Description
Delightfully soft and chewy red velvet cookies with a vibrant red color enhanced by red gel food coloring and coated in homemade red sanding sugar for a festive touch. Perfect for holiday treats or anytime you want a sweet and colorful cookie.
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
- 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, gently melt the butter over medium-low heat or melt it in the microwave. Pour the melted butter onto a shallow bowl or plate and freeze for 5 to 8 minutes, ensuring it doesn’t solidify.
- Combine Wet Ingredients: Add the slightly cooled butter to a medium mixing bowl. Add the brown sugar, granulated sugar, egg, vanilla, and red gel food coloring. Whisk thoroughly to combine and create a smooth mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt to evenly distribute the leavening and cocoa.
- Combine Dough: Gradually add the dry ingredients to the wet mixture. Use a large spatula to gently fold the ingredients until just combined. Avoid over mixing to keep cookies tender.
- Rest Dough and Preheat Oven: Let the dough rest while you preheat your oven to 350°F. Line two baking sheets with parchment paper to prevent sticking.
- Shape Cookies: Using a medium cookie scoop, divide the dough into approximately 2-ounce portions. Roll each ball into the prepared red sanding sugar to coat, then place them on the baking sheets with 2 to 3 inches of space between each.
- Bake Cookies: Bake in the preheated oven for 10 minutes or until the edges are set and centers look slightly puffed and underbaked. Avoid over baking to keep the softness. Remove from oven and optionally sprinkle with more sanding sugar as they cool, noting cookies will flatten.
- Prepare Red Sanding Sugar: Preheat the oven to 250°F and line a large baking sheet with parchment paper. In a large plastic bag, combine 1/4 cup granulated sugar and a dollop of red gel food coloring. Shake and massage the bag until the sugar is uniformly coated.
- Sift and Bake Sugar: Sift the colored sugar through a fine mesh strainer into a bowl to remove clumps. Repeat until sugar is consistently colored. Spread sugar evenly on baking sheet and bake for 10 minutes.
- Cool Sugar: Remove sugar from oven and let cool for at least 15 minutes before using to roll cookies or sprinkle on top.
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 to refresh texture.
- Use red gel food coloring for vibrant color; avoid liquid coloring as it may alter dough consistency.
- Do not over bake cookies; centers should remain slightly soft for the characteristic chewiness.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
