Name: Red Velvet Cookies with 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; 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 irresistibly charming about a cookie that’s both soft and vibrant, and that’s exactly what you get with my Red Velvet Cookies with Sanding Sugar Recipe. These cookies are soft, tender, and shimmer with a festive red sugar coating that just makes every bite fun and special.

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

Why You'll Love This Recipe

This recipe holds a sweet spot in my heart because it’s one of those treats that looks bakery-fancy but is surprisingly easy to whip up at home. Plus, the red sanding sugar adds that perfect little crunch that makes every cookie feel festive and special.

Effortlessly Elegant: The gorgeous red color and sparkly sugar make these cookies stand out on any dessert table without extra fuss.
Soft & Chewy Texture: They stay tender inside with just a slight crisp on the edges, because who wants dry cookies?
Easy to Make: You don’t need fancy techniques or special equipment — just simple ingredients and a mixing bowl.
Customizable Sparkle: You can make the red sanding sugar ahead of time, so these cookies feel gift-worthy anytime you bake them.

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 Sanding Sugar Recipe plays a special role in building that classic flavor and texture you expect from red velvet – moist, tender, and slightly cocoa-kissed with just the right hint of vanilla.

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 the butter before mixing adds a tender chewiness and helps the sugar dissolve evenly.
Brown sugar: Adds moisture and rich caramel notes that deepen the cookie flavor.
Granulated sugar: Balances the sweetness and contributes to that delightful crunch when combined with sanding sugar.
Egg: Acts as a binder and adds richness and moisture.
Vanilla extract: Classic flavor enhancer that brightens the cocoa and red velvet notes.
Red gel food coloring: Gives that signature vivid red color without watering down the dough, unlike liquid food coloring.
All-purpose flour: The structure backbone — enough for tenderness but still holds the cookies together.
Cocoa powder: Dutch-processed is my favorite for a smoother, less acidic taste that pairs beautifully with the red.
Baking soda & baking powder: Used together for gentle rise and light texture.
Salt: Essential for balancing sweetness and bringing out all the flavors.
Red sanding sugar: Adds sparkle, texture, and an extra pop of sweetness that I just can’t resist.

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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 like to give these Red Velvet Cookies with Sanding Sugar a little twist depending on the occasion or what I have on hand. Feel free to play around — after all, baking is part science, part art, and all about making it your own.

Variation: One time, I folded in white chocolate chips for a sweet surprise in every bite — it was such a hit at a holiday party! These cookies take additions well without losing their classic charm.
Dietary change: If you want to make them dairy-free, swap the butter for your favorite vegan butter alternative and you’re good to go.
Seasonal twist: Add a hint of cinnamon or a tiny dash of chili powder in the dry mix for a warm, spicy touch that’s wonderful in colder months.

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

Step 1: Melt the Butter and Cool Slightly

Start by gently melting the butter in a small saucepan over medium-low heat or in your microwave. Then, pour it onto a shallow plate and pop it in the freezer for about 5 to 8 minutes — just long enough so it cools but doesn’t firm back up. This step ensures the butter blends perfectly with the sugars without melting the egg later.

Step 2: Mix Wet Ingredients

Combine the cooled melted butter, light brown sugar, granulated sugar, room-temperature egg, vanilla, and that gorgeous red gel food coloring in a medium mixing bowl. I usually whisk this until it looks smooth and nice and red — the color gives me instant happy vibes!

Step 3: Whisk Dry Ingredients Separately

In another bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. I’m a big fan of sifting here to avoid any lumps and to keep the dough light.

Step 4: Fold Wet and Dry Ingredients Together

Add the dry ingredients to the wet and use a large spatula to gently fold everything together. The key here is not to overmix — just fold until combined and you still see some fluffiness. Overworked dough can lead to tougher cookies, and we want soft ones!

Step 5: Prepare Cookies and Roll in Red Sanding Sugar

After you preheat your oven to 350°F and line your baking sheets with parchment paper, scoop out generous 2-ounce portions of dough, rolling each into smooth balls. Then roll them liberally in your homemade red sanding sugar — it’s the star sparkle that makes these cookies sing.

Step 6: Bake to Tender Perfection

Bake for 9 to 10 minutes. You’ll want the edges to be set but keep watch so the centers remain slightly puffed and soft — they might look a little underbaked, but that’s perfect! Remove them from the oven and, if you want, sprinkle more sanding sugar on top right away. The cookies will flatten a bit as they cool, turning tender and chewy.

Top Tip

Having made these cookies many times, I’ve learned a few key tricks to help you nail that perfect soft texture and dazzling appearance every time.

Butter Cooling Time: Don’t skip chilling the melted butter just a bit — it prevents the egg from scrambling and helps the sugar blend smoothly.
Don’t Overmix: Folding the dough just enough keeps your cookies tender, so resist the urge to stir vigorously.
Red Gel Over Liquid Coloring: I highly recommend gel food coloring for vibrant color without diluting your dough’s texture.
Bake Time Watch: Pull the cookies out while they’re still puffed and slightly underdone-looking in the center — they finish setting as they cool, keeping that melt-in-your-mouth softness.

How to Serve Red Velvet Cookies with Sanding Sugar Recipe

Garnishes

I usually keep garnishes simple — extra sprinkling of that sparkly red sanding sugar right after baking is my favorite. Sometimes, I dust a little powdered sugar for a snowy effect when serving in winter. A dollop of whipped cream or cream cheese frosting on the side can turn these into a true dessert treat too.

Side Dishes

These cookies pair beautifully with a cold glass of milk or a steaming cup of coffee or chai. For festive brunches, I’ve served them alongside fresh berries and a creamy spreadable cheese — the brightness balances the deep red velvet flavor perfectly.

Creative Ways to Present

For parties, I like to arrange the cookies in a stack tied with a pretty ribbon, adding fresh flowers or holly leaves for a seasonal touch. Another fun idea is to sandwich two cookies with a cream cheese frosting filling — instant red velvet cookie sandwiches that disappear fast!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, and they stay soft and delicious for up to 5 days. To avoid losing that crunchy sugar coating, I like to layer them between sheets of parchment.

Freezing

Red Velvet Cookies with Sanding Sugar freeze wonderfully. Wrap each cookie tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months. When I want a quick treat, I just thaw them at room temp or warm them gently in the oven.

Reheating

A quick 5- to 8-minute heat in a 300°F oven revives these cookies beautifully — they come out warm, soft, with that sugar sparkle intact, as if fresh from the oven.

Frequently Asked Questions:

Can I use liquid food coloring instead of gel?

Liquid food coloring can be used, but I highly recommend gel food coloring because it provides a more vibrant red without adding extra moisture that can change the dough’s texture.

How do I make the red sanding sugar?

Simply mix granulated sugar with a dollop of red gel food coloring in a sealable plastic bag, massage until evenly colored, sift out any large clumps, then bake briefly at low temperature to dry the sugar.

What if I don’t have Dutch-process cocoa?

You can use natural cocoa powder, but the flavor may be slightly more acidic and less smooth. Dutch-process helps balance that classic red velvet flavor nicely.

Can I make the dough ahead of time?

Yes! After mixing, wrap the dough tightly and refrigerate for up to 24 hours. This can even improve flavor and texture, just let dough soften slightly before scooping for baking.

Final Thoughts

This Red Velvet Cookies with Sanding Sugar Recipe is one of those kitchen magic moments for me — a simple mix that turns out irresistible cookies with a festive sparkle and tender crumb. Sharing these with friends always sparks joy, and I hope baking them brings you as much happiness as eating them. So grab your mixing bowl, make the red sugar sparkle, and enjoy every cozy, delicious bite!