Name: Red Velvet Cookies 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)

There’s just something irresistible about a soft, chewy cookie with a rich red color and a hint of chocolatey depth. This Red Velvet Cookies Recipe is that perfect blend of classic cake and cookie, delivering a bite that’s both beautifully festive and deeply comforting. Trust me, once you try these, they’ll become a new favorite for holiday treats or whenever you want to impress with minimal fuss.

The image shows five round, thick red velvet cookies placed on crinkled white parchment paper, set on a white marbled surface. Each cookie has a deep red color with a slightly cracked texture on the surface. The tops of the cookies are sprinkled with large, shiny white sugar crystals that catch the light. The cookies are arranged with one cookie in the center and the other four surrounding it, partially cropped by the image edges. 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 Recipe
Top Tip
How to Serve Red Velvet Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Cookies Recipe

Why You'll Love This Recipe

I’m beyond excited to share this Red Velvet Cookies Recipe because it hits that sweet spot between a tender, almost cakey interior and a lightly crisp edge. I remember the first time I baked these for a friend’s birthday—it was like a little festive miracle right out of the oven!

Lovely Texture: Soft, chewy, but with crisp edges that give each bite a perfect balance.
Classic Flavor: The cocoa powder adds just enough chocolate depth without overpowering that iconic red velvet taste.
Vibrant Color: The red gel food coloring makes these cookies pop, perfect for holidays, Valentine’s Day, or whenever you need a joyful treat.
Easy to Make: No complicated steps or weird ingredients—just simple pantry staples and a few mindful tricks.

A stack of five dark red cookies, broken in half and placed one on top of the other, showing their soft and textured inside with some white sugar crystals sprinkled on top. The cookies have a deep, rich red color and slightly rough edges. Around the stack, there are whole cookies lying flat, also sprinkled with sugar crystals. In the bottom left corner, there is a small white bowl filled with coarse white sugar. Everything is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Red Velvet Cookies Recipe brings together ingredients that complement each other beautifully to create that unique velvet cookie experience. Each part plays a key role, whether it’s texture, color, or flavor.

Flat lay of a small white ceramic bowl of cubed unsalted butter, a small white ceramic bowl filled with light brown sugar, a small white ceramic bowl of granulated sugar, one large whole uncracked brown egg, a small white ceramic bowl of red gel food coloring, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of sifted cocoa powder, a small white ceramic bowl containing a mix of baking soda, baking powder, and salt, and a small white ceramic bowl of bright red sanding sugar, all arranged symmetrically 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: Melted for rich flavor and the perfect tender crumb—salted butter can throw off the balance.
Light Brown Sugar: Adds moisture and a hint of caramel for depth.
Granulated Sugar: For that classic cookie sweetness and slight crunch.
Large Egg: Helps bind everything and adds structure.
Vanilla Extract: A subtle background flavor that elevates the cocoa and red velvet notes.
Red Gel Food Coloring: The secret to that vivid red without affecting dough texture (liquid color can mess it up).
All-Purpose Flour: The base here, just enough to hold the cookie together without drying it out.
Cocoa Powder (Dutch-process or Hershey’s Special Dark): Adds chocolatey richness, making these cookies truly red velvet.
Baking Soda & Baking Powder: For just the right lift and lightness.
Salt: Balances sweetness and enhances all the flavors.
Red Sanding Sugar: Adds sparkle and a subtle crunch—plus it makes rolling the dough easier.

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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 best things about this Red Velvet Cookies Recipe is how easy it is to make it your own. I like to experiment with little tweaks that fit my mood or whatever I have on hand—totally encourage you to do the same!

Add Chocolate Chips: Sometimes, I stir in a handful of white chocolate chips—because who doesn’t love a little extra sweetness and gooey texture?
Dairy-Free Version: You can swap butter for coconut oil and use a flax egg to keep it vegan-friendly. The taste is slightly different but still wonderfully red velvet-y.
Extra Decoration: Roll your dough balls in festive sprinkles or crushed candy canes instead of sanding sugar to match the season.
Spice it Up: I’ve played around with a pinch of cinnamon or a touch of espresso powder, which boosts the chocolate notes beautifully.

Step-by-Step: How I Make Red Velvet Cookies Recipe

Step 1: Melt the Butter Just Right

I start by melting the butter gently—either on the stove over medium-low heat or in the microwave. Then I pour it onto a plate and pop it into the freezer for about 5 to 8 minutes so it cools but doesn’t harden. This step is crucial because you want the butter cool enough not to cook the eggs but still soft enough to blend smoothly with the sugars.

Step 2: Mix the Wet Ingredients

Next, into a mixing bowl, I combine the cooled butter with brown sugar, granulated sugar, the egg, vanilla, and that gorgeous red gel food coloring. Whisk everything together until it’s fluffy and smooth. Make sure your egg is at room temperature here, or you risk the butter clumping up.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together your flour, cocoa powder (sifted for a silky texture), baking soda, baking powder, and salt. This step is important to evenly distribute the leavening agents and cocoa so your cookies rise and taste perfect.

Step 4: Fold the Dough Gently

Add the dry ingredients to the wet, then fold with a spatula just until everything comes together. Don’t overmix here—overworking the dough can make your cookies tough. Give the dough a little rest while you preheat the oven to 350°F and line your baking sheets with parchment paper.

Step 5: Shape, Roll in Sugar, and Bake

I like to scoop out about 2 ounces per cookie with a medium cookie scoop, roll each ball in red sanding sugar, and space them about 2 to 3 inches apart on the baking sheets. Bake for 9 to 10 minutes—edges should be set, but centers still look a bit puffed and under-baked. The cookies deflate beautifully as they cool, giving you that soft center everyone loves.

Top Tip

After making these red velvet cookies a dozen times, I’ve learned a few tricks that really elevate the results and make the process a breeze:

Butter Temperature: Cooling the melted butter slightly is key—I’ve found that going straight from melted hot to mixing can scramble the egg.
Gel Food Coloring Over Liquid: This little switch keeps the dough’s texture consistent and the color vivid without thinning your cookie batter.
Don’t Overbake: Take them out just before they look fully set—the residual heat finishes cooking, giving you that luscious softness inside.
Sanding Sugar Roll: Rolling your cookies in red sanding sugar not only looks pretty but adds a delightful crunch contrasting with the soft cookie.

How to Serve Red Velvet Cookies Recipe

Garnishes

I usually finish these with an extra sprinkle of red sanding sugar straight from the oven—that glistening touch instantly makes them feel special and festive. Sometimes, I add a tiny dollop of cream cheese frosting for friends who want a fuller red velvet cake vibe in cookie form.

Side Dishes

These cookies are fantastic alongside a cold glass of milk, a warm cup of coffee, or even a creamy chai latte. For holiday gatherings, I like pairing them with other red velvet treats or making a little dessert platter with chocolates and fruits.

Creative Ways to Present

During Christmas, I’ve arranged these on tiered stands with red and white-themed decorations for a charming dessert table. Wrapping a few in clear cellophane tied with festive ribbons also makes a wonderful homemade gift idea—people love receiving cookies that look as joyful as they taste!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, and they stay soft and tasty for up to 5 days. To keep them fresh, placing a slice of bread in the container helps maintain moisture and softness—been doing this trick for years with great results.

Freezing

These cookies freeze beautifully! I double-wrap them tightly in plastic wrap and then pop them in a freezer bag. When you’re ready, thaw them overnight at room temperature or warm them up gently in a 300°F oven for 5 to 8 minutes to revive that fresh-baked softness.

Reheating

Reheating is best done in the oven or toaster oven at a low temperature rather than the microwave—this keeps the edges crisp and the center chewy without drying them out. I recommend 5 minutes at 300°F, but keep an eye so they don’t overbake.

Frequently Asked Questions:

Can I make these cookies without food coloring?

You can, but the red color is one of the signature characteristics of red velvet cookies. Without the gel food coloring, they’ll look more like cocoa cookies with a mild flavor instead. If you’re avoiding artificial dyes, consider natural colorants like beet powder, but results may vary.

Why do these cookies use both baking soda and baking powder?

Using both baking soda and baking powder balances the leavening process for optimal rise and texture. Baking soda reacts with the acidic cocoa and buttermilk flavor profile, while baking powder ensures the cookies don't spread too much and stay tender.

How do I prevent the cookies from overbaking?

Remove cookies from the oven as soon as the edges are set but the center still looks slightly puffy and underbaked. They will firm up as they cool. Overbaking leads to dry cookies rather than the soft, chewy texture you want.

Can I substitute the cocoa powder?

Dutch-process cocoa or Hershey’s Special Dark are preferred for this recipe due to their smooth flavor and richness, but you can use natural cocoa powder. Just note that natural cocoa is more acidic, which may slightly affect the texture and taste of your cookies.

Final Thoughts

Honestly, this Red Velvet Cookies Recipe holds a soft spot in my kitchen repertoire. It’s the kind of recipe that’s reliable, fun to make, and always impresses — whether you’re baking for a crowd or just indulging yourself. So go ahead, give it a try like you’re sharing a special moment with a friend. I promise you’ll love the warm, festive joy these cookies bring.