Introduction

Red Velvet Cookies combine the rich chocolate flavor of classic red velvet cake with the chewy, satisfying texture of a cookie. Their vibrant red color and delicate cocoa taste make them a festive treat for any occasion.

The image shows five large red velvet cookies placed on crinkled white parchment paper atop a white marbled surface. Each cookie is thick and has a rough, slightly cracked texture with a deep red color. Coarse white sugar crystals are scattered on the top center of the cookies, adding a sparkling contrast. A small round bowl filled with more coarse sugar is partially visible at the bottom of the image. The overall look highlights the soft, dense texture and rich color of the cookies in a close-up view. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (113 g) unsalted butter
1/2 cup plus 1 tablespoon (110 g) light brown sugar
1/4 cup (50 g) granulated sugar
1 large egg, room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons red gel food coloring
1 1/4 cups (160 g) all-purpose flour
2 tablespoons cocoa powder, sifted (preferably Dutch-process or Hershey’s Special Dark)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup red sanding sugar (for rolling)
1/4 cup (50 g) granulated or coarse sugar (for red sanding sugar)
Dollop of red gel food coloring (for red sanding sugar, do not use liquid food coloring)

Instructions

Step 1: Prepare the butter by melting it over medium-low heat in a small saucepan or melting in the microwave. Pour the melted butter into a shallow bowl or plate and place it in the freezer for 5 to 8 minutes, ensuring it cools but does not solidify.
Step 2: In a medium mixing bowl, combine the cooled melted butter with light brown sugar, granulated sugar, egg, vanilla, and red gel food coloring. Whisk thoroughly until well combined.
Step 3: In a separate bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, baking powder, and salt.
Step 4: Add the dry ingredients to the wet mixture. Gently fold with a large spatula until the dough comes together. Avoid over mixing to keep the cookies tender.
Step 5: Let the dough rest while you preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 6: Using a medium cookie scoop, portion dough into about 2-ounce balls. Roll each ball in red sanding sugar and place on the prepared baking sheets, spacing them 2 to 3 inches apart.
Step 7: Bake the cookies for 9 to 10 minutes, or until the edges are set but centers remain slightly puffed and underbaked. Remove from the oven and sprinkle more sugar on top if desired. Note that the cookies will deflate as they cool.
Step 8: To make the red sanding sugar, preheat the oven to 250°F (120°C) and line a large baking sheet with parchment paper.
Step 9: In a large plastic bag, combine 1/4 cup granulated sugar with a dollop of red gel food coloring. Seal the bag and shake, then massage with your hands to evenly color the sugar until fully coated.
Step 10: Sift the colored sugar through a fine mesh strainer into a bowl to remove large clumps. Repeat shaking, massaging, and sifting until the sugar has a uniform color.
Step 11: Spread the sifted sugar evenly on the prepared baking sheet using your hands. Bake for 10 minutes, then remove and cool for at least 15 minutes before using it to roll your cookies.

Tips & Variations

For a richer chocolate flavor, use Dutch-process cocoa powder as recommended.
If you prefer a less intense red color, reduce the red gel food coloring slightly.
Use a medium cookie scoop for consistent-sized cookies that bake evenly.
To avoid overbaking, watch closely near the end of baking; the cookies should look slightly underdone in the center when removed.
Substitute red sanding sugar with regular coarse sugar tinted with natural beet juice powder for a natural alternative.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread inside the container. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months. Thaw at room temperature and, if desired, warm briefly in the oven before serving.

How to Serve

The image shows several deep red cookies with a soft, slightly cracked texture, lying on crinkled white parchment paper over a white marbled surface. Each cookie is sprinkled with large, clear sugar crystals that catch the light. One cookie in the center has a bite taken out of it, showing a moist and tender inside while the rest remain whole and round. The overall look is rich and inviting, with the contrast between the red cookies and the white background making the colors stand out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use liquid food coloring instead of gel?

It’s best to use gel food coloring because it provides vibrant color without altering the dough’s consistency. Liquid food coloring can thin the dough and affect texture.

Why do the cookies deflate after baking?

Red Velvet Cookies are baked until the edges are set but centers remain slightly underbaked. As they cool, the centers deflate naturally, creating a soft, tender cookie with a slight crinkle on top.