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 something so magical about a deep red cookie that’s soft, slightly chewy, and just sweet enough. This Red Velvet Cookies Recipe really stands out because it captures that classic red velvet flavor but in a deliciously portable cookie form that everyone will adore.

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 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 honestly get so excited baking this Red Velvet Cookies Recipe because it’s the perfect blend of flavor and fun texture—and the red color is such a showstopper. It’s great for celebrations or just to brighten your day with a special treat.

Perfect Texture: Soft and slightly chewy edges with a tender center that melts in your mouth.
Vibrant Color: That classic red velvet hue comes from the gel food coloring, giving you a deep, rich red that’s picture perfect.
Easy Prep: Simple ingredients and straightforward steps make it a breeze, even for newer bakers.
Fun Sugar Coating: Rolling the dough balls in red sanding sugar adds a subtle crunch and extra sparkle your guests will notice.

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

The ingredients in this Red Velvet Cookies Recipe strike a balance between flavor, color, and texture. Each element plays a role, so grabbing quality basics will really make your cookies shine.

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 it and slightly cooling it down gives the dough a tender but sturdy base for the cookies.
Brown sugar & granulated sugar: The combo adds moisture and chew through brown sugar, while granulated sugar helps with a slight crunch.
Large egg: Helps bind everything together and keeps the cookie soft inside.
Vanilla extract: Adds subtle warmth and depth to the sweet chocolate flavor.
Red gel food coloring: This is the secret to getting that bold red without watering down your dough like liquid coloring might.
All-purpose flour: The structural backbone of your cookie, making sure they hold their shape.
Cocoa powder: Adds that faint chocolate note essential to red velvet’s signature taste—Dutch-process or Hershey’s Special Dark are best.
Baking soda & baking powder: A perfect baking duo giving lift and ensuring these cookies puff just right.
Salt: Balances the sweetness and highlights all the flavors.
Red sanding sugar: A pretty, crunchy coating made with just sugar and red gel coloring for sparkle.

📝

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 my favorite things about this Red Velvet Cookies Recipe is how adaptable it is. I often add chocolate chips or swap out the cocoa powder for a slight tweak in flavor. You should definitely experiment to find your perfect twist.

Variation: I sometimes fold in white chocolate chips for a creamy contrast that pairs beautifully with the cocoa flavor.
Dietary swap: For dairy-free, use plant-based butter and an egg replacer—I’ve done this successfully with flax eggs too.
Seasonal twist: Try sprinkling crushed peppermint on top during winter holidays for an adult-fun flavor!

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

Step 1: Melt and Cool Your Butter Just Right

I melt the butter gently on the stovetop or in the microwave, then pour it onto a shallow plate to cool in the freezer for about 5 to 8 minutes—but it shouldn’t harden completely. This step prevents greasy dough and helps make cookies that spread perfectly without turning flat and oily.

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

Once your butter is ready, whisk it with brown sugar, granulated sugar, the egg, vanilla extract, and red gel food coloring. This is where your cookies get that lovely gloss and rich color. Take a moment to really mix until the color looks even.

Step 3: Combine Dry Ingredients Carefully

In a separate bowl, whisk together all the dry ingredients — flour, sifted cocoa powder, baking soda, baking powder, and salt. I always sift the cocoa and baking powder to avoid lumps, which can ruin the cookie texture.

Step 4: Fold Dry Ingredients into Wet Mixture

Gently fold the dry ingredients into your wet mix using a large spatula. I remind myself not to overmix here, because that can make cookies dense and tough. Just fold until no dry streaks remain.

Step 5: Prep and Roll Dough Balls in Red Sugar

While you preheat the oven to 350°F, line baking sheets with parchment paper. Using a medium cookie scoop, portion out about 2-ounce dough balls. Roll each ball in the homemade red sanding sugar. This is my favorite part — the sugar clings and gives a subtle sparkle with a light crunch!

Step 6: Bake at the Perfect Temperature

Bake your cookies for 9 to 10 minutes. The edges should look set but the centers will still look a bit puffed and slightly underbaked — that’s exactly how you want it for soft, melt-in-your-mouth cookies. Resist the urge to overbake; the cookies will firm up as they cool.

Top Tip

From baking these cookies dozens of times, I learned that a little patience and gentle folding make all the difference. Here’s what really helped me nail this recipe consistently:

Butter Cooling: Don’t let the butter harden fully before mixing; it should be cool but still soft to touch for the perfect texture.
Don’t Overmix: Fold the dough just until combined — overmixing activates too much gluten, making cookies chewy instead of tender.
Precision Baking Time: Bake just until edges look set and the center is still puffed to keep that soft, slightly underbaked feel.
Red Sanding Sugar: Make your own sanding sugar with gel coloring to avoid watery dough and keep that vibrant sparkle on every cookie.

How to Serve Red Velvet Cookies Recipe

Garnishes

I usually serve these cookies straight as they are, but sometimes I sprinkle a tiny bit more red sanding sugar or even a dusting of cocoa powder for presentation. If you want to get fancy, a little drizzle of white chocolate or cream cheese glaze complements the classic red velvet flavor beautifully.

Side Dishes

Pair these cookies with a cold glass of milk, a creamy latte, or even a scoop of vanilla ice cream for a decadent dessert. I’ve also found they brighten up brunch tables alongside fresh fruit or whipped cream.

Creative Ways to Present

For birthday parties or Valentine’s Day, I surround these red velvet cookies with fresh berries and edible flowers on a pretty platter. I’ve also wrapped a few in cellophane tied with a ribbon to give as lovely homemade gifts—always a hit!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies tightly covered in an airtight container at room temperature. They stay soft and fresh for about 5 days—perfect if you want to bake ahead for a weekend treat.

Freezing

These cookies freeze wonderfully! I wrap each cookie in two layers of plastic wrap and store them all in a large freezer bag. They keep great for up to 3 months. When I’m ready to enjoy, I thaw them on the counter and warm briefly to get that fresh-baked feel again.

Reheating

To bring frozen or leftover cookies back to life, I heat them in a 300°F oven for about 5 to 8 minutes. This warms the cookies without drying them out, reviving that tender, soft texture you want.

Frequently Asked Questions:

Can I use liquid food coloring instead of gel?

I recommend using gel food coloring because it provides a more vibrant red without adding extra liquid that can alter the dough’s texture. Liquid coloring might make the batter too wet, resulting in flatter cookies.

How do I prevent my red velvet cookies from spreading too much?

Chilling the dough briefly or making sure the butter isn't too melted helps keep cookies from spreading too thin. Also, rolling the dough balls in red sanding sugar adds structure and a slight barrier against spreading.

Can I substitute cocoa powder with melted chocolate?

Substituting cocoa powder with melted chocolate affects the dough’s texture and fat content, usually making cookies softer and denser. For this recipe, sticking to cocoa powder—especially Dutch-process or dark cocoa—gives the best flavor and texture balance.

How do I make the red sanding sugar from scratch?

To make the red sanding sugar, mix ¼ cup granulated or coarse sugar with a dollop of red gel food coloring in a plastic bag. Massage it until fully colored, then sift to remove clumps and bake briefly to dry. This keeps the sugar crunchy and vividly red for coating the cookies.

Final Thoughts

Honestly, these red velvet cookies are one of my go-to recipes whenever I want to impress with minimal fuss. They bring that special red velvet charm to a cookie you can hold in your hand—soft, rich, and perfectly sweet. I hope you enjoy making and sharing them as much as I do; they really feel like a little homemade celebration in every bite.