Easy Sourdough Red Velvet Cookies Recipe
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Sourdough Red Velvet Cookies are vibrate red, rich with chocolate flavor, and perfectly sweetened with white chocolate chips. These easy and festive sourdough cookies are slightly crispy on the edges with a chewy center and are the perfect dessert for all of your Valentine’s Day celebrations!
Indulge your sweet tooth with a delightful twist on a classic favorite – our Sourdough Red Velvet Cookies.
Perfect for any time of year, these treats capture the essence of the beloved Red Velvet dessert in a portable, cookie form.
The subtle chocolate undertones in the dough elevate the experience, providing a satisfying balance of sweetness and depth. Inspired by the iconic flavor of Red Velvet Cake, these cookies offer a comforting and nostalgic taste that’s sure to be a hit with friends and family.
Much like the beloved Red Velvet Cupcakes and the timeless appeal of Sourdough Red Velvet Cake, these cookies bring that same rich, vibrant hue and irresistible flavor to your table.
The addition of sourdough starter discard not only infuses a subtle tang but also contributes to a chewy texture that perfectly complements the cookie’s visual allure.
So, whether you’re craving a delightful treat for a special occasion or simply indulging in a bit of baking therapy, Sourdough Red Velvet Cookies are a delightful choice that promises to satisfy your dessert cravings.
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Why You’ll Love This Recipe:
Festive
If you’re looking for a simple way to add a little more love to your Valentine’s Day, these Sourdough Red Velvet Cookies are the way to do it! The vibrant red color will be perfect for any classroom party, kid’s lunch, staff room treat, or romantic date dessert.
Flavor
With just a few simple ingredients that you most likely already have in your pantry, you will be able to create the sweetest, most chewy cookies! These Red Velvet Sourdough Cookies are rich in chocolate flavor from the cocoa powder and sweetened with white chocolate chips.
Easy
You can’t get easier than this red velvet cookie recipe! The dough comes together quickly in a stand mixer and the cookie dough only needs a short 30 minutes chill time before baking. These easy red velvet cookies are a sweet and simple way to celebrate the day of love, or any day for that matter!
Ingredients
Flour – I used all-purpose flour for this recipe.
Cocoa Powder – I prefer using unsweetened natural cocoa powder over Dutch-processed cocoa powder. Unsweetened natural cocoa powder has more acidity and helps to aid in these cookies’ natural red tint.
Baking Soda – Since we are using sourdough discard, baking soda will help to leaven these Sourdough Red Velvet Cookies.
Salt – Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
Butter – Unsalted butter adds a rich and creamy flavor to the cookies. Make sure it is at room temperature for easy mixing!
Sourdough Starter – For sweet recipes, like these cookies, I prefer to use sourdough discard that is no older than two weeks.
Egg – Adds moisture to create the most delicious and chewy cookie!
Vanilla Extract – For the best flavor, I suggest using pure vanilla extract over imitation.
Red Food Coloring – To create a vibrant red color for this cake, I used liquid food coloring, but you can also use gel food coloring. Some have substituted this ingredient for strawberry or red beet powder or omitted it altogether.
Chocolate Chips – Absolutely! I love the pop of color white chocolate chips or white chocolate chunks have against the Sourdough Red Velvet Cookies, but milk or dark chocolate chips would be just as heavenly in this cookie dough.
Supplies
Stand Mixer or Hand Mixer
Cookie Scooper
Wire Rack
How to Make Sourdough Red Velvet Cookies
DRY INGREDIENTS
In a large bowl, gently whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set to the side.
WET INGREDIENTS:
In a bowl of a stand mixer with the paddle attachment, cream butter and the brown sugar together, for about 2 minutes, at medium speed.
Add the egg, scraping the sides of the bowl when necessary. Mix for 2-3 minutes or until the mixture is soft and fluffy.
Stir in the sourdough discard, red coloring, and vanilla extract until combined.
COMBINE
Gradually add the flour mixture to the butter mixture while the mixer is stirring at low speed. Stop mixing when the flour is just incorporated. Be careful not to overmix, otherwise, the cookies will be dense.
Pour in the white chocolate chips and stir in by hand.
Cover the bowl with plastic wrap and chill the cookie dough for at least 30 minutes or overnight in the fridge.
BAKE
When ready to bake, preheat the oven to 350 degrees f and line 2 cookie sheets with parchment paper.
Each cookie dough ball will be about 2 Tablespoons or 45g. Roll the portioned dough into a rounded ball shape, then place them at least 2 inches apart on prepared baking sheets.
Bake the cookies for 12-14 minutes, or until the edges are crispy and the center is just soft and golden brown.
Helpful Hint: While baking, the cookies will puff up. Once they cool, the cookies will flatten.
While the cookies are cooling, top them with more white chocolate chips.
Keep the Sourdough Red Velvet Cookies on the parchment-lined baking sheet for an extra 5 minutes. Prepare the next batch of cookies during this time. Then transfer the cookies to a cooling rack to cool completely.
How to Store
Store leftover Sourdough Red Velvet Cookies in an airtight container at room temperature for up to 5 days.
You could also freeze cookie dough balls for an easy dessert in a pinch! Scoop 2 T of cookie dough and place it on a parchment paper-lined cookie sheet. Place the baking sheeting in the freezer to quickly flash-freeze the cookie dough. Once solid, remove the frozen mounds off the baking sheet and store them in a freezer-safe bag until ready to bake. Bake for 2-3 extra minutes.
FAQs:
What kind of cocoa powder should I use for Sourdough Red Velvet Cookies?
I prefer using natural cocoa powder over Dutch-processed cocoa powder. Natural cocoa powder has more acidity and helps to aid in these cookies’ natural red tint. Natural cocoa powder also has a richer flavor.
Can I substitute chocolate chips for the white chocolate chips?
Absolutely! I love the pop of color white chocolate chips have against the Sourdough Red Velvet Cookies, but milk or dark chocolate chips would be just as heavenly in this cookie dough.
Why are my Sourdough Red Velvet Cookies cakey/not spreading at all?
The most common culprit for cakey cookies is too much flour. Therefore, I highly suggest using a kitchen scale when you are prepping this cookie dough. It will give you the most exact measurement of flour every single time. If you do not have a cookie scale, be sure to fluff the flour and place it into the measuring cup with a spoon. This will give you a more accurate measurement of flour.
Happy baking!
More Recipes Like This:
Sourdough Red Velvet Cake Recipe
Chewy Brown Sugar Cookie Recipe
Sourdough Chocolate Chip Skillet Cookie Recipe
Sourdough Red Velvet Cookies Recipe
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Ingredients
- 175 grams all-purpose flour 1 1/4 cups
- 30 grams unsweetened cocoa powder 1/4 cup
- 3 grams baking soda 1/2 teaspoon
- 3 grams salt 1/2 teaspoon
- 113 grams unsalted butter, room temperature 1/2 cup
- 240 grams light brown sugar 1 cup + 2 Tablespoons
- 1 egg room temperature
- 120 grams sourdough discard 1/2 cup
- 6 grams vanilla extract 1 1/2 teaspoons
- red food coloring see notes for substitutions
- 270 grams white chocolate chips 1 1/2 cups
Instructions
DRY INGREDIENTS
- In a large bowl, gently whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and tsp salt. Set to the side.175 grams all-purpose flour, 30 grams unsweetened cocoa powder, 3 grams baking soda, 3 grams salt
WET INGREDIENTS:
- In a bowl of a stand mixer with the paddle attachment, cream room temperature unsalted butter and light brown sugar together, for about 2-3 minutes, at medium speed.113 grams unsalted butter, room temperature, 240 grams light brown sugar
- Add one egg, scraping the sides of the bowl when necessary. Mix for 2-3 minutes or until the mixture is soft and fluffy.1 egg
- Stir in the sourdough discard, vanilla extract, and red coloring, if desired, until combined. You can us active sourdough starter, just be sure to use the same amount in grams.120 grams sourdough discard, 6 grams vanilla extract, red food coloring
COMBINE
- Gradually add the flour mixture to the butter mixture while the mixer is stirring at low speed. Stop mixing when the flour is just incorporated. Be careful not to over mix, otherwise, the cookies will be dense.
- Pour in the white chocolate chips and stir in by hand.270 grams white chocolate chips
- Cover the bowl with plastic wrap and chill the cookie dough for at least 30 minutes or overnight in the fridge.
BAKE
- When ready to bake, preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Each cookie dough ball will be about 45 grams or 2 Tablespoons each. I used this cookie scoop! Roll the portioned dough into a rounded ball shape, then place them at least 2 inches apart on prepared baking sheets.
- Bake the cookies for 12-14 minutes, or until the edges are crispy and the center is just soft.
- Helpful Hint: While baking, the cookies will puff up. Once they cool, the cookies will flatten.
- While the cookies are cooling, top them with more white chocolate chips.
- Keep the Sourdough Red Velvet Cookies on the parchment-lined baking sheet for an extra 5 minutes. Prepare the next batch of cookies during this time. Then transfer the cookies to a cooling rack to cool completely. Enjoy!
Hello, can I omit the chocolate chips and just leave the cookie the way it is?
Yes, you can absolutely leave out the white chocolate chips. The cookies will still bake up beautifully — they’ll just be a little less sweet without the chips.
Hi, why is my dough so wet, it is almost like muffin batter. I’ve used a ice cream scoop to shape them into airtight container before baking and it spreads a little before i am able to fill up the container.
Great question! The dough for these cookies should be thick and scoopable — not runny like muffin batter. If it’s very wet, it’s usually because too much liquid was added or not enough flour/cocoa (which can happen easily when measuring with cups).
I recommend double-checking your measurements (especially flour and cocoa powder), and if needed, add a little extra flour 1–2 tablespoons at a time until the dough is thick enough to hold its shape. Chilling the dough will also help a lot and make it easier to scoop and prevent spreading. Hope that helps!
How can I use beet juice for a natural food coloring or hibiscus tea? How will the liquid amount go with the recipe?
Great question—both beet juice and hibiscus tea can work as natural colorants, you’ll just want to be mindful of the added liquid so the dough texture stays the same.
Here’s how I’d approach each:
Beet juice (best option for red velvet color):
• Use concentrated beet juice.
• Start with 1–2 tablespoons for color. You can go up to 3 tablespoons if needed.
• To compensate, you’ll need to reduce another liquid in the recipe by the same amount. I would eliminate the egg white.
Please note that natural colorants won’t be as bright as food dye—expect a more muted, natural red. I hope this helps! If you give it a go, I would love to hear how it goes!
We loved the flavor! Thank you so much, my 8yo made them under my supervision, we enjoyed making this recipe. We used natural food coloring. They were more in the chocolate side color but we don’t mind. I know red velvet wasn’t super red before artificial colors. Thank you for all your great recipes 🥰
This comment made me smile — thank you so much! So glad you loved the flavor and enjoyed making them together.
I reallyyyyy love this recipe, but was wondering if I could make the same version without the cocoa powder for a classic cookie… how much flour would you recommend I add as a substitution?
So thrilled to hear that you love this recipe! If you omit the cocoa powder, I would replace that with 30 grams more of all-purpose flour. If you give it a try, please let me know how it goes!
Hi McKenna
Can you check the amount of butter to be added? Thanks
Thank you so much for bringing this to my attention! The mistake has been corected.
These were delicious!!! I used cream cheese chips instead of white chocolate chips and they came out perfect!! Thanks for this recipe!
Cream Cheese Chips is a fabulous substitute! Thank you so much for sharing and I’m so glad you enjoyed this recipe.
These were so so tasty!! The best cookies I have ever made!! Although mine turned out brown (probably due to my cocao powder!) rather than red. But still this recipe is a winner in our household and with friends.
These were so easy to make! I made them for a girls group the night before Valentine’s Day but forgot the red food coloring so they were just opposite chocolate chip cookies but every single lady commented that they were delicious! These will be made more often from now on! Thank you for the recipe!
Can I use red velvet cake, bakery emulsion in place of food coloring?
I personally have never baked with red velvet bakery emulsion, but from what I see online, it should be just fine to substitute for the food coloring.