Red Velvet Cookie Dough

Why You’ll Love This Recipe

This Red Velvet Cookie Dough offers the best of both worlds—delicious, indulgent, and versatile. The creamy, slightly tangy flavor of red velvet, paired with the soft and chewy texture of cookie dough, makes it perfect for snacking, gifting, or turning into cookies. You can eat it as is, refrigerate it to make cookies later, or even chill it for a tasty no-bake dessert. Plus, it’s a fun and easy recipe to make, requiring minimal ingredients that you probably already have on hand!

Ingredients

• 2 1/2 cups all-purpose flour

• 1/2 cup unsalted butter, softened

• 1/2 cup brown sugar, packed

• 1/2 cup granulated sugar

• 1/2 cup sour cream

• 1 tablespoon red food coloring

• 1 teaspoon vanilla extract

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup mini chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

2. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth.

3. Add the sour cream, red food coloring, and vanilla extract to the butter-sugar mixture and mix until well combined.

4. Gradually add the dry flour mixture to the wet ingredients, mixing until a dough forms. Be sure to scrape the sides of the bowl to incorporate all ingredients.

5. Fold in the mini chocolate chips until evenly distributed throughout the dough.

6. If you’re eating the dough raw, you can enjoy it immediately! Otherwise, cover the dough and refrigerate for at least 1 hour before baking.

7. For baking, preheat your oven to 350°F (175°C). Scoop tablespoon-sized portions of dough and roll into balls. Place on a parchment-lined baking sheet and bake for 10-12 minutes or until the edges are golden brown. Let cool on the sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: Makes about 24 cookies, or a little less if you’re eating the dough raw.

• Preparation Time: 15 minutes

• Chilling Time: 1 hour (optional for raw dough)

• Baking Time: 10-12 minutes

Variations

• No-Chill Dough: If you’re short on time, you can skip chilling the dough and enjoy it as a raw treat.

• Add-ins: Customize the cookie dough by adding in different types of chips, such as white chocolate or milk chocolate, or even chopped nuts like pecans or walnuts.

• Sugar-Free Option: You can substitute the sugars with sugar alternatives like stevia or monk fruit for a sugar-free version.

• Vegan Version: Replace the butter with a plant-based alternative and the sour cream with a dairy-free option for a vegan-friendly cookie dough.

Storage/Reheating

• Raw Dough: Store the uncooked cookie dough in an airtight container in the refrigerator for up to 5 days.

• Baked Cookies: Once baked, store the cookies in an airtight container at room temperature for up to 4 days. If you want them to last longer, freeze them for up to 3 months.

• Freezing Raw Dough: You can freeze the cookie dough by scooping out tablespoon-sized balls, placing them on a baking sheet, and freezing until firm. Transfer the dough balls to a freezer-safe bag or container for up to 3 months. Bake directly from frozen, adding an extra minute or two to the baking time.

FAQs

Can I eat red velvet cookie dough raw?

Yes, this cookie dough is safe to eat raw because it doesn’t contain eggs. Just make sure to use heat-treated flour if you’re concerned about food safety.

Can I bake the dough into cookies?

Absolutely! Follow the baking instructions above, and you’ll have delicious red velvet cookies ready in no time.

What can I do if I don’t have red food coloring?

If you don’t have red food coloring, you can leave it out, though the dough won’t have the signature red velvet look. You can also use a different food coloring if desired, like pink or purple.

Can I use other chocolate chips besides mini chocolate chips?

Yes, feel free to use any type of chocolate chips you prefer, such as milk, dark, or white chocolate.

How can I make this recipe gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.

Can I make this recipe ahead of time?

Yes! You can make the dough ahead of time and store it in the refrigerator for up to 5 days or freeze it for up to 3 months.

Can I make these cookies bigger?

Yes, you can make larger cookies, but be sure to adjust the baking time. Larger cookies may require a few extra minutes in the oven.

What’s the best way to store leftover cookie dough?

Store leftover dough in an airtight container in the refrigerator for up to 5 days. You can also freeze it for longer storage.

How do I prevent the dough from being too sticky?

If the dough feels too sticky, add a little more flour to help bring it together. Just be careful not to add too much, as it can affect the texture.

Can I use butter substitutes in this recipe?

Yes, you can use margarine or plant-based butter substitutes if you prefer. The texture may change slightly, but it will still taste great!

Conclusion

This Red Velvet Cookie Dough is a fun and delicious treat that can be enjoyed both raw and baked into cookies. With its vibrant color and rich flavor, it’s perfect for a special dessert, snack, or even as a gift. Whether you choose to bake it or simply indulge in the dough as is, this recipe is a must-try for anyone who loves the classic red velvet flavor. Enjoy!