Eggless Red Velvet Cookies

Red velvet is always one of my favorite treats to bake when I want something special. These soft eggless red velvet cookies give you that classic bakery flavor right at home.

Since this is a completely eggless recipe, it is great for anyone who has an egg allergy or simply ran out of eggs. You do not need any eggs at all to get a wonderful, chewy texture.

A little bit of cream cheese in the dough keeps the centers soft, while the white chocolate chips add the perfect amount of sweetness.

They take only a few minutes to mix together, and the bright red color looks so pretty on a plate.

If you want a simple sweet treat that anyone can enjoy safely without eggs, I think you will love this recipe.

Why You’ll Love It

Incredible Texture – Cream cheese and cornstarch work together to create thick, ultra-soft cookies that stay wonderfully tender.

Classic Red Velvet Flavor – You get that signature hint of rich cocoa paired with a light, tangy note in every bite.

Sweet Creamy Pockets – Rich white chocolate chips melt into the dough to mimic the taste of traditional cream cheese frosting.

Eye-Catching Color – The vivid red dough against bright white chocolate makes these cookies look stunning on any dessert plate.

Ingredient List

• 1/2 cup Unsalted Butter, Softened
• 2 oz Cream Cheese, Softened
• 1/2 cup Granulated Sugar
• 1/2 cup Brown Sugar, Packed
• 1 tbsp Milk
• 1 1/2 tsp Vanilla Extract
• 2 tsp Red Gel Food Coloring
• 1 1/2 cups All-Purpose Flour
• 2 tbsp Unsweetened Cocoa Powder
• 1 tsp Cornstarch
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1 cup White Chocolate Chips, Divided

Directions

Step 1

In a large bowl, beat the butter and cream cheese with a mixer on medium speed for 1 minute, until smooth. Add the granulated sugar and brown sugar and beat for 2 minutes more, until light and fluffy.

Step 2

Beat in the milk, vanilla and red food coloring until the dough is evenly colored. Add a little more coloring if you want a deeper red.

Step 3

In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda and salt. Add to the butter mixture and mix on low just until combined.

Fold in 3/4 cup of the white chocolate chips with a spatula.

Step 4

Cover and chill the dough for 1 hour. The cream cheese makes the dough very soft, so chilling is what gives you thick, chewy cookies instead of flat ones.

Step 5

Preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop the dough into 2 tbsp balls, place them 2 inches apart and press the remaining white chocolate chips onto the tops.

Step 6

Bake for 10-11 minutes, until the edges are set and the tops look matte but the centers are still soft. Pull them before they brown so the red color stays bright.

Step 7

Cool on the baking sheet for 10 minutes, then transfer to a wire rack. Makes about 18 cookies.

Tips

Use Gel Food Coloring Instead of Liquid

I recommend using concentrated gel food coloring rather than standard liquid food coloring for this dough. Gel gives you that bold, vibrant red color with just a tiny amount.

Liquid food coloring is watered down and requires too many drops to get the right shade. Adding that extra liquid can throw off the texture of an eggless cookie dough and make it too sticky.

Pick Brick Cream Cheese Over Spreadable Tubs

You will get the best results if you use full-fat brick cream cheese instead of cream cheese from a plastic tub. The tub variety contains extra water and air whipped into it.

In an eggless recipe, cream cheese acts as the main binder for structure and moisture. Brick cream cheese keeps the dough stable so your cookies bake thick and chewy.

Do Not Skip the Chilling Time

From my experience, letting the dough rest in the fridge for a full hour is completely necessary. Warm cream cheese and butter spread out quickly on a hot pan.

Chilling solidifies the fat so the cookies hold their round shape in the oven. If you skip this step, your cookies will end up thin, flat, and greasy.

Try These Next

• Eggless Bakery Chocolate Chip Cookies
• Eggless Chocolate Crinkle Cookies
• Eggless Red Velvet Layer Cake

Questions You Might Have

Can I use liquid food coloring instead of gel food coloring?

Gel food coloring works best because it creates a vibrant red shade without adding extra liquid to the dough.

If you only have liquid coloring, you will need much more of it to see the red color, which can make this eggless dough too sticky to roll.