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Red Velvet Cookies

Red velvet cookies with cocoa-soft, vibrant red centers and a creamy finish. Made with a classic butter-sugar creaming method, white chocolate chips inside, and cream cheese frosting drizzle after cooling.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 0.25 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 0.5 tsp salt
Wet ingredients
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 2 eggs
  • 2 tsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
Mix-ins and finishing
  • 1 cup white chocolate chips or cream cheese frosting drops
  • 0.5 cup Cream cheese frosting for drizzling

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375F and line baking sheets so the cookies bake evenly.
Cream the base
  1. Beat the softened unsalted butter with granulated sugar and brown sugar until fluffy, about 2 minutes.
  2. Add eggs, red food coloring, vanilla extract, and white vinegar, then beat until the mixture looks smooth and deeply red.
Build the dough
  1. Fold in all-purpose flour, cocoa powder, baking soda, cream of tartar, and salt until no dry streaks remain.
  2. Fold in white chocolate chips or cream cheese frosting drops so they’re evenly distributed through the dough.
Bake
  1. Scoop dough into 2-tablespoon rounds and space them apart on the lined baking sheets.
  2. Bake at 375F for 10-12 minutes, until the cookies are set around the edges but still look soft in the center.
Finish
  1. Cool completely on the baking sheets so the centers set before drizzling.
  2. Drizzle with cream cheese frosting for a visible, creamy top finish.

Notes

For the deepest red color, use gel-style red food coloring if available and don’t overmix after adding flour. Store cookies in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked cookies for up to 2 months (thaw overnight in the fridge) and drizzle frosting after thawing for best texture. To make them dairy-light without changing the method, swap in plant-based butter and a dairy-free cream cheese frosting for drizzling.