Best 19 Red Velvet Cookies Recipes

RED VELVET COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C) with the rack in the middle position. Grease baking sheets or line with parchment paper. Sift together the flour, baking soda, and salt.
• Break the chocolate squares into chunks, place in a microwave-safe bowl and microwave on High until the chocolate melts, about 90 seconds. Stir the chocolate until smooth and set aside to cool.
• In a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; pour in the egg and beat until smooth. Mix in the red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. Add half of the sifted dry ingredients, stirring until well incorporated. Beat in the sour cream and mix in the remaining dry ingredients. Fold in the chocolate chips. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
• Bake one sheet at a time in the preheated oven until they spring back when pressed, about 9 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
• For the cream cheese frosting, whip 1/4 cup butter, cream cheese, and vanilla until smooth. Blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency.

RED VELVET WHITE CHOCOLATE CAKE MIX COOKIES RECIPE BY TASTY

Steps:

• Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.
• Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
• Bake at 350°F (180°C) for 10-12 minutes.
• Enjoy!

RED VELVET CHOCOLATE CHIP COOKIES

Steps:

• Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a bowl.
• Beat butter with an electric mixer until fluffy, about 2 minutes; beat in brown sugar and white sugar until smooth, about 1 minute. Beat egg, milk, and vanilla extract into butter mixture; beat in food coloring until uniformly colored.
• Stir flour mixture into butter mixture gradually with electric mixer on low speed until combined; stir in 1 cup chocolate chips. Cover bowl with plastic wrap; place in the refrigerator for 1 hour or up to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Roll dough into 2-inch balls; place on prepared baking sheets and flatten slightly.
• Bake in the preheated oven until edges are lightly browned, about 10 minutes. Sprinkle cookies with a few additional chocolate chips; allow to cool completely.

RED VELVET COOKIES WITH WHITE CHOCOLATE CHUNKS

Steps:

• Move racks to the center of the oven, and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the egg and mix until fully incorporated, about 1 minute more. Scrape down the sides of the bowl.
• Add 1 tablespoon red food coloring (and up to 1 1/2 tablespoons for really red cookies) and vanilla extract and mix on medium speed to combine. Scrape down the sides of the bowl.
• In a small bowl, whisk the flour, cocoa powder, baking soda, and salt to combine. Add to the mixer and mix on low speed until fully incorporated, 1 to 2 minutes. Add the buttermilk (or milk) and mix on low speed to combine, then scrape down the sides of the bowl.
• Add about 3/4 of the white chocolate and mix on low speed to combine. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheets, leaving at least 1 1/2 inches between each piece. Use your palm to flatten the balls slightly.
• Press the remaining white chocolate chunks into the surface of each piece of dough. Bake for 12 minutes, until the cookies appear set on the outside and puffed in the center, rotating the baking sheets halfway through. Cool completely on the baking sheet.

RED VELVET WHITE CHIP COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, milk, food coloring and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving.

RED VELVET SANDWICH COOKIES

Steps:

• Melt butter; set aside to cool. Place cake mix, egg, cooled butter and vanilla in large mixing bowl. Mix by hand until well blended and dough is formed.
• Form dough into a smooth 12-inch log on wax paper or parchment making sure it is even in thickness end to end. Wrap in wax paper; seal in plastic wrap. Refrigerate 1 hour or overnight.
• Preheat oven to 350 degrees F. Lightly grease baking sheets. Unwrap dough log and set on wax paper. Using a sharp knife, cut into 48 slices about 1/4- inch thick. Place on cool baking sheets about 2 inches apart.
• Bake, 1 sheet at a time, in center of oven for 10 to 12 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
• Spread frosting on half the cookies. Top each frosted cookie with another cookie. Gently press together.

RED VELVET CRINKLE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Put the baking chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
• In the bowl of an electric mixer, cream together the granulated sugar and butter until light and fluffy. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then add the buttermilk, food coloring and vanilla. Scrape the bowl and mix once more.
• Combine the flour, baking powder and salt in a bowl and stir together. Add the flour mixture in 2 increments into the mixing bowl with the mixer on low. Scrape the bowl once and mix a final time until well combined. Fold in the chunked white chocolate.
• Scoop generous tablespoons of the dough, roll in the confectioners' sugar until generously coated and transfer them to the prepared baking sheets. Bake until the cookies are poufy and set, about 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool. Repeat with the remaining dough. Cool the cookies for 30 minutes and then recoat with confectioners' sugar if desired.

RED VELVET BOX COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Mix everything except the powdered sugar into a bowl (Batter will be thick).
• Spoon into balls and roll in the powdered sugar.
• Place on cookie sheets leaving about 2 inches (5 cm) between cookies. Level with a glass.
• Bake for 8 to 10 minutes until cookies brown SLIGHTLY on the edges.
• Enjoy!

CAKE MIX RED VELVET COOKIES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone baking mat.
• In large bowl, beat all ingredients with electric mixer on medium speed until well combined (batter will be very thick). Using 1-inch cookie scoop, drop dough about 2 inches apart onto cookie sheets.
• Bake 10 to 12 minutes or until set. Remove from cookie sheets to cooling racks.

RED VELVET WHOOPIE PIE COOKIES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone baking mat.
• In large bowl, beat cake mix, butter, eggs and food color with electric mixer on medium speed until well combined (batter will be very thick). Using 1-inch cookie scoop, drop dough about 2 inches apart onto cookie sheets.
• Bake 10 to 12 minutes or until set. Remove from cookie sheets to cooling racks; cool completely, about 15 minutes.
• For each whoopie pie, spread desired amount of cream cheese frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.

FROSTED RED VELVET COOKIES

Steps:

• In a microwave, melt unsweetened chocolate; stir until smooth. Cool., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, food coloring and vanilla. Add cooled chocolate; beat until blended. In another bowl, mix the flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in chocolate chips., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 375° for 6-9 minutes or until set. Remove to wire racks to cool completely. Spread with frosting. If desired, decorate with sprinkles.

RED VELVET COOKIES

Steps:

• Position the racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Sift the flour, cocoa, salt and baking soda together into a medium bowl. Whisk to combine and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.
• Add the egg and continue to mix on medium until combined, scraping the bottom and sides of the bowl as needed. Add the vanilla and food coloring and mix until combined and bright red.
• Reduce the speed to low and spoon in the flour mixture. Continue to mix until just combined. Remove the bowl from the stand mixer and use a rubber spatula to ensure that all of the flour is incorporated.
• Lightly flour a clean work surface. Mound the dough onto it and press into a disc. Wrap in plastic and refrigerate for 30 minutes to allow the butter to firm up.
• Lightly dust your work surface with flour. Remove the dough from the refrigerator and roll to a thickness or 1/4 to 1/2 inch. Use cookie cutters to cut the dough into shapes and place on the prepared baking sheets. Brush off excess flour with a clean pastry brush if necessary. Freeze the cutouts for 15 minutes so they retain their shape when baked.
• Bake until the cookies are dry and set, rotating the pans halfway through, 10 to 11 minutes. Transfer the cookies to a wire rack to cool completely.
• Meanwhile, put the chocolate chips in a microwave-safe bowl. Heat in 15-second intervals, stirring well in between each, until completely melted and smooth. (Alternatively, bring 1 inch of water in a medium saucepan to a simmer over medium-low heat. Put the chocolate chips in a heatproof bowl and place over the simmering water. Allow the chocolate to melt, stirring occasionally with a rubber spatula until smooth.)
• Using a fork, drizzle white chocolate over the cooled cookies to create a random zigzag pattern. Allow to set. Store the cookies in an airtight container at room temperature for up to 4 days.

RED VELVET RICH AND CREAMY COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
• Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
• Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
• Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

THE DEVIL IN RED VELVET COOKIES

Steps:

• Preheat oven to 350 degrees.
• Grease or spray cookie sheets.
• Combine sugar and 1/4 jello powder. Set aside.
• Combine cake mix, oil, eggs, remaining 3/4 jello powder. Dough will be stiff.
• Form into balls and roll on all sides in sugar mixture.
• Bake 12- 15 minutes.

RED VELVET HERSHEY'S HUG COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a medium size bowl, mix together the cake mix, eggs and oil until well combined.
• Roll into one-inch balls, roll in sugar, and place on cookie sheet.
• Bake for 7-9 minutes or until done.
• Take out of oven and let cool for about 5 minutes before placing an unwrapped Hershey's Hug in the center of each cookie.
• Be careful not to bump the cookies after placing in the Hershey's Hug, or they will melt and flatten into the cookie.
• Let cookies and chocolate cool completely and enjoy!

RED VELVET SUGAR COOKIES

Steps:

• Sift the flour, cocoa powder, baking soda and salt into a medium bowl. Beat the sugar and butter with an electric mixer on medium speed in a large bowl until just combined. Beat in the egg yolk until just combined. Beat in the food coloring and vanilla until well blended, scraping down the sides of the bowl occasionally. Reduce the mixer speed to low and beat in the flour mixture until the dough just comes together. Form the dough into 2 disks, wrap tightly in plastic wrap and refrigerate until firm, about 2 hours.
• Position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• Sandwich 1 disk of dough between 2 sheets of parchment dusted with flour and roll the dough 1/8 inch thick. Cut out rounds using a 2 1/2-inch cookie or biscuit cutter and put on the prepared baking sheets about 1 inch apart (about 12 cookies per sheet). Repeat with the second disk of dough.
• Bake the cookies, rotating the baking sheets halfway through, until set and brick red, 8 to 10 minutes. Let the cookies cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely. The cookies can be stored at room temperature in an airtight container for up to 3 days.

RED VELVET COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cream butter and sugars together in a large bowl until light and fluffy. Add in eggs and vanilla and mix well. Then, add food coloring and beat all together.
• In a medium bowl, mix flours, baking soda, salt, and cocoa powder. Add to the wet ingredients in the large bowl and mix with an electric mixer until just combined.
• Add cream cheese to the bowl in tbsp sized chunks and mix until you have a nice swirl.
• 5. Scoop out tbsp sized balls onto a greased or lined cookie sheet. Bake for 12-14 minutes.

RED VELVET CRINKLE COOKIES

Steps:

• Preheat oven to 375 degrees F. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.
• Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms.
• Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.
• Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
• Store in airtight container with wax paper or parchment separating layers.

RED AND WHITE VELVET COOKIES

Steps:

• 1. 1.Melt butter; set aside to cool. Place cake mix, egg, cooled butter and vanilla in large mixing bowl. Mix by hand until well blended and dough is formed. 2.Form dough into a smooth 12-inch log on wax paper or parchment making sure it is even in thickness end to end. Wrap in wax paper; seal in plastic wrap. Refrigerate 1 hour or overnight. 3.Preheat oven to 350°F. Lightly grease baking sheets. Unwrap dough log and set on wax paper. Using a sharp knife, cut into 48 slices about 1/4-inch thick. Place on cool baking sheets about 2 inches apart. 4.Bake, 1 sheet at a time, in center of oven for 10 to 12 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely. 5.Make dip by placing pieces of baking bar in small, DRY, microwave-safe bowl along with shortening. Microwave on 50% power for 30 seconds. Stir to blend. If needed, continue to microwave in 30-second intervals. Blend each time. Avoid overheating. 6.Dip each cookie into chocolate to coat half of cookie. Place on wax paper or parchment-lined sheets and refrigerate about 15 minutes or until dip is set. Store in airtight container with wax paper or parchment separating layers.