Galletas Red Velvet (red velvet cookies) are soft, chewy cookies with a vibrant red color and a mild cocoa flavor, featuring tender centers and lightly set edges.
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This easy Galletas Red Velvet recipe uses cocoa powder, unsalted butter, and red food coloring to create moist, bakery-style cookies with chewy centers and lightly crisp edges.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose flour: Provides structure.
- Unsweetened cocoa powder: Adds the mild chocolate flavor typical of red velvet.
- Unsalted butter: Provides richness and helps create a soft, chewy texture.
- Granulated sugar: Sweetens the dough and helps form crisp edges.
- Brown sugar: Adds moisture and chew for a softer center.
- Egg yolks: Create richness and a tender crumb without excess spreading.
- Red food coloring: Gives the cookies their classic red velvet appearance.
- White chocolate: Adds sweetness and contrast to the cocoa flavor.
How to Make Galletas Red Velvet
Note: Full instructions are provided in the recipe card below.
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper. Set aside.
- In a small bowl, whisk together the flour, cocoa powder, baking soda, and baking powder until evenly combined.
- In a large bowl, beat the butter and salt with the brown sugar and granulated sugar using an electric mixer until pale and fluffy, about 2 minutes.
- Add the egg yolks, vanilla extract, and red food coloring, then continue mixing on medium speed until light and airy, about 2 minutes more.
- Gradually mix in the dry ingredients just until a dough forms. Fold in the white chocolate, mixing only until evenly distributed.
- Portion the dough into 18 equal balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, depending on preference-shorter for softer centers, longer for firmer edges.
- Remove from the oven and let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool for another 5 minutes before serving. If desired, press extra white chocolate pieces onto the tops while the cookies are still warm.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Hint: Shape the cookies while they're still hot by placing a round biscuit cutter or glass over each one and gently swirling to keep them evenly round.
Storage, Make Ahead, & Freezing
Storage: Keep baked galletas in an airtight container at room temperature for up to 3 days.
Make Ahead: Prepare the dough up to 24 hours in advance and refrigerate until ready to bake.
Freezing: Freeze unbaked dough balls or baked cookies in a sealed container for up to 2 months.
Camila's Tips & Variations
- Cookies spread unevenly: Shape them with a round biscuit cutter or glass while still hot.
- Cookies bake up flat: Chill the dough briefly so the butter firms up before baking.
- Centers turn dry: Bake just until set around the edges; the centers will finish setting as they cool.
- Color looks dull: Use gel food coloring or bakery emulsion for a deeper red.
- Edges get too crisp: Reduce the bake time slightly and bake one tray at a time.
Frequently Asked Questions
Why should I shape cookies right after baking?
Hot cookies are flexible; shaping them immediately helps create smooth, round edges.
How do I keep red velvet cookies soft?
Avoid overbaking and store them in an airtight container once fully cooled.
Why did my red velvet cookies turn brown instead of red?
Too much cocoa or weak coloring can overpower the red; use gel or bakery emulsion.
Why are my cookies dry the next day?
Overbaking or exposure to air removes moisture; store tightly sealed at room temperature.
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Recipe
Galletas Red Velvet
Equipment
- Round biscuit cutter or glass (for shaping)
Ingredients
- 205 g all-purpose flour
- 2 tablespoons unsweetened natural cocoa powder or Dutch process cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 170 g unsalted butter , softened
- 165 g light brown sugar
- 50 g granulated white sugar
- 2 large egg yolks , at room temperature
- 1 tablespoon vanilla
- 1-1 ½ teaspoon red gel food coloring (depending on how red you want the cookies)
- 150 g chopped white chocolate or white chocolate chips
Instructions
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper. Set aside.
- In a small bowl, whisk together the flour, cocoa powder, baking soda, and baking powder until evenly combined.
- In a large bowl, beat the butter and salt with the brown sugar and granulated sugar using an electric mixer until pale and fluffy, about 2 minutes.
- Add the egg yolks, vanilla extract, and red food coloring, then continue mixing on medium speed until light and airy, about 2 minutes more.
- Gradually mix in the dry ingredients just until a dough forms. Fold in the white chocolate, mixing only until evenly distributed.
- Portion the dough into 18 equal balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, depending on preference-shorter for softer centers, longer for firmer edges.
- Remove from the oven and let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool for another 5 minutes before serving. If desired, press extra white chocolate pieces onto the tops while the cookies are still warm.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Notes
Make Ahead: Prepare the dough up to 24 hours in advance and refrigerate until ready to bake.
Freezing: Freeze unbaked dough balls or baked cookies in a sealed container for up to 2 months.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
