Red Velvet Cookies Recipe -
Red Velvet Cookies Recipe
  • READY IN 40 mins

Red Velvet Cookies

Recipe by  

"These cookies are just as good as the cake, only on a smaller scale. They melt in your mouth!"

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Ingredients Edit and Save

Original recipe makes 36 servings Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    40 mins


  1. Preheat oven to 375 degrees F (190 degrees C) with the rack in the middle position. Grease baking sheets or line with parchment paper. Sift together the flour, baking soda, and salt.
  2. Break the chocolate squares into chunks, place in a microwave-safe bowl and microwave on High until the chocolate melts, about 90 seconds. Stir the chocolate until smooth and set aside to cool.
  3. In a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; pour in the egg and beat until smooth. Mix in the red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. Add half of the sifted dry ingredients, stirring until well incorporated. Beat in the sour cream and mix in the remaining dry ingredients. Fold in the chocolate chips. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
  4. Bake one sheet at a time in the preheated oven until they spring back when pressed, about 9 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
  5. For the cream cheese frosting, whip 1/4 cup butter, cream cheese, and vanilla until smooth. Blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency.
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Reviews More Reviews

Most Helpful Positive Review
Feb 18, 2009

I served these Red Velvet Cookies at the church baazar last week and they were such a pleasant surprise for everyone. I was given the "Best Cook" award for these tasty bits. I could not get the camera to work as I wanted to try uploading a picture of these on a nice 1940's plate but I had the camera turned around backwards and only took pictures of myself. But perhaps next time I will do it right. Too bad.

Most Helpful Critical Review
Mar 02, 2009

I was very disappointed with this recipe. I imagined them to be moist, and probably like everyone, I expected them to melt in my mouth. The cookies tasted very flour'y' and course. I followed the recipe closely and used exact measurements but found not to be impressed by the outcome. If there's a next time, I would add more sugar about 1/2 cup instead of 1/3 cup and perhaps salted butter instead of unsalted.


62 Ratings

Mar 03, 2009

These are DIVINE! Any chocolate lover will go banana's for these! We did not have sour cream so we used vanilla yogurt instead, if we had to do this again instead of doing the 3/4 cup of yogurt we would of tried 1/2 cup as yogurt is more runny then sour cream so then we would not of had to add more flour to make these cookies the right consistency. These are so moist and delicious, and the cream cheese frosting is the bomb! Finally they were really red, we got red food coloring from Micheal's and it worked 100 times better then the red you buy in most grocery stores

Aug 27, 2009

Wow- these are crazy good! I made my cookies twice as big and they were unbelievably soft and just perfect. I lined my baking pan with foil so I could have the cookies set once out of the oven and place the next batch right in the oven to waste precious baking time. Plus- no clean up afterwards:)

Dec 30, 2009

I made these exactly per the instructions and they came out amazing! It's literally like eating a cookie with soft cake on the inside. Not sure how the reviewers managed to get really dry cookies, but it's now day 2 and they are still super moist. I stored them in a ziplock bag and only frost them when I'm ready to serve them on a platter.

Mar 08, 2011

This recipe is AWESOME. The consistency of the "cookie" is the perfect balance of red velvet cake moist-ness but the thicker texture of a soft cookie. The color was a beautiful red as well. The only adjustment we made was that we used semi-sweet chocolate chips instead of the squares of unsweetened baking chocolate. (My friend and I have a sweet tooth...) The cream cheese frosting goes perfectly with the cookie recipe. We stirred frozen raspberries into it which gave the frosting a pink color and a hint of tartness. Topped with some crushed walnuts and they were gone in NO TIME!

Dec 24, 2009

This recipe did not turn out like I hoped. The cookies tasted flourly and not like red velvet at all. The only thing that gave them a little bit of taste was the frosting. I would not recommend this though.

Feb 21, 2012

I love red velvet cake, so when I stumbled on these I was thrilled! They are divine! The only thing I changed was to use chocolate chips instead of unsweetened baking chocolate bc I didn't have any. I made them for a coffee group and they were all gone in no time. I even had several people ask for the recipe. I made them a little large so I only got about 26 but then piped frosting on each. I also made them the night before and stored them in the refrigerator so that helped keep them moist.


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  • Calories
  • 162 kcal
  • 8%
  • Carbohydrates
  • 21.8 g
  • 7%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 66 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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