Decadent Homemade Red Velvet Cookies

Cookies are always a big deal in our house, especially these variations of red velvet cookies, from chewy, cocoa kissed, and dusted with our iconic crimson glow. From bakery style to no chill bites and even gluten free ones, we took the time to compose these collections for you to try. We are certain you will love them all.

1. Bakery Style Red Velvet Cookies With Cream Cheese Swirl

Meet our cookie that turns heads at parties. These are big, soft, and beautifully crinkled with a creamy, tangy swirl. They bake up thick and plush perfect for gifting, snack plates, and dramatic dessert platters.

Ingredients:

• 2 1/4 cups all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg + 1 large egg yolk, room temp
• 2 tsp vanilla extract
• 1 tbsp red food coloring (liquid or gel, adjust to preference)
• 1 tsp distilled white vinegar
• 1/2 cup sour cream, room temp
• 3 oz cream cheese, softened (for swirl)
• 2 tbsp powdered sugar (for swirl)

Instructions:

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
2. Whisk flour, cocoa, baking soda, baking powder, and salt. Set aside.
3. Cream butter, granulated sugar, and brown sugar until fluffy, 2–3 minutes.
4. Beat in egg, egg yolk, vanilla, red coloring, and vinegar. Mix in sour cream.
5. Fold in dry ingredients just until combined. Don’t overmix.
6. In a small bowl, beat cream cheese and powdered sugar until smooth.
7. Scoop 2 heaping tablespoons of dough, press a shallow well, add 1/2 teaspoon cream cheese, and fold dough over to seal. Gently round.
8. Arrange 3 inches apart. Bake 10–12 minutes, until edges set and centers puff but still soft.
9. Cool on sheet 10 minutes, then transfer to a rack. Expect soft, ultra-chewy centers.

Serve slightly warm so the swirl melts on your tongue. Add white chocolate chips for extra sweetness, or chill the dough for 30 minutes if you want even thicker cookies. Store airtight up to 3 days—if they last that long.

2. No-Chill Red Velvet Crinkle Cookies You Can’t Mess Up

Short on time? These crinkles are the low-stress hero. Rolled in powdered sugar, they bake into dramatic, crackly domes with fudgy centers. No chilling. No drama. Just pure cookie magic.

Ingredients:

• 1 3/4 cups all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup neutral oil (canola or vegetable)
• 3/4 cup granulated sugar
• 1/3 cup packed light brown sugar
• 2 large eggs, room temp
• 2 tsp vanilla extract
• 1 tbsp buttermilk
• 1–1 1/2 tbsp red food coloring
• 1/3 cup powdered sugar (for rolling)
• 2 tbsp granulated sugar (for rolling)

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Whisk flour, cocoa, baking powder, baking soda, and salt.
3. In another bowl, whisk oil, sugars, eggs, vanilla, buttermilk, and red coloring until glossy.
4. Stir in dry ingredients just until combined. Dough will be soft but scoopable.
5. In two shallow bowls, add granulated sugar to one and powdered sugar to the other.
6. Scoop 1 1/2 tablespoon portions. Roll in granulated sugar first (helps the powdered sugar stick), then coat generously in powdered sugar.
7. Bake 9–11 minutes, until crinkles form and edges are set. Centers should be slightly soft.
8. Cool 5 minutes on the tray before transferring to a rack.

These are perfect with coffee or tucked into lunchboxes. Want a hint of crunch? Stir in 1/2 cup mini white chocolate chips. For extra crimson drama, add an extra teaspoon of coloring—seriously, the contrast is gorgeous.

3. Chewy Red Velvet Cookies With White Chocolate Chips

If you love the classic cake-and-cream-cheese combo, this is the cookie version you’ll crave weekly. They’re buttery, chewy, and dotted with sweet, creamy chips for a dreamy bite every time.

Ingredients:

• 2 cups all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 3/4 cup unsalted butter, melted and slightly cooled
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg + 1 egg yolk
• 2 tsp vanilla extract
• 1–1 1/2 tbsp red food coloring
• 1 tsp distilled white vinegar
• 1 1/4 cups white chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Whisk flour, cocoa, cornstarch, baking soda, and salt.
3. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.
4. Whisk in egg, yolk, vanilla, food coloring, and vinegar.
5. Fold in dry ingredients, then stir in white chocolate chips. Chill 20 minutes for thicker cookies (optional, but worth it).
6. Scoop 2-tablespoon balls onto trays, spacing 2 inches apart.
7. Bake 9–11 minutes, until edges set and centers look slightly underdone.
8. Tap the tray once on the counter to deflate for chewy texture. Cool 10 minutes before moving to a rack.

Sprinkle with a pinch of flaky salt while warm for a sweet-salty pop. Swap half the white chips for chopped macadamias if you love a little crunch. And if you want bakery-perfect circles, scoot a round cutter around the hot cookies to “shape” them.

4. Stuffed Red Velvet Cookies With Gooey Cream Cheese Centers

These are dramatic in the best way. Think soft red velvet shells hiding a tangy, sweet cream cheese core. When you break one open, it’s melty, decadent, and absolutely irresistible.

Ingredients:

• 2 1/4 cups all-purpose flour
• 3 tbsp unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, softened
• 1/2 cup neutral oil
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs, room temp
• 2 tsp vanilla extract
• 1–1 1/2 tbsp red food coloring
• 1 tsp white vinegar
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp lemon juice (optional, for brightness)

Instructions:

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
2. Whisk flour, cocoa, baking soda, and salt.
3. Cream butter, oil, granulated sugar, and brown sugar until light.
4. Beat in eggs, vanilla, red coloring, and vinegar.
5. Mix in dry ingredients just to combine. Chill dough 30 minutes for easier handling.
6. Beat cream cheese, powdered sugar, and lemon juice until smooth. Freeze teaspoons of the mixture on a parchment-lined plate for 10–15 minutes.
7. Scoop 1 1/2 tablespoon dough, flatten, place a frozen cream cheese dollop in the center, and top with another thin piece of dough. Seal seams well and roll into a ball.
8. Space 2–3 inches apart. Bake 11–13 minutes, until set at edges but still soft.
9. Cool 10 minutes before moving; the centers will set as they rest.

Dust with powdered sugar for a bakery finish. Feeling fancy? Drizzle with melted white chocolate. These freeze beautifully—reheat briefly to bring back that oozy center, trust me.

Pro Tips For Red Velvet Greatness

• Use gel food coloring for bold color with less liquid.
• A touch of vinegar brightens color and reacts with baking soda for tenderness.
• Don’t overbake. Pull when edges set and centers look slightly soft; they’ll finish on the sheet.
• For thicker cookies, chill dough 20–30 minutes or bake on a chilled tray.
• Want bakery-perfect rounds? “Scoot” hot cookies with a round cutter to tidy the edges.

Serving Ideas

• Ice Cream Sandwiches: Pair with vanilla bean or cream cheese ice cream.
• Cookie Charcuterie: Mix these with chocolate-dipped strawberries and salty nuts for a dramatic board.
• Breakfast Treat: Crumble into yogurt with berries and a drizzle of honey.

There you have it, four red velvet cookies, four ways, all that’s so delicious. Pick your favorite, preheat your oven, and bake one for your next movie night or family gathering.