Description
The best rich and creamy red velvet cookie dough made safe to eat—perfect for scooping, snacking, or sharing.
Ingredients
1 cup all-purpose flour (heat-treated, see notes)
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
2 tablespoons cocoa powder
1 tablespoon milk (dairy or non-dairy)
1 teaspoon vanilla extract
½ teaspoon vinegar (white or apple cider, optional for tang)
Red gel food coloring (to desired color)
Pinch of salt
½ cup white chocolate chips or mini chocolate chips
Instructions
Heat-treat flour: Microwave flour in a bowl for 1–1½ minutes, stirring every 30 seconds, or bake at 350°F (175°C) for 5–7 minutes to kill bacteria. Let cool completely.
Cream butter and sugars together in a mixing bowl until light and fluffy.
Add vanilla, vinegar, cocoa powder, and milk. Mix well, then add food coloring until you reach a rich red velvet tone.
Stir in cooled flour and salt until dough forms.
Fold in chocolate chips and mix until evenly distributed.
Chill for 15–30 minutes if you prefer a firmer texture, or serve immediately with a spoon!
Notes
Do not skip heat-treating flour—it’s crucial for safety when consuming raw flour.
Vinegar is optional but mimics the slight tanginess of classic red velvet cake.
Use gel food coloring for vibrant color without thinning the dough.
Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert / Edible Dough
- Method: No-Bake
- Cuisine: American
