Edible Red Velvet Cookie Dough (Printable View)
Creamy red velvet cookie dough safe to eat raw, ready in 15 minutes with cocoa and chocolate chips.
# What You Need:
→ Dough Base
01 - 1 1/4 cups (150 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 (56 g) cream cheese, softened
05 - 2 tbsp (15 ml) milk
06 - 1 1/2 tsp pure vanilla extract
07 - 1 tbsp unsweetened cocoa powder
08 - 1/4 tsp salt
→ Coloring & Add-ins
09 - 1–2 tsp red food coloring (gel preferred)
10 - 1/3 cup (60 g) mini chocolate chips (optional)
# How-To Steps:
01 - Preheat oven to 350°F (175°C). Spread flour evenly on a baking sheet and bake for 5 minutes, then let cool completely. This step eliminates potential bacteria, making the flour safe for raw consumption.
02 - In a medium mixing bowl, beat the softened butter, cream cheese, and granulated sugar together using a hand mixer or stand mixer until light and fluffy, approximately 2–3 minutes.
03 - Add the milk and vanilla extract to the creamed mixture, blending until fully combined.
04 - Sift in the heat-treated flour, cocoa powder, and salt. Mix until just combined, being careful not to overwork the dough.
05 - Add red food coloring, starting with 1 teaspoon and gradually increasing to reach your desired color intensity. Mix thoroughly for even distribution.
06 - Gently fold in the mini chocolate chips using a rubber spatula until evenly dispersed throughout the dough.
07 - Serve immediately at room temperature, or chill for 15 minutes for a firmer, more scoopable texture.
# Expert Advice:
01 -
- It tastes exactly like the edge of a red velvet cake but takes fifteen minutes and zero oven time beyond a quick flour toast.
- The cream cheese in the dough gives it that signature tang you keep chasing in every red velvet dessert.
02 -
- I once tried skipping the flour heat treatment because I was impatient, and the raw flour taste was unmistakable and unpleasant enough that I threw the whole batch out.
- Switching from liquid to gel food coloring was the moment this recipe went from pale pinkish brown to that gorgeous deep red I had been chasing.
03 -
- If the dough feels too soft after adding the food coloring, a short stint in the fridge firms it up without affecting the flavor at all.
- Dip your spoon or cookie scoop in warm water between portions for cleaner, prettier shapes every time.