Can I freeze Red Velvet Bear Cookies or the dough?

Yes! You can freeze the cookie dough before baking or the finished cookies. To freeze the dough, shape it into bear heads and ears, then freeze on a baking tray before transferring to a freezer bag. Bake directly from frozen, adding an extra 1–2 minutes. Baked cookies can be frozen in an airtight container for up to 2 months.

How do I prevent the chocolate decorations from smudging?

Let the cookies cool completely before decorating. After piping the chocolate features, allow them to fully set at room temperature or pop them into the fridge for a few minutes. Using high-quality chocolate and oil-based food coloring also helps prevent smearing.

Can I make Red Velvet Bear Cookies without food coloring?

Absolutely. While the vibrant red hue is iconic, you can either reduce the food coloring or skip it entirely. The cookies will still taste delicious, though the color will be more of a light chocolate shade. For a natural alternative, try beetroot powder, but expect a more muted red tone.

Red Velvet Bear Cookies – Easy Recipe You’ll Love

Name: Red Velvet Bear Cookies
Prep time: 20 min
Cook time: 11 min
Total time: 1 h 1 min
Cuisine: American
Ingredients: 1 ½ cups (180g) all-purpose flour; 2 tbsp (14g) cocoa powder, sifted; ½ tsp (2g) baking soda; ½ tsp (2g) baking powder; ½ tsp (3g) salt; ½ cup (113.5g) unsalted butter, melted and cooled; ¼ cup (50g) granulated sugar; ¼ cup (55g) light or dark brown sugar, packed; 1 tsp (4g) vanilla extract; 1 tsp (5g) white vinegar; 1 large egg; Red food coloring (as needed); 3 tbsp (44g) melted white chocolate (for decorating); 1 tbsp (15g) melted milk or dark chocolate (for decorating); Oil-based food coloring (pink/red for blush)

Description

These Red Velvet Bear Cookies are soft, adorable, and not too sweet — perfect for red velvet lovers and festive occasions like Valentine’s Day or winter holidays. They feature a rich cocoa flavor with a cakey texture and are decorated with melted chocolate to bring each bear to life.

Ingredients

Scale

1 ½ cups (180g) all-purpose flour
2 tbsp (14g) cocoa powder, sifted
½ tsp (2g) baking soda
½ tsp (2g) baking powder
½ tsp (3g) salt
½ cup (113.5g) unsalted butter, melted and cooled
¼ cup (50g) granulated sugar
¼ cup (55g) light or dark brown sugar, packed
1 tsp (4g) vanilla extract
1 tsp (5g) white vinegar
1 large egg
Red food coloring (as needed)
3 tbsp (44g) melted white chocolate (for decorating)
1 tbsp (15g) melted milk or dark chocolate (for decorating)
Oil-based food coloring (pink/red for blush)

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Instructions

In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a stand mixer (or using a hand mixer), combine melted butter, granulated sugar, and brown sugar. Mix until smooth.
Add vanilla extract, white vinegar, egg, and red food coloring. Mix until well combined.
Add dry ingredients to the wet ingredients and stir until a thick dough forms. Add more red coloring if needed.
Cover the dough with plastic wrap and refrigerate for 20–30 minutes.
Preheat oven to 325°F (163°C) and line two baking trays with parchment paper or silicone mats.
Shape about 1½ tbsp of dough into a ball for each bear. Place on baking sheet. Use 1 tsp of dough to create two small balls for ears and attach to top of each bear’s head.
Bake for 9–11 minutes, until edges are set and centers are slightly puffy. Let cool for 5–10 minutes on the pan, then transfer to wire rack to cool completely.
Use a piping bag or toothpick to decorate cooled cookies. Use melted white chocolate for snouts and ears. Tint leftover white chocolate pink or red for blush using oil-based food coloring or by stirring in neutral oil.
Use melted milk or dark chocolate to add eyes and noses.
Let decorations set fully before storing in an airtight container.

Notes

Use a kitchen scale for precise measurements.
Do not skip chilling the dough — it helps with shaping and texture.
If using liquid food coloring, add gradually to avoid thinning the dough too much.
For vegan version, replace butter with high-quality vegan butter and omit the egg, adding 2–4 tbsp of plant milk as needed.
Store cookies in an airtight container at room temperature for up to 7 days.

Prep Time: 20 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 145 kcal
Sugar: 9g
Sodium: 129mg
Fat: 7g
Saturated Fat: 5g
Unsaturated Fat: 2.3g
Trans Fat: 0.2g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 26mg