Red Velvet Cookies

These red velvet cookies are soft, chewy and super delicious! Loaded with white chocolate chips, they’re like red velvet cake but in cookie form. A must make for any cookie lover!

Red velvet cookies.

Sometimes I get asked how I come up with new recipes to make. Or where do I find ideas on what to bake next. The beauty in the baking world is that there is an abundance of treats to be made, desserts to be created and sweets to be baked. The choices and creativity you can find are limitless and I absolutely love that!

These cookies are definitely a keeper in any baker’s cookie portfolio. They are right up there with the classics like chocolate chip cookies and double chocolate chip cookies.

Top view of cookie.

I used a simple base to create these red velvet cookies. All of the ingredients are what you can find in any standard red velvet desserts recipe.

Important Ingredients

  • Softened butter
  • Mix of white and soft brown sugar
  • Cocoa powder
  • Milk
  • Corn flour/ Corn starch
  • Red food colouring
  • White chocolate chips
Inside of cookie.

This is a standard cookie dough recipe. We infuse it with those classic red velvet flavours such as cocoa powder, vanilla and red food colouring. I added a splash of milk to keep the dough soft and the cookies moist.

To mimic the cream cheese frosting flavour that we usually find with red velvet cakes, we use some good quality white chocolate chips. The combination of the white chocolate and red velvet cookie dough is truly delicious and make it near impossible to stop at just one cookie!

Top view of cookie.

Tips for success

  • Cream the butter and sugars until light and fluffy. This gives a good texture and structure for the cookies.
  • Cornflour/cornflour is added to help thicken the dough and reduce spreading. I highly recommend not skipping this ingredient.
  • I use liquid red food colouring but you can just as easily use gel food colouring. I suggest starting with 1/2 teaspoon and go from there.
  • Using milk in the dough helps keep the cookies moist. I have used evaporated milk and even sour cream in the place of milk and they work great.
  • White chocolate chips are delicious in this recipe. However, you can also use dark or milk chocolate chips instead.
  • Chilling the dough is super important. Try your best not to skip this part.

Other cookie favourite:

Red Velvet Cookies

5 from 5 votes
Recipe by Linda @thedutchbaker


Prep time


Cooking time


Total time



Total time does not include chilling time. For best results, I recommend chilling the cookie dough overnight in the fridge.

Cook Mode

Keep the screen of your device on


  • 1 1/2 cups 1 1/2 (190gms) All purpose flour

  • 1/2 teaspoon 1/2 baking soda

  • 1/2 teaspoon 1/2 salt

  • 1 teaspoon 1 cornflour

  • 2 tablespoons 2 cocoa powder

  • 1/2 cup 1/2 softened unsalted butter

  • 1/2 cup 1/2 white sugar

  • 1/4 cup 1/4 soft brown sugar

  • 1 large 1 egg

  • 1 teaspoon 1 vanilla extract

  • 1 tablespoon 1 red food colouring

  • 1 tablespoon 1 milk

  • 1/2 cup 1/2 white chocolate chips


  • In a bowl, whisk together the flour, baking soda, salt, corn flour and cocoa powder.
  • In a large bowl, whisk the butter for about a minute until creamy. Add the sugars and cream until paled and fluffy, 2 to 3 minutes.
  • Add in the egg and vanilla and whisk until just combined. Add in food colouring and whisk smooth.
  • Using a wooden spoon, add half of the flour mix then the milk then the rest of the flour mix folding only until JUST combined. Toss in the white chocolate chips. Don’t over mix the dough. Cover with plastic wrap and refrigerate for minimum 2 hours, preferably overnight.
  • Once chilled, divide the dough into balls. Bake in a preheated 170C oven for 11 – 12 minutes until just cooked. Allow to cool slightly on the hot tray then cool completely on the wire rack before filling.

Did you make this recipe?

Tag @dutchbakerblog on Instagram

You may also like...

1 Comment

  1. Hello Linda, If you Love Aesthetic Content about Dessert, Read and Follow My link
    Thank you and Don’t Forget to share with your friends

Leave a Reply

Your email address will not be published. Required fields are marked *