Name: Red Velvet Cookies 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 the tender crumb and rich cocoa flavor of these cookies, kissed with that gorgeous red hue. This Red Velvet Cookies Recipe blends the classic charm of red velvet cake into a chewy, cozy cookie, making it a standout treat you’ll want to bake again and again.

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 Recipe
Top Tip
How to Serve Red Velvet Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Cookies Recipe

Why You'll Love This Recipe

I’ve made so many red velvet desserts, but turning this classic into a cookie was a game changer for me. The way these cookies balance just a hint of cocoa with that familiar red velvet sweetness is honestly magic, and they’re irresistibly soft and chewy.

Perfect Texture: These cookies come out soft in the center and slightly crisp on the edges — that chewiness is exactly what you want.
Vibrant Color: The red gel food coloring really pops, making these cookies festive and fun without any artificial bitterness.
Simple Ingredients: No complicated steps or odd ingredients, just good pantry staples and a splash of color.
Customizable Sugar Coating: Rolling the dough balls in the homemade red sanding sugar adds a little sparkle and crunch that feels special.

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

Every ingredient in this Red Velvet Cookies Recipe serves a purpose, from the melted butter creating a tender cookie to the combination of leaveners giving just the right lift. Here’s a closer look at what’s going in your bowl and why you'll want quality as much as quantity.

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 adds richness and moisture, giving these cookies that soft, chewy texture I adore.
Light Brown Sugar: Provides that subtle caramel note and helps with chewiness thanks to its molasses content.
Granulated Sugar: Balances sweetness and helps cookies hold their shape with a slight crispness on the edges.
Egg: Acts as a binder, and making sure it’s at room temperature ensures smooth mixing and proper texture.
Vanilla Extract: Enhances the overall flavor with warm, comforting notes—don’t skip it!
Red Gel Food Coloring: Gives the trademark vibrant red color without altering the flavor or moisture.
All-Purpose Flour: Forms the structure—measuring it correctly will keep your cookies tender and not tough.
Cocoa Powder: I prefer Dutch-process or Hershey’s Special Dark because their richness deepens the red velvet flavor beautifully.
Baking Soda and Baking Powder: Dual leaveners ensure these cookies rise just right without becoming cakey.
Salt: A pinch brings out all the flavors and balances the sweetness.
Red Sanding Sugar: Made from granulated sugar and red gel coloring, it adds sparkle and a subtle crunch outside the soft cookie.

📝

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

What’s great about this Red Velvet Cookies Recipe is how easy it is to tweak. I like to add a handful of white chocolate chips for extra sweetness, but you could also swap out the sanding sugar for crushed candy canes during the holidays or use vegan butter to make the cookies dairy-free.

Variation: I once tossed in chopped pecans and it gave such a delightful crunch—totally worth trying if you like a nutty contrast.
Dietary Tweaks: Using coconut sugar instead of brown sugar works well if you want a deeper flavor with less refined sweetness.
Seasonal Swaps: Rolling in orange sanding sugar makes these perfect for Halloween or fall-themed parties.

Step-by-Step: How I Make Red Velvet Cookies Recipe

Step 1: Melting Butter and Mixing Wet Ingredients

I start by melting the butter gently on medium-low heat or in the microwave, then spreading it out to cool—this stops it from cooking the eggs when mixed. Once slightly cooled but still soft, I whisk it with both sugars, the egg, vanilla, and red gel food coloring until the mixture feels smooth and vibrant. It’s important not to skip this step—the texture starts here.

Step 2: Combining Dry Ingredients

While the butter mixture rests, I whisk flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl. Sifting or mixing well ensures even baking and avoids clumps, especially with the cocoa powder which can be a bit lumpy.

Step 3: Folding the Dough

I gently fold the dry ingredients into the wet mixture using a spatula—less mixing keeps the cookies tender and soft. Overworking the dough can make them tough, so I stop as soon as everything is combined.

Step 4: Preparing Red Sanding Sugar

Making the red sanding sugar feels like a mini craft project I love doing alongside cookie prep. I combine granulated sugar with a dollop of red gel food coloring in a plastic bag, massaging it until evenly coated, then sift out any clumps. Baking it briefly bakes the color in and prevents it from running onto the cookies.

Step 5: Scooping, Rolling, and Baking

Using a medium cookie scoop, I portion about 2-ounce dough balls, roll them in the red sanding sugar, and place them spaced well on parchment-lined baking sheets. Baking at 350°F for 9 to 10 minutes yields cookies with edges set but centers still puffed and soft. Resist the urge to overbake—they’ll deflate but stay beautifully soft as they cool.

Top Tip

After baking these cookies several times, I’ve learned a few tricks that make the process even smoother and the results better. Small things that really help when you’re aiming for that perfect red velvet cookie every single time.

Butter Temperature Matters: Don’t let your melted butter solidify into sticks—warm but liquid butter blends easier and keeps the texture spot on.
Don’t Overmix: Stir just enough to combine dry and wet ingredients; overmixing leads to tough cookies, which we definitely want to avoid here.
Use Gel Food Coloring: I swear by gel over liquid—better color saturation without making the dough too runny or flavor funky.
Timing Your Bake: Set a timer and check your cookies right at 9 minutes—those centers should still look slightly underbaked. They’ll finish perfectly on the cooling rack.

How to Serve Red Velvet Cookies Recipe

Garnishes

I usually sprinkle a little extra red sanding sugar on the cookies fresh out of the oven for that extra sparkle. Sometimes I’ll add a gentle dusting of powdered sugar just before serving, which adds a pretty frosted look without overpowering the flavor.

Side Dishes

This recipe pairs wonderfully with a cold glass of milk or a warm cup of coffee. For celebrations, I like serving the cookies alongside cream cheese frosting dip—it echoes that classic red velvet flavor and adds a creamy complement.

Creative Ways to Present

For birthdays or holidays, I arrange these cookies in a festive tin lined with tissue paper, or stack them on a pretty cake stand surrounded by fresh berries and edible flowers. It’s an instant showstopper and gets everyone excited before they even take a bite!

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature for up to 5 days, layering parchment paper between them to keep their softness intact. They’re fantastic so long as you avoid stacking them while still warm, which can cause sticking.

Freezing

Because these cookies freeze beautifully, I often bake a double batch and freeze half. I wrap them tightly in plastic wrap twice, then place them in a freezer bag. When it’s time to enjoy, thaw overnight or warm gently before serving for that just-baked softness.

Reheating

To revive leftover cookies, I pop them into a 300°F oven for 5 to 8 minutes. This refreshes their chewy texture and lets the red sanding sugar sparkle again. Microwave reheating tends to make them too soft, so the oven is my go-to.

Frequently Asked Questions:

Can I use liquid food coloring instead of gel?

While you can, liquid food coloring may make your dough too wet, altering the cookie texture and color vibrancy. Gel food coloring is more concentrated and gives that bold red without affecting dough consistency.

How do I prevent my red velvet cookies from turning brown?

Using a lower baking temperature and checking them early helps maintain that vibrant red color. Also, using Dutch-process cocoa instead of natural cocoa powder can contribute to a deeper red without browning. Rolling the dough in colored sanding sugar adds a sweet, sparkling outer layer that masks slight browning.

Can I substitute the butter with oil or margarine?

Substituting butter changes both texture and flavor. Melted butter adds richness and helps with the chewy texture. Oil may yield a greasier cookie, and margarine often contains more water, which can affect baking results. If you’re adjusting for dietary needs, try a quality vegan butter substitute for best results.

How do I make red sanding sugar at home?

It’s simple! Mix granulated sugar with a small dollop of red gel food coloring in a resealable plastic bag. Massage until the color evenly coats the sugar. Then sift to remove clumps, spread on a baking sheet, and bake at low temperature (about 250°F) for 10 minutes to set the color and dry the sugar. Cool completely before using.

Final Thoughts

This Red Velvet Cookies Recipe holds a special place in my kitchen. It’s quick to whip up yet feels so indulgent, perfect for a pick-me-up or to share with friends who’ll be impressed by the vibrant color and soft bite. I highly recommend you try making a batch—it’s a cozy treat that’s sure to become a repeat favorite, just like it did in my home.