Red Velvet Cookies

READY IN: 25mins
Recipe by CollegeCulinista

Delicious and there's a healthy twist! Plus, I just LOVE red velvet

Top Review by Tinkerbell

This was a nice cookie recipe. My 5 year old helped make it, and then she could not stop munching on them! I didn't try them myself because I made them as directed, using KAF's white whole wheat flour instead of a gluten free substitute. I think I expected a more cake-like cookie texture, but the cookies were actually quite crunchy. I left the first batch of cookies on the sheet pan for about 2 minutes before removing to a cooling rack, but in hopes of getting a softer cookie the next two batches were removed from the pan immediately. If I make these in the future I will probably make the cookies larger than one Tablespoon and/or adjust the baking time to see if we can get a softer cookie and I will probably make a GF substitute as well. Thanks for sharing, CollegeCulinista! Made for the Spring 2012 Pick A Chef event!

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Cream butter and sugars together in a large bowl until light and fluffy. Add in eggs and vanilla and mix well. Then, add food coloring and beat all together.
  3. In a medium bowl, mix flours, baking soda, salt, and cocoa powder. Add to the wet ingredients in the large bowl and mix with an electric mixer until just combined.
  4. Add cream cheese to the bowl in tbsp sized chunks and mix until you have a nice swirl.
  5. 5. Scoop out tbsp sized balls onto a greased or lined cookie sheet. Bake for 12-14 minutes.

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