Soft Chewy Red Velvet Cookies (Printable version)

Soft, chewy red velvet treats with cocoa and a sugary, crinkled coating for an indulgent dessert experience.

# Ingredient list:

→ Dry Ingredients

01 - 1 2/3 cups all-purpose flour
02 - 2 tbsp unsweetened cocoa powder
03 - 1 tsp baking powder
04 - 1/4 tsp baking soda
05 - 1/2 tsp salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 tsp pure vanilla extract
10 - 1 tbsp red food coloring
11 - 1/2 tsp white vinegar

→ For Rolling

12 - 1/2 cup powdered sugar

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
04 - Add eggs, one at a time, beating well after each addition. Mix in vanilla extract, red food coloring, and vinegar until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
06 - Cover the dough and refrigerate for at least 30 minutes (or up to 2 hours) to firm up.
07 - Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball generously in powdered sugar to coat.
08 - Place the balls 2 inches apart on prepared baking sheets.
09 - Bake for 11–13 minutes, until cookies are set around the edges but still soft in the center.
10 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They deliver that perfect red velvet flavor rich chocolate hint and tangy sweetness in a portable cookie form
  • The crinkle effect happens naturally in the oven creating bakery worthy results with zero special skills needed
02 -
  • Chilling the dough is absolutely mandatory warm dough spreads too much and loses that dramatic crackled pattern
  • The powdered sugar coating needs to be thick and even any thin spots will let the red show through before baking
03 -
  • Use gel food coloring for deeper red without adding excess liquid which can throw off the dough consistency
  • Let baking sheets cool completely between batches otherwise the dough starts melting before it hits the oven

Go back