Description
These Red Velvet Cookies are soft, chewy, and bursting with classic red velvet flavor. Rolled in homemade red sanding sugar for a sparkling finish, they make a perfect festive treat or a delightful everyday indulgence.
Ingredients
Scale
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)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup red sanding sugar for rolling
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
- Melt Butter: In a small saucepan, melt the butter over medium-low heat or use a microwave. Pour the melted butter onto a shallow bowl or plate and freeze for 5 to 8 minutes until slightly chilled but not solid.
- Mix Wet Ingredients: Add 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 together 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 thoroughly.
- Make Dough: Add the dry ingredients to the wet ingredients. Using a large spatula, fold everything together gently until combined. Avoid over mixing to keep the cookies tender.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Form Cookies: Using a medium cookie scoop, portion out the dough into approximately 2-ounce balls. Roll each ball in red sanding sugar and arrange them on the parchment-lined baking sheets, spacing cookies 2 to 3 inches apart.
- Bake Cookies: Bake in the preheated oven for 10 minutes or until the edges are set and the centers appear slightly puffed and underbaked. Do not over bake.
- Cool and Finish: Remove the cookies from the oven and sprinkle with more red sanding sugar if desired. Allow the cookies to cool on the baking sheet; they will deflate slightly 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 and a dollop of red gel food coloring. Shake and massage the bag until sugar is fully colored. Sift colored sugar through a fine mesh strainer into a bowl, discarding large bits. Repeat until sugar is uniform.
- Bake Sanding Sugar: Spread sifted sugar evenly on prepared baking sheet. Bake for 10 minutes, then remove and cool for at least 15 minutes before using.
Notes
- Store cookies tightly covered at room temperature for up to 5 days.
- Freeze cookies for up to 3 months wrapped tightly in plastic wrap and placed in a freezer-safe bag. Defrost at room temperature or warm in a 300°F oven for 5 to 8 minutes before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
