There are few things as satisfying as sneaking a spoonful of cookie dough, and if you’re looking for a safe and spectacular twist, this Edible Red Velvet Cookie Dough is a must-try! You get all the cocoa-kissed flavor and lush color of classic red velvet, plus the fun crunch of white chocolate chips in every bite. Best of all, you can enjoy it worry-free, since it’s totally eggless and the flour is heat-treated. Whether you’re treating friends, making something gorgeous for Valentine’s Day, or just indulging your own sweet tooth, this recipe is sure to become a fast favorite.

Edible Red Velvet Cookie Dough Recipe - Recipe Image

Ingredients You’ll Need

Making Edible Red Velvet Cookie Dough couldn’t be easier, and each ingredient brings its own bit of magic to the party. You’re only a handful of pantry staples away from an irresistibly creamy, vibrant dessert that’s totally safe to eat by the spoonful!

All-purpose flour (1 1/4 cups, heat-treated): Heat-treating the flour makes it safe to eat raw, letting you enjoy every bite with confidence.
Unsalted butter (1/2 cup, softened): Creates that dreamy, melt-in-your-mouth texture and rich flavor.
Packed brown sugar (1/2 cup): Adds wonderful moisture and a subtle hint of caramel warmth to the dough.
Granulated sugar (1/4 cup): Balances sweetness and helps achieve that perfect classic cookie dough taste.
Milk (2 tablespoons): Binds everything together and ensures your dough is smooth and scoopable.
Vanilla extract (1 teaspoon): Rounds out the flavor with fragrant, cozy notes typical of a bakery treat.
Cocoa powder (1 tablespoon): Brings that unmistakable touch of chocolate essential for any red velvet recipe.
Red food coloring, gel preferred (1/2 teaspoon): Provides a bold, beautiful red hue that makes every spoonful pop.
Salt (1/4 teaspoon): A pinch of salt heightens all the other flavors.
White chocolate chips (1/2 cup): For delightful sweetness and creamy contrast in every bite.

How to Make Edible Red Velvet Cookie Dough

Step 1: Heat-Treat the Flour

The first step is absolutely crucial: ensuring your flour is safe to eat. Grab a rimmed baking sheet, spread your flour in an even layer, and pop it into a 350°F oven for 5 to 7 minutes. Let it cool completely before adding it to the dough. This quick step knocks out any unwanted bacteria, so you can happily dig into your Edible Red Velvet Cookie Dough without a care in the world.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until everything looks smooth and creamy. This will likely take a couple of minutes with an electric mixer, or a touch longer by hand. Creaming well is what makes this dough taste and feel like the real deal—don’t rush this step!

Step 3: Add the Milk and Vanilla

Pour in the milk and vanilla extract, then continue mixing until smooth. The milk provides moisture to keep your dough supple, while the vanilla boosts all those classic cookie dough aromas.

Step 4: Mix in Cocoa, Food Coloring, and Salt

Sprinkle in the cocoa powder and salt, then add that all-important red gel food coloring. Stir gently, watching as the dough transforms into a rich, vibrant red with lovely chocolate undertones. Gel food coloring will give you the best, most even color without watering down the dough.

Step 5: Incorporate the Flour

Once your dry and wet ingredients are combined, gently stir in the cooled, heat-treated flour. Mix until everything just comes together. The dough will start to look thick and cling together in soft clumps—the hallmark of perfect Edible Red Velvet Cookie Dough.

Step 6: Fold in White Chocolate Chips

For the finishing touch, fold in the white chocolate chips. These add creamy bursts of sweetness and make every spoonful of dough feel extra special. The dough’s ready to eat right away, but if you prefer it a bit firmer, stick it in the fridge for about 30 minutes before serving.

How to Serve Edible Red Velvet Cookie Dough

Garnishes

A sprinkling of extra white chocolate chips or a dusting of mini heart sprinkles can really make your Edible Red Velvet Cookie Dough feel festive and polished. For a little crunch, try chopped pecans or even a few chocolate shavings over the top. Serve in scoops, cute jars, or tiny bowls for that extra wow factor.

Side Dishes

Want to go all out? Pair your dough with fresh berries for a tart, fruity contrast, or serve alongside vanilla ice cream for an ultra-indulgent treat. A mug of hot cocoa or coffee makes a cozy companion, balancing the sweetness in every bite.

Creative Ways to Present

This cookie dough is a showstopper when served parfait-style: alternate layers of dough and whipped cream in glasses for a stunning dessert. Roll the dough into mini truffles and coat them in melted white chocolate, or use it as a topping for brownies. You can even get adventurous and sandwich a scoop between two cookies for the ultimate red velvet cookie dough “ice cream” sandwich!

Make Ahead and Storage

Storing Leftovers

If you somehow end up with leftovers, store your Edible Red Velvet Cookie Dough in an airtight container in the fridge. It’ll stay perfectly fresh and delicious for up to 5 days. Just let it sit at room temperature for about 10 minutes before serving so it softens up and is easy to scoop.

Freezing

To keep your dough even longer, portion it into balls or scoops and freeze them in a single layer before transferring to a sealed bag or container. They’ll last up to 3 months in the freezer, which means you can satisfy a red velvet craving whenever it hits! Thaw in the fridge or at room temperature for best texture.

Reheating

If your dough is straight from the fridge or freezer and feels a bit too firm, allow it to rest at room temperature until it’s soft enough to scoop. There’s no need for microwaving; gentle warming on the counter is all it takes to return your Edible Red Velvet Cookie Dough to its luscious, creamy glory.

FAQs

Can I bake this Edible Red Velvet Cookie Dough into cookies?

This dough is crafted to be enjoyed raw, so it won’t work well in the oven. If you’re craving homemade red velvet cookies, try a baked cookie recipe with eggs and leavening agents for the right texture.

How do I make sure my flour is safe to eat?

Always heat-treat your flour by baking it at 350°F for about 5–7 minutes and allowing it to cool completely. This step kills off any potential bacteria, making Edible Red Velvet Cookie Dough completely safe to enjoy!

What kind of food coloring works best?

Gel food coloring is strongly recommended because it gives a vibrant red color without thinning out your dough. If you only have liquid food coloring, you may need to use a bit more, but start slowly to achieve the perfect hue.

Can I make this recipe dairy-free?

Absolutely! Swap the butter for your favorite plant-based spread and use non-dairy milk. Choose vegan white chocolate chips, and you’ll still get that classic Edible Red Velvet Cookie Dough flavor without any dairy at all.

Is it safe for kids to eat?

Yes! With no raw eggs and heat-treated flour, this cookie dough is a worry-free treat for kids (and grown-ups who just love sneaking a spoonful straight from the bowl).

Final Thoughts

Edible Red Velvet Cookie Dough is pure, playful bliss for red velvet lovers and cookie dough enthusiasts alike. It’s easy, quick, and so much fun to share—or savor solo! I hope you’ll give this recipe a try and enjoy every bright, luscious, chocolate-chipped bite.

Edible Red Velvet Cookie Dough Recipe

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4.9 from 27 reviews

Author: admin
Total Time: 15 minutes
Yield: About 8 servings 1x
Diet: Vegetarian

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Description

Indulge in this delightful and safe-to-eat Edible Red Velvet Cookie Dough, a no-bake treat that’s perfect for satisfying your sweet cravings.

Ingredients

Scale

Dough:

1 1/4 cups all-purpose flour (heat-treated)
1/2 cup unsalted butter (softened)
1/2 cup brown sugar (packed)
1/4 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 tablespoon cocoa powder
1/2 teaspoon red food coloring (gel preferred)
1/4 teaspoon salt
1/2 cup white chocolate chips

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Instructions

Heat-Treat Flour: Spread flour on a baking sheet and bake at 350°F for 5-7 minutes. Let it cool completely.
Cream Butter and Sugars: In a bowl, cream butter, brown sugar, and granulated sugar until smooth.
Combine Wet Ingredients: Mix in milk and vanilla extract.
Add Flavorings: Stir in cocoa powder, red food coloring, and salt until well mixed.
Incorporate Flour: Gradually add cooled flour, mixing until fully blended.
Add Mix-ins: Fold in white chocolate chips.
Serve or Chill: Enjoy immediately or refrigerate for a firmer texture.