Red Velvet Pan-Banging Cookies

Red Velvet Pan-Banging Cookies are the perfect blend of beauty, texture, and festive flavor. Inspired by the dramatic ripples of the pan-banging cookie technique, these cookies deliver everything you love about classic red velvet cake in a bold, buttery cookie form. With crisp edges, soft chewy centers, and a swipe of tangy cream cheese glaze, they’re made to stand out on any dessert table, especially around the holidays.

Jump to:

• Why You’ll Love This Recipe
• Ingredients and Substitutions
• How to Make Red Velvet Pan-Banging Cookies
• Expert Baking Tips
• Serving Suggestions
• Storage and Make-Ahead Tips
• Frequently Asked Questions
• Follow Along and Share Your Cookies
• Red Velvet Pan-Banging Cookies

Just like their name suggests, these cookies use the unique pan-banging method to create their signature ridges. Each gentle drop of the baking sheet helps create waves of crispy, caramelized edges while keeping the inside tender and gooey. They’re as fun to make as they are to eat.

this recipe

Why You’ll Love This Recipe

Easy yet Impressive

This recipe doesn’t require any fancy techniques beyond the pan drop, and the dough comes together quickly with simple ingredients. No chilling needed, which means you can go from mixing bowl to cookie tray fast.

Unforgettable Flavor and Texture

These cookies have a rich red velvet flavor thanks to Dutch-process cocoa and red food coloring. The slightly chocolatey base pairs beautifully with a velvety cream cheese glaze. The rippled edges offer a crisp bite, while the center stays soft and chewy.

Great for Gifting

Their bold red hue and delicate glaze make these cookies a showstopper in holiday cookie boxes. You can decorate them with festive sprinkles or leave them elegantly simple.

Ingredients and Substitutions

Ingredients

For the cookie dough:

• 2 cups (284 g) all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon fine salt
• ½ teaspoon cream of tartar
• 1 cup (227 g) unsalted butter, room temperature
• 1½ cups (300 g) granulated sugar
• 1 large egg
• 2 tablespoons Dutch-process cocoa powder
• 1 tablespoon red food coloring (gel recommended)
• 1 tablespoon pure vanilla extract

For the glaze:

• 3 oz (85 g) cream cheese, softened
• 1 tablespoon unsalted butter, melted
• 2 to 4 tablespoons water
• ½ teaspoon pure vanilla extract
• Pinch of salt
• 1 to 1½ cups (120 to 180 g) confectioners' sugar

Optional toppings: festive sprinkles

Ingredient Tips

• Use gel-based food coloring for a vibrant red that doesn't water down the dough.
• Dutch-process cocoa gives a smoother, richer chocolate flavor and a deeper color.
• Cream of tartar contributes to the cookie's height and helps achieve those signature ripples.

Substitutions

• Gluten-free flour blends work well in this recipe at a 1:1 ratio.
• You can use red velvet emulsion in place of food coloring.
• Dairy-free cream cheese and butter alternatives can be used for a non-dairy version.
• If you don’t have cream of tartar, you can omit it. The cookies will still spread but may have less dramatic ripples.

How to Make Red Velvet Pan-Banging Cookies

Step-by-Step Instructions

1. Preheat your oven to 350°F (180°C). Line baking sheets with foil (for more ripple effect) or parchment paper.
2. In a small bowl, whisk together the flour, baking soda, salt, and cream of tartar.
3. In a stand mixer with the paddle attachment, cream the butter until smooth, about 1 minute. Add sugar and beat for 2 to 3 minutes until light and fluffy.
4. Add the egg and mix on low speed. Then mix in the cocoa powder, red food coloring, and vanilla extract. Scrape the bowl to ensure everything is well blended.
5. Add the flour mixture and mix until just combined. Do not overmix.
6. Scoop dough into 3 oz (about ¼ cup) balls and place 4 cookies per baking sheet.
7. Bake one tray at a time. After 8 minutes, lift the side of the baking sheet about 4 inches and let it drop against the oven rack to create ripples. Repeat this pan-banging every 2 minutes until the cookies are set at the edges and puffy in the center, about 13 to 16 minutes total.
8. Let cookies cool for 10 minutes on the sheet before transferring to a wire rack.

Making the Glaze

1. In a medium bowl, combine melted butter, softened cream cheese, vanilla, salt, and 2 tablespoons of water.
2. Add 1 cup of confectioners’ sugar and stir until smooth. Add more sugar for a thicker glaze or water to thin if needed. The glaze should be thick enough to cling to the cookie without dripping.
3. Dip half of each cooled cookie into the glaze and top with sprinkles if desired. Let set before stacking or serving.

Expert Baking Tips

Best Practices

• Drop the baking sheet inside the oven rather than removing it each time. It’s quicker and maintains consistent heat.
• Allow the cookies to cool fully before glazing to prevent the icing from melting off.

Common Mistakes to Avoid

• Overbaking will result in dry centers. The cookies should look slightly underbaked in the middle when removed.
• Adding too much water to the glaze can make it too runny and hard to set.

Time-Saving Suggestions

• You can make the dough up to 2 days in advance and store it in the refrigerator.
• Dough balls can be frozen for up to 2 weeks. Bake from frozen with 1 to 2 extra minutes.

Serving Suggestions

Presentation Ideas

• Dip cookies halfway for a clean, modern look.
• Use holiday sprinkles for a festive touch.
• Dust with extra powdered sugar for an elegant finish.

What to Serve With These Cookies

• Enjoy with a glass of cold milk, a cup of spiced chai, or hot cocoa.
• Pair with peppermint or shortbread cookies for a holiday tray.

Storage and Make-Ahead Tips

How to Store

• Store unglazed cookies in an airtight container at room temperature for up to 4 days.
• Glazed cookies should be stored in a single layer or leaned (not stacked) to avoid smudging.

Can You Freeze These?

• Yes, you can freeze baked cookies or the dough. Flash freeze cookie dough balls before placing them in a freezer bag.
• Iced cookies don’t freeze well due to the cream cheese glaze.

Frequently Asked Questions

Try These Related Recipes

If you love these Red Velvet Pan-Banging Cookies, you’ll enjoy these other delicious cookie recipes:

• Red Velvet Chocolate Chip Cake Mix Cookies
• Peppermint Swirl Cookies
• Easy Salted Brownie Cookies

All are festive, fun, and full of flavor.

Follow Along and Share Your Cookies

You can find more recipes and baking inspiration on Pinterest at Bake with Lina. If you try this recipe, tag it and share your version. Whether you're a seasoned baker or just starting out, this cookie is a joyful way to celebrate the season.

Print