Name: Red Velvet Cookies with Red Sanding 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)

There’s something truly enchanting about these vibrant, soft-baked treats that catch the eye and delight the palate — that’s why I’m excited to share my Red Velvet Cookies with Red Sanding Sugar Recipe with you. They’re perfect for when you want a flash of color and a burst of flavor in cookie form!

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

Why You'll Love This Recipe

I have to confess, these aren’t just any cookies—they’re red velvet cookies tossed in crunchy red sanding sugar that makes every bite feel a little festive. I first baked them for a holiday gathering, and they vanished faster than I could say “cookie!” Here’s what makes them a winner in my book.

Classic flavor with a twist: You get that rich cocoa depth along with the tangy sweetness signature to red velvet, all in an easy cookie shape.
Eye-catching red sanding sugar: It adds sparkle and a delightful crunch, turning these cookies into little edible jewels.
Soft, tender texture: These cookies stay soft on the inside, perfect for those who love a chewier treat over crisp ones.
Simple to make: No complicated steps or fancy equipment—this recipe fits right into even busy baking days.

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

Each ingredient in this Red Velvet Cookies with Red Sanding Sugar Recipe plays a distinct role. When they come together, they create that gorgeous red tint, subtle chocolate undertone, and melt-in-your-mouth texture we’re aiming for. Plus, the red sanding sugar brings crunch and that festive pop of color. Here’s what I always keep an eye on when picking out my ingredients.

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: Melting it gently helps create a more tender, buttery cookie with a rich flavor — and it’s easier to mix with the sugars.
Light brown sugar: Adds moisture and a mild caramel note that balances the cocoa perfectly.
Granulated sugar: Provides sweetness and, combined with the brown sugar, the right texture.
Egg: Adds structure and richness, keeping the cookies soft.
Vanilla extract: Enhances the deep flavors with a warm, aromatic touch.
Red gel food coloring: This gives the iconic red velvet color without thinning your dough like liquid colorings sometimes do.
All-purpose flour: The base of the cookie’s structure—choose a good quality brand for best results.
Cocoa powder: Dutch-process or Hershey’s Special Dark make the red velvet flavor pop and deepen.
Baking soda and baking powder: These leaveners provide gentle lift and help achieve the right texture.
Salt: Balances the sweetness and enhances the cocoa notes.
Red sanding sugar: The star exterior crunch and color that makes these cookies stand out on any plate.

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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

I love playing around with this Red Velvet Cookies with Red Sanding Sugar Recipe. Sometimes I add a small handful of white chocolate chips or swap the red gel coloring for pink just for fun. The great thing? The base recipe really lets you get creative without losing that red velvet charm.

Variation: I occasionally add a teaspoon of espresso powder to the dry ingredients—the subtle bitterness pairs amazingly with the cocoa and adds depth.
Dietary tweaks: Use gluten-free flour blends if you need to make it gluten-free; just be sure your blend has xanthan gum or stabilizers for texture.
Seasonal change: Spruce up these cookies during the holidays with festive sugars like silver or gold sanding sugar for a holiday twist.

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

Step 1: Melt Butter and Mix Sugars

First thing, melt your butter gently—either on the stove or in the microwave. Then, transfer it to a shallow bowl and pop it in the freezer just until it cools but doesn’t solidify (about 5–8 minutes). This step helps the sugars dissolve nicely without melting the egg later on. Once cooled, whisk together the melted butter with both light brown sugar and granulated sugar until smooth and glossy.

Step 2: Combine Wet Ingredients

Beat in the room-temperature egg, then add the vanilla and red gel food coloring. I love using gel coloring here because you get that rich, vibrant red without affecting the batter’s consistency. Whisk it all until it’s completely combined and beautifully red — you’ll start to drool just looking at it.

Step 3: Mix Dry Ingredients and Fold

In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Then gently fold these dry ingredients into your wet mix with a spatula. Be careful not to overmix—you want the dough just combined to keep the cookies tender. Let the dough rest a little while you preheat your oven to 350°F and line your baking sheets with parchment paper.

Step 4: Shape and Roll in Red Sanding Sugar

Use a medium cookie scoop to portion your dough into roughly 2-ounce balls. Then roll each ball generously in that gorgeous red sanding sugar we made (or store-bought if you’re in a hurry). Space them at least 2 to 3 inches apart on your baking sheet to give them room to spread.

Step 5: Bake to Perfection

Bake for 9 to 10 minutes until the edges just set but the centers are still slightly puffed and looking just a touch underbaked. That’s the secret to their soft texture. Remove them from the oven and, if you want, sprinkle a little more sanding sugar on top while they’re hot – it sticks beautifully! Let the cookies cool on the tray; they’ll deflate slightly but stay tender inside.

Top Tip

After many baking sessions, I figured out a few tips that make all the difference for these Red Velvet Cookies with Red Sanding Sugar Recipe. They’re little things that help you avoid common pitfalls and end up with bakery-quality results without the stress.

Use gel food coloring: It’s thicker and more concentrated, so your dough won’t be too runny or thin. Plus, the color is gorgeous and vibrant.
Don't overbake: Remove the cookies when the centers still look a bit soft and puffed; they’ll firm as they cool and stay tender.
Cooling the butter: Letting the melted butter cool slightly before mixing keeps the eggs from cooking prematurely, avoiding lumps or scrambles.
Space the cookies well: These spread a bit, so give them room to avoid a cookie sheet full of one giant cookie mass!

How to Serve Red Velvet Cookies with Red Sanding Sugar Recipe

Garnishes

I like to keep it simple with just the vibrant red sanding sugar on top because it sparkles so beautifully and adds that sweet crunch. Sometimes, for extra flair, I’ll drizzle some melted white chocolate over the top—it’s festive and complements the cocoa nicely.

Side Dishes

These cookies pair wonderfully with a cold glass of milk or a cup of hot coffee. For larger gatherings, I often set them out with a creamy hot chocolate bar or alongside a fruit platter for contrast.

Creative Ways to Present

For Valentine’s Day or Christmas, I stack these cookies on a cake stand, alternating layers with wax paper to show off those sparkling red sugar toppings. Adding edible gold leaf or placing a few fresh raspberries on the side elevates the presentation even more.

Make Ahead and Storage

Storing Leftovers

Store your baked cookies in an airtight container at room temperature; they’ll stay soft and delicious for up to 5 days — plenty of time to enjoy them without worrying about staleness.

Freezing

I like to freeze baked cookies by wrapping them tightly in plastic wrap, then putting them inside a freezer bag. They keep well for up to 3 months. When you want a treat, just defrost at room temperature or warm gently in the oven to bring back their fresh-baked quality.

Reheating

To revive that just-baked softness, pop the cookies in a preheated 300°F oven for 5 to 8 minutes. This warms them through without drying them out, and that sanding sugar gets a lovely sparkle again.

Frequently Asked Questions:

Can I use liquid food coloring instead of gel?

While you can use liquid food coloring, I recommend gel for this Red Velvet Cookies with Red Sanding Sugar Recipe because it doesn’t thin out the dough and gives a more vibrant color. Liquid food coloring may affect the texture by making the dough runnier.

How do I ensure my cookies stay soft?

The key is to not overbake them. Remove when edges are set but centers still look slightly puffed and underbaked. The cookies will firm up as they cool and remain tender inside.

Can I prepare the dough ahead of time?

Yes! You can mix the dough, then cover and refrigerate it for up to 24 hours. This can even enhance the flavor, but make sure to bring the dough back to room temperature before scooping and rolling in sanding sugar.

What’s the best way to make homemade red sanding sugar?

Mix granulated sugar with a dollop of red gel food coloring in a resealable bag, massage until evenly coated, then sift out any clumps before drying it in a low oven. This method ensures vibrant color and great texture without clumping.

Final Thoughts

Making this Red Velvet Cookies with Red Sanding Sugar Recipe is one of those joyful kitchen moments I always look forward to sharing. There’s a little magic in getting the color just right, watching the sugar sparkle like tiny rubies, and savoring that soft, cocoa-kissed bite. I hope these cookies bring a splash of delight to your kitchen and become part of your favorite baking repertoire — trust me, once you try them, you’ll want to bake them again and again!