Red Velvet Cookie Dough

Red velvet cookie dough is a delightful twist on the classic red velvet cake, offering a rich, chocolatey, and slightly tangy flavor with a smooth, creamy texture. This edible cookie dough is perfect for those who love to indulge in raw cookie dough without worrying about raw eggs or uncooked flour. Whether you’re preparing a sweet treat for yourself or serving it at a gathering, this recipe is sure to impress.

Why You’ll Love This Red Velvet Cookie Dough

Safe to Eat Raw: This cookie dough is made without eggs and with heat-treated flour, ensuring it’s completely safe to consume.
Quick & Easy: With minimal ingredients and no baking required, this treat comes together in just a few minutes.
Versatile: Enjoy it on its own, mix it into ice cream, or use it as a topping for brownies and cakes.
Rich & Creamy: The combination of butter, sugar, cocoa, and vanilla creates a decadent, smooth texture with a deep red hue.

Ingredients Notes

All-Purpose Flour: Be sure to heat-treat the flour to eliminate any bacteria.
Unsalted Butter: Softened to ensure smooth mixing.
Granulated Sugar & Brown Sugar: A mix of both adds sweetness and depth of flavor.
Cocoa Powder: Enhances the chocolatey taste of red velvet.
Vanilla Extract: Brings out the flavors and adds richness.
Milk: Helps create the desired consistency.
Red Food Coloring: Gives the cookie dough its signature red hue.
Chocolate Chips or White Chocolate Chips: Optional but add extra texture and sweetness.

How To Make This Red Velvet Cookie Dough

Making red velvet cookie dough from scratch is simple and fun! This guide will walk you through every step, ensuring a smooth, delicious dough perfect for baking or even enjoying as an edible cookie dough.

Step 1: Gather Your Ingredients

Before starting, ensure you have all the necessary ingredients measured and ready.

Essential Ingredients:

1 cup (2 sticks) unsalted butter – softened to room temperature for easy mixing.
1 cup brown sugar – provides moisture and a rich caramel-like flavor.
½ cup granulated sugar – balances the sweetness and texture.
2 large eggs – helps bind the dough and add moisture.
1 teaspoon vanilla extract – enhances the flavor.
1 teaspoon red food coloring – gives the classic red velvet color.
2 ½ cups all-purpose flour – forms the structure of the dough.
¼ cup unsweetened cocoa powder – adds a mild chocolate flavor.
1 teaspoon baking soda – helps the cookies rise.
½ teaspoon salt – balances the sweetness.
½ cup white chocolate chips – optional but adds a sweet contrast.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, add softened butter, brown sugar, and granulated sugar.
Use an electric mixer (or a stand mixer with the paddle attachment) to beat the ingredients together on medium speed.
Continue mixing for about 2–3 minutes until the mixture becomes light and fluffy.
This step is essential for incorporating air into the dough, which results in softer cookies.

Step 3: Add the Wet Ingredients

Crack the eggs one at a time into the butter-sugar mixture.
Beat on low speed until each egg is fully incorporated.
Pour in vanilla extract and red food coloring. Mix well until the color is evenly distributed.
If you want a deeper red color, add an extra ½ teaspoon of red food coloring.

Step 4: Sift and Add Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry mixture to the wet ingredients, mixing at a low speed to prevent flour from flying out.
Continue mixing until just combined – avoid overmixing, as it can make the cookies dense.
If using, fold in white chocolate chips gently with a spatula.

Step 5: Chill the Dough (Optional but Recommended)

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
Chilling helps solidify the fat (butter), preventing cookies from spreading too much during baking.
If you’re making edible cookie dough, you can skip this step!

Step 6: Baking the Cookies

Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat.
Scoop out cookie dough using a cookie scoop or a tablespoon and place dough balls 2 inches apart on the baking sheet.
Bake for 10–12 minutes until the edges are set but the centers look slightly soft.
Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Step 7: Serving and Enjoying

Once cooled, enjoy your red velvet cookies as they are, or pair them with a glass of milk.
For extra indulgence, drizzle with melted white chocolate or sandwich two cookies with cream cheese frosting.
Store leftover cookies in an airtight container at room temperature for up to 5 days or freeze them for longer storage.

Storage Options

Refrigerator: Store in an airtight container for up to a week. Let it sit at room temperature for a few minutes before enjoying.
Freezer: Freeze in a sealed container for up to 3 months. Thaw in the fridge or at room temperature before eating.
Individual Portions: Scoop into small balls and freeze for a quick treat anytime.

Variations and Substitutions

Red Velvet Cookie Dough is already a delicious and indulgent treat, but there are plenty of ways to customize it to suit different tastes, dietary needs, and creative ideas. Below are some variations and substitutions to enhance this recipe.

1. Chocolate Chip Variation

White Chocolate Chips: Classic red velvet pairs beautifully with white chocolate. You can increase the amount for a richer flavor.
Dark Chocolate Chips: If you prefer a more intense chocolate flavor, replace white chocolate with dark chocolate chips.
Milk Chocolate Chips: For a creamier taste, use milk chocolate chips instead of semi-sweet ones.
Ruby Chocolate Chips: These naturally pinkish-red chips complement red velvet visually and add a fruity, slightly tangy taste.

2. Swapping Cocoa Powder for a Different Flavor

Traditional red velvet has a hint of cocoa flavor, but if you want to experiment:
- Omit Cocoa Powder: If you prefer a pure vanilla version, simply leave out the cocoa.
- Use Dark Cocoa Powder: This will give a deeper, richer chocolate flavor and a slightly darker color.
- Add a Hint of Espresso Powder: Enhances the chocolatey taste without making it taste like coffee.

3. Making It Dairy-Free

If you’re avoiding dairy, swap out the dairy ingredients for plant-based alternatives:

Butter Substitute: Use vegan butter or coconut oil. If using coconut oil, expect a slightly different texture.
Dairy-Free Chocolate Chips: Choose dairy-free or vegan chocolate chips.
Milk Alternative: If a recipe calls for a bit of milk, use almond milk, oat milk, or coconut milk instead.

4. Gluten-Free Red Velvet Cookie Dough

Swap the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum.
Almond flour or oat flour can also be used, but the dough may be softer, requiring additional chilling time.
Ensure baking soda and cocoa powder are gluten-free, as some brands may contain trace gluten.

5. Edible Red Velvet Cookie Dough (No Eggs, No Baking Required!)

Want to enjoy the dough straight from the bowl without baking? Try this edible version:

Skip the eggs: Replace them with 2-3 tablespoons of milk or yogurt for moisture.
Heat-treat the flour: Bake the flour at 350°F (175°C) for 5 minutes to kill any bacteria, making it safe to eat raw.
Extra Add-ins: Mix in sprinkles, chopped nuts, or marshmallow bits for fun texture.

6. Healthier Substitutions

Reduce Sugar: Cut back on sugar by ¼ cup and replace some of it with honey or maple syrup for a more natural sweetness.
Use Greek Yogurt: Swap some of the butter for Greek yogurt to reduce fat and add protein.
Whole Wheat Flour: Replace half of the all-purpose flour with whole wheat flour for extra fiber, though it may make the cookies denser.

7. Red Velvet Cookie Dough Ice Cream

Instead of baking, roll the dough into small balls and freeze them.
Mix them into vanilla or chocolate ice cream for a homemade red velvet cookie dough ice cream!

8. Nutty Variations

Pecans or Walnuts: Chopped nuts add crunch and balance the sweetness.
Almond Extract: A small amount of almond extract (½ teaspoon) adds depth to the flavor.
Peanut Butter Swirls: Swirl in peanut butter for a chocolate-peanut butter-red velvet combo.

9. Red Velvet Cookie Dough Truffles

Roll chilled dough into small balls and dip in melted white or dark chocolate.
Decorate with sprinkles or crushed cookies for extra flair.
Perfect for gifting or holiday treats!

Conclusion

Red velvet cookie dough is an indulgent, no-bake treat that’s easy to make and enjoy. With its velvety texture, rich cocoa flavor, and stunning red hue, it’s a perfect addition to your dessert lineup. Whether eaten by the spoonful or used as a topping, this cookie dough is sure to satisfy your sweet cravings!