Edible Red Velvet Cookie Dough (Printable)
No-bake red velvet cookie dough with cocoa, vibrant red color, and white chocolate chips. Safe to eat raw.
# What You'll Need:
→ Main Dough
01 - 1 1/4 cups (160 g) all-purpose flour, heat-treated
02 - 1/2 cup (115 g) unsalted butter, softened
03 - 3/4 cup (150 g) granulated sugar
04 - 1/4 cup (50 g) light brown sugar, packed
05 - 2 tbsp (15 g) unsweetened cocoa powder
06 - 1/4 tsp salt
07 - 2 tbsp (30 ml) milk
08 - 2 tsp vanilla extract
09 - 1 1/2 tsp red gel food coloring
→ Mix-ins
10 - 1/3 cup (60 g) mini white chocolate chips
# How to Make It:
01 - Preheat oven to 350°F. Spread the flour in an even layer on a baking sheet and bake for 5 minutes to eliminate any harmful bacteria. Allow to cool completely before proceeding.
02 - In a large mixing bowl, beat the softened butter, granulated sugar, and packed brown sugar together using a hand mixer or stand mixer until light and fluffy.
03 - Add the cocoa powder, salt, milk, and vanilla extract to the creamed mixture. Beat until smooth and well combined.
04 - Gradually fold in the cooled, heat-treated flour, mixing on low speed until just combined. Avoid overmixing.
05 - Add the red gel food coloring and mix thoroughly until the dough is evenly tinted with a vibrant red hue throughout.
06 - Gently fold the mini white chocolate chips into the dough using a silicone spatula, distributing them evenly.
07 - Scoop the dough into serving bowls or roll into bite-sized balls. Serve immediately at room temperature or chilled.
08 - Store any leftovers in an airtight container in the refrigerator for up to 5 days.
# Expert Advice:
01 -
- No baking required, which means you can satisfy a dessert craving in under fifteen minutes flat.
- The combination of cocoa and vanilla with that gorgeous red hue makes it feel fancy enough to serve at a party.
02 -
- Skip the liquid food coloring because you would need far too much of it to get a true red, and all that extra liquid turns the dough into a sticky mess.
- If you forget to heat treat the flour, the whole point of edible cookie dough is lost, so make this your very first step before anything else.
03 -
- If the dough feels too soft after mixing, chill it for fifteen minutes and it will firm up to the perfect scoopable consistency.
- Rolling the balls between slightly damp hands prevents the dough from sticking and gives you a smooth, professional looking finish.