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Festive Red Velvet Cookies– featured

Festive Red Velvet Cookies

  • Author: Jordana Eloise
  • Total Time: 24 hours + 29–31 Minutes
  • Yield: 3033 Cookies 1x


These chewy and moist cookies are tasty little gems that even the Grinch or Scrooge won’t be able to resist. The traditional Christmas colours celebrate the kind of holiday cheer that will put a smile on your face and I bet you won’t be able to eat just one. Add a personal touch with a variation of chips or creative add–ins.


Units Scale
  • 1 1/2 cup-(180g) all purpose flour
  • 2 teaspoons apple pie spice
  • 1 teaspoon baking powder
  • 3 tablespoons Dutch processed cocoa powder (see Dutch Process vs Natural Cocoa)
  • 1/2 teaspoon salt
  • 1/2 cup-(113g)-1 stick-unsalted butter *cut into cubes
  • 1/2 cup-(106g) dark brown sugar
  • 1/3 cup-(99g) granulated sugar
  • 1 large egg at room temperature
  • 1 1/2 teaspoons red food colouring gel
  • 1 teaspoon vanilla extract
  • 1/4 cup-(85g) white, green and red chocolate chips
  • 1/4 cup-(85g) mini chocolate chips (see King Arthur Baking Ingredient Weight Chart)

*Chilling is required for at least two hours and up to two days if you want thick and chewy cookies so it’s best to prepare ahead of time if you want to make this recipe.


  1. Begin by measuring then adding all purpose flour to a medium sized bowl. The best way to measure the flour is to weigh it first or spoon and level the flour with a knife into a measuring cup.
  2. Next, add baking powder, cocoa powder, ground cinnamon and salt to the same bowl. Stir all the dry ingredients for thirty seconds until fully combined. Set aside.
  3. Then in a large mixing bowl add unsalted butter and beat for three minutes until light and fluffy.
    Creamed butter in a large red bowl.
  4. At this point, add dark brown sugar and granulated sugar and beat on low speed until combined. Five minutes.
    Creamed butter and unblended sugars in a large red bowl.Creamed butter and sugars in a large red bowl.
  5. Then scrape the ingredients in the bowl and mix on medium speed for three minutes.
  6. Next, add the egg and mix on low speed until combined. 30 seconds to 1 minute.
    Creamed butter and sugars in a large red bowl with an egg on the side.Creamed butter and sugars with an unblended egg in a large red bowl.
  7. Then add red food colouring gel and mix until fully combined. About 2 minutes.
    Creamed butter, sugars, egg, food colouring in a large red bowl with vanilla extract on the side.
  8. Then add vanilla extract and mix on low until combined. 30 seconds to 1 minute.
  9. Next, add the dry ingredients to the wet ingredients and gently fold until almost just combined.
    Wet and dry ingredients partially combined in a large red bowl with holiday chocolate chips in a small glass bowl on the side.
  10. Then scrape the ingredients in the bowl. Add the chips and gently fold and mix everything together until just combined.
    Fully combined wet and dry ingredients in a large red bowl.
  11. Place the mixture in the fridge to chill for at least two hours and up to two days.
    Let’s bake some Festive Red Velvet Cookies:
  12. Start by taking the dough out of the fridge and let it sit for about twenty minutes.
  13. Then set your oven for either 350°F or 375°F depending on the cookie texture you prefer.
  14. Next, prepare two cookie sheet pans by lining them with parchment paper or a reusable sheet.
  15. Roll the dough into balls. You can bake them immediately after taking them out of the fridge or chill in the freezer for five to ten minutes before baking if you find that the dough is getting too soft.

    Unbaked cookies on a cookie sheet.

  16. Next, bake cookies for the specified amount of time.
  17. Cool the cookies in the pan on a cooling rack for ten minutes before transferring them to a cooling rack to cool completely.
  18. Finally, let’s eat some cookies!



Add a touch of holiday cheer to your table with a variety of festive linens.


For cookies with less crisp on the outside bake at 350°F 
#100 scoop (small) = 1 ⅛”–Bake for 5–6 minutes. *Rotate the pan after three minutes in the oven. Mine took a total of five minutes in the oven. You will get between 30–33 if you select this size scoop.

For crispier cookies bake at 375°F 
#100 scoop (small) = 1 ⅛’’–Bake for 4–6 minutes *Rotate the pan after three minutes in the oven. Mine took a total of four minutes in my oven. You will get between 30–33 cookies if using this size scoop.

*To prevent the parchment paper from blowing all over in the oven, I always use clips on the sides to hold the paper down on the cookie sheets. This extra step helps to ensure that the cookies will bake evenly.

Last minute answered questions for this recipe:

Q: Is chilling necessary when making these cookies? 
A: Chilling the dough before baking these cookies will ensure that the outside is crisp and the inside is soft and chewy. The texture of the cookies will be affected by not chilling the dough before baking.

Q: What other add–ins can I use for this recipe?
A: Peppermint extract would be delicious. Sprinkles or sanding sugar would also be another option. They come in so many great colours and it would give a bit more texture and pizazz to your cookies.

*If you choose to use crushed candy canes with this recipe, it’s best to add them after them shortly after the cookies are baked while they are on a cooling rack. If you sprinkle them on prior to baking the candy will melt and likely burn.

If you like my Festive Red Velvet Cookies, give this a try
Triple Chip Rye Cookies
*Stay tuned for more cookie recipes to enjoy!

  • Prep Time: 25 Minutes
  • Cook Time: 4–6 Minutes
  • Category: Festive Cookies