Desserts
Betty Crocker’s red velvet cake cookies bring that classic Southern dessert into bite-sized perfection with moist velvet centers and swirls of creamy frosting. 💛 I first tasted this recipe at Nana Mae’s diner, where she’d always save the leftover cake batter for cookies—now I’ve perfected it with that signature tangy buttermilk and rich cocoa flavor everyone loves.
The secret to these cookies lies in the dough’s texture—just enough cocoa for depth without overpowering, and buttermilk for that signature moisture. I’ve tested this recipe on multiple ovens to ensure consistent results, and the cream cheese frosting swirls add a tangy contrast that makes every bite unforgettable.
David’s the first to disappear a batch, so you know it’s good.
By the time you pull these from the oven, you’ll have cookies with tender, velvety centers and a subtle red hue from natural coloring. The frosting stays soft and creamy, swirled right into the dough for that classic look.
This recipe delivers restaurant-quality results with just a few simple ingredients and a little patience.
Perfect for holidays, potlucks, or satisfying that afternoon sweet tooth. Let’s get baking—these cookies are worth every minute of waiting time.
Ingredients for red velvet cake cookies recipe betty crocker
Moist velvet dough meets creamy frosting swirls—just 13 ingredients for Betty Crocker's iconic cookies.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ¼ cups | White or light brown |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for dough |
| Buttermilk 🥛 | 1 cup | Full-fat for richness |
| Natural Red Food Coloring 🎨 | ½ tsp | Liquid, not gel |
| Unsweetened Cocoa Powder 🍫 | ¼ cup | Dutch-processed preferred |
| Vanilla Extract 🌿 | 1 tsp | Pure, not imitation |
| Baking Soda 🧂 | ½ tsp | Freshly opened |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Cream Cheese 🧀 | 8 oz | Full-fat, softened |
| Powdered Sugar 🍚 | 1 ½ cups | Sifted for smooth frosting |
| Heavy Cream 🥛 | ¼ cup | Cold for whipping |
The cocoa powder and buttermilk are non-negotiable here. Hershey's Special Dark or Dutch-processed cocoa gives that signature depth without bitterness. Buttermilk adds moisture and tang—Trader Joe's has a great organic version if you don't want to culture your own. The red coloring? America's Test Kitchen liquid dye is my go-to—it mixes perfectly without clumping. For the cream cheese, Philadelphia brand stays consistent, but any full-fat block works. Pro tip: Let the butter sit out for 30 minutes before mixing to avoid overworking the dough.
No buttermilk? Mix 1 cup milk with 1 tbsp vinegar and let sit 5 minutes. Substituting cocoa? Natural unsweetened cocoa works 1:1, but Dutch-processed gives better flavor. The frosting can be made ahead—just whip it up when you're ready to swirl. For a deeper red hue, add a pinch of beet powder to the dough. Want extra richness? Replace 2 tbsp of the all-purpose flour with cornstarch—it keeps the centers extra tender. And if you're short on powdered sugar, granulated sugar whipped with 1 tbsp corn syrup works in a pinch.
Dough keeps 3 days in the fridge wrapped tightly—pull it out 30 minutes before baking. The frosting stays fresh 5 days in an airtight container. For make-ahead magic, shape the dough balls, freeze them on a tray, then transfer to a bag. Bake straight from frozen, adding 1-2 minutes to the time. These cookies reheat beautifully—10 seconds in the microwave brings back that fresh-out-of-the-oven warmth. Portion the frosting into small containers for easy swirling later.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this dough—just creamed butter, sugar, and buttermilk mixed by hand (or a fork in a pinch). The red food coloring blends right in while you fold in the flour, and those cookies come together faster than you can say "valentine's day."
- Velvet Magic: That buttermilk tang and natural red coloring? It’s the secret to cookies that taste like cake but hold their shape. The crumb stays tender, the edges stay crisp, and honestly? They disappear in seconds—no one believes they’re homemade.
- Party in a Jar: Double the dough, freeze half, and you’ve got a ready-to-bake stash for birthdays, holidays, or just because. I keep a batch in my freezer for lazy mornings—toss in some white chocolate chips if you’re feeling fancy, but they’re just as good plain.
- Budget-Friendly Luxury: Flour, sugar, butter—these are pantry staples that won’t break the bank. A single batch yields 24 cookies, and the leftovers? Perfect for lunchboxes or a quick snack. (Yes, even on a Tuesday night.)
Step-by-step instructions for Betty Crocker's red velvet cake cookies
Here's how to nail the perfect velvet texture and creamy swirls every time.
👨🍳 Step 1: Mix Dry Ingredients for Perfect Texture
In a large mixing bowl, whisk together the 2.5 cups all-purpose flour, 0.5 tsp baking soda, and 0.5 tsp salt until evenly combined. Sift the 0.25 cup unsweetened cocoa powder directly into the bowl and whisk again to break up any lumps. This ensures your cookies have that signature red velvet richness without being dense.
Set this bowl aside—we'll come back to it. The key here is getting the dry ingredients perfectly aerated so they blend smoothly with the wet ingredients later. If you skip this step, you'll end up with cookies that have a slightly gritty texture or uneven color.
🍳 Step 2: Cream Butter and Sugars for Lightness
In a separate large bowl, beat the 1 cup cold, cubed unsalted butter with the 1.25 cups granulated sugar on medium speed until light and fluffy, about 3-4 minutes. You're looking for a pale, airy texture that nearly doubles in volume. This creaming process creates pockets of air that will make your cookies tender and moist.
Add the 2 whole large eggs, one at a time, beating well after each addition. Then stir in the 1 tsp vanilla extract and 0.5 tsp natural red food coloring. The mixture should be vibrant red and smooth. Here's the thing—if you rush this step, your cookies might turn out cakey instead of chewy.
🥘 Step 3: Combine Wet Ingredients for Velvet Texture
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. The dough will be thick and slightly sticky—this is normal. Stir in the 1 cup buttermilk until just incorporated. The buttermilk adds moisture and that classic red velvet tang without making the cookies too dense.
Real talk: don't overmix. You want to see a few flour streaks remaining—this prevents tough cookies. Once combined, cover the bowl with plastic wrap and refrigerate for at least 1 hour (up to 24 hours). Chilling firms up the butter, which prevents excessive spreading in the oven and helps maintain that moist velvet center.
🔥 Step 4: Prepare Cream Cheese Frosting Swirls
In a medium bowl, beat the 8 oz softened cream cheese with the 1.5 cups powdered sugar until smooth. Add the 0.25 cup cold heavy cream and beat until light and fluffy, about 2-3 minutes. This should take about the same time it takes to preheat your oven to 350°F—multitask here!
Divide the frosting into two portions. In one portion, add an extra 1 tsp vanilla extract for a more pronounced flavor. Keep both frostings covered until ready to use. The contrast between the vanilla-infused and plain frosting creates those beautiful swirls that make these cookies look like they came straight from Betty Crocker's kitchen.
🍪 Step 5: Bake and Swirl for Perfect Results
Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop the chilled dough into 1.5-tablespoon portions (about 1-inch balls) and place them 2 inches apart on the prepared sheets. Use a fork to gently press down on each ball to flatten slightly—this helps them spread evenly.
Bake for 10-12 minutes until the edges are set but the centers still look slightly soft. Here's where it gets fun: immediately after removing from the oven, use a skewer to make a well in the center of each cookie. Quickly pipe a dollop of the vanilla-infused frosting into the well, then swirl it around with the skewer. Top with a dollop of plain frosting and swirl again. The cookies will firm up as they cool, locking in those beautiful swirls.
Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack. They'll continue to set as they cool, developing that perfect balance of tender velvet center and crisp edges. Store in an airtight container for up to 5 days—if they last that long!
Pro Tips For Making Red Velvet Cake Cookies Recipe Betty Crocker
- Measure Buttermilk Precisely: The recipe calls for 1 cup—don’t eyeball it. Buttermilk’s acidity is what makes these cookies tangy and tender, and too little throws off the flavor. Use a liquid measuring cup, fill to the line, and stir in the vinegar (or lemon juice) before adding to the dry ingredients. I learned this the hard way when my first batch tasted flat.
- Cream Butter and Sugar Slowly: Don’t rush the butter-sugar mix—let the stand mixer do its thing for 3-5 minutes until it’s light and fluffy, not just combined. This traps air, which keeps the cookies soft and gives them that classic red velvet cake texture. If you’re mixing by hand, work in 1-minute bursts to avoid overheating the butter.
- Skip the Overmixing Trap: Once you add the flour, mix just until combined—lumps are fine. Overmixing develops gluten, which turns your cookies dense and chewy instead of tender. Fold in the red food coloring last, and stop as soon as the dough comes together. Trust me, your cookies will thank you.
- Chill Dough for Even Baking: Divide the dough into portions and refrigerate for at least 30 minutes before baking. Cold dough spreads less, bakes more evenly, and prevents flat, sad cookies. I used to skip this and ended up with cookies that looked like pancakes—now I religiously chill mine.
Make-ahead tips for leftovers
Freezer Prep
Shape your dough into 1-inch balls and place them on a parchment-lined tray. Freeze for 1 hour before transferring to a ziplock freezer bag with parchment between layers. This prevents sticking and makes them easy to grab for last-minute baking.
I’ve tested this with up to 3 months of freezer storage—just add 2 minutes to baking time when frozen. 🧊
Frosting Ahead
Make the frosting up to 5 days in advance and store it in an airtight container at room temperature. For extra stability, chill it for 30 minutes before using—this helps it hold its shape better when swirled.
I like to portion it into small containers so I can grab just what I need when baking fresh cookies. The vanilla-infused version stays vibrant longer if kept refrigerated. ❄️
Batch Baking
Double the recipe and bake in batches—your oven can only handle so many cookies at once! I use two baking sheets at a time, rotating them halfway through the 10-12 minute bake for even cooking. Keep the unbaked dough balls covered with a damp towel while waiting to bake.
This keeps them from drying out. Pro tip: Label your frosting containers with the flavor variation (vanilla or plain) to avoid mixing them up later. 🍪
Holiday Prep
For Christmas or Valentine’s Day, make the dough 2 days ahead and freeze the unbaked cookies. When guests arrive, bake fresh batches while the frosting sits at room temperature. I’ve done this for holiday parties—just add 1 extra minute to the baking time when pulling from the freezer.
The frosting swirls look especially festive when piped with a star-shaped tip for holidays. 🎄
Portion Control
Use a 1.5-tablespoon cookie scoop for consistent-sized cookies—this ensures even baking and frosting distribution. I keep mine in the freezer between uses to maintain its shape. For make-ahead convenience, portion the frosting into 1-tablespoon dollops in a piping bag.
This makes swirling faster when you’re ready to bake. Store extra frosting in the fridge for up to 7 days. 💡
Reheating Magic
Microwave individual cookies for 8-10 seconds to restore that warm-from-the-oven texture. For a batch, place them on a baking sheet and warm in a 300°F oven for 3-4 minutes.
The frosting stays creamy this way, unlike the rubbery texture you get from over-microwaving. I’ve even reheated these cookies for breakfast—trust me, they’re even better with coffee! ☕
Nutrition facts
Frequently asked questions
Can I make these cookies without buttermilk?
Yes! Mix 1 cup milk with 1 tablespoon vinegar and let it sit for 5 minutes to curdle. This creates a perfect buttermilk substitute that keeps the signature tang and moisture. For extra richness, you could also use 1 cup plain yogurt instead. The buttermilk is key for that classic red velvet flavor, though.
Why do my cookies spread too much?
Overmixing the dough or using warm butter are the most common causes. Always chill the dough for at least 1 hour to firm up the butter, and scoop 1.5-tablespoon portions with a cookie scoop. If your oven runs hot, reduce the temperature to 340°F and check for doneness at 9 minutes. The edges should be set while centers stay soft.
How do I get the frosting swirls to look professional?
Use a skewer or small offset spatula to create a well in the center of each warm cookie, then pipe a dollop of vanilla-infused frosting into it. Quickly swirl it around before topping with plain frosting and swirling again. Work fast—the frosting sets as it cools! For extra definition, chill the cookies for 10 minutes before adding the final swirl.
Can I use store-bought red velvet cake mix?
You can, but the texture won't be as tender. Cake mixes often contain more baking powder, which makes cookies cakey. For best results, stick to the original recipe. If you're short on time, add 1 tablespoon extra buttermilk and 1 tablespoon melted butter to the mix to improve texture. The frosting recipe will still work perfectly with store-bought cookies.
What's the best way to store these cookies?
Keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies (without frosting) for up to 3 months. Reheat in the oven for 3-4 minutes at 300°F to restore freshness. The frosting stays creamy when stored separately—just add it back before serving.