February Flavor of the Month: Red Velvet

February 01, 2026

Some flavors just feel like love, and Red Velvet is one of them. Decadent, delicious, and just a little indulgent, this cookie is the kind of treat you save for special moments (or special people). That’s why it’s one of our most-requested flavors and only makes a limited-time appearance once a year.

Soft-baked to perfection and made with cream cheese for extra decadence, our Red Velvet Cookies are finished with a light dusting of powdered sugar that makes each one feel straight out of a rom-com. Whether you’re baking for someone you love, sharing with friends, or treating yourself (because self-love counts), now is the time to experience why this flavor gets so much love every time it hits our menu.

Sweet, indulgent, and undeniably swoon-worthy. Happy Baking!

 

Ingredients: 

  • 1 cup (2 sticks) salted butter, softened

  • 3 ounces cream cheese

  • 2 tablespoons sour cream

  • 1 cup granulated white sugar

  • 5/8 cup firmly packed light brown sugar

  • 2 large eggs

  • 2 teaspoons pure vanilla extract

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon baking soda

  • 1/2 tablespoon red food coloring (optional)

  • 1 1/2 tablespoons distilled white vinegar

  • 2 1/3 cups all-purpose flour

  • 1/4 cup cocoa powder, special dark Dutch

  • 1 cup powdered sugar for topping,

  • 1 tablespoon edible glitter hearts for decoration

 

375°F for 9-12 minutes

 

Instructions: 

  1. Preheat the oven to 375°F.

  2. In a large mixing bowl, cream butter, cream cheese, sour cream, and sugars together using a hand/electric mixer on medium speed until mixture is smooth. 

  3. Add eggs, vanilla, salt, baking soda, red food coloring, and distilled white vinegar to the butter mixture. Mix on medium speed until ingredients are incorporated and smooth.

  4. Add flour and cocoa powder. Mix on low speed until flour is no longer loose, and on medium speed until fully incorporated.

  5. Line a cookie sheet with parchment paper. Using a medium-size cookie scooper, scoop cookie dough (2 tablespoons) onto a parchment-lined cookie sheet at least 2 inches apart.

  6. Bake for 9 to 12 minutes, until the tops and edges are set.

  7. Slide parchment paper with cookies off the cookie sheet directly onto the counter for cooling. (If not using parchment paper, let cookies sit for 1 minute and then remove to cool on the counter or wire rack.)

  8. Before serving, sprinkle powdered sugar onto cookies after they have cooled.

Back to Blog