Creamy, indulgent, and dangerously scoopable — this Red Velvet Edible Cookie Dough is the kind of treat that makes dessert lovers smile. With a rich cocoa background, vibrant red color, and little pockets of melty chocolate chips, it’s the perfect no-bake indulgence for parties, cozy nights in, or an impromptu sweet fix. Fun fact: edible cookie dough has become a craze because people wanted the nostalgia of raw cookie dough without the health risks, so bakers figured out safe flour and egg-free versions that still taste amazing.
This recipe is special because it’s unbelievably simple, ready in minutes, and totally family-friendly. Kids can help measure and stir, and adults will appreciate how professional it tastes with minimal effort. If you enjoy other cookie-dough-style treats, you might also like my take on chocolate chip cookie dough bars, which offers a baked, bar-style twist to a similar flavor profile. Ready to dig in? Let’s make something sweet and shareable.
What is Red Velvet Edible Cookie Dough?
What’s in a name — and why is it red and velvet? Red Velvet Edible Cookie Dough borrows its signature color and cocoa hint from classic red velvet cake but skips the eggs and baking. Why call it “red velvet”? Maybe because it feels decadent and velvety-smooth when you scoop it, or perhaps someone thought red treats are automatically romantic — after all, “the way to a man’s heart is through his stomach.” Ever wondered if this dessert was invented by someone who loved both cake and cookie dough? Try it and you’ll see the charm. Give it a whirl and enjoy the scoopable goodness.
Why You’ll Love This
- Velvety, chocolatey texture: The combination of cocoa and softened butter creates a creamy, melt-in-your-mouth dough that’s both rich and light.
- Cost-effective and quick: Making this at home saves money compared to store-bought specialty desserts. Pantry staples become something impressive with minimal effort.
- Customizable and shareable: Add mix-ins like chocolate chips or nuts, or serve it alongside ice cream for an extra treat — the flavors pop and the presentation impresses.
If you love the simplicity of classic edible dough, this recipe takes that comfort and boosts it with red velvet flair. For another fun, decadent variation, check out these chocolate chip cookie dough brownie bombs for a baked-meets-no-bake adventure. Ready to make a batch? You’ll be glad you did.
How to Make
Quick Overview
This recipe is delightfully simple: no baking, no eggs, and minimal cleanup. Expect a creamy texture with light chocolate notes and bright red coloring. Total time from start to finish is about 10 to 15 minutes. No complicated techniques — just creaming, folding, and stirring.
Prep time: 10 minutes
Cooking time: 0 minutes
Total time: 10 minutes
Ingredients
- 1/4 cup unsalted butter, softened to room temperature
- 1/4 cup granulated sugar, measured and ready
- 1/4 cup brown sugar, packed lightly
- 1/2 cup all-purpose flour, heat-treated if preferred for safety
- 1/4 cup cocoa powder, unsweetened and sifted if lumpy
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk, as needed to reach desired consistency (start with 1 tablespoon)
- Red food coloring, as desired (gel or liquid)
- Chocolate chips, for mix-ins (optional — about 1/4 cup)
Directions
- Prepare the flour (optional safety step): If you prefer extra safety, spread the 1/2 cup of all-purpose flour on a baking sheet and bake at 350°F (175°C) for 5 minutes to heat-treat. Let cool completely before using.
- Cream the butter and sugars: In a mixing bowl, add the softened unsalted butter, 1/4 cup granulated sugar, and 1/4 cup brown sugar. Using a hand mixer or sturdy spoon, cream them together until the mixture is smooth and slightly fluffy, about 1 to 2 minutes. Scrape the sides of the bowl as needed.
- Add vanilla and color: Mix in the 1/2 teaspoon vanilla extract and the red food coloring. Start with a small amount of coloring and add more until you reach your desired red hue. Mix until evenly combined.
- Combine dry ingredients: In another bowl, whisk together the 1/2 cup all-purpose flour, 1/4 cup cocoa powder, and 1/4 teaspoon salt. Breaking up any lumps ensures a smooth dough.
- Mix dry into wet: Gradually add the dry mixture to the wet butter-sugar mixture, stirring until fully combined. The dough should start to come together without large streaks of flour.
- Adjust consistency: If the dough seems dry or crumbly, add 1 tablespoon of milk at a time, up to 2 tablespoons, until the dough is creamy and scoopable but not runny.
- Fold in mix-ins: Stir in chocolate chips if using. Mix gently so the chips are evenly distributed.
- Serve or store: Enjoy the cookie dough immediately with a spoon, or scoop into a bowl for sharing. You can also refrigerate to firm up slightly before serving.
What to Serve With
- A scoop of vanilla or cream cheese ice cream for an extra creamy pairing.
- Fresh berries or a simple berry compote to cut the sweetness with a bit of tartness.
- Whipped cream or mascarpone for dolloping on top.
- Coffee, cold brew, or a creamy latte — the cocoa in the dough pairs beautifully with coffee notes.
- For a fun presentation, serve alongside graham crackers or mini tart shells for DIY dough cups.
Top Tips for Perfecting
- Heat-treat flour for safety: If you’re serving kids or prefer extra caution, heat-treat the flour in the oven before using.
- Use room-temperature butter: Softer butter creams more easily with the sugars, resulting in a smoother texture.
- Adjust milk slowly: Add milk one tablespoon at a time. You want creamy dough, not a batter.
- Choose gel coloring for richer color: Gel food coloring gives a vibrant red without thinning the dough.
- Flavor boost: Add a pinch of espresso powder to intensify the chocolate flavor, or a little cream cheese (1 to 2 tablespoons) for a more authentic red velvet tang.
- Avoid overmixing once flour is added: Overmixing can make the dough dense. Stir until just combined.
Storing and Reheating Tips
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. The dough firms up when chilled — let it sit at room temperature for a few minutes before scooping.
- Freezing: Place portions in a freezer-safe container or scoop dough into balls and freeze on a tray. Transfer to a freezer bag once solid. Keeps for up to 2 months. Thaw overnight in the refrigerator.
- Serving from frozen: Let frozen dough thaw in the fridge, then sit at room temperature briefly to soften before serving.
- No reheating needed: This is a no-bake treat; reheating is not recommended. If you want a warm experience, try folding a spoonful into warm pudding or spooning warm chocolate sauce over chilled dough.
FAQs
Can I make this recipe without any food coloring?
Yes. If you prefer not to use red food coloring, omit it and the dough will have a more muted, chocolatey-brown red velvet flavor. The color won’t be classic red velvet, but the taste will still be delicious.
Is this recipe safe for kids since it uses raw flour?
Raw flour can carry bacteria. For extra safety, heat-treat the flour by baking it at 350°F (175°C) for 5 minutes and letting it cool before use. This simple step makes it much safer for children.
Can I substitute the butter with coconut oil or margarine?
You can use coconut oil for a dairy-free option, but the texture and flavor will change slightly. Use solid coconut oil and chill briefly if the dough becomes too soft. Margarine may also work but butter gives the best flavor.
How do I make the dough firmer or softer?
For firmer dough, chill in the refrigerator for 15 to 30 minutes. For softer dough, let it sit at room temperature for a few minutes or add another teaspoon of milk.
Can I bake this into cookies later?
Yes, you can adapt the dough for baking by adding an egg or egg substitute and adjusting flour if necessary. Keep in mind this specific recipe is formulated as edible, no-bake cookie dough, so baked cookies may need recipe adjustments.
Conclusion
This Red Velvet Edible Cookie Dough is a quick, crowd-pleasing dessert that captures the best parts of red velvet cake and cookie dough in a scoopable, shareable form. It’s easy to make, budget-friendly, and endlessly customizable — perfect for parties, family nights, or a special treat. If you want to compare versions or get inspiration for variations, check out The Best Edible Red Velvet Cookie Dough Recipe – Lifestyle of a … (https://lifestyleofafoodie.com/edible-red-velvet-cookie-dough/) and enjoy exploring new takes on this irresistible dessert.
Red Velvet Edible Cookie Dough
Equipment
- Mixing Bowl
- Baking Sheet
Ingredients
Ingredients
- 1/4 cup Unsalted Butter Softened to room temperature
- 1/4 cup Granulated Sugar
- 1/4 cup Brown Sugar Packed lightly
- 1/2 cup All-Purpose Flour Heat-treated if preferred for safety
- 1/4 cup Cocoa Powder Unsweetened and sifted if lumpy
- 1/4 teaspoon Salt
- 1/2 teaspoon Vanilla Extract
- 1-2 tablespoons Milk As needed to reach desired consistency
- Red Food Coloring As desired (gel or liquid)
- 1/4 cup Chocolate Chips For mix-ins (optional)
Instructions
- Prepare the flour (optional safety step): If you prefer extra safety, spread the 1/2 cup of all-purpose flour on a baking sheet and bake at 350°F (175°C) for 5 minutes to heat-treat. Let cool completely before using.
- Cream the butter and sugars: In a mixing bowl, add the softened unsalted butter, 1/4 cup granulated sugar, and 1/4 cup brown sugar. Using a hand mixer or sturdy spoon, cream them together until the mixture is smooth and slightly fluffy, about 1 to 2 minutes. Scrape the sides of the bowl as needed.
- Add vanilla and color: Mix in the 1/2 teaspoon vanilla extract and the red food coloring. Start with a small amount of coloring and add more until you reach your desired red hue. Mix until evenly combined.
- Combine dry ingredients: In another bowl, whisk together the 1/2 cup all-purpose flour, 1/4 cup cocoa powder, and 1/4 teaspoon salt. Breaking up any lumps ensures a smooth dough.
- Mix dry into wet: Gradually add the dry mixture to the wet butter-sugar mixture, stirring until fully combined. The dough should start to come together without large streaks of flour.
- Adjust consistency: If the dough seems dry or crumbly, add 1 tablespoon of milk at a time, up to 2 tablespoons, until the dough is creamy and scoopable but not runny.
- Fold in mix-ins: Stir in chocolate chips if using. Mix gently so the chips are evenly distributed.
- Serve or store: Enjoy the cookie dough immediately with a spoon, or scoop into a bowl for sharing. You can also refrigerate to firm up slightly before serving.