Red Velvet Cookies Recipe

If you’re anything like me and love that perfect balance of soft, chewy, and colorful sweets, you’re going to absolutely adore this Red Velvet Cookies Recipe. It’s a delightful twist on the classic red velvet cake, but in cookie form—plus, they come with a fun sugary crunch that really takes these cookies to the next level. Stick with me and I’ll walk you through exactly how to make these beauties right in your own kitchen. Trust me, once you try these, they’ll be your go-to for any occasion!

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Ingredients You’ll Need

For this Red Velvet Cookies Recipe, I rely on simple pantry staples enhanced with a few special touches. The choice of Dutch-process cocoa is key here—it adds richness without overpowering that classic red velvet flavor you love. Plus, using gel food coloring keeps the color bright without altering the dough’s consistency.

• Unsalted butter: Melting it first creates a slightly fudgy texture that’s so satisfying in cookies.
• Light brown sugar: Adds moisture and a hint of caramel notes that deepen the flavor.
• Granulated sugar: A little for sweetness and to balance the tender brown sugar.
• Large egg: Using it at room temperature helps the dough come together smoothly.
• Vanilla extract: A must for enhancing the overall flavor.
• Red gel food coloring: This is what gives you that vibrant, festive red color without thinning the dough.
• All-purpose flour: The backbone of the cookie, making them sturdy yet soft.
• Cocoa powder: A good-quality Dutch-process cocoa results in that signature red velvet taste.
• Baking soda & baking powder: Ensures your cookies rise just enough and stay fluffy.
• Salt: Balances sweetness and makes flavors pop.
• Red sanding sugar: This homemade version with gel food coloring provides sparkle and crunch.

Variations

I love customizing this Red Velvet Cookies Recipe depending on the season or occasion. Whether you want to add a little extra indulgence or keep it dietary-friendly, there’s room to tweak this recipe to your heart’s content.

• White Chocolate Chips: One time I tossed in a handful of white chocolate chips before baking, and my family went crazy for the sweet pockets that melted inside.
• Vegan Option: I’ve swapped the butter and egg for plant-based alternatives with great success—just be sure to use vegan-friendly gel coloring!
• Spiced Twist: Adding a pinch of cinnamon and a dash of espresso powder gives a subtle depth that’s perfect for winter baking.
• Without Red Sanding Sugar: If you’re short on time, just roll the dough balls in granulated sugar—you’ll still get a lovely sparkle and sweetness.

How to Make Red Velvet Cookies Recipe

Step 1: Melt the Butter and Chill Slightly

Start by melting the unsalted butter over medium-low heat on your stove or in the microwave. Here’s a trick I discovered: pour the melted butter onto a shallow plate and pop it in the freezer for about 5 to 8 minutes. This cools it down just enough so it doesn’t scramble the egg when mixed but stays pourable for easy whisking.

Step 2: Whisk Together Wet Ingredients

Once your butter is cooled but not solid, move it to a mixing bowl and add light brown sugar, granulated sugar, your room temperature egg, vanilla extract, and the red gel food coloring. Whisk until everything is smooth and well combined. You’ll notice the dough already starting to get that gorgeous red shade—which is such a fun moment!

Step 3: Mix Dry Ingredients Separately

In another bowl, whisk together the flour, sifted cocoa powder, baking soda, baking powder, and salt. Mixing these dry ingredients separately is important because it ensures an even rise and prevents clumping once folded into the wet mix.

Step 4: Combine and Fold Gently

Pour your dry ingredients into the wet mixture and use a large spatula to fold everything together gently. My best advice here: don’t overmix. The dough should come together but remain soft and a bit sticky. This helps keep the cookies tender after baking.

Step 5: Prepare Red Sanding Sugar

While you’re preheating the oven to 350°F, you can make the red sanding sugar. Toss granulated sugar and a dollop of red gel food coloring into a plastic bag and shake it up. Then sift to remove any big clumps and spread it on parchment. Bake it at 250°F for 10 minutes until slightly dried—this sugar is magic for coating your cookies with a stunning finish.

Step 6: Shape, Coat, Bake

Using a medium cookie scoop, portion out about 2-ounce dough balls. Roll each in that homemade red sanding sugar to coat completely, then space them out on parchment-lined baking sheets with about 2 to 3 inches between cookies (they puff up!). Bake for 9 to 10 minutes. You’ll notice the edges start to set but centers look a bit puffed and underbaked—that’s exactly how you want it. Resist the urge to overbake, or you’ll lose that soft texture. After baking, you can sprinkle on a little more sanding sugar for extra sparkle.

How to Serve Red Velvet Cookies Recipe

Garnishes

I usually keep it simple with these cookies—just the red sanding sugar does the trick. But for a little extra flair, I sometimes add a drizzle of white chocolate or a sprinkle of edible glitter for parties. It makes them look fancy but doesn’t overwhelm the classic taste.

Side Dishes

These cookies pair wonderfully with a tall glass of cold milk or a warm cup of coffee. For a special treat, I like serving them alongside a scoop of vanilla ice cream or a dollop of whipped cream—it’s like a mini dessert party on your plate.

Creative Ways to Present

For Valentine’s Day or holiday parties, I arrange them stacked with mini heart-shaped toppers or packaged in clear bags tied with red ribbons. It turns a simple cookie into a gift-worthy delight. You could even sandwich a bit of cream cheese frosting between two cookies for an irresistible cookie cake bite!

Make Ahead and Storage

Storing Leftovers

I store my leftover red velvet cookies in an airtight container at room temperature, and they usually stay fresh for up to 5 days. If I want to keep that perfect tenderness, I add a slice of bread in the container—the cookies soak up the moisture and stay soft, which is such a simple but effective trick.

Freezing

I’ve frozen these cookies a bunch of times with great success. Just wrap them tightly in two layers of plastic wrap, place in a freezer-safe bag, and they’ll keep for up to 3 months. When I’m ready to enjoy, I let them thaw at room temperature so they regain their softness beautifully.

Reheating

If I want to refresh frozen or leftover cookies, I pop them in a preheated 300°F oven for 5-8 minutes. This warms them through without drying them out, so you get that just-baked warm, soft texture again—hello, cozy cookie moments!

FAQs

Final Thoughts

I absolutely love how this Red Velvet Cookies Recipe brings that nostalgic cake flavor into a fun, portable cookie form. When I share these with friends and family, the compliments pour in—and it feels so good to offer something both pretty and delicious with ease. If you’re ready to bake cookies that’ll impress and satisfy, grab your ingredients and give this recipe a try. I’m confident it’ll become one of your favorites, too!

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