Description
These Red Velvet Cookies feature a rich, velvety cocoa flavor with a striking red color, complemented by a tender texture and a sweet, slightly crunchy sugar coating. Made with browned butter and a blend of baking soda and powder, these cookies are perfectly soft and chewy with just the right amount of sweetness and a festive look.
Ingredients
For the 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 recommended)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup red sanding sugar for rolling
For the Red Sanding Sugar
- 1/4 cup (50 g) granulated or coarse sugar
- Dollop of red gel food coloring (not liquid food coloring)
Instructions
- Brown the Butter: Melt the butter in a small saucepan over medium-low heat or microwave until melted. Pour the butter onto a shallow bowl or plate and freeze for 5 to 8 minutes until cooled but not solidified.
- Mix Wet Ingredients: In a medium mixing bowl, combine the cooled melted butter, light brown sugar, granulated sugar, egg, vanilla extract, and red gel food coloring. Whisk thoroughly to combine well.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
- Make the Dough: Add the dry ingredients to the wet ingredients and use a large spatula to gently fold everything together until just combined. Avoid over mixing to keep the cookies tender.
- Prepare Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Shape and Roll Cookies: Using a medium cookie scoop, portion the dough into approximately 2-ounce balls. Roll each ball in red sanding sugar before placing them on the parchment-lined baking sheets, leaving 2 to 3 inches between each cookie.
- Bake: Bake the cookies for 9 to 10 minutes, or until the edges are set and the centers are still slightly puffed and underbaked. Do not over bake to maintain softness. Remove from the oven and optionally sprinkle with additional sugar. The cookies will deflate slightly as they cool.
- Make Red Sanding Sugar: Preheat the oven to 250°F (120°C) 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 to evenly coat the sugar, then sift through a fine mesh strainer into a bowl to remove any clumps. Repeat until the color is uniform.
- Bake the Colored Sugar: Spread the sifted red sugar evenly on the prepared baking sheet using your hands. Bake for 10 minutes to set the color, then remove and cool completely (at least 15 minutes) before using it to roll or decorate cookies.
Notes
- Do not let the melted butter solidify completely before mixing; it should be cool but still liquid.
- Use gel food coloring instead of liquid for the best vibrant red color without affecting dough consistency.
- Avoid over mixing once the dry ingredients are added to keep cookies tender.
- The cookies should be slightly underbaked for a soft, chewy texture.
- Prepare the red sanding sugar in advance for ease and consistent color.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to prevent breakage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American