Name: The Best Edible Red Velvet Cookie Dough Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 cup all-purpose flour (heat-treated — see Notes); 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup brown sugar, packed; 2 tbsp milk (plus more as needed); 1 tsp vanilla extract; 1 tbsp unsweetened cocoa powder; 1/2 tsp red gel food coloring (adjust to desired color); Pinch of salt; 1/2 cup white chocolate chips

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Why You’ll Love This Recipe

I love that this recipe captures everything I adore about red velvet—its rich cocoa flavor, gorgeous red color, and hint of tang—but in a no-bake, spoonable form. It’s perfect for a quick dessert, a party treat, or even as a unique topping for ice cream. Plus, it’s egg-free and made with heat-treated flour, so I can enjoy it worry-free.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour (heat-treated for safety)
Unsalted butter (softened)
Granulated sugar
Brown sugar
Unsweetened cocoa powder
Whole milk (or heavy cream)
Vanilla extract
Red food coloring
A splash of vinegar or lemon juice (for that red velvet tang)
White chocolate chips
Pinch of salt

Directions

I start by heat-treating the flour: I spread it on a baking sheet and bake at 350°F (175°C) for about 5 minutes, then let it cool completely.
In a large mixing bowl, I cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
I mix in the cocoa powder, milk, vanilla extract, red food coloring, and vinegar or lemon juice until smooth.
I gradually add the cooled flour and a pinch of salt, mixing until fully incorporated.
I fold in the white chocolate chips.
I serve it right away or chill it for a firmer texture.

Servings and timing

This recipe makes about 2 cups of cookie dough, enough for 6–8 servings. It takes about 10 minutes to prepare, plus 5 minutes for heat-treating the flour.

Variations

I sometimes add mini dark chocolate chips along with the white chocolate for extra richness.
For a cheesecake-inspired twist, I mix in small chunks of cream cheese.
I’ve rolled spoonfuls into balls and dipped them in melted chocolate for bite-sized truffles.
If I want it less sweet, I reduce the white chocolate chips and add a few chopped pecans.

Storage/Reheating

I store this edible cookie dough in an airtight container in the fridge for up to 1 week. For longer storage, I freeze it for up to 3 months and let it soften at room temperature before eating. This dough doesn’t need reheating.

FAQs

How do I heat-treat flour?

I bake the flour at 350°F (175°C) for about 5 minutes, then let it cool completely before using. This kills any bacteria and makes it safe to eat raw.

Can I skip the vinegar or lemon juice?

Yes, but I like the tang it adds—it’s part of what makes red velvet taste distinct. Without it, the flavor will be slightly sweeter and less complex.

Is this dough safe to bake into cookies?

No, this recipe is designed for eating raw. If I want baked cookies, I use a traditional red velvet cookie recipe.

Can I make it dairy-free?

Yes, I use plant-based butter, non-dairy milk, and dairy-free chocolate chips. The flavor stays just as delicious.

Do I need to chill the dough before eating?

Not at all—it’s ready to enjoy right away. I sometimes chill it for 30 minutes if I want a firmer, scoopable texture.

Conclusion

This edible red velvet cookie dough is a sweet, creamy, and completely safe way to enjoy the flavors of red velvet without turning on the oven. It’s fast to make, fun to customize, and always a hit with anyone who tries it. Whether I enjoy it straight from the bowl or get creative with mix-ins and toppings, it’s pure indulgence in every bite.