Red Velvet Cookie Dough

This Red Velvet Cookie Dough is a no-bake and safe-to-eat dessert made in just 15 minutes. The cookie dough has the classic red velvet flavor and color. Plus, it's naturally festive around the holiday season!

Red velvet is just SO fun! I love that it's a delicious flavor year around but that it's inherently festive around the holiday season. Some of my favorite red velvet recipes are these Red Velvet Cupcakes, this Red Velvet Layer Cake for a special occasion, or these Red Velvet Crinkle Cookies for a fun twist on a classic crinkle cookie.

If you're looking for other cookie dough recipes, I'd recommend this classic Edible Chocolate Chip Cookie Dough, but watch out because once you start eating it, you won't stop. I also love this Funfetti Cookie Dough for a birthday cake-like flavor!

Why You'll Love This Recipe

• Safe-to-eat: this cookie dough does not have eggs and uses heat treated flour for an edible cookie dough!
• Red velvet flavor: with just a hint of cocoa powder, this cookie dough shows off the classic red velvet flavor
• Easy to make: the dough is made in just 15 minutes with a handful of accessible ingredients

Ingredients

• Unsalted Butter: You'll use softened butter as the base in this recipe. Try to use unsalted so that you can control the flavor!
• Light Brown Sugar & Granulated Sugar: Both sugars work together to add sweetness and impact the texture of the dough.
• Milk: Milk smoothens the dough to make it creamy.
• Vanilla Extract: Vanilla extract rounds out the flavor of the cookie dough.
• All Purpose Flour: You'll heat treat flour before mixing it into the dough. Read "Heat Treating Flour" below for more information.
• Unsweetened Cocoa Powder: Just two tablespoons of cocoa powder contribute to the classic red velvet flavor.
• Salt: Salt brings out sweetness and completes the taste.
• White Chocolate Chips: Though optional, white chocolate chips add an additional crunch and burst of flavor.
• Red Food Coloring: For a deep red flavor, use a red food gel!

Step by Step Process

STEP 1: Heat-treat your flour in the microwave in 45 second increments or in the oven at 350 degrees for about 10 minutes. Read "Heat Treating Flour" below for more information.

STEP 2: In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat room temperature butter, light brown sugar, and granulated sugar together on high speed until smooth.

STEP 3: Add the milk and vanilla extract to the bowl and mix on medium speed until combined.

STEP 4: Next, pour heat treated all purpose flour, unsweetened cocoa powder, and salt to the bowl. Beat on low speed until you see the dry ingredients disappear into the dough.

STEP 5: Add desired amount of food dye to the dough and mix until dispersed throughout. Use a rubber spatula to scrape down the sides and the bottom of the bowl.

STEP 6: Pour chocolate chips into the dough if desired and mix until dispersed. Store in the fridge, tightly covered or in an airtight container, for up to 6 days.

Heat Treating Flour

Heat treating flour is the process of heating flour to 165 degrees Fahrenheit to kill off any potential harmful bacteria. To do this-

• heat your flour on a sheet pan in the oven at 350 degrees for 8-10 minutes, stirring every few minutes
• heat your flour in a glass bowl in the microwave in 45 second increments, stirring between each round

Let the flour cool and sift it is possible before adding it to the dough.

Frequently Asked Questions

Expert Tips

• Room Temperature Butter: Soften the butter for a smoother, softer cookie dough.
• Food Coloring: I recommend using a food gel, as you'll reach a deeper red with less coloring.
• Storing: Store the cookie dough tightly covered or in an airtight container in the fridge for up to 4 days.

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