Description
These Red Velvet Cookies are soft, slightly underbaked in the center, and rolled in vibrant red sanding sugar for a festive look. Featuring classic red velvet flavors with cocoa powder and red gel food coloring, they are perfect for holiday treats or any special occasion.
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 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
For 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 over medium-low heat, melt the butter or melt it in a microwave. Pour the melted butter onto a shallow bowl or plate and freeze for 5 to 8 minutes, ensuring it doesn't solidify.
- Mix Wet Ingredients: Add the slightly cooled butter to a medium mixing bowl. Add the 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.
- Form Dough: Add the dry ingredients to the butter and egg mixture. Use a large spatula to gently fold the ingredients together, taking care not to over mix.
- Prepare Oven and Baking Sheets: Let the dough rest while preheating the oven to 350°F. Line two baking sheets with parchment paper.
- Shape Cookies: Using a medium cookie scoop, divide the dough into approximately 2-ounce portions. Roll each portion into balls and then roll them in the red sanding sugar. Place the coated cookie balls on the prepared baking sheets, spacing them 2 to 3 inches apart.
- Bake Cookies: Bake the cookies for 10 minutes or until the edges are set but centers remain slightly puffed and underbaked. Avoid overbaking as cookies will deflate as they cool.
- Cool and Optional Sugaring: Remove the cookies from the oven. Sprinkle with additional sanding sugar if desired. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
- Prepare Red Sanding Sugar: Preheat the oven to 250°F and 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 the sugar is uniformly colored.
- Sift and Bake Sugar: Sift the colored sugar through a fine mesh strainer into a medium bowl, discarding any large clumps. Repeat sifting until sugar looks consistent. Spread the sugar evenly on the prepared baking sheet and bake for 10 minutes. Remove from oven and cool at least 15 minutes before use.
Notes
- Store cookies tightly covered at room temperature for up to 5 days to maintain freshness.
- Cookies may be frozen for up to 3 months. Wrap tightly in two layers of plastic wrap and place inside a large plastic freezer bag. Defrost at room temperature before serving or warm in a 300°F oven for 5 to 8 minutes for a fresh-baked taste.
- Do not overbake cookies to retain a soft and slightly underbaked center texture.
- Use gel food coloring rather than liquid to avoid altering dough consistency when coloring both cookies and sanding sugar.
- For best results, use Dutch-process cocoa powder or Hershey’s Special Dark for rich red velvet flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
