Valentine’s Day Red Velvet Cookies

Anything Red velvet is a staple for Valentine’s Day. Anything from cookies cakes, cupcake cakes, cake pops, you name it, all vibes for V Day.

For my recipe, I made it to two ways, one from scratch, and one from the box recipe. You might ask, which one is the best, but for me either way is fabulous and tasty.

Note: If you do it from scratch you have a chewier cookie vs the box, you have more of a cake texture. Presentation wise, the box hack is your best bet to get that perfect looking cookie without having to reshape them after baking.

You can find majority of all the ingredients here.

After these amazing cookies are baked ,they are top with a vanilla buttercream, frosting, a.k.a. cream cheese frosting with adorable Valentine’s Day Heart Sprinkles

How to store cookies?

Keep cookies in an airtight container at room temperature and they will remain fresh for up to 3-4 days.

Freezing: Place cookies in a resealable plastic freezer bag or container and freeze for up to 3 months.

Let’s get started….

Yields: 16 -18 Cookies


From scratch:

  • 1 2/3 cup all-purpose flour
  • 1/2 cup unsalted butter: softened
  • 1/2 cup white granulated sugar
  • 1/3 cup golden brown sugar
  • 3/4 teaspoon baking soda
  • 2 teaspoons red food coloring gel
  • 1 large egg; room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 tablespoons cocoa powder
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt

Valentine’s Day Heart Sprinkles


Vanilla Buttercream Frosting aka Cream Cheese Frosting

Box Hack:

  • 1 box of Red Velvet Cake Mix (15.25 oz)
  • Replace Vegetable Oil with Butter, Canola Oil , Coconut Oil or vegan alternative
  • 2 eggs or use vegan alternative like egg replacement or apple sauce


Box Hack —> Follow box directions

From Scratch:

  • Preheat the oven to 350F degrees and line 2 cookie sheets with parchment paper
  • In a large bowl beat together the butter, white sugar and brown sugar using an electric mixer.
  • Then beat in the egg, vanilla extract, and food coloring.
  • In a medium bowl whisk together the flour, cocoa powder, cornstarch, baking soda and salt.
  • With the mixer on low speed, beat the flour mixture into the butter mixture about ½ at a time. The cookie dough will be thick and sticky.
  • Roll cookies into golf-ball size or use a mini ice-cream scoop (2 tablespoons) to get a perfect shape.
  • Place the balls 2 inches apart on a lined cookie sheet and bake for 8-10 minutes, or until the tops are just set.

Note: If you want the cookie to come out perfectly like mine without reshaping them after baking, freeze the dough in the freezer for about two hours. Then for cookies to balls. Bake at 330F for about 10-12 minutes

Did you make this?
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