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Red Velvet Cookies

Red velvet cookies with a vivid red interior and melty-centered sweetness from white chocolate chips. Soft cookies bake at 375°F and finish with a cream cheese frosting drizzle.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup all-purpose flour
  • 0.25 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 2 eggs
  • 2 tsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 1 cup white chocolate chips or cream cheese frosting drops
  • 1 Cream cheese frosting for drizzling

Equipment

  • 1 sheet pan

Method
 

Prep and mix the dough
  1. Preheat the oven to 375°F and line baking sheets with parchment or a silicone mat, so the cookies bake evenly without sticking.
  2. Beat the softened butter, granulated sugar, and packed brown sugar until fluffy, about 2 to 3 minutes, then beat in the eggs, red food coloring, vanilla extract, and white vinegar.
  3. Fold in the all-purpose flour, cocoa powder, baking soda, cream of tartar, and salt until just combined with no dry pockets.
  4. Fold in the white chocolate chips or cream cheese frosting drops to distribute them evenly through the red dough.
Bake and finish
  1. Scoop 2-tablespoon rounds onto the lined baking sheets, leaving space between cookies for spreading.
  2. Bake at 375°F for 10 to 12 minutes, until the cookies look set at the edges but still soft in the centers.
  3. Cool the cookies completely on the baking sheet or a rack so the center firms up before drizzling.
  4. Drizzle with cream cheese frosting for a glossy finish right before serving, then let it set briefly for clean slices.

Notes

For the best chewy-soft texture, measure flour by spooning and leveling and avoid overmixing after the dry ingredients go in. Store cookies in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked cookies (without frosting drizzle) for up to 2 months and thaw before topping. For a dairy-light option, use a plant-based butter stick and dairy-free white chocolate chips if you want a simpler swap while keeping the same method.