Best Edible Red Velvet Dough

This edible red velvet cookie dough is the perfect no-bake treat for anyone craving that rich, classic red velvet flavor without the wait or worry of raw ingredients. It’s safe to eat right from the bowl and delivers on the luscious texture and taste of your favorite cookies with the convenience of a quick mix.

I first made this during a Valentine’s Day gathering, and it quickly became the star of the show. Now it’s a staple whenever I want a fuss-free sweet fix or a fun dessert addition for friends and family.

Ingredients

• Butter: choose a good quality unsalted butter for a smooth, creamy base and rich flavor
• Granulated sugar and brown sugar: together these create the ideal balance of sweetness and moisture
• Milk: adds moisture and helps combine the ingredients (swap for buttermilk to enhance that classic red velvet tang)
• Vanilla extract: brings warmth and depth to the dough
• All-purpose flour: must be heat-treated to kill any bacteria making the dough safe to eat; opt for a finely milled brand
• Unsweetened cocoa powder: Dutch-processed cocoa is best for a rich, mellow chocolate flavor
• Red food coloring: gel or liquid works, use enough to get that signature red hue
• Mini chocolate chips: choose good quality chocolate chips like semi-sweet for texture and pops of chocolate; white chocolate chips also work beautifully

Instructions

Heat treat the flour:

Preheat your oven to 350 degrees Fahrenheit. Spread the all-purpose flour evenly on a baking sheet. Bake for 5 minutes, stirring occasionally to ensure even heat. Use a thermometer to verify the flour reaches at least 165 degrees Fahrenheit to ensure it is safe to eat. Let the flour cool completely before using or store it in an airtight container for later use.

Cream the butter and sugars:

In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar on medium speed using an electric mixer. Continue until the mixture is smooth, light, and well combined, about 2 to 3 minutes.

Incorporate wet ingredients and mix:

Add the milk, vanilla extract, and red food coloring to the butter and sugar mixture. Mix on low speed until all the wet ingredients are fully combined and the dough takes on a uniform red color.

Add dry ingredients and blend:

Gradually add the heat-treated flour, unsweetened cocoa powder, and salt into the wet mixture. Mix on low speed just until the flour mixture disappears and no dry spots remain. Be careful not to overmix.

Fold in chocolate chips:

Switch to a spatula and gently fold in the mini chocolate chips to distribute them evenly throughout the dough without breaking them.

Serve and enjoy:

Scoop the dough into bowls or cups. Enjoy it straight away with a spoon or use it as a topping for ice cream or other desserts. You can also roll into balls for a bite-sized snack.

This red velvet dough always reminds me of cozy winter evenings when I’d sneak bites before anyone else woke up. The first time I made it for friends, their surprised delight encouraged me to keep this recipe in heavy rotation.

Storage Tips

Store any leftover cookie dough in an airtight container in the refrigerator for up to seven days. Let it come to room temperature before eating if it has been chilled so the texture softens to that perfect creamy consistency.

Ingredient Substitutions

Milk can be swapped for buttermilk to deepen the authentic red velvet flavor. For gluten-free, use a one to one gluten-free flour blend that is also heat-treated. Cocoa powder types will alter flavor slightly; Dutch-processed offers a smoother taste compared to natural cocoa.

Serving Suggestions

Try rolling the cookie dough into small balls and mixing into vanilla or chocolate ice cream for decadent homemade red velvet cookie dough ice cream. Dip some dough balls in melted chocolate and chill for an elegant truffle treat or press dough into mini muffin liners, top with chocolate ganache, and chill for cookie dough cups.

This edible red velvet cookie dough is an easy safe indulgence to share at gatherings or enjoy on your own.

Common Questions About Recipes

→ How is the flour made safe for raw consumption?

The flour is heat-treated by baking it at 350°F for 5 minutes or microwaving until it reaches 165°F, eliminating harmful bacteria for safe no-bake use.

→ Can I use different types of flour in this dough?

Yes, gluten-free alternatives like Bob’s Red Mill 1:1 or King Arthur gluten-free flours can be substituted for an adapted texture and flavor.

→ Is it possible to freeze this red velvet dough?

Yes, store the dough in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.

→ What are some serving suggestions for this dough?

Enjoy as is, mix into ice cream, roll into truffles dipped in chocolate, press into mini muffin liners with ganache, or use as a cake filling.

→ Can milk be substituted for buttermilk in this dough?

Yes, buttermilk adds an extra depth of flavor that enhances the classic red velvet taste if you want a richer profile.

→ Does this dough contain any raw eggs?

No, this dough is eggless and safe to consume without heat due to the absence of raw eggs and properly treated flour.