The Best Edible Red Velvet Cookie Dough Recipe

Why You’ll Love This Recipe

I love how this cookie dough satisfies my sweet tooth in just a few spoonfuls. It’s smooth, velvety, and tastes just like a decadent red velvet dessert—without the need to turn on the oven. Plus, it’s totally safe to eat raw, so I can enjoy it worry-free straight from the bowl, or even serve it at parties for a fun twist on a classic flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour (heat-treated to make it safe to eat)

• Unsalted butter, softened

• Cream cheese, softened

• Granulated sugar

• Brown sugar

• Vanilla extract

• Cocoa powder

• Red food coloring (gel preferred for vibrancy)

• Salt

• Milk (as needed for consistency)

• White chocolate chips or mini chocolate chips (optional)

Directions

1. I start by heat-treating the flour: I spread it on a baking sheet and bake it at 350°F (175°C) for 5–7 minutes, then let it cool completely.

2. In a large bowl, I cream together the softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.

3. I mix in the vanilla extract, red food coloring, and cocoa powder until the color is even and rich.

4. I add the cooled flour and a pinch of salt, then stir until a soft dough forms.

5. If the dough is too thick, I add a splash of milk to adjust the consistency.

6. I fold in white chocolate chips or mini chocolate chips if using.

7. I chill the dough for 15–20 minutes before serving for the best texture.

Servings and timing

This recipe makes about 8 servings (roughly 2 cups).
Preparation time: 15 minutes
Cooling time: 15–20 minutes (optional but recommended)

Variations

Sometimes I roll the dough into small balls and dip them in melted white chocolate to make red velvet truffles. I’ve also swirled in extra cream cheese or marshmallow fluff for added richness. For a vegan version, I use plant-based butter, cream cheese, and almond milk.

Storage/Reheating

I store the dough in an airtight container in the fridge for up to 5 days. For longer storage, I freeze it in portions and thaw it in the fridge. I never reheat this dough—it’s best served chilled or at room temperature.

FAQs

Is it really safe to eat raw?

Yes, because I heat-treat the flour and skip the eggs, it’s completely safe to enjoy raw.

Can I bake this dough?

I wouldn’t recommend it. This dough is made specifically for eating raw—it lacks the leavening and egg needed for baking.

What kind of red food coloring works best?

I use gel food coloring for vibrant color without thinning the dough. A little goes a long way.

Can I make this dairy-free?

Yes, I use dairy-free butter and cream cheese alternatives and plant milk. The result is still creamy and delicious.

How can I make it less sweet?

I reduce the granulated sugar slightly or add a pinch more salt to balance the sweetness. The cocoa also adds some depth.

Conclusion

The Best Edible Red Velvet Cookie Dough is a rich, luscious treat that gives me all the red velvet cake vibes—no oven required. Whether I’m making it for a party or just to indulge myself on a cozy night in, this scoopable dessert always hits the spot. Sweet, smooth, and completely irresistible.