Description
Delicious homemade red velvet cookies featuring a perfect balance of cocoa and vanilla flavors, rolled in vibrant red sanding sugar for a festive and flavorful treat. These cookies have a soft, slightly underbaked center and crisp edges, making them an irresistible dessert 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 melt in the microwave. Pour the melted butter onto a shallow bowl or plate and freeze for 5 to 8 minutes until slightly cooled but not solidified.
- Mix Wet Ingredients: Add the cooled butter to a medium mixing bowl. Add the 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, cocoa powder, baking soda, baking powder, and salt to ensure even distribution.
- Mix Dough: Add the dry ingredients to the wet mixture. Use a large spatula to gently fold until just combined, taking care not to overmix for a tender texture.
- Preheat Oven and Prepare Baking Sheets: While dough rests, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure easy removal of cookies.
- Shape and Coat Cookies: Using a medium cookie scoop, portion the dough into approximately 2-ounce balls. Roll each ball in red sanding sugar to coat evenly and place on baking sheets, leaving 2 to 3 inches between cookies for spreading.
- Bake Cookies: Bake for 10 minutes or until the edges are set and centers are still slightly puffed and underbaked. Do not overbake to maintain a soft center. Remove from oven and optionally sprinkle with more sugar. Cookies will deflate as they cool.
- Prepare Red Sanding Sugar: Preheat oven to 250°F (120°C) and line a large baking sheet with parchment paper. In a large plastic bag, combine 1/4 cup sugar and a dollop of red gel food coloring. Seal and shake, then massage the bag to evenly color the sugar.
- Refine Sugar Texture: Sift the colored sugar through a fine mesh strainer into a medium bowl to remove clumps. Repeat sifting until sugar appears uniform in color and texture.
- Bake Colored Sugar: Spread the sifted sugar evenly on the prepared baking sheet and bake for 10 minutes to dry it out. Allow to cool for at least 15 minutes before using to coat 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 plastic freezer bag. Defrost at room temperature before serving or warm in a 300°F oven for 5 to 8 minutes for a fresh-baked taste.
- Use gel food coloring rather than liquid to avoid adding extra moisture to the dough.
- Sifting the colored sugar multiple times ensures an even coating and prevents clumps on cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 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: 35 mg
