Best Red Velvet Cookie Dough

This edible red velvet cookie dough is the perfect nobake treat that captures the classic red velvet flavor without any raw eggs making it safe to eat straight from the bowl. It’s a delightful dessert that’s simple to make and versatile enough to enjoy any time you’re craving something sweet and rich.

I first made this recipe during Valentine’s Day and it quickly became a staple for special occasions and late night cravings alike. Every time I whip it up it reminds me of the joyous excitement of sharing sweet treats with loved ones.

Ingredients

• Unsalted butter: soft but not melted to create a creamy texture and rich flavor choose a high quality butter for best taste
• Granulated sugar and brown sugar: brown sugar adds moisture and a slight caramel note enhancing the doughs depth
• Milk: I use regular milk for convenience but swapping in buttermilk adds an authentic tangy richness often found in red velvet desserts
• Vanilla extract: boosting the overall flavor with warmth and complexity pure vanilla is preferable
• All purpose flour: heattreated to ensure safety without altering taste fresh unbleached flour gives a cleaner flavor
• Unsweetened cocoa powder: Dutch processed preferred for a smoother less acidic chocolate taste
• Red food coloring: gel or liquid works fine gel tends to give more vibrant color without watering down the dough
• Mini chocolate chips: semisweet chips balance the sweetness choosing good quality chocolate elevates the final experience

Instructions

Heat treat the flour:

Preheat your oven to 350 degrees Fahrenheit and spread the allpurpose flour evenly on a baking sheet. Bake for about 5 minutes while stirring a couple of times during baking to ensure even heat exposure. Use a food thermometer to check the flour reaches 165 degrees Fahrenheit which makes it safe to consume raw. Once baked allow the flour to cool completely before incorporating it into the dough. Store any extra heattreated flour in an airtight container for future recipes.

Cream the butter and sugars:

In a large bowl combine the softened unsalted butter with both the granulated sugar and brown sugar. Using an electric mixer or sturdy wooden spoon beat them together until the mixture becomes smooth creamy and well combined. This step builds the base texture and sweetness of the dough.

Add liquids and coloring:

Pour in the milk vanilla extract and red food coloring into the creamed butter and sugar mixture. Mix at low speed or stir thoroughly with a spatula until everything blends into a smooth uniform mixture. The color will deepen and the batter will start looking like classic red velvet dough at this stage.

Incorporate dry ingredients:

Gradually add the heattreated flour unsweetened cocoa powder and salt to the wet ingredients. Stir gently but thoroughly until the flour mixture disappears and you have a consistent dough. Be careful not to overmix just enough to combine everything well.

Fold in the chocolate chips:

Add the mini chocolate chips last and fold them into the dough evenly using a spatula. These add delightful bursts of melted chocolate in every bite.

Serve and enjoy:

Scoop the cookie dough into bowls use it as a topping for ice cream or enjoy it straight from the spoon. This cookie dough is best enjoyed fresh but can be stored in the refrigerator for several days.

My favorite ingredient is definitely the Dutch processed cocoa powder since it gives that smooth chocolate richness without acidity. A memorable moment was when I surprised my family with this cookie dough for Valentine’s Day and everyone loved how it captured the classic red velvet flavor safely with none of the guilt that usually comes with raw dough.

Storage Tips

Keep leftover cookie dough in an airtight container in the refrigerator where it will stay fresh for up to seven days. Before eating let it sit at room temperature for about 15 to 20 minutes to soften making it easier to scoop and enjoy. For longer storage freeze the dough in a sealed container and thaw in the fridge overnight when ready to use.

Ingredient Substitutions

If you prefer dairy free options replace the butter with a plant based margarine and swap milk for almond or oat milk noting the slight flavor change. Using glutenfree flour works well for those with gluten intolerance brands like Bob’s Red Mill 1to1 glutenfree flour make a great alternative without compromising texture. Liquid food coloring can be used instead of gel just be mindful that it may slightly thin the dough.

Serving Suggestions

For an extra special treat roll spoonfuls of the dough into small balls and dip them in melted chocolate to make red velvet truffles. Press cookie dough into mini muffin liners and top with chocolate ganache for fancy little cookie dough cups. It’s also delicious as a topping for vanilla or chocolate ice cream adding texture and bursts of flavor.

Enjoy this safe nobake red velvet cookie dough as a quick treat or a special dessert topping. It freezes well for make ahead convenience.

Common Recipe Questions

→ Why is the flour heat-treated?

Heat-treating flour eliminates harmful bacteria, making the dough safe to eat without baking.

→ Can I use different types of chocolate chips?

Yes, try white, milk, dark, or mini chocolate chips to customize sweetness and texture.

→ How should I store leftover dough?

Keep leftovers in an airtight container in the fridge for up to seven days, letting it reach room temperature before serving.

→ Is it possible to freeze this dough?

Yes, freeze in an airtight container for up to three months; thaw overnight in the fridge before enjoying.

→ Can the flour be treated without an oven?

Microwaving the flour until it reaches 165°F is a safe alternative to oven heat-treating.

→ How can I use this dough in desserts?

Roll into balls for truffles, swirl into ice cream, or press into mini cups topped with chocolate ganache.