Red Velvet Cookies with Red Sanding Sugar Recipe

If you’re on the hunt for a treat that’s both charming and delicious, you’ve got to try my Red Velvet Cookies with Red Sanding Sugar Recipe. These cookies are like little bites of velvet heaven—soft, slightly chewy, and packed with that classic red velvet flavor all jazzed up with a sparkling red sugar coating. I absolutely love how these come together, and I promise you, once you try them, they’ll quickly become a favorite go-to cookie in your kitchen.

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Ingredients You’ll Need

The ingredients for this Red Velvet Cookies with Red Sanding Sugar Recipe are straightforward but come together in a way that really sings. Key things to note: I like using red gel food coloring to get that vibrant color without watering down the dough. Also, the cocoa powder should be Dutch-process or a rich variety like Hershey’s Special Dark for the best flavor.

• Unsalted butter: Melting it first and allowing it to cool slightly creates a tender, chewy texture.
• Light brown sugar: Adds depth and moisture, so don’t swap for dark unless you want a stronger molasses flavor.
• Granulated sugar: Balances the sweetness and helps with that crisp edge.
• Large egg, room temperature: Helps bind everything together and keeps cookies soft.
• Vanilla extract: Adds warmth and rounds out the flavor beautifully.
• Red gel food coloring: For that iconic red velvet shade, gel works better than liquid to avoid loosening the dough.
• All-purpose flour: The foundation for the dough; sift it for lightness.
• Cocoa powder: Sifted and rich, this gives your cookies that classic velvet undertone.
• Baking soda and baking powder: These ensure just the right amount of rise and tenderness.
• Salt: Balances sweetness and enhances other flavors.
• Red sanding sugar: Provides a gorgeous sparkle and light crunch on the outside.
• Granulated sugar and extra red gel food coloring: To make your own red sanding sugar—way better than store-bought!

Variations

I love playing around with this Red Velvet Cookies with Red Sanding Sugar Recipe depending on the season or who I’m baking for. It’s very forgiving and easy to adapt if you want to take it up a notch or keep it simple and classic.

• White Chocolate Chips: I’ve added these before for a sweet surprise inside, which pairs wonderfully with the cocoa and red velvet flavor.
• Gluten-Free Flour: I swapped all-purpose for a gluten-free blend and got great results—just watch the texture as it can be a touch more crumbly.
• Sugar-Free Option: Experiment with coconut sugar but reduce the amount slightly, as it can make cookies moister.
• Colored Sugars: You can match the sanding sugar to holidays—green for Christmas or even pink for Valentine’s Day—just by changing the gel color.

How to Make Red Velvet Cookies with Red Sanding Sugar Recipe

Step 1: Melt and Chill Your Butter

This is a step I don’t skip because it affects the texture of your cookies big time. Melt the butter gently over medium-low heat or pop it in the microwave for a bit, then pour it onto a shallow dish or plate and freeze it for 5 to 8 minutes. The key here is chilling it so it’s cool, but not solid. This helps the dough come together perfectly tender and chewy.

Step 2: Combine Wet Ingredients

Dump your cooled melted butter into a medium bowl, then add the brown sugar, granulated sugar, egg, vanilla, and that beautiful red gel food coloring. Whisk everything together until it’s smooth and dreamy. The gel coloring is crucial here — it gives your cookies their show-stopping red without thinning the dough.

Step 3: Mix Dry Ingredients and Fold

In a separate bowl, whisk the flour, sifted cocoa powder, baking soda, baking powder, and salt together. Then gently fold these into the wet ingredients using a large spatula. Don’t overmix here—overworked dough can make cookies tough, and nobody wants that. Just fold until you no longer see dry flour.

Step 4: Chill While You Prep the Oven

Set your dough aside to rest while you preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper—that extra step means easy cleanup and helps cookies bake evenly without sticking.

Step 5: Shape and Sugar-Coat Your Cookie Dough

I use a medium cookie scoop to portion the dough into roughly 2-ounce balls. Rolling them in your homemade red sanding sugar is pure magic. You’ll get that sparkling, festive outer layer that adds a little crunch and makes these cookies pop visually. Place your sugared dough balls on the baking sheet, spacing them about 2 to 3 inches apart to allow for gentle spreading.

Step 6: Bake and Cool

Bake for 9 to 10 minutes—this is key, so watch closely. The edges should look set, and the centers will still puff up slightly and look a touch underbaked. That’s exactly the texture you want. The cookies will deflate as they cool, ending with a soft, tender chew. If you want, sprinkle a little more sanding sugar on top right after pulling them out of the oven.

How to Serve Red Velvet Cookies with Red Sanding Sugar Recipe

Garnishes

I like to pair these cookies with a simple dusting of powdered sugar or a tiny dollop of cream cheese frosting on top when serving to guests. The cream cheese adds that classic red velvet twist and elevates your cookie from cookie jar treat to party-ready dessert.

Side Dishes

They go perfectly with a tall glass of cold milk or a rich cup of coffee if you’re baking for adults. For festive occasions, I love pairing them with whipped cream and fresh berries for a little extra indulgence.

Creative Ways to Present

For holidays or birthdays, I stack these cookies with layers of white or cream cheese frosting between them to make cookie “sandwiches.” I’ve even dusted extra red sanding sugar on top and placed them in decorative tins to gift friends. They always get rave reviews!

Make Ahead and Storage

Storing Leftovers

Store these cookies in an airtight container at room temperature, and they’ll stay soft and fresh for up to five days. I like to layer parchment paper between cookies if I’m stacking them, to keep the sanding sugar intact and prevent sticking.

Freezing

I’ve frozen these cookies wrapped tightly in plastic wrap and then placed inside a freezer bag for up to three months. When you’re ready, let them thaw at room temperature. The texture stays surprisingly great, almost like freshly baked.

Reheating

To bring back that freshly baked warmth, pop leftover cookies in a 300°F oven for 5 to 8 minutes. This little trick revives their softness and makes the red sanding sugar sparkle again—my family always thinks I baked a fresh batch when I do this!

FAQs

Final Thoughts

This Red Velvet Cookies with Red Sanding Sugar Recipe is one of my all-time favorite sweet treats because it perfectly balances show-stopping looks with a chewy, melt-in-your-mouth texture. Baking them feels like a little celebration every time—especially when your kitchen starts smelling like cocoa and vanilla magic. I’m so excited for you to try this recipe and share these cookies with your loved ones. Trust me, once you make them, they’ll be a staple for holidays, birthdays, or whenever you just want a cookie that feels extra special.

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