Okay, friend, let’s talk Red Velvet Cookies. The first time I made these, it was on a weirdly hot November afternoon (yes, really, in November!), and I ended up with red fingerprints all over my kitchen cupboards. But hey, that’s how you know you’re having fun, right? Anyway, these cookies are now what I bake when I want to impress my neighbors but keep things low-key… or if I’m just craving something sort of fancy but not actually hard. Oh, and don’t be put off by the color—trust me, it’s more playful than scary.

Why You’ll Love This – Like, Actually

I make Red Velvet Cookies when I want dessert but can’t deal with cake pans or, honestly, cleaning extra dishes. My family will straight-up devour half the batch before they’ve even cooled. (If you hide a couple for breakfast, I won’t tell. They’re so good with coffee.) Sometimes I make them super gooey, and occasionally, I overbake a tray by accident—but somehow, nobody complains. I guess cookies are a crowd-pleaser even when you fudge it.

Here’s What You’ll Need (With Real-Life Subs)

1 1/3 cups all-purpose flour (I’ve used spelt when feeling virtuous. It’s fine, but classic flour just works best.)
1/4 cup unsweetened cocoa powder (Dutch-process if you want deeper color, but plain works. My grandma insisted on Hershey’s.)
1/2 tsp baking soda
1/4 tsp salt (I’ve forgotten it once and didn’t totally regret it.)
1/2 cup unsalted butter, softened (In a pinch, I’ve even used margarine. Don’t judge.)
3/4 cup granulated sugar (Sometimes I mix in brown sugar if I’m low. Changes the vibe but not in a bad way.)
1 large egg
2 tsp vanilla extract (I eyeball it. Sometimes more, rarely less.)
2 tsp red food coloring (Gel or liquid, but if you skip it, they’re Brown Velvet. Tastes the same!)
3/4 cup white chocolate chips (I threw in dark chocolate chips once. It was chaos but tasty.)

Let’s Bake These Red Velvet Beauties

Start by preheating your oven to 350°F (180°C). Line two baking trays—or just one, and reuse it—to save washing up.
In a medium bowl, whisk together flour, cocoa, baking soda, and salt. The cocoa always flies up in a cloud here. If you don’t sift, don’t stress—lumps aren’t a crime.
Grab your biggest bowl and beat the butter and sugar together till it’s kind of fluffy. I use a hand mixer unless I can’t find the beaters; then I just use a wooden spoon, bit lazy but it works.
Crack in the egg, add vanilla, and pour in the red food coloring. Mix it up! This looks disturbingly bright at this point, but just hang in there. (This is when I sneak a little taste—shh.)
Slowly add the flour mix in two bits because, otherwise, flour goes everywhere. Stir in the white choc chips with a spatula or your hands. Whatever works. Dough’ll be soft, almost sticky.
Drop heaped tablespoons onto your tray, about two inches apart. I shape them a bit with my fingers. Not necessary, just habit.
Bake 8–10 minutes. They’ll look a little underdone in the middle but set on the edges. Resist the urge to leave them in “a few more minutes” (I’ve made that mistake—they turn into red pucks.)
Let ‘em cool on the tray for a solid 5 minutes, otherwise they’ll fall apart when you try to move them. Gently transfer to a wire rack, or, honestly, a big plate does fine.

Notes I Learned the Hard Way

The dough can get super soft, especially if your kitchen’s warm. If it’s unwieldy, bung the bowl in the fridge 15-20 mins. Actually, even a quick 10 minute chill can help.
Don’t skimp on the vanilla. I once tried less and they tasted sort of sad.
If you miss a bit of dry mix, it’ll show up as a white streak in the cookies. Not the end of the world, but looks a bit wonky.

How I’ve Changed It (Some Good, Some… Eh)

Switched white chips for peanut butter chips. Pretty tasty, but my cousin said it was “just weird.”
Experimented with orange zest—smelled great, but didn’t taste very red velvet anymore.
Tried making them giant (ice cream scoop size); baked unevenly but great for dramatic effect. Next time, I’ll flatten them a bit before baking.

Equipment: But Don’t Panic If You’re Missing Stuff

I always use a hand mixer, but when it vanished (thanks, teenagers), I used my trusty wooden spoon and a lot of elbow grease; works just fine. Oh, and baking sheets—I just slap some old parchment on a tray. No racks? Cool on a kitchen towel. Life’s too short.

Storing These (But Don’t Expect Leftovers!)

Keep in a tin or ziplock bag at room temp—they stay chewy for up to 4 days (supposedly—no batch has ever made it past the first evening in my place, not once). If you do want to slow yourself down, hide a few in the freezer. Just don’t forget about them!

Serving ‘Em Up – My Family’s (Silly) Traditions

Honestly, these cookies are good enough as they are. But sometimes—when I’m feeling extra—I sandwich two cookies with a scoop of vanilla ice cream (try it! Unless it’s winter, then maybe not). My aunt dips hers in hot chocolate, which is just showing off, but whatever works.

What I Learned the Hard Way (Yep, Pro Tips)

Those few minutes after baking really matter. If you try to move them too soon, you’ll have a pile of (delicious) mush. Trust me—I’ve rushed and regretted it.
Once, I shoved the tray too high in the oven and scorched the tops. Always bake in the middle, even if it feels like a pain shuffling racks.
Also: red food coloring stains. Your sleeves, the cat, small children—anything is fair game.

Real Questions People Ask Me (I Kid You Not)

Can I skip the food coloring?: Sure! You’ll get a sort of cocoa-ish cookie that’s just as tasty, if a bit less festive.
Can I make these gluten-free?: I’ve swapped out the flour for a 1:1 gluten-free blend, and they worked! Maybe a bit crumblier, but honestly not bad at all.
Do they freeze?: Totally. I freeze the dough balls, actually, so I can bake just a couple on a random Tuesday night.
Help! My dough is super sticky. What gives?: Warmer kitchens (or using super soft butter) do this. Chill the dough; it firms up quick. Or just embrace the mess.
Can I double the recipe?: Yep—but mix in two bowls if you don’t have a honking big one. Or rope in a helper; always more fun that way.

By the way, did I mention that once I tried making these while on the phone and totally put in double the cocoa by accident? They looked like moonscape cookies, but, not gonna lie, everyone still ate them. Sometimes in the kitchen, there are happy accidents (or at least, edible ones).

Why You’ll Love This – Like, Actually

Here’s What You’ll Need (With Real-Life Subs)

Let’s Bake These Red Velvet Beauties

Notes I Learned the Hard Way

How I’ve Changed It (Some Good, Some… Eh)

Equipment: But Don’t Panic If You’re Missing Stuff

Storing These (But Don’t Expect Leftovers!)

Serving ‘Em Up – My Family’s (Silly) Traditions

What I Learned the Hard Way (Yep, Pro Tips)

Real Questions People Ask Me (I Kid You Not)

Red Velvet Cookies

Ingredients

Instructions

Approximate Information for One Serving

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