Red Velvet Cookies
These Blood Drip Red Velvet Cookies are a spooky-sweet treat with rich red velvet flavor, soft chewy texture, and a dramatic red candy melt drizzle that mimics dripping blood. Studded with white chocolate chips and irresistibly festive, they’re the perfect showstopper for any themed party or creepy celebration.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1 1/2 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon red food coloring (gel preferred)
1 cup white chocolate chips
1/2 cup red candy melts (for the blood drip)
Instructions
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
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In a large bowl, cream the butter and sugar until light and fluffy.
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Beat in the egg, vanilla extract, and red food coloring until fully combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Fold in the white chocolate chips.
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Scoop dough into balls and place them evenly on the baking sheet.
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Bake for 10–12 minutes or until edges are set.
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Cool completely on a wire rack.
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Melt the red candy melts and drizzle over cooled cookies to mimic blood.
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Let the drizzle set before serving.
Notes
- Gel food coloring gives a more intense color without thinning the dough.
- Chill dough for 30 minutes if too soft to handle.
- Red icing can be used as a substitute for candy melts, but the look may differ.
- Store at room temperature for up to 3 days, or freeze for up to 2 months.
- Microwave for 5–10 seconds for a warm cookie experience.
Find it online: https://cookingwithsarah.com/red-velvet-cookies/
