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Red Velvet Cookies

Red velvet cookies with a vivid red interior and a drizzle of cream cheese frosting. Soft, tender cookies baked until just set, with white chocolate chips for contrast and a dramatic finish.
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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
  

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

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and bake
  1. Preheat the oven to 375F and line baking sheets.
  2. Beat the softened butter with the granulated sugar and brown sugar until fluffy.
  3. Add the eggs, red food coloring, vanilla extract, and white vinegar, then beat until smooth.
  4. Fold in the all-purpose flour, cocoa powder, baking soda, cream of tartar, and salt just until no dry streaks remain.
  5. Fold in the white chocolate chips or cream cheese frosting drops.
  6. Scoop 2-tablespoon rounds onto the baking sheets, spacing them apart.
  7. Bake for 10-12 minutes, until the cookies are set around the edges but still soft in the center.
  8. Cool completely on the baking sheets before drizzling.
Finish
  1. Drizzle the cooled cookies with cream cheese frosting.

Notes

For clean red centers and a consistent bake, measure the flour by spooning and leveling, and don’t overmix after adding the dry ingredients. Store cookies in an airtight container in the fridge for up to 5 days; freeze baked cookies (without frosting) up to 2 months. For a dairy-light option, use vegan butter and a dairy-free cream cheese frosting drizzle.