Oriana’s Thoughts On The Recipe
My boy is a total red velvet fanatic. If there’s a red velvet anything, he’s first in line. So naturally, I’ve built up a whole collection of red velvet desserts over the years. These Eggless Red Velvet Cookies are basically my easy, go-to cookie version whenever he’s got that craving. It’s like a little red velvet fix without the fuss—no eggs, no chilling, just a cookie that hits the spot. And it’s one more way to keep everyone happy—especially the red velvet lovers in the house!
Why You’ll Want to Try My Recipe
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.
Ingredients Notes & Substitutions
- Butter: When making cookies, I like to use unsalted European-style butter, such as Kerrygold, President, or Land O Lakes® Extra Creamy Unsalted Butter (European style) for extra buttery flavor and fluffiness, but any butter will work fine.
- Salt: I recommend using kosher or sea salt for the best flavor. However, if you only have table salt handy, reduce the quantity to half.
- Unsweetened natural cocoa powder – I like to use unsweetened natural cocoa powder instead of Dutch-processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise.
- Red food coloring: The amount of food coloring will depend on the concentration of the food coloring you are using. I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less.
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Sour Cream: Use your favorite dairy-free sour cream or plain dairy-free yogurt. I use and recommend Tofutti Better than Sour Cream.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Step-by-Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
You’re going to start mixing the dry ingredients in a bowl.
Step 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.
Step 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 overmix.
Step 4 – Form the Cookies & Bake
Roll the cookie dough into 1 tablespoon balls. Place the dough balls about 2 inches apart on the prepared cookie sheet and bake.
Step 5 – Make The Cream Cheese Frosting
Step 6 – Decorate The Cookie!
Eggless Cookies Quick Baking Tips
Measure the ingredients correctly! A kitchen scale is always the best option, in my opinion, but if you don’t have a kitchen scale, be sure to use a measuring cup made for dry ingredients (NOT a liquid measuring cup) and a liquid measuring cup for liquid ingredients. Also, do NOT dip a measuring cup directly into the flour bin, or you can compact it and get up to 25% more flour; instead, use a spoon to scoop the flour into the measuring cup, and then use a knife (straight-edged) to level the flour across the measuring cup.
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.
Storing & Freezing Instructions
Store: store cookies in an airtight container for up to 5 days at room temperature.
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.
Frequently Asked Questions
Yes, you can! Use the same quantity.
You can substitute sour cream for plain regular yogurt. I recommend using the full-fat versions.
I suggest baking the cookies for 8 – 10 minutes.
Try These Egg-Free Red Velvet Recipes Next!
Eggless Red Velvet Cookies
Equipment
Ingredients
- 2 ½ cups (350 g) all-purpose flour
- 1 tablespoon cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup (180 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ teaspoon red gel food coloring
- 1 teaspoon pure vanilla extract
- 1/3 cup (80 g) sour cream
Cream Cheese Frosting:
- 4 ounces (110 g) cream cheese, softened
- 1/4 cup (60 g) unsalted butter, softened
- 2 cups (240 g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Preheat your oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone mat, and set it aside. The number of batches will depend on how large/small you want your cookies.
- Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
- Cream the butter and sugar together in a large bowl with an electric mixer on medium speed until light in color and fluffy. Add red food coloring and vanilla and mix until well combined.
- 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 overmix.
- Roll the cookie dough into 1 tablespoon balls. Place the dough balls about 2 inches apart on the prepared cookie sheet.
- Bake for 10-12 minutes, until very lightly colored on top and around the edges. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
Make the Icing:
- Beat the cream cheese and butter together on medium-high speed until creamy and no lumps remain, about 4 minutes. Add the confectioners’ sugar, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed until everything is completely combined and the frosting is creamy.
- This recipe is naturally egg, nut, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Sour Cream: Use your favorite dairy-free sour cream or plain dairy-free yogurt. I use and recommend Tofutti Better than Sour Cream.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Butter: When making cookies, I like to use European-style butter, such as Kerrygold, President, or Land O Lakes® Extra Creamy Unsalted Butter (European style) for extra buttery flavor and fluffiness, but any butter will work fine.
- Use a scale to measure out your ingredients. If you don’t have a kitchen scale, the best way to measure flour is to use a spoon to scoop the flour into the measuring cup, and then use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin; you can compact it and get up to 25% more flour.
- Add 1 cup of chocolate chips, white chocolate chips, or M&Ms to the dough before rolling for a fun twist.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
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Originally posted December 2019, post content edited to add more helpful information, no change to the recipe in February 2022.
Hi Oriana,
Can I use the red velvet emulsion instead of food coloring? If yes, how much emulsion should I use?
Hi Dhara! Thank you for your question! While you can use red velvet emulsion instead of food coloring, I can’t say for sure how much to use since the intensity of emulsions can vary. I recommend starting with a small amount and gradually adding more until you reach your desired color. If you have any other questions or need further assistance, feel free to ask. Happy baking!
Can you share a gluten-free version
Hello Rebecca! For a gluten free version, use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend (https://amzn.to/3V0yhCC). Thanks for your interest in my recipe. Please come back and let me know how you like it =)
This recipe turned out pretty good. But, one note, I believe the grams of flour may be off. As I was weighing it, it seemed like too little of flour to equal 2.5 cups so I googled a conversion for flour and I believe it should be closer to 300 or 320 grams. I can’t remember the exact number. Either way, I wasn’t sure if I was supposed to use the 210 grams written which looks to be closer to 1 2/3c of flour or the 2 1/2 cups. I ended up going with the 2 1/2 cups. Again, it turned out pretty good but I’m not sure if it turned out like it supposed to. I had to flatter the balls to get them to spread, so maybe not lol.
Hello Karissa! I am so sorry about the confusion. You are totally right … 2 1/2 cups of flour = 350 g. I am glad you love these cookies. Thanks for trying this recipe and for your feedback. xo
The first time it came well, but the second time, the cookies turned flat, however, tasted well.
Can you let me know the measuring cup size? Is it 240 ml per cup?
Hello Sundari! My liquid measuring cup is 240 ml.Thanks so much for trying my recipe and for taking the time to come back and let me know!