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–+ servings
Sourdough Red Velvet Cookies on parchment paper

Sourdough Red Velvet Cookies Recipe

By McKenna Pulda
Yield: 20 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes
Total Time: 57 minutes
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!
4.73 from 11 votes
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Equipment

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

  1. 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:

  1. 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
  2. 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
  3. 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

  1. 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. 
  2. Pour in the white chocolate chips and stir in by hand. 
    270 grams white chocolate chips
  3. Cover the bowl with plastic wrap and chill the cookie dough for at least 30 minutes or overnight in the fridge. 

BAKE

  1. When ready to bake, preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
  2. 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. 
  3. Bake the cookies for 12-14 minutes, or until the edges are crispy and the center is just soft. 
  4. Helpful Hint: While baking, the cookies will puff up. Once they cool, the cookies will flatten.
  5. While the cookies are cooling, top them with more white chocolate chips.
  6. 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!

Notes

This recipe card was updated on March 2nd, 2026. 

Substitutions:

Food Coloring: I added 10g (2 tsp) red food coloring, but you can add more or less depending on your preference. More will give you a more vibrant red color. If using food gel, add a drop at a time until your desired color is reached. For a natural alternative, use about 2 teaspoons of beet powder into the dry ingredients or use natural food coloring like this. Or leave the food coloring out 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. 

Nutrition

Serving: 1g | Calories: 204kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 119mg | Potassium: 92mg | Fiber: 1g | Sugar: 20g | Vitamin A: 157IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg
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