Cupcake Jemma's Red Velvet Cookies

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recipe by Nicola Forde

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

These Red Velvet cookies are absolutely delicious, and so simple to make! The addition of buttermilk gives them the delicious 'tang' of a red velvet cupcake, with all the chewiness of a chocolate chip cookie.

Inspired by:

recipe updated Mar 26, 2020


  • All purpose flour icon
    All purpose flour
    200 g (about 1 ½ cups)
  • Cocoa powder icon
    Cocoa powder
    20 g (about 3 ⅝ tbsp)
  • Salt icon
    ¼ tsp (about 1.8 g)
  • Baking powder icon
    Baking powder
    1 tsp (about 5 g)
  • Unsalted butter icon
    Unsalted butter
    115 g (about ½ cup)
  • Light brown sugar icon
    Light brown sugar
    150 g (about ¾ cup)
  • Caster sugar icon
    Caster sugar
    50 g (about 3 ⅞ tbsp)
  • Egg icon
    1 (about 50 g)
  • Vanilla extract icon
    Vanilla extract
    1 ½ tsp (about 6.6 g)
  • Food coloring icon
    Food coloring
    1 ½ tsp (about 6.6 g)
  • Buttermilk icon
    2 tbsp (about 30 g)
  • White chocolate chips icon
    White chocolate chips
    100 g (about ½ cup)


  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Medium bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Medium bowl
  • kCook icon Large mixing bowl

Step preview

  1. Pre-heat oven - 180°C
  2. Add all purpose flour, cocoa powder, salt and baking powder to a clean large mixing bowl
  3. Mix until combined then set aside
  4. Add unsalted butter, light brown sugar and caster sugar to a clean medium bowl
  5. Beat until light and fluffy then set aside
  6. Add egg, vanilla extract, food coloring and buttermilk to a clean medium bowl
  7. Whisk until combined
  8. Transfer milk mixture to dough
  9. Beat until smooth
  10. Transfer dry ingredients to dough
  11. Add white chocolate chips to the dough
  12. Fold gently until well combined
  13. Refrigerate until firm - 20 min
  14. Line a clean baking sheet with parchment paper
  15. Divide dough into balls
  16. Transfer dough to baking sheet
  17. Flatten
  18. Bake - 12 min, 180°C
  19. Remove and let cool
  20. Serve
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