There’s something undeniably magical about the rich color and tender crumb of these cookies. This Red Velvet Cookies Recipe transforms the classic cake into a chewy, slightly fudgy cookie that’s perfect for sharing (or sneaking bites when no one’s looking!). Trust me, once you try them, they’ll become your go-to for holidays, special treats, or any time you want a little red velvet love.
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Why You'll Love This Recipe
I've made red velvet cakes before, but turning this classic into cookie form was a game changer for me. I love how these cookies balance that iconic cocoa flavor with a tender texture and show-stopping color. Plus, they’re easy enough to throw together on a whim.
- Perfect texture: Soft edges with a slightly underbaked, chewy center make every bite melt-in-your-mouth delicious.
- Striking color: The vibrant red from gel food coloring is eye-catching and festive, especially for holidays or parties.
- Simple ingredients: Using basic pantry staples with a straightforward method means you can whip these up any day.
- Customizable: Whether you want to add white chocolate chips or a sprinkle of sanding sugar, these cookies adapt beautifully.
Ingredients & Why They Work
The magic of this Red Velvet Cookies Recipe is all in the balance of cocoa, sugar, and butter. Each ingredient plays a role to nail that distinctive taste and texture, so I always recommend using the best quality you can find—especially the cocoa powder and real butter.
- Unsalted butter: Melting it adds moisture and richness, helping the cookies stay soft inside and subtly crisp on the edges.
- Brown sugar and granulated sugar: Brown sugar’s molasses adds depth and chewiness, while granulated sugar creates just the right amount of crispness.
- Large egg: Helps bind the dough together and adds tenderness; make sure it’s at room temperature for even mixing.
- Vanilla extract: A splash lifts all the other flavors beautifully, balancing the cocoa and sugar.
- Red gel food coloring: Using gel ensures vibrant color without watering down the dough, which liquid coloring can do.
- All-purpose flour: The base of the cookie that provides structure without making them tough.
- Cocoa powder: I prefer Dutch-process or Hershey’s Special Dark for that rich, smooth flavor and deep color.
- Baking soda & baking powder: These leaveners give the cookies a slight rise with tender crumb and just enough puff.
- Salt: Enhances sweetness and rounds out flavors perfectly.
- Red sanding sugar: Adds a sweet, crunchy finish and extra visual appeal when you roll the cookie dough balls in it.
Make It Your Way
I always encourage making this recipe your own! Whether it’s swapping in white chocolate chips or adding a dusting of cream cheese frosting after baking, you can tailor these cookies to your taste or occasion.
- Variation: I like folding in mini white chocolate chips for that creamy sweetness contrast—it makes the cookies even more addictive.
- Dietary options: For a dairy-free version, swap the butter for coconut oil, but keep in mind it changes the texture slightly.
- Seasonal twist: Around the holidays, I add a pinch of cinnamon or sprinkle crushed peppermint on top for an extra festive touch.
Step-by-Step: How I Make Red Velvet Cookies Recipe
Step 1: Melt and chill the butter just right
I melt the butter gently over medium-low heat or pop it in the microwave for short bursts. Then, instead of letting it fully harden, I spread it out on a shallow plate and freeze for about 5 to 8 minutes. This keeps the butter cool but still soft enough to mix easily without turning the dough greasy.
Step 2: Mix sugars, egg, vanilla, and that gorgeous red color
Once the butter is perfect, I whisk it with brown and granulated sugar until nicely combined. Then, add the egg, vanilla, and red gel food coloring—whisk well to get the vibrant red color throughout. The color is what really makes this cookie special!
Step 3: Blend dry ingredients with care
In a separate bowl, I whisk the flour, cocoa powder, baking soda, baking powder, and salt. I always sift the cocoa powder first to avoid lumps—makes for a smoother dough. Then, I fold these dry ingredients gently into the wet mixture using a spatula. Overmixing can toughen cookies, so fold just until incorporated.
Step 4: Shape, sugar, and bake
I roll the dough into 2-ounce balls—pretty hefty—and then coat each ball in red sanding sugar. Placing them on parchment-lined sheets, I leave plenty of space for spreading. Baking takes just 9 to 10 minutes at 350°F. It’s crucial not to overbake so the centers stay soft and slightly underdone—this helps keep that chewy, tender texture.
Top Tip
From my experience, baking red velvet cookies is all about timing and handling your dough with care. These tips have saved me from more than one batch of flat or crumbly cookies:
- Butter temperature matters: Don't let melted butter get cold and solidify – it should be cool but still soft for the best mixing and texture.
- Use gel food coloring: This keeps the dough vibrant without affecting consistency or flavor like liquid colorings might.
- Don't overmix: Folding the dry ingredients just until combined guarantees tender cookies instead of tough ones.
- Watch your baking time: Take cookies out when edges are set but centers look slightly underbaked—they’ll finish setting as they cool.
How to Serve Red Velvet Cookies Recipe
Garnishes
I usually keep it simple with a sprinkle of red sanding sugar after baking for a little sparkle. Sometimes, I add a dollop of cream cheese frosting on top—because red velvet and cream cheese are forever soulmates! Sprinkling a few mini white chocolate chips or edible glitter can also dress them up for parties.
Side Dishes
These cookies shine paired with a cold glass of milk or a warm cup of coffee or tea. I’ve also served them alongside vanilla ice cream or whipped cream for a delightful dessert experience.
Creative Ways to Present
For celebrations, I spread the cookies out on a festive platter with clusters of fresh raspberries and mint leaves. You can even stack them with little layers of cream cheese frosting in between for cookie sandwiches—a definite crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature. They stay soft and delicious for up to 5 days, although honestly, they rarely last that long in my house!
Freezing
These cookies freeze beautifully. I wrap individual cookies tightly in plastic wrap, then tuck them into a heavy-duty freezer bag. They’ll keep for up to 3 months, and thaw quickly at room temp when you’re ready to enjoy.
Reheating
I gently warm frozen or leftover cookies in a 300°F oven for about 5 to 8 minutes to bring back that fresh-baked softness. Just keep an eye on them so they don’t crisp up too much!
Frequently Asked Questions:
Liquid food coloring can make the dough more watery and affect texture; gel coloring is best for maintaining the vibrant color without compromising the cookie's consistency.
Taking the cookies out when the centers are still a bit puffed and underbaked ensures they stay soft and chewy after cooling rather than becoming dry and crumbly.
Yes, but Dutch-process cocoa has a milder, less acidic flavor, which complements the red velvet flavor better. Using natural cocoa might make the cookies a bit more tangy or bitter.
You can substitute the all-purpose flour with a gluten-free flour blend that measures equally, but results may vary slightly in texture. I recommend a blend that includes xanthan gum for the best structure.
Final Thoughts
This Red Velvet Cookies Recipe feels like a cozy kitchen hug every time I make it. The colors pop, the flavors delight, and the texture always brings smiles around my table. I hope you’ll give them a try soon—you might find they become a favorite like they did for me. Just imagine warm, chewy bites with that signature red velvet charm—pure joy!
Print
Red Velvet Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously soft and chewy red velvet cookies with a hint of cocoa, rolled in vibrant red sanding sugar for a beautiful finish. These cookies are perfect for festive occasions or everyday treats.
Ingredients
For Cookies
- ½ cup (113 g) unsalted butter
- ½ cup plus 1 tablespoon (110 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons red gel food coloring
- 1 ¼ cups (160 g) all-purpose flour
- 2 tablespoons cocoa powder, sifted (Dutch-process or Hershey’s Special Dark)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup red sanding sugar for rolling
For Red Sanding Sugar
- ¼ cup (50 g) granulated or coarse sugar
- Dollop of red gel food coloring (do not use liquid food coloring)
Instructions
- Melt Butter: In a small saucepan, melt the butter over medium-low heat or melt it in the microwave. Pour the melted butter onto a shallow bowl or plate and place it in the freezer for 5 to 8 minutes without letting it solidify.
- Mix Wet Ingredients: Add the cooled melted butter to a medium mixing bowl. Add the brown sugar, granulated sugar, egg, vanilla extract, and red gel food coloring. Whisk together until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, baking powder, and salt thoroughly.
- Mix Dough: Add the dry ingredients to the wet mixture and fold gently using a large spatula until just combined. Be careful not to overmix to keep cookies tender.
- Rest Dough & Preheat Oven: Let the dough rest while preheating your oven to 350°F. Line two baking sheets with parchment paper.
- Shape Cookies: Using a medium cookie scoop, portion the dough into approximately 2-ounce balls. Roll each in the prepared red sanding sugar and place them on the baking sheets, spacing 2 to 3 inches apart.
- Bake Cookies: Bake the cookies for 10 minutes or until edges are set and centers appear slightly puffed but underbaked. Do not overbake to retain softness. Remove from the oven and optionally sprinkle with more sanding sugar. Cookies will flatten as they cool.
- Prepare Red Sanding Sugar: Preheat oven to 250°F and line a large baking sheet with parchment paper. In a large plastic bag, combine ¼ cup granulated sugar with a dollop of red gel food coloring. Shake and massage the bag until sugar is uniformly colored.
- Strain Sugar: Sift the colored sugar through a fine mesh strainer into a medium bowl, discarding any large bits. Repeat sifting several times for even color.
- Bake Sugar: Spread the sifted sugar evenly on the prepared baking sheet and bake for 10 minutes. Cool at least 15 minutes before using to roll cookies.
Notes
- Store cookies tightly covered at room temperature for up to 5 days to maintain freshness.
- Cookies can be frozen for up to 3 months. Wrap tightly in two layers of plastic wrap, then place in a large plastic freezer bag. Defrost at room temperature or warm in a 300°F oven for 5 to 8 minutes before serving.
- Use gel food coloring for vibrant color without affecting dough consistency; avoid liquid colorings.
- Do not overbake cookies to ensure a soft and chewy texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
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