17 Delicious Red Velvet Cookie Recipes Creative

There’s something undeniably magical about red velvet cookies—their rich color, velvety texture, and that perfect balance of sweet and tangy flavors make them irresistible. Whether you’re a seasoned baker or just starting out, our roundup of 17 Delicious Red Velvet Cookie Recipes is sure to inspire your next baking adventure. From classic twists to creative surprises, get ready to fall in love with every bite. Let’s dive in!

Classic Red Velvet Cookies with Cream Cheese Frosting

Unbelievably soft, rich, and just the right amount of sweet, these Classic Red Velvet Cookies with Cream Cheese Frosting are a hit at any gathering. I remember the first time I made them for a friend’s birthday; the vibrant red color and the creamy frosting stole the show. Now, they’re my go-to when I need a dessert that’s as beautiful as it is delicious.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for extra fluffiness)
• 1/4 cup unsweetened cocoa powder (the darker, the better for that rich velvet color)
• 1 tsp baking soda (freshness is key here, so I check the date every time)
• 1/2 tsp salt (I use sea salt for a slight crunch)
• 1/2 cup unsalted butter, room temperature (softened butter makes all the difference)
• 1 cup granulated sugar (I sometimes reduce this to 3/4 cup if I want it less sweet)
• 1 large egg, room temperature (cold eggs can make the dough stiff)
• 1 tbsp red food coloring (I go for the gel kind for a more vibrant color)
• 1 tsp vanilla extract (pure extract gives the best flavor)
• 1/2 cup cream cheese frosting (homemade or store-bought, I won’t judge)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sifting these dry ingredients helps avoid lumps in your cookies.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. This step is crucial for that perfect cookie texture.
4. Add the egg, red food coloring, and vanilla extract to the butter mixture, beating until well combined. The color should be a deep red now.
5. Gradually mix in the dry ingredients until just combined. Overmixing can lead to tough cookies, so I stop as soon as the flour disappears.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. They’ll spread a bit as they bake.
7. Bake for 10-12 minutes, until the edges are set but the centers are still soft. They’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Patience is key here; frosting warm cookies is a mess.
9. Once cooled, spread or pipe the cream cheese frosting onto each cookie. I like to add a little swirl for that bakery-style look.

Kicking back with one of these cookies, you’ll notice the perfect balance of moist, cake-like texture and creamy frosting. They’re fantastic with a glass of cold milk or as part of a dessert platter at your next dinner party.

Red Velvet Crinkle Cookies

Waking up to the smell of something sweet baking in the oven is one of my favorite ways to start the day, and these Red Velvet Crinkle Cookies are no exception. They’re not just a treat for the eyes with their vibrant red hue and snowy powdered sugar coating, but they’re also a bite of pure joy, perfectly chewy with a slight crisp on the edges. I remember the first time I made these, thinking they’d be complicated, but they’re surprisingly straightforward, making them a go-to for last-minute gatherings or when I need a little pick-me-up.

Ingredients

• 1 box red velvet cake mix – because sometimes, starting with a mix is the smartest move for quick, delicious cookies.
• 2 large eggs – I’ve found room temperature eggs blend more smoothly into the dough.
• 1/2 cup vegetable oil – it keeps the cookies moist without overpowering the red velvet flavor.
• 1 cup powdered sugar – for that iconic crinkle look, don’t skimp on the sugar coating!

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze.
2. In a large bowl, combine the red velvet cake mix, eggs, and vegetable oil. Mix until just combined; overmixing can lead to tough cookies.
3. Place the powdered sugar in a shallow bowl. Roll tablespoon-sized portions of dough into balls, then generously coat each in powdered sugar.
4. Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart. They’ll spread as they bake.
5. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. This is the secret to achieving that perfect chewy texture.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They’ll firm up as they cool.

Red Velvet Crinkle Cookies are a delightful mix of soft, chewy, and slightly crisp, with a rich cocoa flavor that’s not too sweet. Serve them stacked high on a vintage plate for a pop of color at your next brunch, or pack them in a cute box as a heartfelt homemade gift.

Red Velvet White Chocolate Chip Cookies

Yesterday, I found myself craving something sweet, something that would blend the rich, velvety texture of red velvet with the creamy sweetness of white chocolate. That’s when I decided to whip up these irresistible Red Velvet White Chocolate Chip Cookies. They’re not just a treat for the taste buds but a feast for the eyes too!

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for that extra lightness)
• 1/4 cup unsweetened cocoa powder (the darker, the better for that deep red velvet color)
• 1 tsp baking soda (freshness is key here, so I always check the date)
• 1/2 tsp salt (I use sea salt for a subtle crunch)
• 1/2 cup unsalted butter, room temperature (softened butter makes all the difference)
• 1 cup granulated sugar (for that perfect sweetness)
• 1 large egg, room temperature (I’ve found room temp eggs blend better)
• 1 tsp vanilla extract (pure extract is my go-to for flavor)
• 1 tbsp red food coloring (I prefer gel for a vibrant color without thinning the batter)
• 1 cup white chocolate chips (the star of the show, in my opinion)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures even baking and easy cleanup.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sifting these dry ingredients together prevents lumps and ensures a uniform texture.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 2 minutes. This step is crucial for creating that perfect cookie texture.
4. Add the egg, vanilla extract, and red food coloring to the butter mixture, beating until well combined. The color should be a deep, uniform red.
5. Gradually mix in the dry ingredients until just combined. Overmixing can lead to tough cookies, so I stop as soon as the flour disappears.
6. Fold in the white chocolate chips evenly throughout the dough. I like to reserve a few to press on top of the cookies before baking for a prettier finish.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. They’ll spread as they bake.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll continue to cook a bit on the baking sheet out of the oven.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This patience-testing step ensures they don’t fall apart.

Finally, these cookies are a dream with their soft, chewy centers, slightly crisp edges, and bursts of creamy white chocolate. I love serving them stacked high on a vintage plate for a pop of color at any gathering.

Red Velvet Oreo Stuffed Cookies

Every time I think about baking, my mind immediately jumps to cookies—there’s just something so comforting about them. Today, I’m sharing a recipe that combines two of my favorite things: red velvet and Oreos. These Red Velvet Oreo Stuffed Cookies are not only a feast for the eyes but also a delightful surprise in every bite.

Ingredients

• 1 cup unsalted butter, softened (I always leave mine out overnight for the perfect consistency)
• 1 cup granulated sugar (for that just-right sweetness)
• 1 large egg (room temperature eggs blend better, trust me)
• 2 tsp vanilla extract (the real deal, none of that imitation stuff)
• 2 1/2 cups all-purpose flour (sifted to avoid any lumps)
• 1/4 cup cocoa powder (I use Dutch-processed for a richer color)
• 1 tsp baking soda (freshness is key, so check the date)
• 1/2 tsp salt (to balance the sweetness)
• 1 tbsp red food coloring (gel works best for vibrant color)
• 12 Oreo cookies (the classic flavor is my go-to, but feel free to experiment)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the sifted flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the red food coloring until the dough is uniformly colored.
7. Take a tablespoon of dough, flatten it slightly, place an Oreo in the center, and wrap the dough around it, sealing edges.
8. Place the stuffed dough balls on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Mmm, the texture of these cookies is simply divine—crispy on the outside, chewy on the inside, with a creamy Oreo center. They’re perfect with a glass of cold milk or as a decadent dessert at your next gathering.

Red Velvet Cake Mix Cookies

Kicking off the holiday season always puts me in the mood for baking, and these Red Velvet Cake Mix Cookies are my go-to for a quick yet impressive treat. They’re a hit at parties, and I love how the vibrant red makes them stand out on any dessert table.

Ingredients

• 1 box red velvet cake mix (I swear by Betty Crocker for that perfect color and flavor)
• 1/2 cup unsalted butter, melted (because let’s be honest, everything’s better with butter)
• 2 large eggs (room temp eggs blend smoother, but I’ve used cold in a pinch)
• 1 tsp vanilla extract (a splash more never hurt anyone)
• 1 cup white chocolate chips (because they add a lovely sweetness and texture contrast)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This little step saves so much cleanup time.
2. In a large bowl, combine the cake mix, melted butter, eggs, and vanilla extract. Mix until just combined—overmixing can make the cookies tough.
3. Fold in the white chocolate chips gently. I like to reserve a handful to press on top of the cookies before baking for that bakery-style look.
4. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. They spread more than you’d think!
5. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool, promise.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This patience-testing step prevents them from falling apart.

Golden edges with a soft, chewy center make these cookies irresistible. Serve them stacked high on a vintage plate for a pop of color, or package them in clear bags tied with ribbon for thoughtful gifts. Either way, they’re bound to disappear fast!

Red Velvet Sandwich Cookies with Vanilla Buttercream

Every time I think about red velvet, I’m transported back to my grandmother’s kitchen, where the rich hue and subtle cocoa flavor first won me over. These Red Velvet Sandwich Cookies with Vanilla Buttercream are my twist on that classic, perfect for sharing (or not).

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/4 cup unsweetened cocoa powder (Dutch-processed gives a deeper flavor)
• 1/2 tsp baking soda (freshness is key, so check the date)
• 1/4 tsp salt (I use fine sea salt for even distribution)
• 1/2 cup unsalted butter, room temperature (soft but not melted)
• 1 cup granulated sugar (for that perfect sweetness)
• 1 large egg, room temperature (it blends better when not cold)
• 1 tsp vanilla extract (pure, not imitation, makes all the difference)
• 1 tbsp red food coloring (gel gives vibrant color without thinning the batter)
• 1/2 cup buttermilk (low-fat works, but full-fat is richer)
• For the Vanilla Buttercream: 1/2 cup unsalted butter, room temperature, 2 cups powdered sugar, sifted, 1 tsp vanilla extract, 2 tbsp heavy cream (adjust for desired consistency)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. In a large bowl, beat the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
4. Add the egg and vanilla to the butter mixture, beating until fully incorporated.
5. Mix in the red food coloring until the batter is uniformly red.
6. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined. Tip: Overmixing can lead to tough cookies.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10. For the buttercream, beat the butter until creamy. Gradually add the powdered sugar, then the vanilla and heavy cream, beating until smooth and spreadable.
11. Once the cookies are cool, spread or pipe buttercream onto the flat side of half the cookies, then top with the remaining cookies.

Now, these cookies are not just a treat for the eyes but a delight to bite into, with their soft texture and creamy filling. Nothing beats pairing them with a cold glass of milk for the ultimate indulgence.

Red Velvet Chocolate Chip Cookies

Last weekend, I found myself craving something sweet but with a twist, and that’s when the idea of Red Velvet Chocolate Chip Cookies popped into my head. There’s something about the vibrant color combined with the rich chocolate chips that makes these cookies irresistible.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for extra fluffiness)
• 1/4 cup unsweetened cocoa powder (the darker, the better for that deep red velvet color)
• 1 tsp baking soda (freshness is key, so I check the date every time)
• 1/2 tsp salt (I use sea salt for a subtle crunch)
• 1/2 cup unsalted butter, room temperature (softened but not melted)
• 1 cup granulated sugar (for that perfect sweetness)
• 1 large egg, room temperature (I’ve found room temp eggs blend better)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 tbsp red food coloring (I go for the gel kind for vibrant color without thinning the dough)
• 1 cup semi-sweet chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. In a large bowl, beat the butter and sugar together on medium speed until light and fluffy, about 2 minutes.
4. Add the egg, vanilla extract, and red food coloring to the butter mixture, beating until fully incorporated.
5. Gradually mix in the dry ingredients until just combined, being careful not to overmix.
6. Fold in the chocolate chips with a spatula, ensuring they’re evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

What makes these cookies stand out is their soft, chewy texture paired with the slight tang from the cocoa and the bursts of chocolate. Serve them stacked high on a vintage plate for a pop of color at your next gathering, or enjoy them warm with a glass of cold milk for the ultimate comfort treat.

Red Velvet Cookies with a Cheesecake Center

Kicking off the weekend with a batch of these Red Velvet Cookies with a Cheesecake Center feels like a celebration in itself. There’s something about the vibrant red hue paired with the creamy surprise inside that turns any ordinary day into a special occasion. I remember the first time I made these; my kitchen was a mess, but the smiles they brought made it all worth it.

Ingredients

• 1 cup unsalted butter, softened (I like to leave mine out overnight for the perfect consistency)
• 1 1/2 cups granulated sugar (because life’s too short for less sugar)
• 2 large eggs, room temperature (they blend better when not cold)
• 1 tsp vanilla extract (the real deal, none of that imitation stuff)
• 2 1/2 cups all-purpose flour (I always sift mine to avoid lumps)
• 1/4 cup cocoa powder (the darker, the better for that rich color)
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp red food coloring (go for the gel kind for a more vibrant color)
• 8 oz cream cheese, softened (the cheesecake center’s star player)
• 1/4 cup powdered sugar (for just the right amount of sweetness in the center)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Tip: This prevents sticking and makes cleanup a breeze.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Don’t rush this step; the fluffier, the better the texture.
3. Beat in the eggs one at a time, then stir in the vanilla extract and red food coloring until fully incorporated.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined. Tip: Overmixing leads to tough cookies, so stop as soon as the flour disappears.
5. For the cheesecake center, mix the softened cream cheese and powdered sugar until smooth.
6. Take a tablespoon of the red velvet dough, flatten it, place a teaspoon of the cheesecake mixture in the center, then cover with another tablespoon of dough, sealing the edges.
7. Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-14 minutes, until the edges are set but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these cookies are a dream with their soft, cakey texture and the creamy cheesecake center that oozes slightly when warm. Serve them with a cold glass of milk or crumble them over vanilla ice cream for an indulgent dessert twist.

Gluten-Free Red Velvet Cookies

Mmm, there’s something about the rich, velvety hue of red velvet that just makes my heart skip a beat. Today, I’m sharing my go-to recipe for gluten-free red velvet cookies that are as delightful to look at as they are to eat. Perfect for those who love a classic with a twist, these cookies are a testament to the fact that gluten-free doesn’t mean flavor-free.

Ingredients

• 1 cup almond flour – I find that almond flour gives these cookies the perfect tender crumb.
• 1/4 cup coconut flour – Just a bit to help with the texture without overpowering the flavor.
• 1/2 cup coconut sugar – For that deep, caramel-like sweetness.
• 1/4 cup cocoa powder – The darker, the better for that signature red velvet color.
• 1 tsp baking powder – The lift it gives is just magical.
• 1/4 tsp salt – A pinch to balance the sweetness.
• 1/4 cup melted coconut oil – My secret for keeping these cookies moist.
• 1 large egg – Room temperature, always, for easier mixing.
• 1 tsp vanilla extract – Pure vanilla makes all the difference.
• 1 tbsp red food coloring – Don’t skimp; we want that vibrant red.
• 1/2 cup white chocolate chips – Because what’s red velvet without a little chocolate?

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Tip: This ensures your cookies won’t stick and makes cleanup a breeze.
2. In a large bowl, whisk together the almond flour, coconut flour, coconut sugar, cocoa powder, baking powder, and salt until well combined. Tip: Sifting the dry ingredients can help avoid lumps for a smoother batter.
3. Add the melted coconut oil, egg, vanilla extract, and red food coloring to the dry ingredients. Mix until a thick, red dough forms. Tip: If the dough feels too sticky, let it sit for 5 minutes; the coconut flour will absorb some of the moisture.
4. Fold in the white chocolate chips until evenly distributed throughout the dough.
5. Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
6. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Craving something that’s both visually stunning and deliciously satisfying? These gluten-free red velvet cookies are your answer. With their soft, chewy texture and the perfect balance of cocoa and sweetness, they’re bound to be a hit. Try serving them with a dollop of cream cheese frosting for an extra decadent treat.

Vegan Red Velvet Cookies

Every time I think about red velvet, I’m transported back to my grandma’s kitchen, where the smell of cocoa and vanilla filled the air. These vegan red velvet cookies are my twist on that classic flavor, combining the richness of cocoa with a subtle tang and that iconic vibrant red hue, all without any animal products.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine to avoid lumps)
• 1/4 cup cocoa powder (the darker, the better for that deep color)
• 1 tsp baking soda (freshness is key here, so check the date)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/2 cup coconut oil, solid but not hard (this is my favorite for achieving the perfect texture)
• 3/4 cup granulated sugar (I’ve tried coconut sugar, but granulated gives the best crunch)
• 1/4 cup almond milk (room temperature blends better)
• 1 tbsp red food coloring (I go for the gel kind; it’s more vibrant)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 tsp apple cider vinegar (this is the secret to the tang)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Tip: Always preheat for at least 10 minutes to ensure even baking.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Tip: Sifting the dry ingredients helps prevent lumps in your batter.
3. In a large bowl, beat the coconut oil and sugar together until light and fluffy, about 2 minutes. Tip: The mixture should look like wet sand when it’s ready.
4. Add the almond milk, red food coloring, vanilla extract, and apple cider vinegar to the wet ingredients and mix until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Chewy on the inside with a slight crunch on the outside, these cookies are a dream. The cocoa and tang play off each other beautifully, making them irresistible. Try sandwiching them with a dollop of vegan cream cheese frosting for an extra decadent treat.

Red Velvet Cookies with a Cream Cheese Swirl

Unbelievably soft, slightly tangy, and with that iconic deep red hue, these Red Velvet Cookies with a Cream Cheese Swirl are a showstopper. I remember the first time I made them for a friend’s potluck, and they disappeared before I could even grab one for myself!

Ingredients

• 1 cup unsalted butter, softened (I like to leave mine out overnight for perfect softness)
• 1 1/2 cups granulated sugar (because who doesn’t love a little extra sweetness?)
• 2 large eggs, room temperature (trust me, it makes a difference)
• 1 tsp vanilla extract (the real deal, not imitation)
• 2 1/2 cups all-purpose flour (I always sift mine to avoid lumps)
• 1/4 cup cocoa powder (Dutch-processed gives the best color and flavor)
• 1 tsp baking soda (freshness is key, so check the date)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1 tbsp red food coloring (gel works best for vibrant color)
• 4 oz cream cheese, softened (full-fat for the win)
• 1/4 cup powdered sugar (for that perfect swirl sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract and red food coloring until fully incorporated.
4. In a separate bowl, whisk together the sifted flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
6. For the cream cheese swirl, mix the softened cream cheese and powdered sugar in a small bowl until smooth.
7. Drop tablespoon-sized portions of cookie dough onto the prepared baking sheets, then dollop with a teaspoon of the cream cheese mixture.
8. Using a toothpick or knife, gently swirl the cream cheese into the cookie dough for a marbled effect.
9. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Mmm, the contrast between the tender red velvet cookie and the creamy, tangy swirl is just divine. Serve these beauties with a cold glass of milk or crumble them over vanilla ice cream for an extra special treat.

Red Velvet M&M Cookies

Baking these Red Velvet M&M Cookies takes me back to my childhood, when my grandma would surprise us with colorful treats. Today, I’m sharing my twist on that nostalgia, perfect for adding a pop of color and joy to any dessert table.

Ingredients

• 1 cup unsalted butter, softened (I always leave mine out overnight for the perfect consistency)
• 1 cup granulated sugar (for that just-right sweetness)
• 1 large egg, room temperature (trust me, it makes a difference)
• 2 tsp vanilla extract (the real deal, not imitation)
• 2 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/4 cup cocoa powder (dark cocoa gives a richer color)
• 1 tsp baking soda (freshness is key, so check the date)
• 1/2 tsp salt (I use sea salt for a slight crunch)
• 1 tbsp red food coloring (gel works best for vibrant color)
• 1 cup M&M’s (plus extra for pressing on top before baking)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the room temperature egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the sifted flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Stir in the red food coloring until the dough is uniformly colored.
7. Fold in the M&M’s gently to distribute evenly throughout the dough.
8. Using a cookie scoop, portion the dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Press a few extra M&M’s on top of each cookie for a festive look.
10. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
11. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

With their soft, chewy centers and crisp edges, these cookies are a dream. The rich cocoa and sweet M&M’s create a delightful contrast, making them a hit at any gathering. Try serving them stacked high on a vintage plate for that extra touch of charm.

Red Velvet Cookies with a Chocolate Drizzle

Oh, the joy of biting into a soft, velvety cookie with that signature red hue and a rich chocolate drizzle! It’s like a hug in dessert form, and today, I’m sharing my go-to recipe that never fails to impress. Whether it’s for a cozy night in or a festive gathering, these cookies are a crowd-pleaser.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/4 cup unsweetened cocoa powder (the darker, the better for that deep flavor)
• 1 tsp baking soda (freshness is key, so I always check the date)
• 1/2 tsp salt (I use sea salt for a slight crunch)
• 1/2 cup unsalted butter, room temperature (softened butter creams like a dream)
• 1 cup granulated sugar (for that perfect sweetness)
• 1 large egg, room temperature (it blends smoother when not cold)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1 tbsp red food coloring (I go for gel for vibrant color without thinning the batter)
• 1/2 cup white chocolate chips (for melting into that luscious drizzle)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sifting here avoids lumps, ensuring a smooth batter.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. This step is crucial for that tender cookie texture.
4. Beat in the egg, vanilla extract, and red food coloring until fully incorporated. The color should be uniformly vibrant.
5. Gradually mix in the dry ingredients until just combined. Overmixing leads to tough cookies, so stop as soon as the flour disappears.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart. They’ll spread as they bake.
7. Bake for 10-12 minutes, until the edges are set but the centers are still soft. They’ll firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle over the cooled cookies with a spoon or piping bag.

Yield: These cookies are irresistibly soft with a slight chew, and the chocolate drizzle adds a decadent finish. Try serving them stacked high on a vintage plate for a charming dessert display.

Red Velvet Cookies with Pecans

Mmm, there’s something about the combination of rich red velvet and crunchy pecans that just feels like a hug in cookie form. I remember the first time I tweaked this recipe to perfection; it was a rainy afternoon, and the kitchen smelled like a bakery. These cookies have been my go-to for potlucks ever since.

Ingredients

• 1 cup unsalted butter, softened (I always leave mine out overnight for the perfect consistency)
• 1 1/2 cups granulated sugar (because life’s too short for skimping on sweetness)
• 2 large eggs, room temperature (they blend so much better this way)
• 1 tsp vanilla extract (the real deal, none of that imitation stuff)
• 2 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/4 cup cocoa powder (Dutch-processed gives the deepest color)
• 1 tsp baking soda (freshness is key, so I check the date every time)
• 1/2 tsp salt (I use sea salt for a slight crunch)
• 1 tbsp red food coloring (gel works best for vibrant hue)
• 1 cup chopped pecans (toasted lightly for that extra nutty flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Trust me, it makes cleanup a breeze.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3 minutes with a hand mixer.
3. Beat in the eggs one at a time, then stir in the vanilla extract and red food coloring. The color should be a deep, uniform red.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined.
5. Fold in the chopped pecans gently. Overmixing here can make the cookies tough.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. They’ll spread a bit as they bake.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

So there you have it—cookies that are crisp around the edges, chewy in the middle, and packed with pecans in every bite. Serve them stacked high on a vintage plate for that Instagram-worthy shot, or just enjoy them straight off the rack like I usually do.

Red Velvet Cookies with a Marshmallow Filling

Finally, a cookie that combines the luxurious taste of red velvet with the gooey delight of marshmallow filling! I stumbled upon this recipe during a late-night baking spree, and it’s been a hit at every gathering since. There’s something about the vibrant color paired with the sweet, creamy center that makes these cookies irresistible.

Ingredients

• 1 cup unsalted butter, softened (I always leave mine out overnight for perfect consistency)
• 1 1/2 cups granulated sugar (because who doesn’t love a little extra sweetness?)
• 2 large eggs, room temperature (trust me, it makes a difference)
• 2 tsp vanilla extract (the real deal, not imitation)
• 1 oz red food coloring (this is where the magic happens)
• 2 1/2 cups all-purpose flour (I swear by King Arthur for all my baking)
• 1/4 cup cocoa powder (Dutch-processed gives the richest color)
• 1 tsp baking soda
• 1 tsp salt
• 1 cup mini marshmallows (for that ooey-gooey center we all crave)

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
3. Beat in the eggs one at a time, then stir in the vanilla extract and red food coloring. The dough should be a vibrant red at this point.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined. Overmixing leads to tough cookies, so stop as soon as the flour disappears.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Press a mini marshmallow into the center of each ball, then cover with a little more dough to seal it in. Tip: Wet your fingers slightly to prevent the dough from sticking.
6. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll continue to cook as they cool on the sheet.
7. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Tip: For an extra touch, drizzle with white chocolate or sprinkle with powdered sugar before serving.

Mmm, these cookies are a dream with their crisp edges, soft centers, and that surprise marshmallow filling. Serve them warm with a glass of cold milk, or pack them in a lunchbox for a sweet midday treat. Either way, they’re sure to disappear fast!

Red Velvet Cookies with a Raspberry Jam Center

Waking up to the smell of freshly baked cookies is one of life’s simple pleasures, and these Red Velvet Cookies with a Raspberry Jam Center are no exception. I remember the first time I tried them at a friend’s house; the vibrant color and the surprise jam center had me hooked. Now, they’re a staple in my baking repertoire, especially when I want to impress guests or treat myself.

Ingredients

• 1 cup unsalted butter, softened (I always take mine out of the fridge an hour before baking)
• 1 cup granulated sugar (for that perfect sweetness)
• 2 large eggs, room temperature (they blend better when not cold)
• 1 tsp vanilla extract (the real deal, not imitation)
• 2 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/4 cup cocoa powder (the secret to that deep red velvet color)
• 1 tsp baking soda (for the perfect rise)
• 1/2 tsp salt (to balance the sweetness)
• Red food coloring (I use about 2 tbsp for a vibrant hue)
• 1/2 cup raspberry jam (homemade or store-bought, both work beautifully)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Add the red food coloring and mix until the dough is uniformly colored.
7. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
8. Use your thumb to make an indentation in the center of each ball, then fill with about 1/2 tsp of raspberry jam.
9. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Chewy on the outside with a gooey raspberry center, these cookies are a delightful twist on classic red velvet. Serve them warm with a glass of cold milk for the ultimate comfort food experience, or package them up as a sweet gift for someone special.

Red Velvet Cookies with a Cinnamon Sugar Coating

Did you ever have one of those days where you just need a little extra sweetness? That’s exactly how I felt when I first whipped up these Red Velvet Cookies with a Cinnamon Sugar Coating. They’re not just cookies; they’re little bites of joy that remind me of my grandma’s kitchen, where the smell of cinnamon and sugar was always in the air.

Ingredients

• 1 cup unsalted butter, softened (I always leave mine out the night before to ensure it’s perfectly soft)
• 1 1/2 cups granulated sugar (because life’s too short for less sugar)
• 2 large eggs, room temperature (they mix better this way, trust me)
• 1 tsp vanilla extract (the good kind, it makes all the difference)
• 2 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/4 cup cocoa powder (the darker, the better for that rich red velvet color)
• 1 tsp baking soda (freshness is key, so check the date)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1 tbsp red food coloring (go for the gel kind for vibrant color)
• 1/2 cup cinnamon sugar mix (I make mine with 1/2 cup sugar and 2 tbsp cinnamon, because you can never have too much cinnamon)

Instructions

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3 minutes with an electric mixer.
3. Beat in the eggs one at a time, then stir in the vanilla extract and red food coloring. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined. Overmixing can lead to tough cookies.
5. Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar mix until fully coated. Tip: For extra flavor, let the coated dough balls sit for 10 minutes before baking.
6. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: They’ll continue to cook a bit on the sheet after you take them out, so don’t overbake.
7. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

How these cookies turn out is nothing short of magical—crispy on the outside, chewy on the inside, with that unmistakable red velvet flavor and a cinnamon sugar crunch. Serve them stacked high on a vintage plate for a touch of nostalgia, or alongside a cold glass of milk for the ultimate comfort food experience.

Conclusion

You’ve just discovered a treasure trove of 17 scrumptious red velvet cookie recipes that promise to delight your taste buds and brighten your baking adventures. Whether you’re a seasoned baker or just starting out, there’s something here for everyone. Don’t forget to whip up your favorites, share your thoughts in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!