Name: Red Velvet Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 40 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)

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 recommended)

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)

Instructions

Step 1: Melt the butter in a small saucepan over medium-low heat or in the microwave. Pour the melted butter onto a shallow bowl or plate and place in the freezer for 5 to 8 minutes. Do not let it solidify completely.

Step 2: Transfer the 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 until well combined.

Step 3: In a separate bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, baking powder, and salt.

Step 4: Add the dry ingredients to the butter and egg mixture. Use a large spatula to gently fold everything together until just combined. Avoid over mixing to keep the cookies tender.

Step 5: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Let the dough rest while the oven heats.

Step 6: Using a medium cookie scoop, portion the dough into approximately 2-ounce balls. Roll each ball in red sanding sugar and place on the prepared baking sheets, spacing them 2 to 3 inches apart.

Step 7: Bake for 9 to 10 minutes, until the edges are set but the centers remain slightly puffed and underbaked. Remove from oven and optionally sprinkle with more sugar. Cookies will deflate as they cool.

Step 8: To make the red sanding sugar, preheat the oven to 250°F (120°C) and line a large baking sheet with parchment paper.

Step 9: Place 1/4 cup granulated sugar and a dollop of red gel food coloring into a large plastic bag. Seal and shake, then massage with your hands until the sugar is evenly colored.

Step 10: Sift the colored sugar through a fine mesh strainer into a bowl to remove clumps. Repeat the sifting until the sugar looks uniformly colored.

Step 11: Spread the sifted sugar evenly on the prepared baking sheet. Bake for 10 minutes, then remove and cool completely for at least 15 minutes before using.

Tips & Variations

Use gel food coloring instead of liquid to maintain dough consistency and intense color.

For extra moisture, try adding a tablespoon of sour cream to the dough.

Substitute the cocoa powder with natural or Dutch-processed depending on your flavor preference.

Store unused red sanding sugar in an airtight container for future use.

For a playful twist, add mini white chocolate chips or chopped pecans to the dough before baking.

FAQs

Can I use liquid food coloring instead of gel?

It is not recommended as liquid food coloring can alter the dough consistency, making it too wet. Gel food coloring provides vibrant color without affecting the texture.

How do I know when the cookies are done?

Look for edges that are set, while centers remain slightly puffed and soft. The cookies should not be browned or fully firm, as they will continue to set as they cool.