These soft red velvet cookies have that classic hint of cocoa, a subtly tangy flavor, and a soft, chewy center loaded with white chocolate chips. They’re a fun twist on a classic sugar or chocolate chip cookie — vibrant, festive, and just as easy to make in one bowl with no fancy equipment.
Perfect for a holiday treat, a Valentine’s Day baking day, or really any time you want something a little different from the usual cookie jar.
Why you’ll love this recipe
- One bowl, simple ingredients — no mixer required
- Soft and chewy — never dry or crumbly
- Fun and festive — a great baking project for holidays or special occasions
- No chilling required — ready to bake right away
Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 ¾ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white chocolate chips
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter and sugar. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes.
- Add the egg, vanilla, and food coloring. Mix in the egg, vanilla extract, and red food coloring until fully combined and evenly colored.
- Add the dry ingredients. Stir in the flour, cocoa powder, baking soda, and salt until a soft dough forms.
- Fold in the white chocolate chips. Gently stir in the white chocolate chips until evenly distributed throughout the dough.
- Scoop the dough. Using a cookie scoop or spoon, portion the dough into balls about 2 tablespoons each, and place them on the prepared baking sheets, spacing about 2 inches apart.
- Bake. Bake for 9–11 minutes, until the edges are set but the centers still look slightly soft.
- Cool. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips for success
- Don’t overbake. Pull them out while the centers still look a little underdone — they firm up as they cool, keeping them soft and chewy.
- Use gel food coloring for a more vibrant red if you have it on hand, since liquid food coloring can sometimes look more muted.
- Room temperature butter and eggs blend more smoothly into the dough than cold ingredients.
- White chocolate chips complement the cocoa flavor beautifully, but regular chocolate chips work too if that’s what you have.
Frequently asked questions
Can I skip the food coloring? Yes — the cookies will taste the same, just without the signature red color. They’ll look more like a soft chocolate cookie instead.
Can I use natural food coloring instead? Yes, though natural red food colorings (like beet powder) may give a slightly less vibrant color than traditional red food coloring.
Can I freeze the dough? Yes — scoop into balls, freeze on a tray until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes.
How long do these cookies stay fresh? Stored in an airtight container at room temperature, they stay soft for about 5 days.