Red Velvet Levain Cookies

These easy super-thick delicious Red Velvet Levain Cookies have the perfect balance of red velvet flavor, with a touch of cocoa and are made from scratch.  These red velvet levain lovelies are a little crisp on the edges, a little chewy, and gooey, soft in the centers and soooo addictive.  

We made them 2 ways with one batch!  Half with white chocolate chips and the other half with the best marshmallow cream frosting ever! OMG!  I cannot get enough!

What We Love About These Thick Red Velvet Levain Cookies

• There is no chilling of the dough, unless you want to.  So you can make these straight-away!  We love a good no chill cookie!  If you do chill the dough, make sure you scoop your cookie dough balls ahead of refrigerating them and place them in a sealed container.
• These cookies are the loveliest shade of romantic red by using a really good red food coloring!  No wonder these would be perfect for Valentine's Day, right?  Of course, we can't exclude Christmas, New Years and 4th of July!
• You can make them with white chocolate or dark chocolate chips!  Or use both is always a great option!
• Marshmallow frosting is the perfect frosting for these red velvet gems!  Add some festive sprinkles or chocolate shavings!
• They are super addicting!  This batch makes 10-12 jumbo cookies.  Better make a double batch if you have more than one lover for Valentine's Day!! LOL! 

Levain Cookie Size & Meaning 

We made these red velvets Levain cookie style.  These cookies are ¼ cup or an ice cream scoop full of dough.  You can make them up to ⅓ cup and I'm sure if you wanted ½ cup, but adjust time accordingly.

If you want to go to the other side of the spectrum, you can make them smaller versions, of course.  They will still be thick and chewy, however they won't be as defined as actual jumbo Levain Cookies. 

We decreased the amount of sugar relative to the flour, as sugar is one of the primary factors ruling the spread in a cookie dough. With that change alone, most drop cookies will spread less as they bake, keeping the finished product nice and thick. 

Ingredients You Need

Red Velvet Levain Cookies

• 1 ¼ cups all purpose flour
• ⅓ cup unsweetened cocoa powder, like Hershey’s
• ½ teaspoon baking soda
• 2 teaspoons cornstarch
• ¼ cup unsalted butter, cool temperature, not softened
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 egg
• 2 tablespoons red food coloring, super red soft gel is amazing!
• 2 teaspoons vanilla extract
• 1 cup white chocolate chips or any add-in you wish

Easy Marshmallow Frosting  

• ½ cup salted butter (softened) 
• 1 to 1 ½ cups powdered sugar
• 7 ounce jar marshmallow creme (use as much as you want to get the perfect marshmallow flavor!)
• 1 teaspoon vanilla extract

How to Make Red Velvet Levain Cookies

• Preheat oven to 350 degrees.
• Line a large baking sheet with a silicon mat or parchment pager. Set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda and cornstarch, set aside.
• Using mixer, mix together the butter and sugars together for 1-2 minutes, or until sugar dissolves into the butter.
• Lower the speed to medium-low and mix in the eggs, red food coloring and vanilla.
• Gradually add in the flour mixture, beating until a flour remains.
• If adding chocolate chips, fold in chocolate chips with rubber spatula.
• Using a ¼ cup, large cookie scoop or ice cream scoop, scoop dough and place on prepared baking sheet, spacing 2 inches apart.  You should get jumbo 10-12 cookies
• Bake cookies for 17 minutes, or until cookies are soft to the touch.  When in doubt, take cookies out early, as they will continue to cook as they cool.
• Remove from baking sheet after 3-5 minutes and continue to cool on wire rack, then serve as is or with Marshmallow Frosting!

How to Make Marshmallow Frosting

• Combine the butter, powdered sugar, marshmallow creme and vanilla in a large bowl.  (If using unsalted butter, add ⅛ to ¼ teaspoon salt)
• Using mixer, beat until smooth and creamy. Add more powdered sugar if needed to thicken, or a tablespoon of milk if needed to thin it out.
• Store in the refrigerator until ready to use.
• Frost on cookies or add to a piping bag and frost.

More Red Velvet Desserts

• Red Velvet Cream Cheese Poke Cake
• Valentine Red Velvet Party Blast Cookie Pie
• Red Velvet Cookie Bars
• 25 Drool Worthy Red Velvet Dessert Recipes
• Mini Red Velvet Brownies
• Valentine's Day Round Up of Desserts
• "American Beauty" Retro Red Velvet Cake
• Red Velvet Cake Donuts
• Red Velvet Luv Truffles

Red Velvet Cookies

Kim Lange

These easy super-thick delicious Red Velvet Cookies have the perfect balance of red velvet flavor, with a touch of cocoa and are made from scratch.  These are a little crisp on the edges, a little chewy, and gooey, soft in the centers and soooo addictive.  

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 17 mins

Course Dessert

Servings 10 Cookies

Calories

Ingredients

  

1x2x3x

Red Velvet Levain Cookies

• 1 ¼ cups all purpose flour
• ⅓ cup unsweetened cocoa powder like Hershey’s
• ½ teaspoon baking soda
• 2 teaspoons cornstarch
• ¼ cup unsalted butter cool, not softened
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 large egg
• 2 tablespoons red food coloring
• 2 teaspoons vanilla extract
• 1 cup white chocolate chips or any add-ins you wish

Easy Marshmallow Frosting

• ½ cup salted butter softened
• 1 to 1 ½ cups powdered sugar
• 7 ounce jar marshmallow creme
• 1 teaspoon vanilla extract

Instructions

 

Red Velvet Levain Cookies

• Preheat oven to 350 degrees.
• Line 2 large baking sheets with a silicon mat or parchment paper. Set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda and cornstarch, set aside.
• Using mixer, mix together the butter and sugars together for 1-2 minutes, or until sugar dissolves into the butter.
• Lower the speed to medium-low and mix in the eggs, red food coloring and vanilla.
• Gradually add in the flour mixture, beating until a flour remains.
• If adding chocolate chips, fold in chocolate chips with rubber spatula.
• Using a ¼ cup, large cookie scoop or ice cream scoop, scoop dough and place on prepared baking sheet, spacing 2 inches apart. You should get jumbo 10-12 cookies. Cookies will bake thick.
• Bake cookies for 17 minutes, or until cookies are soft to the touch. When in doubt, take cookies out early, as they will continue to cook as they cool.
• Remove from baking sheet after 3-5 minutes and continue to cool on wire rack, then serve as is or with Marshmallow Frosting!

Easy Marshmallow Frosting

• Combine the butter, powdered sugar, marshmallow creme and vanilla in a large bowl. (If using unsalted butter, add ⅛ to ¼ teaspoon salt)
• Using mixer, beat until smooth and creamy. Add more powdered sugar if needed to thicken, or a tablespoon of milk if needed to thin it out.
• Store in the refrigerator until ready to use.
• Frost on cookies or add to a piping bag and frost.

Keyword chocolate chip, cookies, marshmallow, marshmallow frosting, red velvet, white chocolate

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