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Red Velvet Cookies Recipe

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4 from 6 reviews

These soft and chewy red velvet cookies capture the rich, fudgy flavor of classic red velvet cake in a quick and easy cookie form. Perfect for a festive treat, these cookies are rolled in homemade red sanding sugar for an extra pop of color and sparkle.

Ingredients

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)

Instructions

  1. Melt Butter: In a small saucepan, melt the unsalted butter over medium-low heat or melt it in a microwave. Pour the melted butter onto a shallow bowl or plate and freeze for 5 to 8 minutes until slightly cooled but not solid.
  2. Mix Wet Ingredients: Add the slightly cooled melted butter to a medium mixing bowl. Add the light brown sugar, granulated sugar, egg, vanilla extract, and red gel food coloring. Whisk thoroughly to combine all ingredients well.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, baking powder, and salt to ensure even distribution.
  4. Make Dough: Add the dry ingredient mixture to the wet ingredients bowl and gently fold everything together with a large spatula. Be careful not to over mix to maintain a tender cookie texture.
  5. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  6. Form Cookie Balls: Using a medium cookie scoop (approximately 2-ounce portions), portion the dough. Roll each cookie ball in red sanding sugar until well coated, then place them spaced 2 to 3 inches apart on the prepared baking sheets.
  7. Bake Cookies: Bake the cookies for 9 to 10 minutes or until edges are set but centers remain slightly puffed and underbaked. Avoid overbaking for soft, chewy cookies.
  8. Cool and Decorate: Remove the cookies from the oven and optionally sprinkle with additional red sanding sugar. The cookies will deflate as they cool, resulting in a tender center.
  9. Make Red Sanding Sugar: While cookies bake, preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper. In a large plastic bag, combine 1/4 cup granulated sugar and a dollop of red gel food coloring. Shake and massage the bag until the sugar is evenly colored.
  10. Refine Sugar Texture: Sift the colored sugar through a fine mesh strainer into a medium bowl to remove any clumps. Repeat the sifting process several times until the sugar is uniformly colored.
  11. Bake and Cool Sugar: Spread the sifted sugar evenly on the prepared baking sheet. Bake for 10 minutes, then remove from the oven and allow the sugar to cool for at least 15 minutes before rolling cookies in it.

Notes

  • Store cookies tightly covered at room temperature for up to 5 days.
  • Cookies can be frozen for up to 3 months. Wrap tightly in two layers of plastic wrap and place in a large plastic freezer bag. Defrost at room temperature before serving or warm in a 300°F oven for 5 to 8 minutes.

Find it online: https://lauracooks.com/red-velvet-cookies-recipe/