If you’ve ever found yourself sneaking bites of cookie dough straight from the mixing bowl, this recipe for Red Velvet Cookie Dough is about to become your new guilty pleasure. Infused with that classic cocoa-kissed tang and tinted with vibrant red hues, these safe-to-eat spoonfuls bring all the nostalgic delight of baking with none of the wait for the oven timer. Whether you’re looking for an impressive treat to serve guests, a fun addition to your dessert board, or simply an occasional indulgence late at night, this edible dough hits every sweet spot.

Red Velvet Cookie Dough Recipe - Recipe Image

Ingredients You’ll Need

There’s beauty in simplicity, and each ingredient for Red Velvet Cookie Dough is carefully chosen for a reason: to give you the perfect cookie dough flavor, vibrant color, and irresistible texture. Here’s why every item in this list matters.

Unsalted Butter: The base for that classic creamy mouthfeel, and using room temperature butter makes mixing effortless.
Light Brown Sugar: Adds depth and a subtle hint of molasses, creating a soft, chewy texture.
Granulated Sugar: For sweetness and a hint of crunch, balancing the softness from the brown sugar.
Milk: Loosens the dough and helps everything come together for that perfectly scoopable texture.
Vanilla Extract: Rounds out the flavor with warm, delicate notes that make every bite shine.
All Purpose Flour (heat treated): Gives structure—just be sure to heat treat it for safe snacking!
Unsweetened Cocoa Powder: Delivers that signature red velvet hint of chocolate that makes these bites unforgettable.
Salt: A pinch is all you need to elevate and balance the sweetness.
Red Food Coloring (optional): For that iconic bold red appearance—use as much or as little as your heart desires.
White Chocolate Chips (optional): Creamy pockets of sweetness in every mouthful, and a beautiful contrast to the red dough.

How to Make Red Velvet Cookie Dough

Step 1: Heat Treat the Flour

Before you do anything else, make your flour safe to eat by heat treating it. You can simply spread the flour on a baking sheet and bake at 350 degrees Fahrenheit for 8-10 minutes, stirring once or twice—watch for it to reach 165 degrees to kill off any potential bacteria. If the microwave is more your speed, zap the flour in 45-second bursts, stirring between each, until it hits 165 degrees all the way through. Let it cool so your dough doesn’t get sticky!

Step 2: Cream the Butter and Sugars

Grab a large mixing bowl and get out your hand mixer, or use your stand mixer with the paddle attachment. Cream together the unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. This makes for a dreamy, melt-in-your-mouth Red Velvet Cookie Dough base.

Step 3: Blend in the Milk and Vanilla

Pour in the milk and vanilla, then beat again until everything is thoroughly combined. These two ingredients will bring the dough together into a smooth, cohesive mixture and infuse it with that signature hint of vanilla warmth.

Step 4: Add the Dry Ingredients

Once your flour has cooled, add it to the wet mixture along with the cocoa powder and salt. Mix everything on low speed so flour doesn’t fly everywhere. You’ll soon see the dough turning thick and that irresistible chocolate aroma makes an appearance!

Step 5: Color and Stir in the White Chocolate Chips

Now for the fun part: add as much (or as little) red food coloring as you want, stirring until you’re happy with the magical ruby shade. Finally, toss in your white chocolate chips and mix until they’re beautifully scattered throughout the Red Velvet Cookie Dough.

Step 6: Store or Enjoy

If you can resist digging in right away, cover the dough tightly or spoon it into an airtight container and pop it in the fridge. It keeps well for up to 6 days, so you can scoop a treat whenever the craving strikes.

How to Serve Red Velvet Cookie Dough

Garnishes

A sprinkle of extra white chocolate chips on top, a dusting of mini heart-shaped sprinkles, or even a drizzle of melted dark chocolate can elevate each scoop of Red Velvet Cookie Dough from tasty to unforgettable. For a playful presentation, try a bit of whipped cream and a cherry on top!

Side Dishes

Pair your Red Velvet Cookie Dough with cold glasses of milk for a classic vibe, or serve it alongside fresh berries for a tart contrast that brings out the dough’s chocolatey flavor. For a grown-up pairing, tiny espresso shots make a bold and delicious partner.

Creative Ways to Present

Try scooping the dough into mini ice cream cones or sandwiching it between chocolate wafer cookies. Plop small bites atop cupcakes or swirl it into vanilla ice cream for a Red Velvet Cookie Dough sundae that’s guaranteed to steal the show at any gathering.

Make Ahead and Storage

Storing Leftovers

After making your Red Velvet Cookie Dough, simply press plastic wrap to the surface or seal it in an airtight container before popping it in the fridge. It’ll stay fresh, soft, and snackable for up to 6 days—perfect for whenever that sweet craving hits.

Freezing

Prefer to plan ahead? Freezing is your friend! Roll the dough into bite-sized balls or press it flat in a zip-top bag, and store for up to 3 months. When the mood strikes, thaw in the fridge for a few hours and enjoy as if it were freshly made.

Reheating

Reheating isn’t necessary for Red Velvet Cookie Dough, but if you love a slightly warm, gooey texture, you can microwave a scoop for about 5-10 seconds. The chocolate chips will melt just enough for luscious, fudgy bites.

FAQs

Is it safe to eat Red Velvet Cookie Dough raw?

Absolutely! Because you heat treat the flour and skip eggs, this dough is entirely safe to eat straight from the bowl—no baking required.

Can I bake this dough into cookies?

This recipe is specifically formulated for eating raw, so it won’t bake up quite like traditional cookies. If you want bakeable red velvet cookies, you’ll want to use a recipe designed for the oven.

Do I have to use food coloring?

Not at all! The food coloring is just for that signature red look. If you prefer to keep it natural, you can leave it out—your Red Velvet Cookie Dough will still taste delicious.

Can I customize the mix-ins?

Absolutely. While white chocolate chips really pop against the red dough, feel free to substitute with dark or semi-sweet chocolate chips, or even chopped nuts for extra crunch.

How do I heat treat the flour in the microwave?

Just place the flour in a microwave-safe bowl and heat it in 45-second bursts, stirring well between each, until the entire batch hits 165 degrees Fahrenheit throughout. It’s a quick and easy way to keep your Red Velvet Cookie Dough food safe!

Final Thoughts

Trust me, once you try Red Velvet Cookie Dough, you’ll understand why it’s such an irresistible favorite in my kitchen. Whether you scoop it solo, as a fun party snack, or shape it into bite-sized treats, this recipe is sure to brighten any day. Give it a whirl and prepare for smiles all around!

Red Velvet Cookie Dough Recipe

★★★★★

5.2 from 14 reviews

Author: lina
Total Time: 25 minutes
Yield: About 2 cups of cookie dough 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich, decadent flavors of red velvet with this Red Velvet Cookie Dough recipe. Perfect for those who can’t resist sneaking a spoonful of raw cookie dough, this treat is safe to eat straight from the bowl.

Ingredients

Scale

Cookie Dough:

1/2 cup (110g) unsalted butter, room temperature
1/2 cup (120g) light brown sugar
1/2 cup (105g) granulated sugar
2 tablespoons (40g) milk
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour (175g), heat treated
2 tablespoons (10g) unsweetened cocoa powder
1/4 teaspoon salt
optional: red food coloring and 1/3 cup (60g) white chocolate chips

Instructions

Heat treat the flour:
Preheat oven to 350°F. Spread the flour on a baking sheet and bake for 8-10 minutes, or microwave in 45-second increments until it reaches 165°F.
Cream butter and sugars:
In a large bowl, beat butter, brown sugar, and granulated sugar until smooth.
Add wet ingredients:
Mix in milk and vanilla extract.
Incorporate dry ingredients:
Combine heat-treated flour, cocoa powder, and salt until well mixed.
Color and add mix-ins:
Tint the dough with food coloring, then fold in white chocolate chips.
Chill and enjoy:
Store the dough in the refrigerator for up to 6 days.

Prep Time: 15 minutes
Category: Dessert
Method: Mixing, Baking
Cuisine: American