Imagine your favorite red velvet cake transformed into a perfectly portable, chewy cookie. These vibrant red treats are soft in the center with slightly crisp edges, featuring the classic hint of cocoa and tangy buttermilk flavor.
Loaded with melty white chocolate chunks and finished with a simple cream cheese glaze, they deliver the full red velvet experience in every bite. They’re as stunning to look at as they are delicious to eat.
The Science of Vibrant Color & Chewy Texture
Achieving the perfect red velvet cookie requires balancing color, flavor, and texture. For a vibrant red hue that doesn’t fade, gel food coloring is essential—liquid coloring will add too much moisture and produce a pinkish-brown result. The signature chewy texture comes from using brown sugar and cornstarch; the molasses in brown sugar retains moisture while cornstarch tenderizes the crumb.
A small amount of cocoa powder and buttermilk powder (or fresh buttermilk) provides the classic, subtle chocolatey-tangy flavor profile without making the cookies cakey. Chilling the dough is non-negotiable to prevent excessive spreading and to allow the flavors to deepen.
Ingredients
For the Cookies:
- ½ cup (1 stick / 113g) unsalted butter, softened
- ¾ cup (150g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ tablespoons (10g) unsweetened cocoa powder
- 1 ½ teaspoons red gel food coloring
- 1 ¾ cups (219g) all-purpose flour, spooned & leveled
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons buttermilk powder* (or 2 tbsp liquid buttermilk, see tip)
- 1 cup (170g) white chocolate chunks or chips
For the Cream Cheese Glaze (optional):
- 2 oz (57g) cream cheese, softened
- ¾ cup (90g) confectioners’ sugar, sifted
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
1. Cream Butter & Sugars, Then Add Wet Ingredients: In a large bowl, beat the softened butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla, beating until combined. In a small bowl, mix the cocoa powder and red gel food coloring into a thick paste. Add this paste to the butter mixture and beat until the dough is uniformly red.
2. Combine Dry Ingredients & Form Dough: In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and buttermilk powder. With the mixer on low, gradually add the dry ingredients to the red wet mixture. Mix just until combined. Fold in the white chocolate chunks with a spatula.
3. Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or up to 48 hours. This step is crucial for flavor development and to prevent the cookies from spreading too much.
4. Portion & Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Using a medium cookie scoop (about 1.5 tbsp), portion the cold dough. Roll into balls and place at least 2 inches apart on the baking sheets. For thicker cookies, you can roll the balls taller rather than wider.
5. Bake to Perfection: Bake for 10-12 minutes. The cookies will look soft in the center and the edges will be set. They may appear slightly underbaked, but they will continue to set as they cool. For a classic crinkled top, you can gently tap the baking sheet on the counter once when they come out of the oven.
6. Cool & Glaze: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If making the glaze, beat the softened cream cheese until smooth. Gradually beat in the confectioners’ sugar, vanilla, and enough milk to reach a drizzling consistency. Drizzle over cooled cookies. Allow glaze to set before serving.
Pro-Tips for Perfect Red Velvet Cookies
- Use Gel Food Coloring: Gel or paste coloring provides intense color without adding excess liquid. Liquid food coloring will not give the same vibrant red result.
- Buttermilk Powder Tip: Buttermilk powder is recommended as it adds flavor without additional moisture. If using liquid buttermilk, reduce the flour by 1 tablespoon.
- Don’t Overbake: The cookies should be soft when they come out of the oven. Overbaking will make them crisp and cause the red color to darken.
- Chill Thoroughly: Cold dough ensures the cookies bake up thick and chewy instead of flat.
- White Chocolate Quality: Use a good-quality white chocolate bar chopped into chunks for the best flavor and meltiness. Chips will work but may not melt as beautifully.
- Storage: Store unglazed cookies in an airtight container at room temperature for up to 5 days. Glaze cookies just before serving for the best texture.
These Chewy Red Velvet Cookies are a festive, flavorful twist on a classic favorite.