Vegan Red Velvet Cake Cookies

Soft, chewy, and rich with classic cocoa flavor, these vegan red velvet cake cookies are everything you love about red velvet cake with no eggs or dairy required!

With their vibrant color, tender crumb, and subtle chocolate sweetness, these cookies are an easy, bakery-style treat perfect for holidays, celebrations, or anytime a craving for cookies hits.

Topped with a swirl of dairy-free cream cheese frosting, each cookie has a unique, festive look and all the flavor of a classic vegan red velvet cake!

Ingredients You'll Need

For the Cookies

• Vegan butter: Provides richness, moisture, and structure while helping the cookies spread and stay tender.
• Light brown sugar: Adds moisture and chewiness.
• Granulated sugar: Sweetens the dough and helps create lightly crisp edges while keeping the centers soft.
• Nondairy milk: Adds moisture and helps bind the dough together.
• Vanilla extract: Enhances sweetness and rounds out the cocoa and cream cheese flavors.
• Vegan red food coloring: Gives the cookies their classic red velvet color.
• Baking soda: Provides lift and tenderness by reacting with the cocoa and sugars.
• Salt: Balances sweetness and enhances all the flavors in the dough.
• Cocoa powder: Adds the subtle chocolate flavor essential to classic red velvet.
• All-purpose flour: Forms the structure of the cookies, creating a soft yet sturdy texture.

For the Frosting

• Vegan cream cheese: Creates the signature tangy flavor that pairs perfectly with red velvet.
• Vegan butter: Adds richness and helps stabilize the frosting.
• Non-hydrogenated shortening: Improves texture and structure, making the frosting easier to pipe.
• Powdered sugar: Sweetens and thickens the frosting while keeping it silky smooth.
• Vanilla extract: Enhances sweetness and complements the cream cheese flavor.
• Salt: Cuts through sweetness and sharpens the overall flavor of the frosting

Why You'll Love These Cookies

• Soft, cake-like texture that truly tastes like red velvet cake in cookie form
• Rich but balanced flavor with a hint of cocoa and vanilla
• Creamy vegan cream cheese frosting that's smooth, tangy, and irresistible
• Perfect for holidays and celebrations thanks to their festive color
• Completely dairy-free and egg-free, but no one will guess they're vegan
• Easy to make ahead, making them great for parties and gifting

How to Make Vegan Red Velvet Cake Cookies (step-by-step)

Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.

Begin by creaming together the vegan butter and sugars with an electric hand mixer until light and fluffy. Add the remaining ingredients to the bowl and beat only until cookie dough comes together. Do not over-mix.

Cover the bowl and chill the cookie dough in the refrigerator for at least 1 hour.

Place 3-tablespoon scoops of cookie dough on a baking sheet at least 2 inches apart. Bake at 350 degrees F (175 C) for 12-14 minutes.

Once cool, pipe a swirl of vegan cream cheese frosting on top.

Tips and Tricks

1. Don't over-mix the dough: Mix just until the flour disappears to keep the cookies soft and chewy rather than dense.
2. Measure cocoa carefully: Red velvet should have a subtle chocolate flavor. Too much cocoa can overpower the cookies and darken the color.
3. Chill the dough if it feels soft: A 60 minute chill helps prevent excessive spreading, especially if your kitchen is warm.
4. Scoop evenly: Use a cookie scoop to ensure uniform size so the cookies bake evenly and sandwich together neatly.
5. Bake just until set: The cookies should look slightly under-baked in the center; they'll firm up as they cool for a tender texture.
6. Let cookies cool completely before frosting: Warm cookies will melt the frosting.
7. Beat the frosting well: Whip until light and fluffy for a smooth, pipeable consistency that holds its shape.
8. Pipe or spread gently: A piping bag gives a clean, bakery-style finish, but an offset spatula works just as well.

Common Mistakes and How to Fix Them

1. Cookies spread too much
   • Why it happens: Butter was too warm or dough wasn't chilled.
   • Fix: Chill the dough for 30-60 minutes before baking and make sure the vegan butter is softened, not melted.
2. Cookies are dry or crumbly
   • Why it happens: Too much flour or over-baking.
   • Fix: Spoon and level flour instead of scooping, and remove cookies when the centers are just set.
3. Cookies didn't turn red enough
   • Why it happens: Cocoa powder can dull the color.
   • Fix: Use a high-quality vegan red food coloring and add it gradually until the color is vibrant.
4. Cookies are flat and dense
   • Why it happens: Baking soda is expired or dough was over-mixed.
   • Fix: Check that your baking soda is fresh and mix just until combined.
5. Frosting is too soft or runny
   • Why it happens: Ingredients were too warm.
   • Fix: Chill the frosting for 20-30 minutes before piping or spreading.
6. Frosting is lumpy
   • Why it happens: Cream cheese or butter wasn't fully softened.
   • Fix: Let frosting ingredients sit at room temperature and beat until completely smooth.

Frequently Asked Questions

Storage

Refrigerator:
Frosted cookies should be stored in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 10-15 minutes before serving for the best texture.

Freezer:
Freeze unfrosted cookies in a freezer-safe container or bag for up to 1 month. Thaw at room temperature, then frost before serving.

Frosting Storage:
Store leftover frosting in an airtight container in the refrigerator for up to 4 days. Re-whip briefly before using.

Tip:
If stacking frosted cookies, place parchment paper between layers to prevent sticking.

If you make this recipe please tag @censoredbaker on Instagram!

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