These Red Velvet cookies are a little chewy. The beautiful colour is tempting and the taste of the cookies makes you want to grab another one. I added mini white chocolate chips but regular chocolate chips can be added. The cookies taste delicious even without the chocolate chips.

For the bright colour, I added some beetroot extract along with the red food gel. It gave a perfect colour to the cookies.

Preparation Time : 15 minutes

Rest Time : 2 hours

Bake Time : 13 minutes

Makes : 20 cookies


Unsalted butter : 1 cup / 2 sticks

Granulated sugar : 1 cup

Light brown sugar : 1 cup

Eggs : 2 large at room temperature

Vanilla extract : 1 1/2 teaspoons

Red gel food colour : 1/2 teaspoon

Beetroot extract : 2 tablespoons

All purpose flour : 2 1/2 cups

Baking soda : 1 teaspoon

Cocoa powder : 1 1/2 tablespoons

Cornstarch/ corn flour : 2 teaspoons

Salt : 1 teaspoon

White chocolate chips : 2 cups


In a medium sized bowl, take butter and microwave it till it is semi melted.

Add both sugars and beat on medium speed till they are combined well for about 2 minutes.

Add eggs one at a time and beat on medium low to combine.

Add vanilla, food colour and beetroot extract, mix well to combine.

Add all the dry ingredients except chocolate chips and beat to combine. Don’t over mix.

Add the chocolate chips and fold into the dough.

Cover the bowl and refrigerate for 2 hours.

When it’s almost 2 hours, preheat the oven to 350 degrees F.

Line the cookie sheets with parchment paper, scoop the dough on the sheets and bake for 13 minutes.

Let them rest for 10 minutes, and transfer the cookies on to a cooling rack and let them cool completely.

Store the cookies in a airtight container for 4-5 days.

Note : I got so many queries on a eggless version.

To replace 1 egg, whisk together 1 tablespoon (7grams) of ground flax or chia seeds with 3 tablespoons (45 grams) of water until fully absorbed and thickened.