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Giant Homemade Red Velvet Oreo Cookies from scratch and better than store bought. Now you can make your favorite Oreo Cookies in no time at home.

GIANT Single-Serving Red Velvet OREO Cookies

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Hi Bold Baker!

Red Velvet Oreo Cookies were released for a limited time only for Valentine’s Day. They were such a hit that now they are a permanent fixture in the Oreo cookie collection. I loved them so much I really wanted to share my Homemade Oreo recipe. They are not only made from scratch, but they are also GIANT!

Full disclosure, I might have played fast and loose with the words “Single Serving.” They are a mouthful, I’m not gonna lie but if something you are eating is delicious wouldn’t you want to be eating more of it rather then less? Makes sense to me.

The key is that you don’t have to make a full batch of these guys. So if you are in a rush, or want just one cookie after school or work, then this is a great recipe for you.

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The doughs freeze perfectly so they can be baked off later. Double up and have reserves to “Bake in case of emergency.”

 

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In addition to my Red Velvet OREO, you can find recipes for my Original Chocolate & Birthday Cake OREO Cookies!

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4.63 from 8 votes
Giant Homemade Red Velvet Oreo Cookies from scratch and better than store bought. Now you can make your favorite Oreo Cookies in no time at home.
Single serving Homemade Red Velvet Oreo Cookies
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 1 -2
Author: gemma Stafford
Ingredients
  • ¾ cup (107g/ 3 ¾ oz) all-purpose flour
  • 1 Tablespoons unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • teaspoon baking powder
  • teaspoon salt
  • 1/2 cup (100g/ 3 ½ oz) granulated sugar
  • ¼ cup (58g, 2 ½ oz) butter, cold
  • 1 tsp vanilla extract
  • 3 Tablespoons egg
  • 2-3 teaspoons red food coloring (gel)
  • Cream cheese frosting
Instructions
  1. In a bowl, thoroughly mix all of the dry ingredients together, the first 7.
  2. Add the butter and with a fork (or your fingers) rub it in until it resembles fine breadcrumbs. (you can also do this step in a food processor)
  3. In a seperate bowl mix together the egg, vanilla extract and red food coloring.
  4. Add this mix to your dry ingredients and continue mixing until dough comes together in a mass. You will have to use your fingers to bring it together
  5. Evenly divide the dough in half and place on a parchment paper-lined baking sheet. Place approximately 5 inches apart, the cookies will spread while baking. Slightly flatten the dough to 3inch wide.
  6. Bake for 15-17 minutes AT 350oF (180oC). Set baking sheets on a rack to cool.
  7. Once cooled sandwich your cookies together with cream cheese frosting.
  8. Enjoy your cookies immediately. Store in an airtight container for up to 2 days
Recipe Notes

You can replace the eggs with equal amounts of applesauce/puree . Note you might not get the exact same result as mine.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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59 Comments

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  1. Danielle on November 20, 2018 at 4:04 am

    Hi Jemma. I have been making your recipes for so long now, and I haven’t been disappointed once! A question about these good-looking red velvet cookies: Can the ingredients be multiplied to make a big batch? (40 cookies about). Would it work out well? Thanks!

    • Gemma Stafford on November 20, 2018 at 11:26 am

      Hi Danielle,
      Sure you can multiply the batch, but do be careful to write it out and change all of the ingredients, that is where most people go wrong whwn adjusting a recipe, including me! 😉
      I hope you like this one too, thank you for your kind words,
      Gemma 🙂

  2. Turtlerocks399 on March 3, 2018 at 9:47 am

    OMG! The cookie came out really amazing and with your cream cheese frosting, it was the best! I still never turn down a red velvet dessert. Thanks Gemma!

    ~Dave

    • Gemma Stafford on March 5, 2018 at 5:30 am

      Hi Dave,
      Good! I am happy to hear this!
      Gemma 🙂

  3. Praise on June 20, 2017 at 1:06 am

    Hi Gemma, i love and follow ur recipes. You are amazing. Pls can i substitute the unsalted butter cos its very expensive where i live. What are d options?

    • Gemma Stafford on June 22, 2017 at 10:02 am

      you are very kind, thank you. the only substitute for butter is margarine. If you can buy that then it is fine to use.

  4. Lily on December 27, 2016 at 8:31 am

    Does using liquid food coloring have an different effect than using gel food coloring?

    • Gemma Stafford on December 28, 2016 at 2:49 am

      Hi Lily,
      Yes! the liquid coloring will be weaker, give a softer tone to the color. Gels are reall strong and concentrated, and used for things like Rainbow Cake,
      I hope this helps,
      Gemma 🙂

  5. Tomy on July 4, 2016 at 12:28 am

    Hi Gemma. I love your cooking channel and followed some of your recipes. Need your advise. Most food colouring are synthetic base. Will the results be the same if I use natural food colouring as alternatives example like beetroot juice ?

    • Gemma Stafford on July 4, 2016 at 1:35 am

      Hi Tomy,
      This depends on the result you are looking for. Natural colors tend to be weaker, like the old fashioned ones. The deeper colors used for rainbow cake for instance require the use of the modern gel colors.
      Gemma 🙂

  6. Mahnoor on June 29, 2016 at 6:10 pm

    Oops
    I loved the idea
    But couldn’t make the exact one
    No cracks..may be the dough was quite soft
    But i needed to use butter as it was so sticky to ma hands
    Color is dull ..ofcourse i wasnt using wilton colrs
    But taste was just too good
    ??

  7. alex on May 20, 2016 at 1:35 pm

    Hi Gemma! I love this recipe so thank you for publishing it! I love all your recipes that I have tried to make before. So glad I subscribed to you.
    Also, I was wondering if you knew how to make macroons(red velvet is my favorite) because it’s a very confusing to follow in the cook books.
    Thank you for helping me with all my results(:

    • Gemma Stafford on May 21, 2016 at 3:08 am

      Hi Alex,
      I do have some French Macarons here on my website,)https://www.biggerbolderbaking.com/french-macaron-pots-of-gold/) though not red velvet. You can of course add this ingredient to the basic mix.
      The technique takes a little practice, but once you get it right it will be perfect,
      Gemma 🙂

  8. Chaani on May 4, 2016 at 11:00 pm

    Hi gemma!! Ur receipes are jst simple nd fantastic… can u list the ingredients in grams so tat it vl be easier to try out them….????

    • Gemma Stafford on May 6, 2016 at 11:32 am

      Thanks for your comment. The ingredients in this are so small that the grams cannot be measured, unless it’s more than 1/4 cup. You can find measuring spoons on amazon.com. Hope this helps 🙂

  9. Nair on April 26, 2016 at 5:03 am

    Thanks Gemma for your quick reply. will do, although i did add the cream of tartar before in one of sally’s baking addition recipes.
    I also tried your baked doughnut -used bread flour and I think i left a bit longer in the fridge, it was a bit watery but they come out fantastic my kids loved it and they help with the decoration. thanks once again for sharing I can’t wait to try all your recipes. God bless

    • Gemma Stafford on April 27, 2016 at 7:52 am

      Hi Nair,
      Ah great, I am happy to hear that,
      Gemma 🙂

  10. Nair on April 21, 2016 at 7:08 am

    Hi Gemma watched your amazing videos, all your recipes looks doable, thanks for sharing. everything looks beautiful and delicious… Q= on the giant cookies can i substitute the baking soda with cream of tart? any suggestion.

    Nair

    • Gemma Stafford on April 22, 2016 at 12:59 pm

      Hi Nair,
      Cream of tartar and baking soda are not the same things. One is an alkaline (soda) and the other an acid. the combination of both makes baking powder, which is the raising agent of choice for most home bakers. S0! if you have to, use baking powder, if not use the soda!
      Gemma 🙂

  11. Janet on March 28, 2016 at 6:45 am

    Hello Gemma, I tried this, and it was awesome! I gave one to my friend and she told me it was delicious. Thank you for your recipes!

    • Gemma Stafford on March 30, 2016 at 1:17 pm

      Ah Janet, I am happy to hear that,
      Gemma 🙂

  12. Mariam❤❤❤ on March 18, 2016 at 11:23 am

    This is a must try recipe! Specially for Oreo lovers like me! Thank you Gemma for sharing all of these axing recipes with us! Can’t wait to make the perfect Oreos! ^-^

    ~Mariam

    • Mariam❤❤❤ on March 18, 2016 at 11:24 am

      *amazing

      • Gemma Stafford on March 18, 2016 at 12:18 pm

        Ah Mariam, I a happy when you are happy
        Gemma 🙂

    • Gemma Stafford on March 18, 2016 at 12:19 pm

      Thank you for your kind support,
      Gemma 🙂

  13. Bunyy on March 7, 2016 at 5:25 am

    Hi Gemma!!! You’re THE best baker I know your recipes always turn out great!
    Can’t stop talking about you to my family :p
    And I’m so glad you also write the measurements with grams cause I really don’t understand cups and ounces even through I have the cups it doesn’t work out for me.
    Only the grams I can trust ^^

    Anyway you’re awesome!

    • Gemma Stafford on March 7, 2016 at 5:35 am

      Hi there Bunyy,
      Thank you so much for your kind words. I depend on your following me, it is what makes it worthwhile for me.
      Stay tuned for lots more this year, more on Facebook, and YouTube too,
      Gemma 🙂

  14. Holly on February 17, 2016 at 2:40 pm

    Hiya Gemma, just recently discovered your YouTube account and fell in love! Cannot wait to try these, will reply on how they turn out .

    • Gemma Stafford on February 17, 2016 at 6:43 pm

      Thanks so much for visiting my website, Holly. Let me know how it goes 🙂

  15. Mawaddah on February 16, 2016 at 4:42 am

    I tried this recipe over and over again I’m doing the red velvet right now I’ll post it on Instagram plz check it out
    @Mawaddas_Creativity

    • Gemma Stafford on February 18, 2016 at 7:59 pm

      That’s great to hear. Really glad you liked this recipe 🙂

  16. Azlyn on February 15, 2016 at 11:43 pm

    Hi, gemma. Your recipe is awesome. I love it. i would love to do something like coffee taste cookies. May i use your cake cookies nd replace it with coffee paste? And what te ingredient needed? Or would you love to show me the recipe how to make that kind of cookies?

    • Gemma Stafford on February 17, 2016 at 7:13 pm

      Thanks so much for your request. I will work on that one, stay tuned 🙂

  17. Amé on February 14, 2016 at 3:00 am

    Omg I love this recipe! Is the amount of cream cheese frosting for the roulade cake the same as you need for the red velvet cookies? Definitely going to try these out today.

    • Gemma Stafford on February 15, 2016 at 1:53 pm

      Thanks for your question, Ame. You probably won’t need the entire recipe of frosting for the red velvet cookie as you would for the Roulade. Feel free to cut the recipe in half, if you’d like. Thanks so much for visiting my website 🙂

  18. Becky Cole on February 10, 2016 at 9:27 am

    Hi Gemma, If I wanted to make this recipe do I have to use cinnamon or baking powder

    • Gemma Stafford on February 15, 2016 at 2:38 pm

      Thanks so much for your question, Becky. You will definitely need the baking powder for this recipe. Red velvet always has cinnamon in it, so if you leave it out if won’t exactly be red velvet anymore. Hope this helps 🙂

  19. Vidhii on February 10, 2016 at 4:06 am

    Can you show how to make red velvet cake that we get in Starbucks. I have tried many red velvet recipes but it is just not the same. And I love the Starbucks red velvet a little too much to be healthy. It is the perfect combination of spongy and stiff. Thanks.

    • Gemma Stafford on February 15, 2016 at 2:44 pm

      I will add it to my list. Thanks so much for visiting my website 🙂

  20. Vidhi Gupta on February 9, 2016 at 1:15 am

    Hey Gemma, I love seeing your recipes. They are so easy to make, and fun to watch!
    But I have always been confused between chocolate are red velvet recipes. Is it not that the only difference is the food coloring?

    • Gemma Stafford on February 9, 2016 at 12:48 pm

      yeah you got it. Red velvet is a chocolate based dessert and a lot people don’t know that. The main difference are cocoa powder and also cinnamon. Other then that they are very similar 🙂

  21. Shooth on February 5, 2016 at 10:12 am

    I have the liquid red food coloring. Will it make it a difference if it’s not gel?

    • Gemma Stafford on February 5, 2016 at 8:25 pm

      Gel is concentrated color so you use less and it doesn’t change the texture of your baked goods. you can use liquid and use what brand you like 🙂

  22. safa on February 4, 2016 at 9:01 pm

    I was wondering where is the recipe for the cream cheese frosting

    • Gemma Stafford on February 5, 2016 at 10:58 pm
      • shuchi on September 23, 2016 at 11:17 pm

        Hey Gemma, just wanted to ask that for your single serving red velvet oreo cookies could we use liquid food colouring instead of gel cause can not find gel any where and its a bit urgent

        • Gemma Stafford on September 24, 2016 at 1:13 am

          Hi there,
          The color is the problem, you may of course use it, but it will not be as red, but it will still be good!
          Gemma 🙂

  23. Maria on February 4, 2016 at 11:34 am

    So sorry, forgot to say, hi Gemma! Everything looks amazing. Loved the cupcake bouquet.

    • Gemma Stafford on February 4, 2016 at 3:36 pm

      I love the bouquet too :). Thanks for being here and part of the community.

  24. Maria on February 4, 2016 at 11:31 am

    Gotta try your recipes

    • Gemma Stafford on February 4, 2016 at 3:35 pm

      Delighted you like this recipe Maria 🙂

  25. Cherry on February 2, 2016 at 6:33 pm

    Can I substitute margarine for butter?

    • Gemma Stafford on February 2, 2016 at 9:08 pm

      Sure , you can use the same amount too 🙂

  26. Sunober on February 2, 2016 at 10:34 am

    Hi gemma…..I have tried your recipes…..Your recipes are amazing….You had made mango strawberry popsicles……Mangoes are not available tell me which fruit will be good with strawberry

    • Gemma Stafford on February 2, 2016 at 9:10 pm

      You can use any fruit you prefer. Strawberries are usually great with any other fruit. Let me know how it goes 🙂

  27. Raquel on January 30, 2016 at 11:45 am

    Hi Gemma! Do you share a recipe for the buttercream and cream cheese frosting? I apologize if I overlooked it. Thanks?

    • Gemma Stafford on February 5, 2016 at 10:29 pm
    • Caelan on March 5, 2016 at 7:41 am

      Every time I have tried to make this it’s a fail . I try to mix the separate ingredients in together and it dose not come out right! Very frustrating recipe!

      • Gemma Stafford on March 5, 2016 at 3:24 pm

        Hi Caelan, Do you mean that it does not come together for you? it does need to be pressed together with your fingers in order to bind it. If you think it needs a touch mor egg to bind it then add it, it will not take too much wetting, it needs to be pretty dry, but bound together,
        Gemma 🙂

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