Bake Along #126 – Red Velvet Cookies

#126-Red velvet cookies

Bake Along #126 – Red Velvet Cookies

Red Velvet Cookies are one of the finest of cookies that I have ever tasted. These are soft as a slice of cake, stable as a cookie with a really light crunchiness on the edges.

Red Velvet cookies have a tinge of chocolate flavor that comes from the addition of cocoa powder. And the red colour comes from the red food colouring.


Recipe source – SallyBakingAddiction

  • Butter – 115 gms
  • Brown Sugar – 150 gms
  • Granulated white sugar – 50 gms
  • Egg – 1
  • Milk – 1 tablespoon
  • Vanilla extract – 1 teaspoon
  • Red food coloring – 1 1/2 tablespoons
  • All-purpose flour – 200 gms
  • Cocoa powder – 20 gms
  • Baking soda – 1 teaspoon
  • Salt – 1/4 teaspoon
  • Chocolate chips – 1 cup

Eggless Version – Replace 1 egg with 1/4 cup thick hung curd


1. Pre-heat oven to 180 degree C. Line up a baking tray with silicon mat/ butter paper. Sift together all-purpose flour, cocoa powder, baking soda and salt. Set aside.

2. Add butter into the bowl of your electric beater. Beat on medium high speed for 1 minute until the butter becomes fluffy and light.

3. Add both the sugars into the butter and continue to beat on medium high speed for 5 minutes until the mixture becomes light and fluffy.

4. Add the egg, vanilla extract, milk and red food colouring and beat on medium high speed for 1 minute until all the ingredients are combined well.

5. Add the flour mixture and beat on slow speed until the ingredients are just combined. Do not over beat.

6. Add the chocolate chips and beat on slow speed until the chips are incorporated. Do not over mix.

7. Use a melon or ice cream scooper and scoop the cookie dough on the prepared baking tray spaced about 2 inches apart. Refrigerate for 1 hour.

8. Bake in pre-heated oven for 14 to 15 minutes at 180 degrees or until the edges begin to firm up. The top of the cookies will still be soft. Cool on wire rack.

They are best eaten on the day they are made. They can also be stored in airtight container for 3 to 4 days. Refrigerate for about a week.