Best Recipe for Red Velvet Cookies

Name: Red Velvet Cookies Recipe
Prep time: 30 min
Cook time: 10 min
Ingredients: 1 3/4 cups (220g) all-purpose flour ((fluffed, spooned, and leveled)); 1/4 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 8 tablespoons unsalted butter, (room temperature); 1 cup granulated sugar; 1 large egg, (room temperature); 1 tablespoon eggnog ((or milk)); 1 tablespoon red food coloring or 3/4 tsp gel; 1 ½ teaspoons vanilla extract; 1 teaspoon peppermint extract ((optional for holidays)); 1/4 cup sour cream, (room temperature); sprinkles for decorating ((optional)); 4 oz. cream cheese, (room temperature); 2 tablespoons unsalted butter, (room temperature); 2 tablespoons eggnog (or milk); 1 teaspoon vanilla extract; 2 cups powdered sugar; 1/2 teaspoon ground cinnamon; pinch of ground nutmeg and salt

These Red Velvet Cookies are bursting with year-round delight, or infuse them with eggnog and peppermint extract for Christmas! They’re thick, red-velvet-soft, with chocolate undertones and craveable (eggnog) cream cheese frosting, making them a cut above the rest. Best of all, this recipe is shockingly easy to make with only 30 minutes of chilling time!

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Watch How to Make Red Velvet Cookies

up close of red velvet cookies showing how thick and soft they are

Get ready to try the best Red Velvet Cookie Recipe

INHALABLE: You can bring these red velvet cookies to any cookie exchange, party, or event with pride, knowing they will be a hit! I brought these to a pickleball night with friends, and they were INHALED-nearly ALL of them!
RED-VELVET SOFT: No dry or crumbly cookies here! This recipe includes my secret ingredient, sour cream, for extra red-velvet softness and a slight tanginess.
MINIMAL CHILLING TIME: Chill for 30 minutes, or up to 72 hours.
EGGNOG CREAM CHEESE FROSTING: Thick, silky-smooth, infused with eggnog and peppermint! OR keep the frosting traditional.
SERVE WITH OR WITHOUT FROSTING. The cookies are so phenomenal that they’re stand-alone scrumptious-just add some white chocolate chips!
DECORATE FOR ANY OCCASION. Change the cookie color, frosting color, sprinkles, etc. to create festive cookies for holidays, baby showers, birthdays, and more!

top view of red velvet cookie recipe with cream cheese frosting and sprinkles

Here’s what you’ll need to make Red Velvet Cookies:

This red velvet cookie recipe has basic pantry-friendly ingredients, with the bonus of eggnog and red food coloring. Let’s take a closer look at what you’ll need (measurements in the printable recipe card at the bottom of the post):

Unsweetened Cocoa Powder: Adds mild chocolate flavor. Use natural cocoa for a brighter red color. It is more acidic, which enhances the reaction with red food coloring, making the color more vibrant You can purchase it in some stores like Sprouts or Whole Foods or on Amazon HERE.
Flour: Use all-purpose flour for the best texture. Measure accurately to avoid dense cookies; fluff and spoon into the measuring cup for precision.
Granulated Sugar: Sweetens and helps create tender cookies. White sugar is key for the classic texture. Please don’t use an alternative sweetener because it will affect the texture of the cookies.
Butter: Use unsalted butter or omit the salt in the recipe. The butter plays a critical role in the structure and flavor, so please don’t make any substitutions.
Egg: Binds ingredients and adds structure. Bring the egg to room temperature before adding it to the recipe.
Eggnog or Milk: The liquid adds moisture and subtle richness. Use eggnog for a festive twist or milk when making for other occasions.
Sour Cream: Provides acidity, activating the baking soda to produce carbon dioxide. This leavening action creates air pockets that contribute to soft and tender cookies. Additionally, sour cream adds moisture and fat, enriching the texture and preventing cookies from drying out.
Baking Soda: Acts as a leavening agent, helping cookies rise slightly. Make sure it’s fresh for the best results.
Salt: Use good old table salt to balance the sweetness and enhance flavors.
Vanilla Extract: Enhances the flavor. Use pure extract for the best taste.
Peppermint Extract: Adds a holiday twist! Omit for non-festive occasions.

up close of holding a red velvet cookie decorated like santa

3 Food Coloring Options

The red food coloring is optional for looks, giving the cookies their vibrant red color. You have three options for coloring:

1. Gel: Use ¾ teaspoon because it’s pretty concentrated. You can find it in some grocery stores, craft stores, or Amazon HERE.
2. Liquid: You will need one tablespoon. It is easy to find in the baking aisle of any grocery store.
3. Natural alternative: Use two teaspoons of beet powder—and no, it won’t make your cookies taste like beets! You can purchase it on Amazon HERE, at health food stores or specialty grocery stores in the natural or organic foods section, or alongside other superfood powders.

top view of red velvet cookie ingredients: flour, sugar, cocoa powder, vanilla, egg, baking soda, salt, butter, food coloring

How to Make Red Velvet Cookies

Let’s take a closer look at how to make Red Velvet Cookies with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Combine Dry Ingredients. Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl.

showing how to make red velvet cookies by whisking flour, cocoa powder, baking soda and salt together in a bowl.

Step 2: Wet Ingredients. Using a stand mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Add egg, one tablespoon of eggnog/milk, food coloring, vanilla extract, and peppermint extract, and beat until combined.

showing how to make red velvet cookies by beating butter and sugar, then adding red food coloring, egg, vanilla extract and peppermint extract

Step 3: Combine. Reduce the speed to low and add half of the flour mixture, followed by the sour cream, then the remaining flour mixture, mixing until combined.

showing how to make red velvet cookies by adding the dry ingredients to the wet ingredients

Step 4: Bake. Roll the dough into 2 tablespoons balls using greased hands and space the balls 2 ½ inches apart. Bake until the centers are set, 9-11 minutes. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

showing how to make red velvet cookie recipe by baking until the cookies are set

Step 5: Make Frosting. Beat the cream cheese, butter, two tablespoons of eggnog, and vanilla extract until smooth. Gradually beat in the powdered sugar, cinnamon, and nutmeg.

showing how to make red velvet cookie recipe by beating sugar and cream cheese together in a stand mixer

Step 6: Frost. Frost the cookies once completely cooled. Garnish with candy canes or sprinkles (optional).

showing red velvet cookie variation by decorating the cookies to look like santa

How to tint the dough

Red food coloring gel or liquid added with the wet ingredients gives the cookies their signature color. You can control the vibrancy of the red color by adding more or less. Remember that the dough will be pretty bright, but the color will be less vibrant after the cookies are baked. See the section on Food Coloring.

Pro Tips for making a perfect Red Velvet Cookie

Follow these tips for the best red velvet cookie recipe every time!

Ingredient Tips

Don’t pack the flour. It is important to measure the flour correctly, as too much flour will result in denser, drier cookies that won’t spread.
It’s best to measure flour with a kitchen scale (this is my fav). If you don’t have a scale:
Fluff your flour with a spoon, scoop it into the measuring cup, and then level instead of digging the measuring cup into the flour, which can cause the flour to compress.
Butter should be at cold room temperature. The stick should not be greasy or melty. It should only give slightly when pressed with your finger, around 67 degrees F.
Use room temperature ingredients. This ensures smooth mixing and even baking, resulting in a uniform texture. On the other hand, cold eggs/sour cream can break the emulsion of the sugar and butter, so the dough loses air cells, resulting in drier, denser cookies.
Room temperature eggs hack. Add warm (not hot) tap water to a bowl then add eggs (still in their shells) for at least 20 minutes.

Don’t over-mix the dough. After you add the eggs, mix the dough as little as possible to avoid overdeveloping the gluten, which creates tough cookies. Stop the mixer when a few streaks of flour remain, then give the dough a final stir by hand.
Use cooking spray on your hands. The dough is very sticky so I recommend spraying your hands with cooking spray with flour to help roll the dough balls.

Chill the dough. While you can chill the dough for only 30 minutes, refrigerating the cookie dough for 60 minutes develops more flavor and makes thicker cookies (because the dough spreads less) with soft and chewy centers.

Don’t overbake the cookies. The key to the best red velvet cookie recipe is to remove them from the oven when the edges start turning golden and the center is barely set.

Frosting Tips

Do NOT frost warm cookies. Wait for the cookies to cool completely before frosting; otherwise, the frosting will melt.
Adjust the frosting. If it’s too thin, add additional powdered sugar. If it’s too thick, add additional milk/eggnog. If the frosting is too sweet, add a pinch of salt.

Red Velvet Cookies Recipe variations

Different Colored Dough: You can use other food coloring colors to create a rainbow of options!
Crinkle Red Velvet Cookies: Roll each ball in a bowl of 3 tablespoons granulated sugar, then in between the palms of your hands, then roll in a bowl of powdered sugar, then in between the palms of your hands so the sugar is compact and coats the entire surface of the dough. Bake per the recipe instructions.
Peppermint Red Velvet Cookies: Add peppermint extract and crushed candy canes for a festive holiday twist.
White Chocolate Chip Red Velvet Cookies: Fold in one cup of white chocolate chips for added sweetness.
Red Velvet Sandwich Cookies: Pair with cream cheese frosting filling for a decadent treat.
Beet Powder Variation: Use beet powder instead of artificial coloring for a natural red hue.
Gluten-Free Version: Swap all-purpose flour with a 1 to 1 gluten-free blend such as King Arthur’s or Bob’s Red Mill. Note: I have not tested this recipe with gluten-free flour.

showing red velvet cookie variation with white chocolate chips

Red Velvet Cookie storage

Room Temperature: Store red velvet cookies in an airtight container at room temperature for up to 4-5 days.

Refrigeration: If cookies are frosted, refrigerate them in an airtight container for up to a week, then allow them to come to room temperature before enjoying them.

How to Freeze Cookie dough

Cookie Dough: Transfer to a freezer-safe bag, press out excess air, and freeze for up to 3 months.

Cookie Dough Balls: Freeze cookie dough balls on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time. The cookies won’t spread as much, so press down on the warm cookies with the back of a spatula the last few minutes of baking.

How to Freeze cookies

1. Fit as many baked cookies on a parchment/nonstick mat-lined baking sheet without touching.
2. Place the baking sheet in the freezer and freeze until solid (about one hour).
3. Transfer cookies to a freezer-size plastic bag with sheets of parchment in between layers. Freeze for up to 3 months.
4. To EAT: Remove any parchment paper and let the cookies sit at room temperature in a single layer until thawed completely. I like to warm mine in the microwave for a few seconds – yum!

FAQs for this Recipe for Red Velvet Cookies

What does red velvet taste like?

Red velvet cake has a unique, subtly chocolatey, tangy, and slightly sweet flavor. The cocoa powder provides a mild chocolate base, while the buttermilk (eggnog in this recipe) adds a pleasant tanginess that balances the sweetness. Cream cheese frosting is often paired with red velvet, enhancing its creamy, tangy profile and creating a well-rounded, rich flavor.

What’s the difference between chocolate and red velvet cookies?

The difference between chocolate and red velvet cookies stems from their flavor and ingredients. Chocolate cookies feature a deep, rich chocolate flavor from cocoa powder or melted chocolate.

In contrast, red velvet cookies combine a milder amount of cocoa with buttermilk (eggnog) or vinegar for a subtle chocolate taste with a tangy note. They also stand out for their signature red hue, often achieved with food coloring, and are typically paired with cream cheese frosting or filling for added flavor contrast.

Why are my red velvet cookies not red?

Your red velvet cookies might not appear red due to not enough food coloring. Cocoa powder darkens the dough significantly so a high-quality gel or liquid food coloring needs to be added to the batter to achieve the red hue.

Why did they turn out brown instead of red?

Your red velvet cookies turned brown instead of red, likely because of the type of cocoa powder used and insufficient food coloring.
1. Natural cocoa powder is more acidic than traditional and works better in red velvet recipes. Additionally, the quantity or quality of red food coloring may have needed to have been sufficient to overcome the cocoa’s natural dark tones.

Where does red velvet come from?

Red velvet’s history traces back to the 19th century, when early “velvet cakes” referred to soft, smooth-textured cakes. The distinct red color emerged in the 1920s or 1930s, possibly due to a chemical reaction between natural cocoa, buttermilk, and vinegar, which created a reddish hue. The modern, bright red version became popularized in the mid-20th century by the Adams Extract Company, which marketed red food coloring for the cake. Red velvet gained iconic status through its use in the South and later gained global appeal in the 21st century.

up close of red velvet cookies with a bite taken out showing how soft and chewy they are

Looking for more Christmas Cookie Recipes?

Sugar Cookies
Pecan Pie Cookies
Macadamia Nut Cookies
Chocolate Peanut Clusters
Chocolate Crinkle Cookies
Sugar Cookie Bars
Gingerbread Whoopie Pies
Turtle Cookies
Caramel Filled Cookies

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Tools Used in This Recipe

KitchenAid Mixer

Non-Stick Baking Mats

Baking Sheet and Rack Set

Cookie Scoop (All Sizes)

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Servings: cookies

Prep Time: 30

Cook Time: 10

Chilling 30

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Ingredients

Cookies

1 3/4 cups (220g) all-purpose flour (fluffed, spooned, and leveled)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, room temperature
1 cup granulated sugar
1 large egg, room temperature
1 tablespoon eggnog (or milk)
1 tablespoon red food coloring or ¾ tsp gel
1 ½ teaspoons vanilla extract
1 teaspoon peppermint extract (optional for holidays)
1/4 cup sour cream, room temperature
sprinkles for decorating (optional)

(Eggnog) Cream Cheese Frosting

4 oz. cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
2 tablespoons eggnog (or milk)
1 teaspoon vanilla extract
2 cups powdered sugar
1/2 teaspoon ground cinnamon
pinch of ground nutmeg and salt

Instructions

Prep: Ensure your sour cream, eggs, and butter are at room temperature. Line 2 baking sheets with parchment paper or nonslip mats. Preheat the oven to 350 degrees F.
Dry Ingredients: Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl and set aside.
Wet Ingredients: Using a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium-high speed until fluffy, about 2 minutes. Add the egg, one tablespoon of eggnog/milk, food coloring, vanilla, and peppermint extract, and beat until combined, about 30 seconds.
Combine: Reduce the speed to low and add half of the flour mixture, then the sour cream, then the remaining flour mixture, mixing until combined.
Make Balls: Using a cookie scoop, roll the dough into two tablespoon balls. The dough is very sticky; I recommend spraying your hands with cooking spray with flour. Space the balls 2 ½ inches apart.
Bake at 350 degrees F until the centers are barely set, 9-11 minutes. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Frosting: Using a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, two tablespoons of eggnog, and vanilla extract until smooth. Beat in the cinnamon and nutmeg, then gradually beat in the powdered sugar. Add additional eggnog, if necessary, to reach the desired consistency.
Frost: Frost the cookies once they are completely cooled. Decorate with sprinkles, candy canes, or Santa faces (see pictures in the post).

Video

Notes

Food Coloring Options

The red food coloring is optional for looks, giving the cookies their vibrant red color. You have three options for coloring:

1. Gel: Use ¾ teaspoon because it’s pretty concentrated. You can find it in some grocery stores, craft stores, or Amazon HERE.
2. Liquid: You will need one tablespoon. It is easy to find in the baking aisle of any grocery store.
3. Natural alternative: Use two teaspoons of beet powder—and no, it won’t make your cookies taste like beets! You can purchase it on Amazon HERE, at health food stores or specialty grocery stores in the natural or organic foods section, or alongside other superfood powders.