Best Edible Red Velvet Dough

This edible red velvet cookie dough recipe lets you enjoy all the rich flavor of classic red velvet cookies without any baking. It’s safe to eat since it uses heattreated flour and no eggs, making it a perfect nobake sweet treat whenever you crave something indulgent but easy. Whether you're looking for a quick dessert or a fun snack, this dough brings that nostalgic cookie dough joy right to your spoon.

I first made this on a chilly evening craving something sweet but didn’t want to turn on the oven. Now it’s a go to whenever I want a nofuss treat or something special for Valentine’s Day.

Ingredients

• Butter: Use unsalted or salted but opt for high quality butter for the best richness
• Granulated sugar and brown sugar: The combination adds sweetness and a subtle molasses note
• Milk: Plain milk works well but substituting with buttermilk adds depth typical of red velvet
• Vanilla extract: Brings warmth and enhances the overall flavor
• Allpurpose flour: Heattreated to eliminate any bacteria making the dough safe to eat; choose fresh and good quality flour
• Unsweetened cocoa powder: Dutchprocessed cocoa powder intensifies the red velvet’s classic chocolate flavor
• Red food coloring: Gel or liquid works fine; gel tends to provide a vibrant color without watering down the dough
• Mini chocolate chips: Use your favorite kind like semisweet, white, or dark chocolate chips Quality chocolate really makes a difference here
• Salt: Balances the sweetness and highlights flavor complexity

Instructions

Heat treat the flour:

Preheat your oven to 350 degrees Fahrenheit. Spread the all purpose flour evenly on a baking sheet and bake for about five minutes. Stir occasionally to ensure even heat exposure. Use a kitchen thermometer to check that the flour reaches 165 degrees Fahrenheit. Allow it to cool completely before using. This step is crucial for making your dough safe to eat raw or nobake.

Cream the butter and sugars:

In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar. Use an electric mixer on medium speed and mix until the mixture becomes smooth, creamy, and well combined. This step builds the base texture and sweetness of your cookie dough.

Add the wet ingredients:

Pour in the milk, vanilla extract, and red food coloring. Mix on low speed until these liquids are fully incorporated into the buttery sugar mixture giving you that vibrant red base flavor typical of the cookie dough.

Incorporate the dry ingredients:

Gradually add the cooled heattreated flour, unsweetened cocoa powder, and salt to the wet mixture. Mix until the flour is no longer visible and everything is evenly blended. Be careful not to overmix to keep the dough tender and soft.

Fold in the chocolate chips:

Using a spatula gently fold the mini chocolate chips into the dough until they are evenly distributed throughout. These chips bring delightful bursts of chocolate in every bite.

Serve or store:

Scoop your edible red velvet cookie dough into small bowls to enjoy immediately. You can also store it in an airtight container in the fridge for up to seven days. Let it come to room temperature before eating for the best texture.

One of my favorite things about this recipe is the vibrant red color combined with rich cocoa notes. It reminds me of the holiday season when I first made it for a cozy night in and everyone was instantly hooked by its nostalgic but unique twist.

Storage Tips

Store leftover dough in an airtight container in the refrigerator for up to seven days. It’s best to let the dough sit at room temperature for about 15 minutes before eating as chilling can make it firm and harder to scoop. For longer storage, place the dough in a freezersafe container and freeze for up to three months. Thaw overnight in the fridge or about an hour on the countertop before serving.

Ingredient Substitutions

Try using buttermilk instead of regular milk for a tangier, more authentic red velvet flavor. Swap all purpose flour for glutenfree 11 baking flour blends to make this recipe glutenfree without compromising texture. If you prefer, use white chocolate chips or dark chocolate chips instead of semisweet for different flavor profiles. Coconut flour or almond flour can be interesting alternatives but may alter texture slightly reduce quantity if you try these as they absorb more moisture.

Serving Suggestions

Enjoy this red velvet cookie dough on its own by the spoonful for a simple indulgence. Roll into bite sized balls and mix into vanilla or chocolate ice cream to create a fun and festive cookie dough ice cream combo. Make truffles by dipping spoonfuls of dough in melted chocolate and refrigerating until firm then drizzle with white chocolate. Fill cupcake liners with cookie dough and top with chocolate ganache for an easy nobake dessert cup. Use as a surprise filling inside layered cakes for a delightful twist with every slice.

Enjoy this safe, nobake red velvet cookie dough by the spoonful or in your favorite desserts. It’s simple to make and always a crowd pleaser.

Common Recipe Questions

→ Why is the flour heat-treated?

Heat-treating flour eliminates harmful bacteria, making the dough safe to eat raw or no-bake without concerns about food safety.

→ Can I substitute the milk in this dough?

Yes, buttermilk can be used instead of milk for a deeper classic red velvet flavor and a slight tang.

→ What types of chocolate chips work best?

Mini semi-sweet, white, milk, or dark chocolate chips all work well. Using high-quality chocolate improves overall flavor.

→ How should leftover dough be stored?

Store in an airtight container in the refrigerator for up to seven days; allow to come to room temperature before enjoying.

→ Is it possible to freeze the red velvet dough?

Yes, it freezes well in airtight containers for up to three months. Thaw in the fridge overnight or at room temperature before use.

→ Can gluten-free flour be used?

Absolutely. Substitute all-purpose flour with a 1:1 gluten-free flour blend to make the dough gluten-free without altering texture significantly.