These delicious Red Velvet cookies are soft and sweet. The recipe is easy to make and similar to making a red velvet cupcake. The cookie came out of the Red Velvet Cupcake craze around 2008ish. Growing up, I had never heard of a red velvet cookie. Now we have Red Velvet Oreos!
I love the taste of red velvet cupcakes, my favorite red velvet cupcake is from Auntie Em’s bakery. After a lot of experimenting I figured out my own delicious red velvet cupcake recipe. With that challenge completed, I embarked on a new adventure: red velvet cookies. So, I tried a few red velvet cookie recipes that I found online but nothing came out quite right. Most of the recipes tasted too much like chocolate or didn’t have much flavor. Therefore, I was determined to figure out a good recipe. I did some experimenting and came up with my own recipe. Taking all the ingredients in my cupcakes, with the exception of the milk, I decreased the amounts for my cupcakes and tried to make them into cookies.
In my opinion, these red velvet cookies taste just like a red velvet cupcake. Everyone I’ve baked them for has loved them. They are very soft and sweet! The trick is to bake all the cookies immediately after you make the dough and then once they’ve cooled, let them sit in an air tight container for at least 2 hours before adding cream cheese icing to the top. The longer the cookies sit, the more moist and delicious they become. Most noteworthy, if you eat them immediately, they don’t taste as delicious. My kids love to make these cookies in different colors, so you can use any color dye. My daughter enjoys purple velvet cookies.
Red Velvet Cookies
This recipe makes 24 cookies. If you need more, just double the recipe.
- 1 stick butter softened
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp white vinegar
- 1/4 cup sour cream
- 1/2 tsp vanilla
- 1 1/8 cup All Purpose Flour
- 1 1/2 tsp unsweetened cocoa powder
- 1 tsp baking soda
- red dye (or any color of your choice)
- 1 cup white chocolate chips/white morsels (Please Note: the cream cheese icing add a lot sweetness, if you are skipping the icing then add more white chocolate chips)
- Heat oven to 350.
- Mix butter and sugar in mixer on medium.
- Add egg. Mix
- Add sour cream, vanilla, and vinegar. Mix batter.
- Add dry ingredients together in a bowl. Mix flour, baking soda, and cocoa.
- Add dry ingredients to the wet ingredients in mixer. Mix on medium until well combined.
- Add food dye, about 10 drops. Then mix the batter until it’s completely red.
- Stir in white chocolate chips
- Using a cookie scoop. Put cookies on sheet.
- Bake for 11-12 minutes. Let cool on pan for 2 minutes. Remove cookies from sheet and let cool. Repeat with remaining dough.
- After cooling the cookies for about 45 minutes, then seal them in a container for at least 2 hours.
- Make the cream cheese icing right before you’re ready to put it on the cookies.
Cream Cheese Icing
- 1/4 cup (1/2 stick) butter at room temperature
- 6 oz of cream cheese (Preferable Philadelphia) cold
- 1/2 tsp vanilla
- 2 cups powder sugar (sifted is best)
- 1/2 teaspoon heavy cream (Add up to a tablespoon, if you’re not using it to pipe a cake or cupcake)
1. Mixer Required. 2. Mix butter and cream cheese in mixer on low. 3. Add vanilla. Mix. 4. Add powder sugar, one cup at a time. Mix between cups. Keep on low. 5. Add heavy cream. 6. Pipe cooled cookies. 7. Enjoy