Description
Deliciously soft and chewy Red Velvet Cookies featuring a vibrant red color, rich cocoa flavor, and a sweet crunch from homemade red sanding sugar coating. These cookies offer a perfect twist on the classic red velvet cake in cookie form, ideal for holidays 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 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)
Instructions
- Melt Butter: In a small saucepan over medium-low heat or in the microwave, melt the butter. Pour the melted butter onto a shallow bowl or plate and place in the freezer for 5 to 8 minutes, just to cool slightly without solidifying.
- Mix Wet Ingredients: Transfer 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 thoroughly to combine all ingredients well.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, baking powder, and salt until evenly mixed.
- Form Dough: Add the dry ingredients to the wet butter mixture. Use a large spatula to gently fold the ingredients together until just combined. Avoid over mixing to keep cookies tender.
- Preheat Oven and Prepare Baking Sheets: Let the dough rest while preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cookie removal.
- Shape and Coat Cookies: Using a medium cookie scoop (about 2 ounces per scoop), portion the dough into balls. Roll each ball in the prepared red sanding sugar until fully coated. Place on baking sheets, spaced 2 to 3 inches apart.
- Bake: Bake cookies in the preheated oven for 9 to 10 minutes, or until the edges are set but the centers appear slightly puffed and under baked. Avoid over baking to maintain softness.
- Cool and Serve: Remove cookies from the oven and optionally sprinkle with extra red sanding sugar. Allow cookies to cool; they will deflate slightly as they cool, forming a tender, chewy texture.
- Make Red Sanding Sugar: Preheat oven to 250°F (120°C) and line a large baking sheet with parchment paper. In a large plastic bag, combine 1/4 cup granulated sugar with a dollop of red gel food coloring. Shake the bag and massage until the sugar is evenly colored. Sift sugar through a fine mesh strainer, discarding large clumps. Repeat sifting until sugar is uniform.
- Bake Colored Sugar: Spread sifted colored sugar evenly onto the prepared baking sheet and bake for 10 minutes. Remove from oven and let cool at least 15 minutes before using for coating cookies.
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, then 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.
Nutrition
- Serving Size: 1 cookie (approx. 45g)
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
