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Red Velvet Cookies

The holidays just aren’t complete without a myriad of sweet sugary cookies to enjoy. These Red Velvet Cookies will make a spectacular addition to the desserts menu and they always appeal to kids of all ages

Easy Red Velvet Cookies Recipe

In many ways red velvet is synonymous with Southern baking even though food historians believe it originated at the Waldorf Hotel in New York. Regardless, it’s always fun to use the same red velvet concept in recipes for cookies, brownies, ice box pies, cheesecake and trifles. It’s just a natural progression to create more and more ways to enjoy red velvet treats. You can enjoy these cookies at any time of year but they’re especially suitable for the holidays whether it’s Christmas or Valentine’s Day. How to make Red Velvet Cookies: (Scroll down for full printable recipe.)

  • Creamed Ingredients – Using an electric mixer, cream together butter, shortening, sugars, eggs, vanilla and food coloring.
  • Dry Ingredients – In a separate bowl, whisk together flour, cocoa, baking soda and salt. Combine – Gradually add the sifted dry ingredients to creamed mixture and beating until fully combined.
  • Optional Pecans – Stir in nuts by hand, if using. Another option as an alternative to nuts: 1 cup of chocolate or white chocolate chips can be added if desired as well.
  • Option #1: Using a large cookie scoop divide the dough placing 3″ apart on ungreased cookie sheet. Bake at 375°F for 12-14 minutes.
  • Option #2: If using powdered sugar as a coating, using large cookie scoop to divide dough, roll into balls, then roll in powdered sugar, place on baking sheet, flatten slightly before baking per the recipe.
  • Cool the Cookies – For both options: Remove from oven allow to cool on pan 2 minutes, then transfer to wire cooling racks to cool completely.
  • *If using powdered sugar, remove from oven and transfer to cooling racks, sprinkle with more powdered sugar while still warm if desired.
  • Cream Cheese Frosting for Option #1 : Cream butter and cream cheese, add vanilla, powdered sugar and milk mixing until smooth. Add more milk as needed, to reach desired spreading consistency. Frost cooled cookies.
Red Velvet Cookies

How to Make the BEST Red Velvet Cookies Recipe

  • Ingredients you’ll need to make homemade Red Velvet Cookies: All purpose flour, cocoa powder, butter flavor shortening i.e. Crisco, granulated sugar, light brown sugar, large eggs, vanilla extract, red food coloring, baking soda, salt, pecans or walnuts, optional.
  • Cream Cheese Frosting – Plain cream cheese, butter, vanilla, powdered sugar, heavy cream or milk.
  • Kitchen tools you’ll need: Large bowl, medium bowl, measuring cups and spoons, sheet pans, hand mixer or stand mixer, ice cream scoop or cookie scoop, shallow plate for powdered sugar and cooling rack.
  • You can either frost these cookies or roll them in powdered sugar like a crinkle cookie.
  • If using the powdered sugar using a large cookie scoop divide the dough roll into balls then coat in powdered sugar. Place on the baking sheet and flatten slightly before baking.
  • Place wax paper between layers before storing, if using frosting.
  • These cookies are best when stored in the refrigerator, whether frosted or not. The flavor stays fresher longer.
  • Start with room temperature eggs and butter.
  • These cookies can be made with the addition of nuts, white chocolate chips, or rolled in powdered sugar before baking.
  • These cookies are best if after you frost them, you place them into a sealed container and allow to rest for a few hours or overnight for the chocolate flavor to proof.
  • Store Red Velvet Cookies in an airtight container chilled for up to 3 days.
Red Velvet Cookies

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Red Velvet Cookies

Prep Time20 minutes
Cook Time14 minutes
Cooling time2 hours
Total Time2 hours 34 minutes
Course: Cookies, Dessert
Cuisine: American, Southern
Keyword: easy-red-velvet-cookies, red-velvet-cookies, red-velvet-desserts
Servings: 30 cookies
Calories: 272kcal
Author: Melissa Sperka

Ingredients

  • 1/2 cup butter softened
  • 1/2 cup butter flavor shortening such as Crisco
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1 Tbsp red food coloring
  • 3 cups all purpose flour
  • 1/3 cups cocoa powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chopped pecans or walnuts optional
  • FROSTING OPTIONAL
  • 1/2 cup butter softened
  • 4 oz cream cheese softened
  • 1 tsp vanilla
  • 3 cup powdered sugar
  • 3-4 Tbsp cream
  • FOR ROLLING OPTIONAL
  • powdered sugar

Instructions

  • In a large bowl use an electric mixer to cream together butter, shortening, granulated sugar, light brown sugar, eggs, vanilla and red food coloring.
  • In a separate bowl use a whisk to sift together flour, cocoa, baking soda and salt. Gradually add to creamed mixture and beating until fully combined..
  • Optional Mix-ins: Stir in nuts or white chocolate chips by hand, if using.
  • Option #1: Using a large cookie scoop divide the dough placing 3" apart on ungreased cookie sheet. Bake at 375°F for 12-14 minutes. (Do this if you intend to frost the cookies.)
  • Option #2: If using powdered sugar as a coating, using large cookie scoop to divide dough, roll into balls, then roll in powdered sugar, place on baking sheet, flatten slightly before baking at 375°F for 12-14 minutes.
  • For Both Options: Remove from oven allow to cool on pan 2 minutes, then transfer to wire cooling racks to cool completely.
  • *If using powdered sugar, remove from oven and transfer to cooling racks, sprinkle with more powdered sugar while still warm if desired.
  • Cream Cheese Frosting for Option #1 : Cream butter and cream cheese, add vanilla, powdered sugar and 3 Tbsp heavy cream or milk mixing until smooth. Add more as needed, to reach desired spreading consistency. Frost cooled cookies.
  • These cookies are best when after you frost them, you place into a sealed container and allow to rest for a few hours or overnight.

Notes

  • If using the powdered sugar coating using a large cookie scoop divide the dough then roll into balls and coat with powdered sugar. Place onto the baking sheet and flatten slightly before baking.
  • Place wax paper between layers before storing, if using frosting.
  • These cookies are best when stored in the refrigerator whether frosted or not. The flavor stays fresher longer.

Nutrition

Serving: 1serving | Calories: 272kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 201mg | Potassium: 72mg | Fiber: 1g | Sugar: 26g | Vitamin A: 226IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
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