If you’re looking for a quick sweet treat that doesn’t require turning on the oven, this red velvet edible cookie dough is the answer! It’s soft, creamy, and loaded with sweet white chocolate chips—and it tastes just like red velvet cake batter. Whether you’re craving something fun on a Friday night or need a cute red treat for Valentine’s Day, this easy recipe delivers major flavor in just minutes.
I love having a stash of simple desserts like this one ready to go. It’s one of those easy desserts with few ingredients that feels a little fancy but couldn’t be quicker to make. Let’s make it!
Ingredients for Red Velvet Edible Cookie Dough
Here’s what you’ll need to make this rich and velvety edible cookie dough:
- 1/2 cup unsalted butter, softened
- 1/3 cup brown sugar (light or dark)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder (Dutch-process or natural)
- 1–2 teaspoons red food coloring (gel gives the best color)
- 1–2 tablespoons milk (any kind; adjust for texture)
- 1 cup all-purpose flour (heat-treated; see tip below)
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips (or mini white chocolate chips)
How to Make Red Velvet Cookie Dough
1. Heat-treat your flour in the microwave for 1–2 minutes, stirring every 30 seconds, or until it reaches a temperature of 160° F (I used a meat thermometer to measure). Or you can just bake it at 350°F for 5 minutes to make it safe to eat. Raw flour can carry bacteria, so don’t skip this step!
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the vanilla, cocoa powder, and red food coloring. Mix well until evenly combined and vibrant in color.
4. Add 1 tablespoon of milk and mix. Adjust with more milk at the end if needed to get a soft, dough-like consistency.
5. Stir in the heat-treated flour and salt until fully incorporated.
6. Fold in the white chocolate chips.
7. Press about a tablespoon of dough into mini cupcake liners, or use a small cookie scoop to portion them out.
8. Chill in the fridge for at least 30 minutes. Store in an airtight container in the fridge.
That’s it! You’ve got rich, creamy red velvet cookie dough that’s completely safe to eat and packed with white chocolate in every bite.
Pro Tips
- Sift your heat-treated flour . The heat-treated flour tends to clump together and stick to the bowl you microwave it in. If you don’t want clumps of flour in your pumpkin cookie dough, I would recommend sifting it first, or pushing it through a strainer to break up the clumps.
- Use the “good” food coloring: Start with 1/2 teaspoon of red gel food coloring and add more if you want a deeper red. Gel coloring works better than liquid for bold colors without adding too much moisture. If you go with regular food coloring like what you probably use to dye Easter eggs, you’re going to need a lot.
- Chill for scoopable dough: Want that classic ice-cream-scoop shape? Chill your dough for 20–30 minutes before scooping. Also, using a cookie scoop helps you to get evenly-sized scoops.
- Swap the chips: Try milk or dark chocolate chips instead of white if that’s what you have—or mix it up with sprinkles for a festive touch. Also, mini chips work great for these! I couldn’t find any mini white chocolate chips when I was at the store this time, but I know they’re out there somewhere!
FAQs
Is this cookie dough really safe to eat?
Yes! This recipe is designed to be eaten raw. There are no eggs, and the flour is heat-treated to make it safe to eat as-is.
Can I use red velvet cake mix instead of making it from scratch?
I wouldn’t recommend using a cake mix for this, mainly for food safety reasons but also due to potential flavor issues. I’ve never actually tried to heat-treat an entire cake mix, so I can’t say this with certainty, but I don’t think it would go well. It’s one thing to heat-treat just your flour, but cake mixes have extra dyes, baking powder, baking soda and other things already mixed in. I don’t even know how you would go about heat-treating that and making it safe to eat without messing up the other things that are added into a cake mix. If you’re interested in making a red velvet dessert with a cake mix, I can say that red velvet cake mix cookies are delicious!
How should I store leftover cookie dough?
Keep leftovers in an airtight container in the fridge for up to a week. You can also freeze it for up to 2 months.
This red velvet edible cookie dough is one of my favorite no bake desserts to make when I want something sweet and satisfying without all the fuss. It’s creamy, chocolatey, and just the right amount of indulgent. Plus, it’s one of those easy desserts with few ingredients that you can whip up whenever the craving hits.
Whether you’re making it for yourself, sharing it with friends, or serving it up at a party, it’s sure to be a hit!
Red Velvet Edible Cookie Dough
Ingredients
- 1/2 cup unsalted butter softened
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla
- 1-2 tsp red food coloring gel gives the best color
- 1 Tbsp cocoa powder
- 1-2 Tbsp milk adjust for texture
- 1 cup flour heat-treated
- 1/2 tsp salt
- 1/2 cup white chocolate chips or mini white chocolate chips
Instructions
- Heat-treat your flour in the microwave for 1–2 minutes, stirring every 30 seconds, or until it reaches a temperature of 160° F (I used a meat thermometer to measure). Or you can just bake it at 350°F for 5 minutes to make it safe to eat.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the vanilla, cocoa powder, and red food coloring. Mix well until evenly combined and vibrant in color.
- Add 1 tablespoon of milk and mix. Adjust with more milk at the end if needed to get a soft, dough-like consistency.
- Stir in the heat-treated flour and salt until fully incorporated.
- Fold in the white chocolate chips.
- Press about a tablespoon of dough into mini cupcake liners, or use a small cookie scoop to portion them out.
- Chill in the fridge for at least 30 minutes for best results. Store in an airtight container in the fridge.
