Red Velvet Cookies Recipe
Red Velvet Cookies Recipe photo by Taste of Home

Red Velvet Cookies Recipe

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These unique cookies have been a part of our holiday tradition for as long as I can remember. My mother made them when I was little, and now I often bake a batch for my own family.—Mindy Young, Hanover, Pennsylvania
TOTAL TIME: Prep: 30 min. Bake: 15 min./batch + cooling
MAKES:90 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 15 min./batch + cooling
MAKES: 90 servings


  • 1 cup shortening
  • 1 cup sugar
  • 3/4 cup packed brown sugar
  • 3 eggs, separated
  • 2 teaspoons red food coloring
  • 4 cups all-purpose flour
  • 3 tablespoons baking cocoa
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1-1/2 cups butter, softened
  • 3-3/4 cups confectioners' sugar
  • 1/8 teaspoon salt
  • 3 to 4 tablespoons 2% milk

Nutritional Facts

1 cookie equals 124 calories, 7 g fat (3 g saturated fat), 15 mg cholesterol, 71 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.


  1. In a large bowl, cream the shortening and sugars until light and fluffy. Beat in egg yolks and food coloring.
  2. Combine the flour, cocoa, baking powder and salt. Add to the creamed mixture alternately with buttermilk, beating well after each addition.
  3. In another bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. Fold in chocolate chips.
  4. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-14 minutes or until set. Remove to wire racks to cool completely.
  5. In a large bowl, beat the butter, confectioners' sugar and salt until blended. Add enough milk to achieve desired consistency. Crumble eight cookies and set aside.
  6. Frost remaining cookies; sprinkle with cookie crumbs. Store in an airtight container or freeze for up to 1 month. Yield: 7-1/2 dozen.
Originally published as Red Velvet Cookies in Taste of Home Christmas Annual Annual 2010

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Reviewed Feb. 19, 2015

"Real red velvet cake has a butter icing. I love that the butter icing is mimicked here. When you first taste it, the butter flavor is a little powerful. After a day it tends to mellow out. Also, the chocolate chips add a nice textural change to the cookies. As oppose to sprinkling crushed cookies on top the icing, I made a few woopie pies. I felt the woopie pies provided the right icing to cookie ratio. This is a very labor intensive cookie, but it is a delicious cookie!"

Reviewed Dec. 13, 2011

"I had high hopes for these cookies as I LOVE red velvet. Planned on red cookies with green sprinkles. However, these cookies tasted like flour and crumbled in our mouths. I baked the next batch for less time thinking I may have overbaked them, but those also crumbled. The cream cheese frosting I topped them with was the only thing we liked. Glad we tasted before I sprinkled so I didn't waste them. Will not be making them again."

Reviewed Nov. 17, 2011

"This was the one cookie my husband requested I make again this year that he remembered. I wasn't crazy about them but my "Cookie King" husband was. I may try cream cheese frosting though this time ."

Reviewed Jan. 25, 2011

"I do not understand the bad reviews some have made. I always make cookies for friends and also sell them at Christmas time. This yer, this was one of the "new" cookies that I decided to try. They were were loved by my friends at the church I attend and several people ordered whole batches of these cookies. This is a definate cookie to save!"

Reviewed Jan. 21, 2011

"These cookies just weren't as moist as I had hoped. The flavor was good. Overall, lots of work for a cookie which wasn't that special."

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