Why I Love This Recipe
As you might, or might not, know I love red velvet desserts! So, today’s recipe is Eggless Red Velvet Cookies, which comes to complete my red velvet collection. If you are a red velvet lover like me check out my red velvet cake, cupcakes, brownies, or whoopie pies. This recipe is pretty easy and quick to make since it does not require chilling time. The best part is that you have complete control over this recipe. I can add less or more food coloring. You can also add chocolate chips (dark or white), M&M, sprinkles, etc, and adjust baking time if you want a chewier cookie. These Eggless Red Velvet Cookies are perfect for Valentine’s Day or Christmas, but to be honest red velvet desserts don’t need a special occasion to enjoy, in my opinion! Let’s get baking!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for quantities and instructions (scroll down). You only need a few basic staple ingredients.
2 – Cream Butter and Sugar
Then, cream the butter and sugar until pale in color. Make sure the butter is softened. That’s the key to making your cookies fluffy. Add red food coloring and vanilla and mix until well combined.
1 – Mix Dry Ingredients
You’re going to start mixing the dry ingredients in a bowl.
3 – Add the Dry Ingredients
Add half of the flour mixture and mix until the dough comes together. Then add sour cream and keep mixing until incorporated. Finally, add the rest of the flour mixture and mix until combined. Do not over mix.
4 – Form the Cookies
Roll the cookie dough into 1 tablespoon balls. Place the dough balls about 2 inches apart on the prepared cookie sheet.
5 – Make The Cream Cheese Frosting.
6 – Decorate The Cookies To Your Liking And Enjoy!
Don’t overmix your cookie dough, or you will end up with dense cookies. For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough. Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard.
Freeze Cookie Dough: you can freeze this cookie dough before rolling for up to 3 months. When ready to use, allow to thaw overnight in the refrigerator, then bring to room temperature for about 1 hour. Then roll and continue with the recipe as directed. Freeze Cookies: unfrosted or frosted cookies freeze well for up to 2 months. After baking, allow the cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then transfer them to a freezer-safe plastic storage bag. When ready to eat, thaw overnight in the refrigerator.
More Recipes You’ll Love
Eggless Sugar Cookies Quick & Easy Cake Mix Valentine Cookies (No Eggs) The Best Eggless Chocolate Chip Cookies Eggless Chocolate Crinkle Cookies Easy Eggless Vanilla Cookies Easy Eggless Soft Sugar Cookies Eggless Thumbprint Cookies Eggless Snickerdoodle Cookies
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted December 2019, post content edited to add more helpful information, no change to the recipe in February 2022.
