Description

These Red Velvet Cookies are a delightful twist on the classic red velvet cake, featuring a soft, cake-like texture and a vibrant red hue. Rolled in festive red sanding sugar, these cookies are perfect for holidays or any special occasion. The recipe involves melting butter, combining it with sugars and egg, folding in cocoa-spiked flour mixture, and baking until edges are set but centers remain soft and slightly underbaked for a tender bite.

Ingredients

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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 recommended)
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)

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Instructions

Melt the Butter: In a small saucepan over medium-low heat, melt the butter completely, or use the microwave to melt it. Pour the melted butter onto a shallow bowl or plate and freeze for 5 to 8 minutes, being careful not to let it solidify.
Mix Wet Ingredients: Add the slightly cooled melted butter to a medium mixing bowl. Add the light brown sugar, granulated sugar, egg, vanilla extract, and red gel food coloring. Whisk all these ingredients together until well combined and smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, baking powder, and salt to ensure even distribution of leavening agents and cocoa.
Fold Ingredients: Add the dry ingredients to the wet mixture. Use a large spatula to fold everything together gently until just combined, being careful not to overmix which could toughen the cookies.
Preheat Oven and Prepare Sheets: Let the dough rest while preheating your oven to 350°F (177°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
Shape Cookies: Using a medium cookie scoop, portion the dough into approximately 2-ounce balls. Roll each ball in red sanding sugar until fully coated, then place them on the parchment-lined baking sheets, leaving 2 to 3 inches of space between each cookie to allow for spreading.
Bake Cookies: Bake the cookies for 9 to 10 minutes, or until the edges are set and centers remain slightly puffed and underbaked for a soft texture. Avoid overbaking to keep them tender.
Cool and Finish: Remove the cookies from the oven and optionally sprinkle with more sanding sugar while still warm. Allow the cookies to cool on the baking sheets where they will deflate slightly as they cool.
Prepare Red Sanding Sugar (Optional): Preheat oven to 250°F (121°C) 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 evenly colored. Sift the sugar through a fine mesh to remove clumps and repeat until uniform. Spread the sugar evenly on the baking sheet and bake for 10 minutes. Cool the sanding sugar completely for at least 15 minutes before using.

Notes

Store cookies tightly covered at room temperature for up to 5 days to maintain freshness.
Cookies can be frozen for up to 3 months. Wrap tightly in two layers of plastic wrap and place in a large plastic freezer bag. Defrost at room temperature before serving or warm in a 300°F oven for 5 to 8 minutes to refresh.
Use gel food coloring only for best color intensity and to avoid adding excess liquid to the dough.
Do not overbake; the centers should remain slightly underbaked for a soft, chewy texture.

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 15g
Sodium: 110mg
Fat: 7g
Saturated Fat: 4.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg