Description
These Red Velvet Cookies are soft, chewy, and coated with a vibrant red sanding sugar that adds a delightful crunch. Made with cocoa powder and a touch of vanilla, these cookies bring the classic red velvet flavor into a portable and fun treat perfect for any 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, melt the butter over medium-low heat or microwave until melted. Pour the butter onto a shallow bowl or plate and freeze for 5 to 8 minutes, ensuring it does not solidify.
- Mix Wet Ingredients: Add the slightly cooled butter to a medium mixing bowl. Add light brown sugar, granulated sugar, egg, vanilla extract, and red gel food coloring. Whisk thoroughly 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 to ensure even distribution.
- Form Dough: Add the dry ingredients to the butter and egg mixture, folding gently with a large spatula until just combined. Avoid over mixing to keep the cookies tender.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
- Shape Cookies: Using a medium cookie scoop, portion the dough into approximately 2-ounce balls. Roll each ball in red sanding sugar and place on the prepared baking sheets, spacing 2 to 3 inches apart.
- Bake Cookies: Bake for 10 minutes or until the edges are set and centers are slightly puffed but underbaked. Remove from oven and optionally sprinkle with additional sugar. Allow to cool on the baking sheet where they will deflate slightly.
- Prepare Red Sanding Sugar: Preheat the 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 until sugar is uniformly colored.
- Refine Colored Sugar: Sift the colored sugar through a fine mesh strainer into a bowl, discarding any large clumps. Repeat the sifting several times until sugar is evenly colored and fine.
- Bake Colored Sugar: Spread the sifted red sugar evenly on the lined baking sheet and bake for 10 minutes. Let cool at least 15 minutes before using to roll 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 and place in a large freezer bag. Defrost at room temperature before serving or warm in a 300°F oven for 5 to 8 minutes to refresh.
- Avoid over baking cookies to keep centers soft and chewy.
- Use gel food coloring to achieve vibrant color without thinning the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
