Ingredients
Equipment
Method
Preheat and start the dough
- Preheat oven to 375F and line baking sheets with parchment so the cookies bake evenly and don’t stick.
- Beat the softened butter, granulated sugar, and brown sugar until fluffy, then add the eggs, red food coloring, vanilla extract, and white vinegar.
Mix and portion
- Fold in the all-purpose flour, cocoa powder, baking soda, cream of tartar, and salt until the dough is uniform with no dry streaks.
- Fold in the white chocolate chips or cream cheese frosting drops so they’re evenly distributed through the dough.
- Scoop 2-tablespoon rounds of dough onto the lined baking sheets, spacing them apart for spreading.
Bake, cool, and drizzle
- Bake at 375F for 10-12 minutes, until the cookies are set around the edges but still look soft in the center.
- Cool completely, then drizzle with cream cheese frosting so it melts slightly at the surface and thickens as it sets.
Notes
For the best red velvet color, use gel-style red food coloring if you have it; otherwise, mix until fully uniform before adding dry ingredients. Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days; freeze baked cookies (no drizzle) for up to 2 months and thaw, then drizzle with fresh frosting. For a lighter option, swap half the butter for unsweetened applesauce while keeping the bake time the same, though the texture may be slightly softer.