Name: Red Velvet Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
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 (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; Dollop of red gel food coloring (do not use liquid food coloring)

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.

The image shows five round, thick red velvet cookies placed on crinkled white parchment paper, set on a white marbled surface. Each cookie has a deep red color with a slightly cracked texture on the surface. The tops of the cookies are sprinkled with large, shiny white sugar crystals that catch the light. The cookies are arranged with one cookie in the center and the other four surrounding it, partially cropped by the image edges. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Velvet Cookies Recipe
Top Tip
How to Serve Red Velvet Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Cookies Recipe

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.

A stack of five dark red cookies, broken in half and placed one on top of the other, showing their soft and textured inside with some white sugar crystals sprinkled on top. The cookies have a deep, rich red color and slightly rough edges. Around the stack, there are whole cookies lying flat, also sprinkled with sugar crystals. In the bottom left corner, there is a small white bowl filled with coarse white sugar. Everything is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small white ceramic bowl of cubed unsalted butter, a small white ceramic bowl filled with light brown sugar, a small white ceramic bowl of granulated sugar, one large whole uncracked brown egg, a small white ceramic bowl of red gel food coloring, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of sifted cocoa powder, a small white ceramic bowl containing a mix of baking soda, baking powder, and salt, and a small white ceramic bowl of bright red sanding sugar, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I use liquid food coloring instead of gel?

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.

Why do the cookies need to be slightly underbaked?

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.

Can I substitute Dutch-process cocoa with natural cocoa powder?

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.

Can I make these cookies gluten-free?

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!