Description
Delight in these classic Red Velvet Cookies featuring a rich cocoa flavor, vibrant red color, and a sprinkle of crunchy red sanding sugar. They offer a soft, slightly underbaked center with crisp edges, perfect for festive occasions or everyday treats.
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 melt in the microwave. Pour melted butter onto a shallow bowl or plate and freeze for 5 to 8 minutes without allowing it to solidify.
- Mix Wet Ingredients: Add the slightly cooled butter to a medium mixing bowl. Whisk in the light brown sugar, granulated sugar, egg, vanilla extract, and red gel food coloring 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.
- Form Dough: Add the dry ingredients to the wet mixture and gently fold using a large spatula until just combined. Avoid over mixing to keep cookies tender.
- Preheat Oven and Prepare Bakeware: Let the dough rest while you preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Shape and Coat Cookies: Using a medium cookie scoop, portion out approximately 2-ounce dough 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 9 to 10 minutes until the edges are set but centers remain slightly puffed and underbaked. Avoid overbaking to maintain soft centers.
- Cool and Sugar: Remove cookies from the oven; optionally sprinkle with additional red sanding sugar. Cookies will deflate as they cool.
- Prepare Red Sanding Sugar: Preheat oven to 250°F 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 and massage the bag until sugar is evenly colored.
- Strain Sugar: Sift colored sugar through a fine mesh strainer into a medium bowl, discarding large clumps. Repeat until sugar is uniformly colored.
- Bake Sugar: Spread sugar evenly on the prepared baking sheet and bake for 10 minutes. Remove and allow sugar to cool at least 15 minutes before using.
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.
- Do not overbake cookies to ensure a soft and chewy center.
- Use gel food coloring rather than liquid to avoid altering dough consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
