There’s something downright magical about biting into a cookie that’s soft, rich, and swirled with that iconic red hue—our Red Velvet Cookie Recipe delivers all that and more. It’s more than just a cookie; it’s a little moment of bliss that feels both familiar and special every time you take a bite.
Jump to:
Why You'll Love This Recipe
I remember the first time I made this Red Velvet Cookie Recipe—there’s just something so satisfying about that tender, slightly fudgy texture and the pop of deep red that looks as good as it tastes. It’s a total showstopper in any cookie lineup.
- Soft and Chewy Texture: Thanks to a perfect combo of butter and a touch of cocoa powder, these cookies stay tender with a little chew—never dry or crumbly.
- Vibrant Color: The red gel food coloring gives these cookies that classic deep velvet tone without messing with the dough’s consistency.
- Delightful Sweetness: Using both brown and granulated sugar adds layers of flavor and slight caramel notes that make every bite pop.
- Easy To Make: All the ingredients come together quickly, and rolling cookies in red sanding sugar adds a festive crunch and sparkle.
Ingredients & Why They Work
Each ingredient in this Red Velvet Cookie Recipe plays a key role—from the richness of butter to the flavor depth from cocoa powder and the vibrant color from gel food coloring. Choosing the right versions of these can make a big difference in how your cookies turn out.
- Unsalted Butter: Melting and then slightly cooling it helps create a tender, chewy texture—plus you control salt levels perfectly.
- Light Brown Sugar: Adds moisture and a slight caramel flavor that pairs beautifully with the cocoa powder.
- Granulated Sugar: Balances sweetness and adds a bit of crunch.
- Large Egg: Acts as a binder and adds richness; room temperature eggs blend more easily.
- Vanilla Extract: Enhances overall flavor with warm, sweet notes.
- Red Gel Food Coloring: Imparts that classic red velvet color without thinning out your dough (unlike liquid colorings).
- All-Purpose Flour: Provides structure without being too dense.
- Cocoa Powder: I love using Dutch-process or Hershey’s Special Dark for a richer chocolate taste.
- Baking Soda and Baking Powder: These work together to give a little lift without making the cookies cakey.
- Salt: Balances sweetness and brings out flavors.
- Red Sanding Sugar: For rolling the dough balls, adding that sparkly crunch and festive finishing touch.
Make It Your Way
I love to experiment a bit with this Red Velvet Cookie Recipe. Sometimes, I add white chocolate chips for a creamy contrast, or swap vanilla for almond extract for a subtle twist. It’s your cookie—make it your own!
- White Chocolate Variation: Dropping in some white chocolate chunks adds sweetness and a lovely melty texture—I find it balances the mild cocoa beautifully.
- Nut-Free Option: This recipe is naturally nut-free, but just double-check your baking powder and vanilla extract brands.
- Gluten-Free Swap: I’ve tried a 1-to-1 gluten-free flour blend and it worked quite well—just watch the baking time, as it can vary slightly.
- Less Sweet Version: If you prefer less sugar, start by reducing the granulated sugar by a tablespoon and adjust to your taste.
Step-by-Step: How I Make Red Velvet Cookie Recipe
Step 1: Melt Butter and Chill Slightly
I start by melting the butter over medium-low heat on the stove. If you’re short on time, the microwave works too—just melt in short bursts to avoid burning. Then, I pour the butter onto a shallow bowl and pop it in the freezer for about 5 to 8 minutes. This cool-down step is key so the butter doesn’t scramble the eggs later when you add it.
Step 2: Mix Wet Ingredients
Once the butter is slightly cooled but still liquid, I whisk it together with the brown sugar, granulated sugar, egg, vanilla, and the red gel food coloring. Using gel color is a game changer—it’s vibrant and won't add extra moisture that could alter the dough.
Step 3: Combine Dry Ingredients
While the wet mixture rests, I sift the flour, cocoa powder, baking soda, baking powder, and salt together. Mixing these first ensures there are no clumps, which helps keep the dough smooth and consistent.
Step 4: Fold Dry Into Wet
I gently fold the dry ingredients into the wet mixture using a large spatula. It’s important not to overmix here—once you see the dry is just incorporated, stop. Overmixing can toughen the dough and change the texture.
Step 5: Chill and Preheat
While the dough rests briefly, I preheat the oven to 350°F and line my baking sheets with parchment paper. Resting the dough just for a few minutes helps flavors meld, but don’t skip the parchment—it keeps baking and cleanup easy.
Step 6: Shape and Roll in Red Sugar
Here’s one of my favorite parts: I use a medium cookie scoop to portion out 2-ounce balls of dough. Then I roll each in red sanding sugar (which adds a pretty sparkle and a bit of crunch). I space them 2 to 3 inches apart on the sheet to allow room to spread.
Step 7: Bake to Soft Perfection
Bake for 9 to 10 minutes until the edges are set but the centers still look slightly puffy and under-baked. This is where patience pays off—you don’t want to overbake or the cookies lose their tenderness. They’ll naturally deflate and flatten as they cool, which is perfect.
Top Tip
From countless batches, I’ve learned a few key tricks that make all the difference in this Red Velvet Cookie Recipe. These tips saved me from many overbaked or flat cookies and help deliver the perfect soft texture and vibrant color every time.
- Butter Cooling: Don’t skip chilling melted butter briefly before combining it with eggs; it prevents any scrambled egg bits in your dough.
- Gel Food Coloring Use: Liquid colors can thin your dough and affect texture—gel colors give intensity without compromising consistency.
- Don’t Overmix Dry Ingredients: Fold gently until just combined to maintain tender, chewy cookies rather than tough ones.
- Watch Baking Time Closely: Pull cookies out when edges are set but centers still look soft; they finish baking off the sheet and stay soft.
How to Serve Red Velvet Cookie Recipe
Garnishes
I like to sprinkle a little extra red sanding sugar on top right as the cookies come out of the oven; it glistens beautifully and adds a fun crunch. Sometimes I add a light dusting of powdered sugar for a soft contrast, especially around holidays.
Side Dishes
Classic cold milk is my go-to pairing—it balances the cookie’s richness. I’ve also enjoyed these with a dollop of whipped cream or alongside a scoop of vanilla ice cream for an extra indulgent treat.
Creative Ways to Present
For parties, I arrange them on a decorative platter with fresh berries and mint sprigs for a pop of color. Mini cookie stacks tied with twine make adorable edible favors, and placing them in clear cellophane bags with festive tags is a quick, charming gift idea.
Make Ahead and Storage
Storing Leftovers
I store leftover Red Velvet Cookies in an airtight container at room temperature—they stay soft and taste fresh for up to 5 days. If I notice them getting a bit firm, a quick zap in the microwave for 5-7 seconds brings back that fresh-baked softness.
Freezing
These cookies freeze wonderfully! I wrap them tightly in plastic wrap, then pop them into a freezer bag to keep out any air. When I’m ready, I let them thaw at room temperature and then warm them in a 300°F oven for about 5 to 8 minutes to refresh their texture and flavor.
Reheating
To reheat, I prefer the oven over the microwave because it keeps the edges slightly crisp while restoring that soft center. Just 5 to 8 minutes in a preheated 300°F oven does the trick perfectly without drying them out.
Frequently Asked Questions:
Liquid food coloring is not recommended for this recipe because it can add extra moisture, making the dough too soft and affecting the texture and vibrant color you want from a red velvet cookie. Gel food coloring is more concentrated and won’t thin out the dough.
Look for cookies with edges that are set and slightly firm but with centers that still look a bit puffy and soft. They will continue to set as they cool, resulting in a tender, chewy texture. Avoid baking until the centers are fully firm to prevent dryness.
Yes, you can substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend. Baking times might vary slightly, so keep an eye on the cookies and adjust as needed. The texture will still be tender and delicious.
Stored in an airtight container at room temperature, these cookies stay fresh and soft for up to 5 days. For longer storage, they freeze well for up to 3 months when properly wrapped and kept in freezer-safe bags.
Final Thoughts
This Red Velvet Cookie Recipe isn’t just about baking cookies—it’s about that little celebration of color, flavor, and texture that brightens your day. I hope you enjoy making them as much as I do, baking up memories one soft, chewy red velvet bite at a time. Trust me, these cookies will become a fast favorite you’ll want to share again and again.
Print
Red Velvet Cookie Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously soft and festive Red Velvet Cookies with a rich cocoa flavor, vibrant red color, and a sweet crunchy red sanding sugar coating. Perfect for holidays or anytime you want a special treat!
Ingredients
For Cookies
- ½ cup (113 g) unsalted butter
- ½ cup plus 1 tablespoon (110 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 ½ teaspoons vanilla
- 1 ½ teaspoons red gel food coloring
- 1 ¼ cups (160 g) all-purpose flour
- 2 tablespoons cocoa powder, sifted (Dutch-process or Hershey’s Special Dark recommended)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup red sanding sugar for rolling
For Red Sanding Sugar
- ¼ cup (50 g) granulated or coarse sugar
- Dollop of red gel food coloring (avoid liquid food coloring)
Instructions
- Melt Butter: In a small saucepan over medium-low heat, melt the butter or melt it in the microwave. Pour the melted butter onto a shallow bowl or plate and freeze for 5 to 8 minutes until cooled but not solidified.
- Mix Wet Ingredients: Add the cooled butter to a medium mixing bowl. Add the brown sugar, granulated sugar, egg, vanilla, and red gel food coloring. Whisk thoroughly until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, baking powder, and salt.
- Make the Dough: Add the dry ingredients to the wet butter and egg mixture. Use a large spatula to gently fold everything together until just combined. Avoid over mixing to keep cookies tender.
- Rest Dough and Preheat Oven: Let the dough rest while you preheat your oven to 350°F and line two baking sheets with parchment paper.
- Shape Cookies: Using a medium cookie scoop, portion the dough into roughly 2-ounce balls. Roll each ball in red sanding sugar and arrange them spaced 2 to 3 inches apart on the parchment-lined baking sheets.
- Bake: Bake the cookies for 10 minutes until the edges are set but centers remain slightly puffed and underbaked. Do not overbake to maintain softness.
- Cool: Remove from the oven and optionally sprinkle with more sanding sugar. Cookies will deflate and flatten as they cool.
- Prepare Red Sanding Sugar: Preheat oven to 250°F. Line a large baking sheet with parchment paper. In a large plastic bag, combine ¼ cup granulated sugar with a dollop of red gel food coloring. Shake and massage until all sugar is evenly colored.
- Sift Colored Sugar: Sift the colored sugar through a fine mesh strainer into a medium bowl, discarding any large clumps. Repeat sifting several times for uniformity.
- Bake Sugar: Spread the sifted, colored sugar evenly on the prepared baking sheet. Bake for 10 minutes, then remove and allow to cool at least 15 minutes before use.
Notes
- Store cookies tightly covered at room temperature for up to 5 days to keep them fresh.
- Cookies can be frozen for up to 3 months. Wrap them 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.
- Use red gel food coloring to get a vibrant color without affecting dough consistency.
- Do not overmix the dough to keep cookies tender and soft.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Leave a Reply