professionally developed Cookie Recipes for new favorites to bake and share.