Soft, chewy, and decadently rich, these Red Velvet Cookies are the ultimate dessert for chocolate lovers and cream cheese fanatics alike. Each bite blends velvety cocoa flavor with luscious frosting.
Perfectly festive for Valentine’s Day or any celebration, these dreamy cookies strike the balance between nostalgia and indulgence. With their signature red hue and creamy center, they’re guaranteed to impress.
Star Ingredients That Make These Red Velvet Cookies Irresistible
- Unsalted butter – Adds richness and moisture while helping create a soft, tender crumb.
- Granulated sugar – Brings sweetness and structure, helping to create those perfectly chewy edges.
- Cocoa powder – Delivers subtle chocolate undertones that are signature to classic red velvet flavor.
- Red food coloring – Gives the cookies their iconic crimson hue; it’s all about the wow factor.
- Chopped semisweet chocolate chips – Melt into gooey pockets, enhancing the chocolate experience in every bite.
- Cream cheese – Provides that tangy, silky-smooth center that contrasts beautifully with the rich cookie.
- Powdered sugar – Blends seamlessly into the frosting for the ultimate creamy, sweet finish.
- White chocolate chips – Melted and drizzled on top, they add a gorgeous final touch and a hint of extra sweetness.
How to Make Red Velvet Cookies in a Few Easy Steps
Begin by sifting together flour, cocoa, leaveners, and salt. In a separate bowl, beat butter and sugar until fluffy, then mix in the egg and vanilla.
Gradually incorporate the dry mix into the wet, followed by the coffee and red coloring for that signature hue. Fold in the chopped chocolate, then chill the dough.
Once chilled, roll into balls and bake until edges are set. Cool completely before spreading cream cheese frosting between two cookies to form the sandwiches.
Finish with a white chocolate drizzle and chill briefly to set. Each cookie is a mini masterpiece.
Red Velvet Cookie Tips & Twists to Try
The secret to a standout red velvet cookie lies in quality and balance. Use a good cocoa powder—Dutch process or natural—for rich flavor depth. Gel-based red coloring is ideal for intensity without watering down your dough.
Be sure to chill the dough—this not only prevents spreading but also deepens flavor and improves texture. When it comes to the cream cheese frosting, room temperature ingredients are crucial to achieving that silky, dreamy consistency.
To add a twist, try folding in toasted pecans or swapping white chocolate drizzle for dark chocolate. A touch of espresso powder can also amplify the chocolate flavor for a bolder cookie.
Keep Your Red Velvet Cookies Fresh and Fabulous
Once assembled, these cookies can be stored in an airtight container in the refrigerator for up to 5 days. The cream cheese filling needs to stay chilled to maintain its texture and safety.
For longer storage, freeze the cookies (unfrosted or fully assembled) in a single layer until firm, then transfer to a freezer bag. Thaw in the fridge overnight and bring to room temperature before serving.
Refrigerated or frozen, the drizzle will stay beautifully intact, making these cookies a make-ahead dream for any event or holiday.
Red Velvet Cookies
Ingredients
- 1 tablespoon hot brewed coffee 15mL
- 1 egg
- 2 cups all-purpose flour 240g
- ½ teaspoon baking soda
- 12 ounces cream cheese softened (340g)
- 2 tablespoons milk or heavy cream 30mL
- ¾ cup chopped semisweet chocolate chips 130g
- 1 cup unsalted butter 226g
- ½ teaspoon baking powder
- 1 cup granulated sugar 200g
- ¼ teaspoon kosher salt
- 1 tablespoon liquid red food coloring 15mL
- 1 cup powdered sugar sifted (100g)
- 2 teaspoons vanilla extract 10mL
- ¼ cup cocoa powder 25g
- 1 cup white chocolate chips 150g
Instructions
- Sift together the flour, cocoa powder, kosher salt, baking soda, and baking powder into a bowl, whisking to combine evenly.
- In a separate bowl, use a stand or hand mixer to cream the butter and granulated sugar for about 2 minutes until smooth and fluffy. Blend in the egg and vanilla extract until fully incorporated.
- Gradually incorporate the dry flour mixture into the butter mixture on low speed, mixing just until combined.
- Stir in the hot brewed coffee and red food coloring until the dough is uniformly tinted, being careful not to overmix.
- Fold in the chopped semisweet chocolate chips.
- Chill the cookie dough in the refrigerator for 30 minutes.
- Using a 1-tablespoon scoop, portion the dough and roll each piece into a smooth ball. Arrange them on a baking sheet lined with parchment paper, leaving about 2 inches of space between each.
- Bake at 350°F for 10 to 12 minutes, until the edges are set.
- Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- For the filling, beat together the softened cream cheese and powdered sugar until silky. Blend in the milk or cream to achieve the desired consistency.
- Spread approximately 1 tablespoon of the cream cheese filling on the underside of half the cookies. Sandwich with the remaining cookies, pressing gently to secure.
- Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Transfer melted chocolate to a plastic bag, snip the corner, and drizzle over the cookies.
- Place the cookies in the freezer for about 15 minutes to allow the chocolate to set.
