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Red Velvet Cookies

Red Velvet Cookies

Red Velvet Cookies made with cheesecake flavor instant pudding mix.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 28
Author Cookie Madness


  • 2 1/4 cups unbleached all-purpose flour 11.25 oz**
  • 1/4 cup natural cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt omit if using salted butter
  • 2 sticks 230 grams unsalted butter, softened
  • 1 ⁄ 4 cup sugar 50 grams
  • 3/4 cup light brown sugar firmly packed (150 grams)
  • 1 teaspoon vanilla
  • 2 large eggs
  • A few drops of Super Red or Wilton Christmas Red paste
  • 1 3.4 oz package cheesecake flavor instant pudding mix
  • 1 ½ cups white chips more or less as desired


  • Preheat oven to 350 degrees F.
  • Mix together the flour, cocoa powder, baking soda and salt and set aside.
  • In the bowl of a stand mixer with the paddle attached, combine softened butter, both sugars, and vanilla. Beat until smooth and creamy. Beat in eggs, one at a time, then add a few drops of red food paste or enough to give you a bright red color (not pink!). Add pudding mix and beat until blended.
  • Gradually add flour mixture and mix on low or medium low until you have a thick, red dough. Stir in chips.
  • Using a medium size cookie scoop, scoop up about 28 balls for dough and arrange 2 ½ inches apart on ungreased baking sheets. Bake one sheet at a time for 10-12 minutes or until cookies appear set.
  • Let cookies cool for about 5 minutes on baking sheets, then transfer to a wire rack and let cool completely.
  • Makes about 28 cookies