If you are searching for a delightful twist on a classic treat, the Red Velvet Cookies with Red Sanding Sugar Recipe will absolutely steal your heart. These cookies boast that iconic vibrant red hue, luxuriously soft centers, and a delicate cocoa undertone. Rolled in sparkling red sanding sugar, they offer a festive crunch that adds texture and an extra sparkle of joy to each bite. Perfect for holidays, special occasions, or simply brightening an ordinary day, this recipe brings together simple ingredients and straightforward steps to create bakery-quality cookies right in your own kitchen.

Ingredients You’ll Need

A stack of five dark red cookies is shown on a white marbled surface, with four of the cookies split in half and layered on top of each other, revealing a soft, slightly crumbly texture inside. The deep red color is contrasted by small sparkling salt crystals sprinkled on top of the cookies. Two whole cookies lie flat nearby, also sprinkled with salt crystals. In the lower left corner, there is a small bowl filled with white salt crystals. The overall color contrast is between the rich red cookies, the white salt, and the white marbled background, with a close-up, detailed view. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this recipe is a breeze, yet each component plays a crucial role in delivering the perfect flavor, texture, and appearance. From creamy butter to rich cocoa and that vivid red gel food coloring, every item is essential for bringing this recipe to life.

Unsalted butter (1/2 cup, 113g): Melting the butter adds a subtle nuttiness and helps create that tender crumb.
Light brown sugar (1/2 cup plus 1 tablespoon, 110g): Adds moisture and a mild caramel flavor that balances the cocoa.
Granulated sugar (1/4 cup, 50g): Contributes sweetness and helps with the cookie’s chewiness.
Large egg (1, room temperature): Binds ingredients together while enriching the dough.
Vanilla extract (1 1/2 teaspoons): Enhances the overall flavor with its warm, sweet aroma.
Red gel food coloring (1 1/2 teaspoons plus a dollop for the sanding sugar): Provides that stunning, signature red color without thinning the dough.
All-purpose flour (1 1/4 cups, 160g): The foundational structure of the cookie dough.
Cocoa powder (2 tablespoons, sifted): Dutch-process or Hershey’s Special Dark for the richest, deepest chocolate notes.
Baking soda (1/2 teaspoon): Helps the cookies rise and adds tenderness.
Baking powder (1/2 teaspoon): Works alongside baking soda to give just the right lift.
Salt (1/2 teaspoon): Balances sweetness and intensifies flavors.
Red sanding sugar (1/2 cup): For rolling the dough to create a dazzling, sparkly finish.
Granulated or coarse sugar (1/4 cup): The base for making your own red sanding sugar with gel food coloring.

How to Make Red Velvet Cookies with Red Sanding Sugar Recipe

Step 1: Perfecting the Butter Base

Begin by melting your unsalted butter gently over medium-low heat on the stove, or speed things up by microwaving it. After it’s melted, pour it onto a shallow dish and pop it in the freezer for 5 to 8 minutes to cool slightly. You want the butter softened but not solidified—this step is the secret to that rich, tender texture in every cookie.

Step 2: Combining the Creamy Ingredients

In a medium-sized bowl, stir together the cooled melted butter with the light brown sugar, granulated sugar, egg, vanilla extract, and that gorgeous red gel food coloring. Whisk everything until smooth and fully combined. This vivid red mixture sets the stage for your cookies’ spectacular appearance and flavor.

Step 3: Mixing the Dry Ingredients

Whisk your all-purpose flour, sifted cocoa powder, baking soda, baking powder, and salt together in a separate bowl. Combining these dry ingredients thoroughly ensures that the cocoa is evenly distributed for a consistent chocolate flavor in every bite.

Step 4: Bringing It All Together

Gently fold the dry ingredients into the wet mixture using a large spatula. Be careful not to overmix; just fold until all the flour disappears. Overmixing can lead to tougher cookies, and we want these to be deliciously soft and tender.

Step 5: Preparing to Bake

Let your cookie dough rest briefly while you preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper, which helps the cookies bake evenly and prevents sticking.

Step 6: Shaping the Cookies

Using a medium cookie scoop, portion out roughly 2-ounce balls of dough. Roll each ball thoroughly in your homemade red sanding sugar and place them on the prepared baking sheets, leaving a generous 2 to 3 inches between each cookie to allow for spreading.

Step 7: Baking to Perfection

Bake the cookies for 9 to 10 minutes. The edges should be set, but the centers still slightly puffed and underbaked—this is key to achieving those soft, melt-in-your-mouth centers that make these cookies irresistible. As they cool, the cookies will gently deflate, so don’t worry if they look a little puffy when they come out of the oven.

Step 8: Crafting the Red Sanding Sugar

While the cookies bake, prepare your sparkling red sanding sugar by preheating the oven to 250°F (120°C) and lining a large baking sheet with parchment paper. Combine 1/4 cup of granulated sugar with a dollop of red gel food coloring in a sturdy plastic bag. Shake it well, then massage the sugar inside until colored evenly. Sift the sugar through a fine mesh strainer several times to remove clumps, spread it out evenly on the baking sheet, and bake for 10 minutes. Let it cool completely before using it to roll your cookie dough.

How to Serve Red Velvet Cookies with Red Sanding Sugar Recipe

The image shows large, round, deep red cookies with a cracked texture on top, arranged on a white crinkled parchment paper over a white marbled surface. Each cookie is sprinkled with coarse white sugar crystals, creating a sparkling effect against the rich red color. There are five cookies visible, positioned closely but not touching. At the bottom left corner, a small white bowl filled with more coarse sugar is partially visible. The overall scene is bright and clean, with the focus clearly on the textured red cookies. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Consider adding a light dusting of powdered sugar or a drizzle of white chocolate for an extra-special touch. Fresh raspberries or a sprig of mint can add a pop of freshness that complements the cookies’ richness beautifully.

Side Dishes

These red velvet cookies pair wonderfully with a tall glass of cold milk or a cup of rich coffee or tea. For a festive spread, serve alongside whipped cream or cream cheese frosting for dipping, amplifying that classic cream cheese and red velvet flavor combo.

Creative Ways to Present

For a stunning presentation, stack the cookies on a decorative plate sprinkled with a little extra red sanding sugar or serve them in clear cellophane bags tied with a festive ribbon. These cookies also make a fantastic edible gift or party favor with their eye-catching color and irresistible taste.

Make Ahead and Storage

Storing Leftovers

Store any leftover Red Velvet Cookies with Red Sanding Sugar Recipe in an airtight container at room temperature. They’ll stay fresh and soft for about 4 to 5 days, perfect for indulging in the days to come without losing their delightful texture.

Freezing

You can freeze the cookie dough balls before baking for up to 3 months. Just scoop and roll the dough, then place the balls on a tray to freeze individually before transferring them to a freezer-safe bag. When ready, bake straight from frozen, adding an extra couple of minutes to the bake time.

Reheating

Warm leftover cookies in a 300°F (150°C) oven for a few minutes or microwave them for about 10 seconds to bring back that just-baked softness. This little reheating trick revives their tender, melt-in-your-mouth quality perfectly.

FAQs

Can I use liquid food coloring instead of gel?

It’s best to use gel food coloring because it provides vibrant color without adding extra liquid to the dough. Liquid food coloring can thin out the dough and affect the cookie’s texture.

What type of cocoa powder is best?

Dutch-process or a dark cocoa like Hershey’s Special Dark works beautifully in this recipe, offering a richer, deeper chocolate flavor that perfectly balances the sweetness and the red color.

Why do the cookies deflate after baking?

The cookies puff up while baking due to the leavening agents, but they gently deflate as they cool because of the moisture relaxing. This is normal and results in soft, tender centers.

Can I make these cookies vegan?

While this recipe isn’t vegan as-is, you can experiment by substituting the butter with a plant-based alternative and using a flax or chia egg in place of the chicken egg, though texture and flavor may vary.

How do I store homemade red sanding sugar?

Keep your red sanding sugar in an airtight container at room temperature to prevent clumping. It should stay fresh and ready to sparkle your treats for several weeks.

Final Thoughts

If you want to fill your kitchen with the warm, inviting aroma of homemade treats and wow friends and family with every bite, give the Red Velvet Cookies with Red Sanding Sugar Recipe a try soon. This recipe strikes that perfect balance between softness and crunch with vibrant color and flavor that feels like a warm hug in cookie form. Once you make these, they just might become your new favorite go-to for sharing sweetness and joy.