If you have a sweet tooth and love a little nostalgia mixed with a burst of festive color, then this Edible Red Velvet Cookie Dough Recipe is your new best friend. It’s the perfect way to enjoy all the luscious flavors of red velvet cake without having to wait for the oven—soft, smooth, sweet, and dotted with creamy white chocolate chips. This treat is completely safe to eat raw, making it ideal for satisfying those cookie dough cravings any time you want. Plus, it’s incredibly fun to make and share with friends or family whenever the mood for an indulgent snack strikes.
Ingredients You’ll Need
Each ingredient in this Edible Red Velvet Cookie Dough Recipe plays an essential role in crafting that perfect balance of flavor, color, and texture. From the rich cocoa powder to the creamy butter and the vibrant red food coloring, every component is simple yet crucial for that signature red velvet magic.
- 1 1/4 cups all-purpose flour: Heat-treated for safe raw consumption and providing the dough’s soft base.
- 1/4 cup unsweetened cocoa powder: Adds the classic red velvet chocolate undertone.
- 1/2 cup unsalted butter (softened): Creates a creamy, smooth texture that makes the dough irresistible.
- 1/2 cup granulated sugar: Sweetens and helps aerate the dough when creamed with butter.
- 1/4 cup packed brown sugar: Adds a rich, caramel-like depth to the flavor.
- 2 tablespoons milk: Brings moisture to the dough; adjust as needed for perfect consistency.
- 1 teaspoon vanilla extract: Enhances the flavor complexity and rounds out the sweetness.
- 1 teaspoon red food coloring (gel preferred): Provides that vivid red hue essential to red velvet treats.
- 1/4 teaspoon salt: Balances sweetness and enhances overall taste.
- 1/2 cup mini white chocolate chips: Offers delightful bursts of creamy sweetness throughout the dough.
How to Make Edible Red Velvet Cookie Dough Recipe
Step 1: Heat-Treat the Flour
Start by preheating your oven to 350°F (175°C). Spread the flour evenly on a baking sheet and bake it for 5 to 7 minutes. This simple step is essential to ensure your flour is safe to eat raw by killing any potential bacteria. Let the flour cool completely before moving on to the next step—patience here guarantees safety without compromising the soft texture of the dough.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter with both the granulated and brown sugars until the mixture is light and fluffy. This step is where the magic begins—creaming incorporates air that gives the dough its irresistible lightness and sets a sweet, buttery foundation.
Step 3: Add Milk, Vanilla, and Food Coloring
Next, mix in the milk, vanilla extract, and red food coloring. Stir well to combine. The milk adds moisture, vanilla adds warmth and depth, and the red coloring brings that iconic red velvet vibrance to life. Feel free to add a little extra food coloring if you want your dough as strikingly red as possible.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together your cooled, heat-treated flour, cocoa powder, and salt. This ensures even distribution of dry ingredients, which is key for a perfectly balanced flavor and consistent dough texture.
Step 5: Mix Dry and Wet Ingredients
Slowly add the dry ingredients into the wet mixture, stirring gently until just combined. If you find your dough feels too dry or crumbly, add an extra tablespoon of milk. You’re aiming for a soft, pliable dough that holds together without being wet.
Step 6: Fold in Chocolate Chips
Gently fold in the mini white chocolate chips. They add not only a beautiful contrast in color but also delightful bursts of creamy sweetness that melt in your mouth with every bite.
Step 7: Chill (Optional)
For the best texture and flavor melding, chill your cookie dough in the refrigerator for about 30 minutes before serving. This step is optional but recommended if you have the time—it makes the dough easier to scoop and slightly firmer, enhancing the overall eating experience.
Step 8: Serve
Scoop the edible red velvet cookie dough into small bowls, share with friends, or enjoy directly from the mixing bowl. It’s the perfect treat to indulge in alone or to make any gathering feel extra special.
How to Serve Edible Red Velvet Cookie Dough Recipe
Garnishes
Sprinkle a few extra mini white chocolate chips on top or dust the cookie dough lightly with powdered sugar for a pretty, festive finish. You can also add a dollop of whipped cream or a light drizzle of melted white chocolate to amp up the decadence factor.
Side Dishes
This cookie dough is a standout treat on its own, but it pairs wonderfully with fresh berries or a scoop of vanilla ice cream. For an added layer of texture and temperature contrast, try serving it alongside chilled fruit or a cup of hot cocoa—it’s a dreamy combination that turns snack time into a cozy celebration.
Creative Ways to Present
Try rolling the dough into bite-sized balls and chilling them to serve as cookie dough bites, or layer the dough in a clear glass jar with whipped cream to create a pretty red velvet parfait. You can also use it as a decadent topping on cupcakes or brownies for an extra-special red velvet surprise.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Edible Red Velvet Cookie Dough Recipe, simply store it in an airtight container in the refrigerator. It will stay fresh and delicious for up to a week, making it easy to enjoy little bites whenever a craving strikes.
Freezing
You can freeze the cookie dough by rolling it into balls and placing them on a baking sheet lined with parchment paper. Once frozen solid, transfer the dough balls to a freezer-safe container or ziptop bag. They’ll keep for up to 3 months, ready to thaw in the fridge when you want a quick, indulgent treat.
Reheating
Since this is a no-bake recipe, reheating isn’t necessary. If you prefer a softer texture after refrigeration or freezing, simply let the dough sit at room temperature for 15 to 20 minutes before serving to soften slightly.
FAQs
Is this Edible Red Velvet Cookie Dough Recipe really safe to eat raw?
Yes! The key is heat-treating the flour by baking it briefly, which kills any harmful bacteria. Also, this recipe doesn’t include eggs, which enhances its safety for raw consumption.
Can I use natural red food coloring instead of gel?
Absolutely! Natural red food coloring works too, though gel coloring tends to provide a more vibrant and rich red hue. You might need to adjust the amount slightly based on the product.
Can I swap the white chocolate chips for another type?
Definitely. While white chocolate chips are classic for red velvet, feel free to substitute with dark or milk chocolate chips, or even festive sprinkles for a different twist!
How long does this cookie dough last in the refrigerator?
Stored in an airtight container, the dough remains fresh and tasty for up to one week. Always check for any changes in smell or texture before eating if stored for longer.
Can I double the recipe for a bigger batch?
Yes, you can easily double (or even triple) the ingredients to make a larger batch. Just be sure to mix thoroughly and adjust chilling times if needed for best results.
Final Thoughts
This Edible Red Velvet Cookie Dough Recipe is the perfect little celebration of flavor and texture all rolled into one spoonful. Whether you’re sneaking bites late at night, serving at a party, or just indulging yourself on a quiet afternoon, it’s bound to become a favorite quick treat. So go ahead, gather your ingredients, and enjoy every luscious spoonful with all the joy this fun and festive recipe offers!
Print
Edible Red Velvet Cookie Dough Recipe
- Prep Time: 10 minutes
- Cook Time: 7 minutes (flour heat-treating only)
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Edible Red Velvet Cookie Dough is a safe-to-eat, no-bake treat that captures the classic flavors of red velvet cake in a rich, creamy dough form. Heat-treated flour ensures safety, while white chocolate chips add a delightful sweetness and texture. Perfect for a quick snack or dessert, this recipe requires no oven time beyond flour heat treatment and can be enjoyed straight from the bowl or chilled for a firmer texture.
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tablespoons milk (more if needed)
- 1 teaspoon vanilla extract
- 1 teaspoon red food coloring (gel preferred for vibrant color)
Add-Ins
- 1/2 cup mini white 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 for 5-7 minutes to kill any potential bacteria. Allow the flour to cool completely before using it in the recipe to ensure safety and maintain dough consistency.
- Cream the Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes light in color and fluffy in texture, about 2-3 minutes.
- Add Milk, Vanilla, and Food Coloring: Mix in the milk, vanilla extract, and red food coloring thoroughly until the color is evenly distributed and the mixture is smooth. Adjust the amount of food coloring if you desire a more intense red hue.
- Combine Dry Ingredients: In a separate bowl, whisk together the heat-treated flour, unsweetened cocoa powder, and salt to combine all dry components evenly.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined. If the dough feels too dry or crumbly, add an additional tablespoon of milk to reach desired dough consistency.
- Fold in Chocolate Chips: Gently fold the mini white chocolate chips into the dough with a spatula to ensure even distribution without overmixing.
- Chill (Optional): For improved texture and easier handling, chill the edible cookie dough in the refrigerator for about 30 minutes before serving. This step is optional but recommended.
- Serve: Scoop the edible red velvet cookie dough into small bowls or enjoy directly from the mixing bowl. Store any leftovers refrigerated in an airtight container for up to 5 days.
Notes
- Heat-treating the flour is essential to make this cookie dough safe to eat raw.
- You can adjust the amount of red food coloring to achieve your preferred color intensity.
- If you don’t have mini white chocolate chips, regular-sized chips can be chopped finely as a substitute.
- Store leftover cookie dough in an airtight container in the refrigerator for up to 5 days.
- This recipe is perfect for parties, movie nights, or anytime a quick sweet treat is desired.
