Description

Delight in these festive Red Velvet Cookies featuring a tender, slightly fudgy crumb with classic cocoa undertones, enriched by vibrant red gel food coloring and finished with a sparkling coating of homemade red sanding sugar. Perfectly soft and slightly underbaked in the center for the ideal texture, this recipe offers an irresistible twist on the beloved red velvet flavor in cookie form.

Ingredients

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For Cookies

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 recommended)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup red sanding sugar (for rolling)

For Red Sanding Sugar

1/4 cup (50 g) granulated or coarse sugar
Dollop of red gel food coloring (do not use liquid food coloring)

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Instructions

Melt the Butter: In a small saucepan over medium-low heat, melt the unsalted butter completely, or alternatively 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 until slightly cooled but not solidified.
Combine Wet Ingredients: Transfer the cooled butter into a medium mixing bowl. Add the light brown sugar, granulated sugar, room temperature egg, vanilla extract, and red gel food coloring. Whisk thoroughly until the mixture is smooth and well combined.
Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Ensure uniform mixing of the dry ingredients.
Form the Dough: Add the dry ingredients to the wet mixture and gently fold with a large spatula just until combined. Avoid overmixing to maintain tender cookie texture.
Preheat and Prepare Baking Sheets: While the dough rests, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
Shape and Coat Cookies: Using a medium cookie scoop, portion the dough into approximately 2-ounce balls. Roll each ball evenly in the prepared red sanding sugar, then place on the prepared baking sheets, spacing them 2 to 3 inches apart to allow for spreading.
Bake the Cookies: Bake the cookies for 9 to 10 minutes, until the edges are set but the centers remain slightly puffed and underbaked. This ensures the ideal soft, chewy texture. Remove from the oven and optionally sprinkle with additional red sanding sugar. Cookies will gently deflate as they cool.
Prepare Red Sanding Sugar: Before baking, preheat the oven to 250°F (120°C) and line a large baking sheet with parchment paper. Combine 1/4 cup granulated or coarse sugar with a dollop of red gel food coloring in a large plastic bag. Shake and massage the bag until the sugar is evenly colored.
Refine and Bake Sugar: Sift the colored sugar through a fine mesh strainer into a bowl to remove clumps, repeating several times until uniform. Spread the sifted sugar evenly on the prepared baking sheet and bake for 10 minutes. Remove and cool completely—at least 15 minutes—before using to coat the cookie dough balls.

Notes

Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
For longer storage, freeze cookies up to 3 months tightly wrapped in two layers of plastic wrap inside a large resealable freezer bag. Thaw at room temperature or warm in a 300°F (150°C) oven for 5 to 8 minutes before serving.
Do not overbake cookies; centers should remain slightly underbaked for a soft texture.
Use gel food coloring instead of liquid to avoid altering dough consistency.
The red sanding sugar adds both a decorative sparkle and a slight crunch to the cookies’ exterior.

Nutrition

Serving Size: 1 cookie (approx. 42 g)
Calories: 180
Sugar: 15 g
Sodium: 140 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 35 mg