Red Velvet Cookies
This Red Velvet Cookies recipe perfectly combines two classic desserts, red velvet cake and sugar cookies! The cookies are soft and chewy, with a hint of cocoa and vanilla, plus a crisp sugar coating.
Soft & Chewy Red Velvet Cookies
If you love red velvet cake, you’re going to love these soft and chewy Red Velvet Cookies! Beautifully colored in classic red velvet style, these lightly chocolatey cookies are a fun riff on the traditional cake, with the characteristics of a sugar cookie. They’re rolled in red sanding sugar for the perfect festive finishing touch – especially fun for Christmas and Valentine’s Day!
Why You’ll Love This Red Velvet Cookies Recipe
Red velvet sugar cookies are always a hit around here. Here’s why you’ll love this recipe:
- Quick & easy. This is an easy cookie recipe that comes together in very little time.
- They’re pretty. This cookie recipe follows red velvet cake tradition with its signature red color. It’s definitely an eye-catching cookie!
- Easy to serve. If you’re craving the flavors red velvet cake, this cookie recipe is a fun handheld version of the classic cake.
- Adaptable. See my tip below for how to finish these cookies with cream cheese frosting to mimic a traditional red velvet cake. You can also throw a handful of white chocolate chips into the dough for a color contrast.
What Flavor is Red Velvet?
Red velvet has a light chocolate flavor due to the bit of cocoa powder added to the cookie (or cake) batter. Traditional red velvet cake is often topped with cream cheese or vanilla buttercream frosting. Note that the red food coloring adds color only and doesn’t affect the flavor – and you can use as little or as much as you like.
Recipe Ingredients
Here’s a quick overview of what you’ll need to make this red velvet sugar cookies recipe.
Scroll down to the printable recipe card at the end of this post for the exact ingredient amounts.
- Butter – This adds richness and moisture, and helps hold the cookie dough together.
- Granulated sugar – To sweeten the cookies.
- Egg – This adds rich flavor plus moisture to help bind the cookie dough together.
- Vanilla extract – Vanilla enhances the sweetness and flavor of the cookies.
- Red food coloring – I’m using Americolor’s Super Red gel food coloring.
- All-purpose flour – Flour gives the cookie dough structure. Make sure to measure using the spoon and level method because adding too much flour can result in dry cookies.
- Cocoa powder – This is a traditional red velvet cake ingredient. It gives a rich, earthy, subtle chocolatey flavor.
- Baking powder & baking soda – These keep the cookies soft and chewy.
- Red sanding sugar – This adds a delicious crunch to the outside of the soft cookies. Red-colored sugar is optional, but I like its extra festive touch. You could always substitute for regular granulated sugar.
How to Make Red Velvet Cookies
I’ve outlined my method for making red velvet sugar cookies below. Check the recipe card at the end of this post for the full instructions.
- Beat butter and sugar. Beat the butter and sugar until light and fluffy, about 2 minutes.
- Mix in wet ingredients. Add the egg, vanilla, and red food coloring and mix until combined.
- Whisk dry ingredients. Whisk together the flour, cocoa powder, baking powder, and baking soda.
- Combine wet & dry ingredients. Add the dry ingredients to the wet and mix just until combined.
- Chill. Chill the dough for 15 minutes.
- Form. Roll the dough into balls (about 1 tablespoon of dough each), then roll them in sanding sugar and place them on baking sheet lined with parchment paper. Flatten the dough balls into ½” thick discs.
- Bake. Bake the cookies for 10-12 minutes.
- Cool. Cool the cookies on the pan for 5 minutes, then transfer to a wire rack.
Tips for Success + Variations
Red velvet cookies are not difficult to make but there are a few best practices to follow. Here are some of my tips:
- Use room temperature ingredients. When you use room temperature ingredients they will all incorporate better into the better, making for a better cookie. This is especially important for the butter, so take it out of the fridge so that it can come to room temperature before you start preparing the dough.
- Make sure the cocoa powder is unsweetened. This cookie recipe calls for unsweetened cocoa powder. Do not use sweetened cocoa powder or any kind of hot chocolate mix.
- Chill the dough. Do not skip this step. Chilling the dough helps keep the cookies from spreading too much during baking, to give you soft, chewy cookies.
- Use a cookie scoop. Use a cookie scoop to portion the dough balls before rolling, so all the cookies will be about the same size.
- Top with frosting. You can use the cream cheese frosting recipe from this recipe for red velvet brownie bites if you want to finish your cookies with a swipe of frosting for an authentic red velvet cake touch.
- Add white chocolate chips. For a flavor boost and a color contrast, fold 1 cup of white chocolate chips into the dough after you combine the wet and dry ingredients.
Proper Storage
Here’s how to store these red velvet cookies:
- Counter – Store any leftover red velvet cookies in an airtight container at room temperature for up to 3 days.
- Fridge – Place the cookies in an airtight container and keep them in the fridge for up to 5 days.
- Freezer – You can also freeze red velvet cookies. Place them in a freezer-safe container or baggie, and store them in the freezer for up to 3 months. Thaw the cookies in the fridge before eating.
More Easy Cookie Recipes
- Chewy Ginger Molasses Cookies
- Chocolate Peanut Butter Ritz Cookies
- Peanut Butter Blossoms
- Oatmeal Cream Pies
- Cream Wafer Cookies
- White Chocolate Macadamia Nut Cookies
- Chocolate Covered Cherry Cookies
Red Velvet Cookies
Yield: 12 servings
This Red Velvet Cookies recipe perfectly combines two classic desserts, red velvet cake and sugar cookies! The cookies are soft and chewy, with a hint of cocoa and vanilla, plus a crisp sugar coating.
Print
Ingredients
- ½ cup salted butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 teaspoon red food coloring see notes
- 1½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ cup red sanding sugar
Instructions
- Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 2 minutes.
- Add the egg, vanilla, and red food coloring to the bowl and mix to combine, scraping down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and baking soda.
- With the mixer on low speed, slowly add the dry ingredients to the wet. Mix just until combined – do not overmix.
- Transfer the dough to the fridge and chill for 15 minutes. While the dough chills, preheat the oven to 350° F, line two large baking sheets with parchment paper, and place the sanding sugar in a small bowl.
- Once the dough has chilled, scoop out 1 tablespoon sized portions and roll them into balls. Roll each dough ball in the sanding sugar and place them on the prepared baking sheet at least 2” apart. Flatten the dough balls into ½” thick discs.
- Bake for 10-12 minutes, or until the cookie edges are just set. For the softest, chewiest cookies, do not overbake.
- Remove cookies from the oven and allow them to cool for 5 minutes on the baking sheet. Transfer cookies to a wire rack to cool completely.
Notes
Nutrition Information:
Serving: 1 Calories: 222kcal Carbohydrates: 35g Protein: 2g Fat: 8g Saturated Fat: 5g Polyunsaturated Fat: 3g Cholesterol: 36mg Sodium: 140mg Fiber: 1g Sugar: 22g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
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