If you have a sweet tooth and a love for all things red velvet, you are in for a real treat. The Best Edible Red Velvet Cookie Dough Recipe combines the rich flavor of classic red velvet with the indulgent fun of cookie dough that’s safe to eat raw. It’s soft, creamy, subtly chocolatey, and colored perfectly with that irresistible, vibrant red hue you expect. Whether you’re sneaking bites straight from the bowl or sharing with friends, this recipe offers an amazing balance of texture and taste that will quickly become one of your favorite no-bake desserts.
Ingredients You’ll Need
Creating The Best Edible Red Velvet Cookie Dough Recipe is surprisingly simple, thanks to a handful of essential ingredients that each bring their own magic. From the rich cocoa powder to the velvety butter, every component plays a vital role in delivering on that perfect color and melt-in-your-mouth texture.
- 1 1/4 cups all-purpose flour: Heat-treated for safety, it forms the base for our cookie dough, providing structure without baking.
- 1/4 cup unsweetened cocoa powder: Adds the signature subtle chocolate flavor that defines red velvet.
- 1/2 cup unsalted butter (softened): Brings creaminess and richness needed for that silky dough texture.
- 3/4 cup granulated sugar: Sweetens and enhances the buttery flavor with just the right level of crunch.
- 1/4 cup brown sugar (packed): Adds a subtle caramel note and moisture balance.
- 1/4 teaspoon salt: Balances sweetness and intensifies flavors.
- 1 teaspoon vanilla extract: Deepens the overall flavor profile with comforting warmth.
- 1/4 teaspoon red gel food coloring: Gives that iconic red velvet color without watering down the dough.
- 2-3 tablespoons milk: Adjusts consistency, making the dough soft and easy to scoop.
- 1/2 cup mini chocolate chips (optional): A delightful burst of melty chocolate adds texture and richness.
How to Make The Best Edible Red Velvet Cookie Dough Recipe
Step 1: Heat-Treat the Flour
This step is crucial for safety since we’re eating the dough raw. Spread your flour evenly on a baking sheet and bake it at 350°F (175°C) for 5 to 7 minutes. Once it’s cooled, the flour will be safe to consume without changing the flavor or texture of the dough.
Step 2: Prepare Dry Ingredients
In a medium bowl, sift together your heat-treated flour, cocoa powder, and salt. Sifting ensures everything is well combined and gives you a smooth, even dough without any lumps or clumps.
Step 3: Cream the Wet Ingredients
Beat the softened butter with granulated and brown sugar until the mixture is light and fluffy. This step is where the dough starts to take shape, and the sugars begin dissolving, adding sweetness and smoothness.
Step 4: Add Flavor and Color
Blend in vanilla extract and red gel food coloring until fully incorporated. This adds the warm undertones of vanilla and gives the cookie dough that unmistakable, gorgeous red hue you want for red velvet.
Step 5: Combine Wet and Dry Ingredients
Gradually add your dry mixture to the wet bowl. Stir together gently but thoroughly until fully combined. Then, add milk one tablespoon at a time to reach your preferred dough consistency. It should be moist enough to stick together but not so wet that it’s runny.
Step 6: Fold in Chocolate Chips
If you’re using them, fold in the mini chocolate chips gently. These add a fantastic burst of melty chocolate in every bite, complementing the cocoa flavor perfectly.
Step 7: Serve or Chill
Your edible red velvet cookie dough is ready to enjoy immediately! Alternatively, store it in an airtight container in the refrigerator for up to a week to keep it fresh and scoopable any time you want a sweet snack.
How to Serve The Best Edible Red Velvet Cookie Dough Recipe
Garnishes
Sprinkle a few extra mini chocolate chips or a dusting of cocoa powder on top to make your presentation irresistible. For a festive touch, add a pinch of edible glitter or even tiny heart-shaped sprinkles that highlight the red velvet theme.
Side Dishes
This cookie dough pairs wonderfully with a chilled glass of cold milk or a creamy vanilla ice cream scoop. You can also serve it alongside fresh berries like strawberries or raspberries to add a refreshing, tangy contrast.
Creative Ways to Present
Try rolling spoonfuls of dough into bite-sized balls for cookie dough bites, perfect for parties or lunchboxes. Alternatively, use it as a decadent topping for warm brownies or swirl it into plain yogurt for a luscious twist on a snack.
Make Ahead and Storage
Storing Leftovers
Store any leftover edible red velvet cookie dough in an airtight container in the refrigerator. It will stay fresh and soft for up to one week, making it an easy treat to grab whenever the craving hits.
Freezing
For longer storage, freeze the dough in a sealed container or freezer bag for up to three months. Portion the dough before freezing for quick thaw-and-eat convenience.
Reheating
No reheating required since this is meant to be enjoyed raw! If the dough gets too firm after refrigeration or freezing, let it sit at room temperature for 10-15 minutes to soften before serving.
FAQs
Is this cookie dough safe to eat raw?
Absolutely! You heat-treat the flour in this recipe to kill any bacteria, making the dough safe for raw consumption without compromising taste or texture.
Can I use regular food coloring instead of gel?
You can, but gel food coloring provides a more vibrant, deeper red without extra liquid, which helps maintain the perfect dough consistency.
What if I don’t have mini chocolate chips?
Feel free to use regular-sized chocolate chips, white chocolate chips, or skip them entirely. Chopping larger chips into smaller pieces works great too!
Can I substitute the butter with a dairy-free alternative?
Yes, plant-based butters work well, but make sure they are softened and suitable for baking to keep the texture just right.
How thick should the dough be?
The dough should be soft but still hold together—moist enough to scoop easily but not runny. Adjust the milk quantity one tablespoon at a time to hit the perfect point.
Final Thoughts
If you’re looking for a delightful, no-bake dessert that feels indulgent yet comforting, you have to try The Best Edible Red Velvet Cookie Dough Recipe. It’s simple to make, perfect for sharing, and offers such joyous flavor with every bite. Trust me, once you try it, this cookie dough will be your new go-to treat for celebrations, cozy nights in, or anytime you want a spoonful of happiness!
Print
The Best Edible Red Velvet Cookie Dough Recipe
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 6 servings
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
This recipe for The Best Edible Red Velvet Cookie Dough offers a safe-to-eat, rich, and decadent treat with the classic flavors of red velvet cake combined into smooth, creamy cookie dough. Perfect for enjoying raw without baking, this recipe uses heat-treated flour and unsweetened cocoa to ensure safety and flavor, enhanced with a splash of red gel food coloring and mini chocolate chips for an indulgent twist. Ideal for dessert lovers craving a guilt-free scoopable delight that is simple and quick to prepare.
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour (heat-treated for safety)
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 teaspoon vanilla extract
- 1/4 teaspoon red gel food coloring
- 2–3 tablespoons milk (adjust for consistency)
Optional Ingredients
- 1/2 cup mini chocolate chips
Instructions
- Heat-treat the flour: Preheat your oven to 350°F (175°C). Spread the flour evenly on a baking sheet and bake it for 5-7 minutes to kill any harmful bacteria. Let it cool completely before using it in the recipe.
- Prepare dry ingredients: In a medium bowl, sift together the heat-treated flour, unsweetened cocoa powder, and salt to combine and remove any lumps. Set aside.
- Cream wet ingredients: In a large mixing bowl, use a hand or stand mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light, fluffy, and pale in color, which should take about 3-5 minutes.
- Add flavor and color: Mix in the vanilla extract and red gel food coloring into the creamed butter and sugars until everything is fully incorporated and the dough has that signature vibrant red hue.
- Combine wet and dry ingredients: Gradually add the sifted dry ingredients to the wet mixture, stirring continuously to blend without overmixing. Add 2 tablespoons of milk to loosen the dough, adding an additional tablespoon if needed until the dough reaches your desired consistency—moist but not sticky.
- Fold in chocolate chips: If using, gently fold in the mini chocolate chips evenly throughout the dough for bursts of chocolate in every bite.
- Serve or refrigerate: You can enjoy the edible cookie dough immediately, or transfer it to an airtight container and refrigerate for up to one week for freshness. Serve chilled or at room temperature.
Notes
- Heat-treating the flour is essential for safety since this dough is meant to be eaten raw.
- Adjust milk quantity carefully to achieve the right dough consistency.
- To maintain vibrant color, use gel food coloring instead of liquid.
- Store in an airtight container in the refrigerator for up to one week or freeze for longer storage.
- For a vegan version, substitute butter with vegan butter and use non-dairy milk.
