Red Velvet Cookies with White Chocolate Chips

Soft red velvet cookies made with cocoa powder and buttermilk, loaded with white chocolate chips for a chewy texture and vibrant color. Perfect for holiday baking, cookie exchanges, or homemade gifts. Get expert tips for making bakery-style cookies with simple ingredients and consistent results.

These soft and chewy red velvet cookies are packed with rich cocoa flavor and sweet white chocolate chips. With a signature vibrant red hue and a hint of tang from buttermilk, they’re perfect for holidays, gifting, or anytime you’re craving a bakery-style cookie.

Ingredients

• 1 stick (114g) unsalted butter, room temperature
• ½ cup (100g) granulated sugar
• ½ cup (110g) light brown sugar
• 1 large egg, room temperature
• 2 tbsp buttermilk, room temperature
• 1 tsp vanilla extract
• ½ tsp red gel food coloring
• 1½ cups (180g) all-purpose flour
• ¼ cup (25g) Dutch-processed cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup (165g) white chocolate chips

Instructions

1. Preheat the Oven
   Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Cream the Butter and Sugars
   In a large mixing bowl, cream the softened butter with the granulated and brown sugars until light and fluffy.
3. Add Egg and Liquid Ingredients
   Beat in the egg until smooth and fully incorporated. In a small bowl, stir together the buttermilk, vanilla extract, and red food coloring. Add this mixture to the dough and mix until evenly combined.
4. Combine Dry Ingredients
   In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms with no visible streaks of flour.
5. Fold in Chocolate Chips
   Add the white chocolate chips and mix gently until evenly distributed throughout the dough.
6. Shape and Bake
   Using a medium cookie scoop or tablespoon, portion the dough into evenly sized balls. Place them on the prepared baking sheet, leaving space between each cookie to allow for spreading.
7. Bake and Cool
   Bake for 12–14 minutes, or until the edges are set and the centers still look slightly soft. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack.
8. Optional Decoration
   Once completely cooled, drizzle melted white chocolate over the cookies for an extra decorative touch.

Tips

• Use gel food coloring for vibrant red color without adding excess liquid to the dough.
• Room temperature ingredients ensure smoother mixing and even baking.
• Avoid overbaking—the cookies will continue to set as they cool on the baking sheet.
• If the dough feels too sticky, chill it for 15–20 minutes before scooping.

Variations and Substitutions

• Chocolate Chips: Swap white chocolate chips for dark or milk chocolate for a different flavor contrast.
• Cocoa Powder: Natural cocoa powder can be used, but Dutch-processed gives a smoother, deeper chocolate flavor.
• Dairy-Free: Use plant-based butter and a dairy-free buttermilk alternative (like almond milk + vinegar).
• Festive Option: Mix in red, pink, or white sprinkles for a holiday or Valentine’s Day twist.

FAQs

Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours. Let it sit at room temperature for 10 minutes before scooping and baking.

Why are my cookies spreading too much?
Make sure your butter isn’t too warm, and consider chilling the dough slightly before baking if your kitchen is warm.

Can I freeze the cookies?
Yes, baked cookies freeze well for up to 2 months. You can also freeze unbaked dough balls and bake directly from frozen—just add 1–2 extra minutes to the baking time.

Serving Suggestions

• Serve with a cold glass of milk or a hot latte for a cozy afternoon snack.
• Pack them in gift boxes for birthdays, holidays, or Valentine’s Day.
• Stack and tie with ribbon for a festive edible gift.

Why You’ll Love This Recipe

• Classic red velvet flavor with a soft, chewy texture.
• Easy to make with simple pantry ingredients.
• Perfect balance of rich cocoa and sweet white chocolate.
• Bakery-style results with minimal effort.
• Great for holidays, gifting, or any day baking.

Red Velvet Cookies with White Chocolate Chips

Servings

12

servings

Prep time

15

minutes

Cooking time

12

minutes

Ingredients

• 1 stick (114g) unsalted butter, room temperature

• ½ cup (100g) granulated sugar

• ½ cup (110g) light brown sugar

• 1 large egg, room temperature

• 2 tbsp buttermilk, room temperature

• 1 tsp vanilla extract

• ½ tsp red gel food coloring

• 1½ cups (180g) all-purpose flour

• ¼ cup (25g) Dutch-processed cocoa powder

• 1 tsp baking powder

• ¼ tsp salt

• 1 cup (165g) white chocolate chips

Directions

• Preheat the Oven
• Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Cream the Butter and Sugars
• In a large mixing bowl, cream the softened butter with the granulated and brown sugars until light and fluffy.
• Add Egg and Liquid Ingredients
• Beat in the egg until smooth and fully incorporated. In a small bowl, stir together the buttermilk, vanilla extract, and red food coloring. Add this mixture to the dough and mix until evenly combined.
• Combine Dry Ingredients
• In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms with no visible streaks of flour.
• Fold in Chocolate Chips
• Add the white chocolate chips and mix gently until evenly distributed throughout the dough.
• Shape and Bake
• Using a medium cookie scoop or tablespoon, portion the dough into evenly sized balls. Place them on the prepared baking sheet, leaving space between each cookie to allow for spreading.
• Bake and Cool
• Bake for 12–14 minutes, or until the edges are set and the centers still look slightly soft. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack.
• Optional Decoration
• Once completely cooled, drizzle melted white chocolate over the cookies for an extra decorative touch.