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
Scale
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
- 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 (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 1/4 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
