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Red Velvet Cookies from Scratch

If you love a rich red velvet cake but you’re in the mood for something quick, have I got a treat for you! These homemade red velvet cookies give you the full-on red velvet experience, but in a fraction of the time! 

Cookies for Kids

We’ve had kind of a crazy week around here. Lots going on. But I plan to see several of my grandkids this afternoon and need something to give them. 

That’s when the idea for this cookie came along. I was perusing the web for a cookie recipe that would be kid friendly. 

Let’s face it, kids don’t always like the same things adults like. 

When I stumble across this red velvet cookie recipe at Hungry Hannah, I knew it would hit the spot. The grandkids love red velvet cake and they love chocolate chips. 

Winner, winner…cookies for dinner! 

Red Velvet Cookies from Scratch - from Out of the Box Baking.com

I baked these up in a jiffy and I’m here to tell you. . .they were delicious! And the grandkids gave their stamp of approval, too! 

Red Velvet Cookie Ingredients

Red Velvet Cookies from Scratch - from Out of the Box Baking.com

Here’s a quick peek at what you’ll need to make these luscious red velvet cookies. You will find a full printable recipe card at the bottom of this post. 

  • room temperature butter
  • brown sugar
  • room temperature egg
  • vanilla extract
  • red food coloring
  • all purpose flour
  • unsweetened cocoa powder
  • baking powder
  • baking soda
  • salt
  • milk chocolate chips

How to Make Red Velvet Cookies

Like I mentioned above, these came together so quickly! The original recipe calls for chilling for two hours but I did a bit of a shortcut by scooping and then chilling the tray for about 20 minutes. 

Start by lining two cookie sheets with parchment paper. I use Katbite parchment sheets from amazon. They’re a perfect fit for my Nordic Ware half-sheet baking pans

Set cookie sheets aside and gather your ingredients. 

Make sure you butter is room temperature. Beat it for 2 – 3 minutes in a large bowl with a hand mixer. Alternatively, you can use the bowl of a stand mixer with paddle attachment. 

(Note: You can use salted or unsalted butter. It’s your choice!)

Add the brown sugar and egg. Continue to beat the butter mixture at medium speed until smooth.

Red Velvet Cookies from Scratch - from Out of the Box Baking.com

Combine all remaining dry ingredients (flour, cocoa powder, salt, baking powder, and baking soda) in a small bowl. Whisk together. 

Red Velvet Cookies from Scratch - from Out of the Box Baking.com

Add flour mixture to wet ingredients and continue to mix until well combined. 

Now it’s time to add your chocolate chips. Mix at low speed.

Red Velvet Cookies from Scratch - from Out of the Box Baking.com

Once they are incorporated, add the red food coloring. I use Americolor Super Red gel food coloring but you can use plain liquid food coloring, if that’s all you have on hand. 

Red Velvet Cookies from Scratch - from Out of the Box Baking.com

Scoop cookie dough onto lined baking sheets.

I use Nordic Ware pans, along with the perfect parchment sheets that are pre-cut to fit the half-sheet perfectly!

This recipe will make 24 (two dozen) regular sized cookie dough balls. I made mine a littler larger, so the recipe only yielded 20 in my case. 

Red Velvet Cookies from Scratch - from Out of the Box Baking.com

Place cookie sheet in refrigerator for 10 minutes or until dough balls have chilled. 

While dough is chilling preheat your oven to 325 degrees Fahrenheit. 

Remove chilled trays from oven and press down dough using your palm.

Red Velvet Cookies from Scratch - from Out of the Box Baking.com

Place trays in oven and bake cookies for 11 – 12 minutes or until they are done. 

Red Velvet Cookies from Scratch - from Out of the Box Baking.com

Remove and place trays on wire rack to cool. 

Serve warm with a big glass of milk. Enjoy! 

Red Velvet Cookies from Out of the Box Baking.com

Store leftover cookies in an airtight container or cover tightly with plastic wrap. 

What to Expect from These Cookies

These rich chocolate cookies really hit the spot. They’re warm, they’re gooey, they’re pack full of chocolate flavor, especially from those lovely milk chocolate chips.

Red Velvet Cookies from Scratch - From Out of the Box Baking.com

In short, these chewy red velvet cookies are perfect! And the kids will definitely agree! 

Variations on this Recipe

These delicious cookies are perfect just as they are, but I always love to dream of more. So, here are a few things I might try next time around.

Vinegar: Traditional red velvet cake is made with buttermilk, which is basically milk with a dash of vinegar in it. You can add half a teaspoon of vinegar to this recipe to give it even more of a traditional red velvet flavor. 

White Sugar: If you don’t have brown sugar you can use white but it will change the texture and taste ever-so-slightly.

White chocolate chips: Hannah’s original recipe called for white chocolate chips but I didn’t have any on hand. White chips are very mild, which is why I went with milk chocolate instead of semi-sweet. (I had both of those on hand.) 

Sandwich Cookies: Sandwich these cookies together using a cream cheese frosting in the middle. You can learn more about that frosting on my Red Velvet Cake Mix Cookies page. 

Red M&Ms. This would be a fun and colorful addition, in place of the chocolate chips. (And the kids will love them!) These would be great for Valentines Day.

No matter how you mix them up you’re going to love this red velvet cookies recipe!

Other Red Velvet Treats from Out of the Box Baking

Classic Red Velvet Cake with Cream Cheese Frosting: Mention the words “red velvet cake” and southerners begin to swoon. We’re so addicted to this cake we can’t imagine life without it. 

Easy Red Velvet Truffles: If you’re looking for the perfect sweet treat to share with loved ones, have I’ve got a recipe for you! These delicious Red Velvet Truffles are easy to make and oh, so tasty! 

Red Velvet Sandwich Cookies: If you enjoy red velvet cake with luscious cream cheese frosting you’re going to flip over these yummy Red Velvet Sandwich Cookies. They’re simple to make and loaded with rich cocoa flavor. Best of all, the recipe starts with a boxed cake mix!


That’s it for this post, friends! I hope you enjoyed this delicious recipe. 

See this recipe at

Full Plate Thursday 

Weekend Potluck

The Lazy Gastronome

Busy Monday


About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.

Red Velvet Cookies from Scratch

Red Velvet Cookies from Scratch

Yield: 24
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes

If you love a rich red velvet cake but you’re in the mood for something quick, have I got a treat for you! These homemade red velvet cookies give you the full-on red velvet experience, but in a fraction of the time!

Ingredients

  • 1/2 cup room temperature butter
  • 1 cup brown sugar
  • 1 large egg
  • 1 1/2 tsp. vanilla extract
  • 3/4 tsp. red food coloring
  • 1 1/2 cups all-purpose flour
  • 3 Tbsp. unsweetened cocoa powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup milk chocolate chips

Instructions

    How to Make Red Velvet Cookies from Scratch

    Start by lining two cookie sheets with parchment paper.

    Set cookie sheets aside and gather your ingredients.
    Make sure you butter is room temperature. Beat it for 2 - 3 minutes in a large bowl or the bowl of a stand mixer with paddle attachment.
    Add the brown sugar and egg. Continue to beat.
    Combine all remaining dry ingredients (flour, cocoa powder, salt, baking powder, and baking soda) in a small bowl. Whisk together.
    Add dry ingredients to wet and continue to mix until well combined.
    Now it’s time to add your chocolate chips.
    Once they are incorporated, add the red food coloring. I use Americolor Coloring Gels but you can use plain liquid food color, if that’s all you have on hand.
    Scoop cookie dough onto lined baking sheets. This recipe will make 24 (two dozen) regular sized cookies. I made mine extra-large, so the recipe only yielded 20 in my case.
    Place tray in refrigerator for 20 minutes or until chilled.
    While dough is chilling preheat your oven to 325 degrees Fahrenheit. 
    Remove chilled trays from oven and press down dough using your palm.
    Place trays in oven and bake for 11 - 12 minutes or until they are done. 
    Remove and place trays on wire racks to cool.
    Serve warm with a big glass of milk. Enjoy!
    Store leftover cookies in an airtight container or cover tightly with plastic wrap.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 135Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 126mgCarbohydrates: 18gFiber: 1gSugar: 11gProtein: 2g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

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[…] Red Velvet Cookies from Scratch: If you love a rich red velvet cake but you’re in the mood for something quick, have I got a treat for you! These homemade red velvet cookies give you the full-on red velvet experience, but in a fraction of the time!  […]

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