This marbled red velvet cookie recipe is a twist on the classic red velvet cake. It’s a delicious blend of sugar cookie and red velvet that will satisfy any sweet tooth!

The cookies are moist and chewy with an irresistible marbled pattern. Not only do they look beautiful, but they taste even better. Serve these treats for your next special occasion or just as an everyday treat.

Marbled red velvet cookies stacked together.

Why you will love Marbled Red Velvet Cookies

If you love a combination of classic flavors and modern presentation, then marbled red velvet cookies are the perfect recipe for you. Not only do they look incredibly beautiful on display, but the blend of red velvet and chocolate in one cookie creates a flavor profile that will have your guests begging for more.

And with only a few simple ingredients needed, these cookies can be whipped up in no time at all.

What Does Red Velvet Taste Like?

Red velvet cookies have a rich and creamy taste that comes from the combination of red velvet cake mix, cocoa powder, and butter. The sweetness is balanced out by the bittersweet notes of the cocoa powder while the butter gives it a subtle richness. Red velvet cookies also boast a hint of vanilla and almond extract to add layers of complexity to their flavor profile.

How to Make Marbled Red Velvet Cookies

Ingredients for Red Velvet Dough:

1 cup unsalted sweet cream butter, sliced
1 ½ C sugar
2 large eggs, room temp
1 tsp pure vanilla extract
2 tsp super red food coloring
¼ C unsweetened cocoa powder
1 tsp baking soda
1 tsp cornstarch
½ tsp kosher salt
1 C cake flour
1 ¾ C all-purpose flour
1 ½ C white chocolate chips

Ingredients for Sugar Cookie Dough:

1 cup unsalted sweet cream butter, cold sliced
1 ½ cups sugar
2 large eggs, room temp
2 tsp Vanilla extract
1 tsp baking soda
1 tsp cornstarch
½ tsp kosher salt
1 C cake flour
1 ¾ C all-purpose flour
2 cups Butterscotch baking chips

Directions:

Line 2 baking sheets with silicone liners or parchment paper and then set aside.

Red Velvet Dough:

In the bowl of a stand mixer add the butter and sugar.

Using a paddle attachment, cream the butter and sugar on medium for 3 minutes.

The butter/sugar mixture will appear light in color and fluffy

Add one egg at a time, beating directly after adding.

After adding each egg, add the peppermint extract, and vanilla in the mixture.

Mix on low speed until combined.

Add in the red food coloring, on low speed until combined.

In a large bowl add both types of flour, cocoa, baking soda, cornstarch, and salt, whisk to combine.

Slowly add the flour mixture to the butter mixture while the mixer is on low speed.

Continue beating the mixture until a soft dough is made.

With the mixer on low beat in the white chocolate chips, mix on low until combined.

Set to the side

Sugar Cookie:

In the bowl of a stand mixer add the butter and sugar.

Using a paddle attachment, cream the butter and sugar on medium for 3 minutes.

The butter/sugar mixture will appear light in color and fluffy.

Add one egg at a time, beating directly after adding

After adding each egg, and vanilla in the mixture.

Mix on low speed until combined.

In a large bowl add both types of flour, baking soda, cornstarch, and salt, whisk to combine.

Slowly add the flour mixture to the butter mixture while the mixer is on low speed.

Continue beating the mixture until a soft dough is made

With the mixer on low beat in the butterscotch baking chips, mix on low until combined.

Using an ice cream scoop, scoop out a red velvet dough ball and place on a baking sheet.

Repeat till all dough is used.

Set to the side.

Creating the cookie:

Using an ice cream scoop, scoop out a sugar dough ball and place on a baking sheet.

Repeat till all dough is used.

Cut each dough ball in half for both the red velvet and sugar dough.

Take 1 ½ of the red velvet and 1 ½ of the sugar dough.

Combine both dough halves and roll it into a ball with your hands.

In a small bowl add your holiday sprinkles

Place the dough ball in the sprinkle bowl and lightly press down.

Roll the dough ball back into a perfectly round ball again if needed.

Place on a baking sheet, no more than 5 dough balls per baking sheet.

Repeat until ALL dough balls are created.

Place the baking sheets in the refrigerator for 30 minutes.

Preheat the oven to 410 degrees.

Bake the cookies for 11-12 minutes.

Remove from the oven and allow to cool for 30 minutes

Recipe Tips

Use gel food coloring for a vibrant red color in the red velvet dough.
Gently swirl the two doughs together using a knife or toothpick. Be careful not to overmix as you want to maintain the marbled pattern.
Store the cookies in an airtight container to keep them fresh and maintain their texture.

Marbled Red Velvet Cookie Recipe

Jane and Sonja

This marbled red velvet cookie recipe is a delicious blend of sugar cookie and red velvet that will satisfy any sweet tooth!

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Prep Time 55

Cook Time 11

Course Dessert

Servings Cookies

Ingredients

Red Velvet

1 cup unsalted sweet cream butter sliced
1 ½ cups sugar
2 large eggs room temp
1 tsp pure vanilla extract
2 tsp super red food coloring
¼ cup unsweetened cocoa powder
1 tsp baking soda
1 tsp cornstarch
½ tsp kosher salt
1 cup cake flour
1 ¾ cups all-purpose flour
1 ½ cups white chocolate chips

Sugar Cookie Dough:

1 cup unsalted sweet cream butter cold sliced
1 ½ cups sugar
2 large eggs room temp
2 tsp Vanilla extract
1 tsp baking soda
1 tsp cornstarch
½ tsp kosher salt
1 cup cake flour
1 ¾ cups all-purpose flour
2 cups Butterscotch baking chips

Instructions

Red Velvet:

In the bowl of a stand mixer add the butter and sugar.
Using a paddle attachment, cream the butter and sugar on medium for 3 minutes.
The butter/sugar mixture will appear light in color and fluffy.
Add one egg at a time, beating directly after adding.
After adding each egg, add the peppermint extract, and vanilla in the mixture.
Mix on low speed until combined.
Add in the red food coloring, on low speed until combined.
In a large bowl add both types of flour, cocoa, baking soda, cornstarch, and salt, whisk to combine.
Slowly add the flour mixture to the butter mixture while the mixer is on low speed.
Continue beating the mixture until a soft dough is made.
With the mixer on low beat in the white chocolate chips, mix on low until combined. Set to the side

Sugar cookie:

In the bowl of a stand mixer add the butter and sugar.
Using a paddle attachment, cream the butter and sugar on medium for 3 minutes.
The butter/sugar mixture will appear light in color and fluffy.
Add one egg at a time, beating directly after adding.
After adding each egg, and vanilla in the mixture.
Mix on low speed until combined.
In a large bowl add both types of flour, baking soda, cornstarch, and salt, whisk to combine.
Slowly add the flour mixture to the butter mixture while the mixer is on low speed.
Continue beating the mixture until a soft dough is made.
With the mixer on low beat in the butterscotch baking chips, mix on low until combined.
Using an ice cream scoop, scoop out a red velvet dough ball and place on a baking sheet.
Repeat till all dough is used. Set to the side.

Creating the cookie:

Using an ice cream scoop, scoop out a sugar dough ball and place on a baking sheet. Repeat till all dough is used.
Cut each dough ball in half for both the red velvet and sugar dough.
Take 1 ½ of the red velvet and 1 ½ of the sugar dough.
Combine both dough halves and roll it into a ball with your hands.
In a small bowl add your holiday sprinkles.
Place the dough ball in the sprinkle bowl and lightly press down.
Roll the dough ball back into a perfectly round ball again if needed.
Place on a baking sheet, no more than 5 dough balls per baking sheet.
Repeat until ALL dough balls are created.
Place the baking sheets in the refrigerator for 30 minutes.
Preheat the oven to 410 degrees.
Bake the cookies for 11-12 minutes.
Remove from the oven and allow to cool for 30 minutes