Red Velvet Cookie Dough Recipe: A Rich, Velvety, and Indulgent No-Bake Treat
Red Velvet Cookie Dough is the ultimate edible dessert for anyone who loves that classic red velvet flavor without needing to bake a thing. Smooth, rich, and made with hints of cocoa and vanilla, this dough has the unmistakable charm of red velvet cake—with the fun twist of being completely safe to eat raw. No eggs, no baking, just pure indulgence by the spoonful. Whether you’re scooping it into cups, rolling it into truffles, or layering it into dessert jars, this cookie dough delivers flavor and texture that satisfy any sweet craving. It’s creamy, sweet, and slightly tangy, often thanks to a touch of cream cheese or yogurt, depending on your preference. Perfect for Valentine’s Day, parties, or just a cozy night in, Red Velvet Cookie Dough is a no-fuss dessert that feels decadent and fun.
What Makes This Treat So Special?
Red Velvet Cookie Dough blends the beloved flavor of red velvet cake—subtle cocoa, vanilla, and that gorgeous crimson hue—with the nostalgic texture of cookie dough. It’s no-bake and egg-free, making it 100% edible and safe to eat straight from the bowl. Plus, it’s incredibly versatile: serve it in scoops, roll it into bite-sized balls, or use it as a topping for ice cream and brownies. It’s rich, velvety, and always a hit.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: 6
Ingredients
- ½ cup unsalted butter, softened
- ¼ cup cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- 1 tbsp milk (or as needed)
- 1 cup all-purpose flour (heat-treated)
- Red food coloring (gel preferred)
- ¼ tsp salt
- ½ cup white chocolate chips or mini chocolate chips (optional)
Instructions
1. Heat-Treat the Flour
To make the flour safe to eat, spread it on a baking sheet and bake at 350°F (175°C) for 5–6 minutes. Let it cool completely before using.
2. Cream the Base
In a mixing bowl, beat together the softened butter, cream cheese, and sugar until smooth and creamy. Add in the vanilla extract and red food coloring until well blended.
3. Add Dry Ingredients
Stir in the cocoa powder and salt. Gradually add the cooled, heat-treated flour. If the dough is too thick, mix in a tablespoon of milk to adjust the consistency.
4. Fold in Chocolate Chips
Once the dough reaches a smooth, scoopable consistency, fold in the chocolate chips. Chill in the fridge for 10–15 minutes before serving, or enjoy right away.
Variations
- Cheesecake Twist: Add a swirl of softened cream cheese or a spoonful of Greek yogurt.
- Stuffed Bites: Scoop and roll the dough around chocolate truffles or mini cookies.
- No Chocolate Chips: Swap chips for chopped pecans or walnuts.
- Dairy-Free: Use vegan butter and plant-based cream cheese alternatives.
- Gluten-Free: Substitute with heat-treated gluten-free flour blend.
Equipment You’ll Need
- Mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Baking sheet (for heat-treating flour)
Nutritional Information (Per Serving, Approx.)
- Calories: ~290
- Carbohydrates: 30g
- Fat: 18g
- Protein: 2g
- Sugar: 22g
Storage Tips
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze for up to 2 months. Thaw in the fridge before eating.
- Serving Tip: Let sit at room temperature for a few minutes for the best texture.
My Cooking Experience
With over 4 years in the kitchen, I’ve made my fair share of edible cookie doughs, but this Red Velvet version always wins hearts. It’s rich and satisfying with just the right amount of sweetness and color to make it feel special. I’ve served this at gatherings, packaged it as gifts, and even layered it in parfaits. It’s easy, fast, and always gets rave reviews.
Conclusion
Red Velvet Cookie Dough is the kind of treat that combines ease with elegance. It’s perfect for when you want something indulgent but don’t want to turn on the oven. With its luscious texture, beautiful color, and bold flavor, it’s a no-bake dessert that feels like a little luxury in every bite. Whether shared or savored solo, this recipe is sure to be a favorite.
red velvet Cookie Dough
Ingredients
Method
- To make the flour safe to eat, spread it on a baking sheet and bake at 350°F (175°C) for 5–6 minutes. Let it cool completely before using.
- In a mixing bowl, beat together the softened butter, cream cheese, and sugar until smooth and creamy. Add in the vanilla extract and red food coloring until well blended.
- Stir in the cocoa powder and salt. Gradually add the cooled, heat-treated flour. If the dough is too thick, mix in a tablespoon of milk to adjust the consistency.
- Once the dough reaches a smooth, scoopable consistency, fold in the chocolate chips. Chill in the fridge for 10–15 minutes before serving, or enjoy right away.
Notes
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze for up to 2 months. Thaw in the fridge before eating.
