Name: Red Velvet Cookies with Edible Red Sugar 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)

Nothing beats the charm of a classic treat with a twist! The Red Velvet Cookies with Edible Red Sugar Recipe brings the deep, luscious taste of red velvet into a perfectly soft and chewy cookie, all sparkling with that beautiful edible red sugar that makes every bite feel festive and special.

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

Why You'll Love This Recipe

I’ve made these red velvet cookies a dozen times now, and each batch feels like a little celebration. What I love most is how the edible red sugar adds that perfect sparkle and crunch without overwhelming the cookie’s softness. You’re going to find that this recipe hits the sweet spot between show-stopping looks and simple, homey flavors.

Stunning Visual Appeal: The edible red sugar coating glistens beautifully, making these cookies look like they belong in a bakery display.
Soft, Tender Texture: The buttery dough with just the right cocoa undertone keeps these cookies chewy and melt-in-your-mouth good.
Easy to Make: With straightforward steps and common ingredients, you won’t feel overwhelmed in the kitchen.
Perfect for Holidays or Gifting: Their festive appearance makes them ideal for celebrations or as a charming homemade gift.

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

Each ingredient in these Red Velvet Cookies with Edible Red Sugar Recipe plays an essential role in balancing texture, flavor, and that gorgeous red hue. Here’s a quick look at why I trust each one and some tips on picking the best.

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 then cooling it controls the cookie’s tenderness and chewiness—don’t skip the brief chill!
Light Brown Sugar: Adds moisture and a subtle caramel note that complements the cocoa beautifully.
Granulated Sugar: Balances sweetness and helps form a slight crisp edge.
Egg: Acts as a binder and adds richness; make sure it’s at room temperature for easy mixing.
Vanilla Extract: Enhances the overall flavor and pairs perfectly with the cocoa.
Red Gel Food Coloring: Provides that deep, vibrant red without watery texture that liquid coloring can cause.
All-Purpose Flour: The backbone of the cookie; a little goes a long way to keep the cookies tender and not cakey.
Cocoa Powder (Dutch-process or Hershey’s Special Dark): Gives a richer chocolate flavor and complements the red velvet profile.
Baking Soda and Baking Powder: Work together to help the cookies rise just enough for a soft texture but without spreading too thin.
Salt: Enhances the flavors, balancing the sweetness.
Red Sanding Sugar: Adds sparkle and a fun crunchy contrast to the soft cookie crust.

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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

One of the joys of making these cookies is how easy they are to tweak. I like to experiment by adding white chocolate chips sometimes, which melts beautifully and adds another layer of indulgence. Feel free to make this recipe yours—you’ll have fun discovering your favorite twist.

White Chocolate Chips Variation: Adding half a cup of chips to the dough gives a lovely creamy contrast to the slight bitterness of cocoa. I’ve made this for a Christmas cookie exchange, and it was a hit!
Nut-Free Option: This recipe is naturally nut-free, but if you want extra texture, try finely chopped dried cranberries.
Intensify the Red: If you want an even bolder red, add a tiny bit more red gel food coloring—just a few extra drops can do the trick without changing the cookie's texture.

Step-by-Step: How I Make Red Velvet Cookies with Edible Red Sugar Recipe

Step 1: Perfectly Melt and Chill the Butter

Start by melting your unsalted butter gently over medium-low heat or in the microwave. This step is crucial because the slightly cooled, but not solid, butter creates that tender cookie texture everyone raves about. After melting, pour it onto a shallow plate and freeze it for 5 to 8 minutes. Watch closely so it doesn’t harden—just cool enough to remain liquid but not hot.

Step 2: Mix Sugars, Egg, Vanilla & Red Gel

In a medium bowl, whisk together the cooled butter, light brown sugar, granulated sugar, egg, vanilla, and that gorgeous red gel food coloring. Whisk thoroughly until everything comes together into a shiny, smooth mixture. The red gel is key here—it gives that deep red color we all love in red velvet goodies without adding any liquid to mess with the cookie’s structure.

Step 3: Combine Dry Ingredients & Fold Gently

In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Folding helps keep those cookies tender, so add the dry mix to the wet ingredients, then gently fold with a spatula until just combined. Avoid overmixing to prevent tough cookies.

Step 4: Roll in Homemade Edible Red Sugar

Using a medium cookie scoop, portion out roughly 2-ounce balls of dough. Roll each one generously in red sanding sugar—the edible sparkle is what really makes these cookies pop! Place them on parchment-lined baking sheets, spacing them about 2-3 inches apart to give room for spreading.

Step 5: Bake & Cool Just Right

Bake your cookies at 350°F for 9 to 10 minutes, watching for the edges to set while the centers remain slightly puffed and look a bit underbaked. This ensures a soft middle that you'll love. Let them cool on the baking sheet so they deflate naturally—resist the urge to move them too early!

Top Tip

From countless batches, I’ve learned a few things that make all the difference. These tips will help you get soft, pretty cookies that are as delicious as they look.

Butter Temperature Matters: Melting the butter fully but chilling it quickly is key; if it’s too warm, your dough will be runny and cookies will spread too much.
Don’t Overmix: Gently folding the dry ingredients preserves a tender crumb, so trust the spatula and stop mixing as soon as you see streaks disappear.
Watch That Bake Time: Cookies will look slightly underdone when you pull them out—overbaking dries them out, so err on the shorter side.
Roll Generously in Sugar: The red sanding sugar adds sparkle and texture, so don’t skimp—the more, the merrier.

How to Serve Red Velvet Cookies with Edible Red Sugar Recipe

Garnishes

For a little extra flair, I sometimes sprinkle a tiny pinch of edible gold dust over the red sanding sugar for parties. It catches the light beautifully and feels so festive! If you want to keep it simple, a dusting of powdered sugar also looks great and adds subtle sweetness.

Side Dishes

Pair these cookies with a tall glass of cold milk or a creamy latte to bring out that deep cocoa flavor. They're also fantastic alongside a scoop of vanilla bean ice cream for a quick dessert that feels indulgent without fuss.

Creative Ways to Present

For special occasions, I like to arrange these cookies on a festive tiered tray, nestled among sprigs of fresh holly or rosemary. Wrapping them individually in clear cellophane bags tied with red satin ribbons makes charming gifts for neighbors and friends.

Make Ahead and Storage

Storing Leftovers

Store these Red Velvet Cookies with Edible Red Sugar Recipe in an airtight container at room temperature where they’ll stay soft and fresh for up to 5 days. Placing a slice of bread in the container helps keep moisture balanced if your kitchen is dry.

Freezing

I often freeze leftover dough balls wrapped tightly in plastic wrap, then stash them in a freezer bag for up to 3 months. When I’m ready for cookies, I bake them straight from frozen with just an extra minute or two added to the baking time. It saves so much prep when a cookie craving hits!

Reheating

If you have leftover cookies, warming them in a 300°F oven for 5–8 minutes refreshes that soft texture and slightly melts the sugar crust. It feels like you just baked them, and who doesn’t love a warm cookie?

Frequently Asked Questions:

Can I use liquid food coloring instead of gel?

Gel food coloring is best for this recipe because it adds vibrant color without altering the dough’s consistency. Liquid food coloring can thin the batter and affect the cookie texture.

How do I make the red sanding sugar?

The red sanding sugar is made by mixing granulated sugar with a dollop of red gel food coloring in a bag, then baking it low and slow to set the color. This creates that gorgeous edible sparkle for rolling and decorating your cookies.

Why do the cookies look underbaked when done?

These cookies are meant to be slightly underbaked in the center so they stay soft and chewy as they cool. The edges will be set, but the middle should look a bit puffed and not completely firm before cooling.

Can I freeze the dough or baked cookies?

Yes! You can freeze the dough portions wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. Baked cookies can also be frozen, but I recommend freezing the dough for the freshest results when baking later.

Final Thoughts

Between the velvety red hue, soft crumb, and that dazzling edible red sugar crust, this recipe has become my go-to anytime I want cookies that say “fancy” but are still easy and fun to make. I hope you enjoy baking and savoring these Red Velvet Cookies with Edible Red Sugar Recipe as much as I do—it’s always a joy to share a batch with friends and family. Give them a try, and get ready to smile with every bite!