These chewy red velvet cookies are soft, rich, and strikingly vibrant—topped with a swirl of vanilla buttercream and finished with mini chocolate chips. They’re festive, romantic, and perfect for holidays, parties, or anytime you want to impress with something both beautiful and delicious.
Why You’ll Love This Recipe
These cookies have the iconic red velvet flavor and color, but with a soft and chewy texture that’s absolutely irresistible. The cocoa-rich base is enhanced by a hint of tang from vinegar, creating a flavor profile that balances sweetness and depth. The vanilla buttercream and mini chocolate chips add both elegance and indulgence, making them ideal for special occasions like Valentine’s Day, Christmas, or romantic dessert tables.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cookies:
- 1 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tbsp milk
- 1 ½ tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
Buttercream Frosting:
- ½ cup unsalted butter, softened
- 1 ¾ cups powdered sugar
- 1 ½ tsp vanilla extract
- 1–2 tbsp milk
Topping:
- ¼ cup mini chocolate chips
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, milk, vanilla extract, white vinegar, and red food coloring. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until incorporated.
- Scoop the dough using a cookie scoop and place the balls 2 inches apart on the prepared baking sheet.
- Bake for 10–12 minutes, or until edges are set and centers are slightly soft. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat the softened butter until creamy. Gradually add powdered sugar, vanilla, and milk until a fluffy, pipeable consistency is achieved.
- Pipe the frosting onto each cooled cookie using a star tip or your preferred piping design.
- Sprinkle the tops with mini chocolate chips and serve.
Servings and timing
- Servings: 18 cookies
- Prep Time: 15 minutes
- Cooking Time: 12 minutes
- Total Time: 27 minutes
- Calories per cookie: 215 kcal
Variations
- Cream cheese frosting: Swap the buttercream with cream cheese frosting for a more traditional red velvet pairing.
- Sprinkle finish: Use red or heart-shaped sprinkles for a festive touch.
- No food coloring: Omit food coloring for a more natural look; flavor will remain the same.
- Stuffed version: Place a piece of chocolate or cream cheese filling inside each dough ball before baking.
- Mini version: Use a smaller scoop for bite-sized red velvet cookie bites.
Storage/Reheating
- Storage: Store frosted cookies in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze unfrosted cookies for up to 2 months. Thaw and frost before serving.
- Reheating: Not recommended for frosted cookies. Enjoy them at room temperature.
FAQs
Can I make the dough ahead of time?
Yes, you can chill the dough for up to 24 hours before baking. Let it sit at room temperature for 10 minutes before scooping.
Do I have to use red food coloring?
No, it’s optional. The cookies will taste the same but lack the classic red velvet color.
What kind of cocoa powder should I use?
Unsweetened natural cocoa powder is best for red velvet flavor. Dutch-processed can be used, but the flavor will be slightly different.
Why is there vinegar in red velvet cookies?
Vinegar reacts with baking soda and cocoa to enhance the red hue and create a subtle tangy flavor.
Can I use store-bought frosting?
Yes, though homemade buttercream will yield the best texture and taste.
Can I use a hand mixer instead of a stand mixer?
Absolutely. A hand mixer works well for both the dough and frosting.
Can I make these without the frosting?
Yes. They’re still delicious as plain chewy red velvet cookies.
Can I substitute the mini chocolate chips?
You can use white chocolate chips, sprinkles, or omit them altogether.
What size scoop should I use?
A medium cookie scoop (about 1½ tablespoons) works best for uniform cookies.
Are these cookies soft or crispy?
They are soft and chewy with slightly crisp edges, especially when fresh.
Conclusion
Chewy Red Velvet Cookies are an irresistible blend of beauty and flavor. With their signature red hue, soft bite, and sweet frosting swirl, they’re a standout addition to any celebration or dessert spread. Easy to make and stunning to serve, these cookies are proof that a little effort goes a long way when baking from the heart.
Chewy Red Velvet Cookies
These chewy red velvet cookies are rich, vibrant, and finished with a swirl of creamy vanilla buttercream and a sprinkle of mini chocolate chips. Perfect for holidays, parties, or romantic occasions, they’re as beautiful as they are delicious.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tbsp milk
- 1 1/2 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
- 1/2 cup unsalted butter, softened (for frosting)
- 1 3/4 cups powdered sugar
- 1 1/2 tsp vanilla extract (for frosting)
- 1–2 tbsp milk (for frosting)
- 1/4 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate large bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg, milk, vanilla extract, vinegar, and red food coloring. Mix until well combined.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Using a cookie scoop, portion dough onto the baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, until the edges are set. Let cookies cool completely on a wire rack.
- To make the frosting, beat softened butter until smooth. Gradually add powdered sugar, vanilla extract, and milk until fluffy and pipeable.
- Pipe frosting onto cooled cookies using a star tip, then top each with a sprinkle of mini chocolate chips.
Notes
- Use gel food coloring for a more vibrant red hue without thinning the dough.
- Let cookies cool completely before frosting to prevent melting.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For neater presentation, chill cookies briefly after frosting before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 215
- Sugar: 18g
- Sodium: 105mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg