Name: Red Velvet Cookies with Red Sanding Sugar Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 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)

There’s something utterly delightful about biting into a soft, chewy cookie with a rich, velvety red hue and a touch of sparkle. This Red Velvet Cookies with Red Sanding Sugar Recipe is my go-to when I want that special red velvet charm but in cookie form. Trust me, the pop of red sanding sugar on top makes them feel extra festive and deliciously irresistible.

There are five large, round red velvet cookies with a slightly cracked texture placed on a sheet of wrinkled white parchment paper. Each cookie has coarse white sugar crystals sprinkled in the center and on the edges, adding a sparkling effect. The cookies have a rich deep red color and a soft, slightly rough surface. The parchment paper rests on a white marbled surface, giving a clean and bright background to the cookies. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Velvet Cookies with Red Sanding Sugar Recipe
Top Tip
How to Serve Red Velvet Cookies with Red Sanding Sugar Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Cookies with Red Sanding Sugar Recipe

Why You'll Love This Recipe

I adore this recipe because it brings the classic red velvet flavor into the cookie world seamlessly, plus that sanding sugar topping adds such a fun texture and sparkle. It’s a lovely way to share red velvet with friends and family beyond the usual cake.

Beautiful Vibrancy: The red gel food coloring gives these cookies that signature deep red color that’s eye-catching and festive.
Perfect Texture: Soft and slightly chewy with just a little puff, these cookies melt in your mouth without being cakey.
Simple Ingredients: No complicated or hard-to-find elements, making it easy to whip these up when the mood strikes.
That Sparkle: Rolling them in red sanding sugar before baking all but guarantees compliments and double-takes.

The image shows a stack of six deep red cookies, each split in half to reveal a soft, dense texture inside. The cookies have a slightly cracked surface and are sprinkled with coarse white sugar crystals. They sit on a white marbled surface, with part of a white bowl filled with white sugar visible in the bottom left corner. Another whole red cookie is partially visible in the background on the right side. The photo is close-up and well-lit, showing rich dark red colors and fine crumbs clearly. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a key role in bringing together the perfect red velvet cookie. From the rich butter to the cocoa powder balance, these components create the soft texture and unmistakable flavor.

Flat lay of a small white ceramic bowl of unsalted butter, a small white ceramic bowl of light brown sugar, a small white ceramic bowl of granulated sugar, a single large whole egg with a clean shell, a small white ceramic bowl of vanilla extract liquid, a small white ceramic bowl with a dollop of red gel food coloring, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of sifted dark cocoa powder, a small white ceramic bowl with a mixture of baking soda, baking powder, and salt, a small white ceramic bowl of red sanding sugar, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Melting the butter then cooling it just slightly results in a tender crumb and moist cookies every time.
Light Brown Sugar: Adds moisture and a bit of caramel flavor, rounding out the richness beautifully.
Granulated Sugar: Helps give slight crispness on the edges while sweetening the dough.
Large Egg: Binds everything while adding structure.
Vanilla Extract: Enhances the overall flavor, keeping it warm and cozy.
Red Gel Food Coloring: Unlike liquid dye, gel gives intense color without thinning the dough.
All-Purpose Flour: The base that holds the cookies together, just enough for softness without spreading too much.
Cocoa Powder (Dutch-process or Special Dark): Brings subtle chocolate depth that defines red velvet.
Baking Soda & Baking Powder: Combined leaveners ensure just enough lift and softness.
Salt: Balances sweetness and enhances chocolate flavor.
Red Sanding Sugar: Adds shimmer, subtle crunch, and that festive red finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Personally, I love trying different takes on these red velvet cookies depending on the season or guest preferences. It’s so fun to make this recipe truly your own and see what new favorites emerge.

Variation: I sometimes swap regular cocoa powder for a dark chocolate version to intensify the chocolate notes, and it’s phenomenal.
Dairy-Free: Use vegan butter and an egg substitute like flax egg to accommodate allergies without losing texture.
Extra Cream Cheese Twist: Dollop a little cream cheese frosting between two cookies for an indulgent sandwich treat.

Step-by-Step: How I Make Red Velvet Cookies with Red Sanding Sugar Recipe

Step 1: Melt and Cool the Butter Just Right

Start by gently melting your butter in a small saucepan over medium-low heat or in short bursts in the microwave. Pour it onto a shallow bowl or plate and pop it in the freezer for 5 to 8 minutes—it should be cool but not hard. This cool melted butter ensures your dough becomes soft and doesn’t get greasy.

Step 2: Mix Sugars, Egg, and Red Gel Color

In a medium mixing bowl, whisk together the cooled butter with light brown sugar, granulated sugar, egg, vanilla, and red gel food coloring. Whisk until it’s smooth and fully combined—don’t be shy about really digging in here to get that bright red color evenly distributed.

Step 3: Blend Dry Ingredients and Fold

In a separate bowl, sift or whisk the flour, cocoa powder, baking soda, baking powder, and salt together. Add this dry mix to your wet ingredients and gently fold with a spatula. The key is to combine without over-mixing—overworked dough can mean tough cookies, and nobody wants that.

Step 4: Chill Dough and Preheat Oven

Let your dough rest briefly while you preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup a breeze.

Step 5: Scoop, Roll in Red Sanding Sugar, and Bake

Use a medium cookie scoop to portion out the dough into roughly 2-ounce balls. Roll each ball generously in the red sanding sugar you prepared—it’s this step that makes the cookies sparkle! Space them 2 to 3 inches apart on the baking sheets.

Bake for 9 to 10 minutes until edges are set but centers still look slightly puffed—don’t overbake! They’ll deflate as they cool, leaving you with tender, chewy cookies.

Top Tip

Over the years baking these red velvet cookies, I discovered a few tricks that guarantee the best results every time. These tips come from both little wins and, yes, a couple of kitchen mishaps — so consider them your shortcut!

Perfect Butter Temperature: Cooling the melted butter until it’s warm rather than hot helps the sugars dissolve perfectly without cooking the egg prematurely.
Don’t Overmix: Fold the dry into wet until just combined; overmixing develops gluten and makes cookies tough rather than soft and tender.
Sanding Sugar Magic: Make sure to sift the colored sanding sugar well and bake it briefly before using — it keeps it from clumping and ensures sparkle.
Baking Time Watch: Pull the cookies out when edges are set but centers look slightly underdone—they finish baking on the sheet, staying soft inside.

How to Serve Red Velvet Cookies with Red Sanding Sugar Recipe

Garnishes

I love to keep these cookies simply garnished with a little extra red sanding sugar after baking—makes them look stunning without extra fuss. Sometimes, I add a dusting of powdered sugar for a snowy touch or even tiny white chocolate chips embedded before baking for a sweet surprise.

Side Dishes

Pair these red velvet cookies wonderfully with a tall glass of cold milk, hot coffee, or even a creamy vanilla chai latte. For holiday gatherings, serving alongside a simple cream cheese frosting dip or a bowl of fresh berries brightens up the plate.

Creative Ways to Present

For special occasions, I arrange these cookies on a tiered dessert tray with edible flowers and sprigs of fresh mint. Another fun way is making mini cookie sandwiches using cream cheese frosting or marshmallow fluff—kids and adults alike adore them!

Make Ahead and Storage

Storing Leftovers

Once cooled, store these cookies in an airtight container at room temperature. I’ve found they stay soft and fresh for up to 5 days, which means they’re perfect to bake ahead for parties or gifts.

Freezing

If you want to freeze these cookies, wrap them tightly in two layers of plastic wrap, then place in a freezer bag. I’ve frozen batches for up to 3 months with no loss in flavor or texture. Just thaw at room temperature before serving.

Reheating

To bring back that just-baked softness, I pop leftover cookies in a 300°F oven for about 5 to 8 minutes, wrapped loosely in foil. It revives the warmth and texture better than microwaving, which sometimes can make them tough.

Frequently Asked Questions:

Can I use liquid red food coloring instead of gel?

Gel food coloring is best for this recipe because it provides a stronger color without adding extra liquid that can alter the dough’s consistency. Liquid food coloring tends to thin the batter and may affect texture.

Why do the cookies deflate after baking?

Red velvet cookies naturally puff up in the oven due to leavening but will deflate slightly as they cool, giving them that soft and tender texture you want. Removing them at the right time prevents them from getting too hard.

How do I make red sanding sugar at home?

To make red sanding sugar, mix granulated sugar with a small amount of red gel food coloring in a sealed bag, massage until evenly colored, sift out lumps, then dry it in a low oven to set the color and texture before using.

Can I substitute the cocoa powder?

Yes, Dutch-process or Hershey’s Special Dark cocoa powder works best for the deep, rich flavor, but regular natural cocoa powder can be used in a pinch; just note the flavor and color might be slightly different.

Final Thoughts

These Red Velvet Cookies with Red Sanding Sugar Recipe are one of those treats that always bring a smile to my face when I bake them—and every time I share, people ask for the recipe. They’re festive, fun, and just downright delicious. I can’t wait for you to try them in your kitchen and add your own unique twist. Trust me, these cookies are going to be a new favorite in your collection!