Red Velvet Sugar Cookies

The smell pulls you in first – sweet and a little warm, almost like the whisper of chocolate melting under sunshine. Red velvet cookies have this way of sneaking up on you. They’re soft but not soft-soft, like the middle-of-the-cookie kind of soft, with just the teeniest chew at the edges. And then that rich, faintly tangy cocoa taste that lingers? I don’t know, every time I make them I forget how much I like them until I’m standing at the counter, third in hand, halfway gone, trying to stop myself from grabbing a fourth…

Why You’ll Crave It

• Chocolatey but not overwhelmingly so – that subtle cocoa flavor is kind of magic
• Vivid red color makes them look special (and fun, frankly, even if you’re not trying too hard)
• Perfect for gifting or last-minute baking – they come together fast
• Soft centers, slightly crisp edges – everything you want in a cookie, basically
• Easy ingredients, nothing fancy. You probably already have most of it

The first time I made these, I ate two while they were still warm, standing right by the oven tray. I don’t regret it.

What You’ll Need

• All-purpose flour: 250 grams – just the classic base here, nothing too fancy or whole-wheaty
• Sugar: 150 grams – I use plain white granulated, keeps the texture just right
• Butter: 100 grams, softened – not melted, not cold… just soft enough to slide a finger into
• Red food coloring: 2 tablespoons – liquid is easier than gel here, unless you’re into adjusting ratios
• Baking powder: 1 teaspoon – helps puff them a bit without turning cakey
• Cocoa powder: 1 tablespoon – unsweetened works best, brings that deep note
• Salt: just a pinch – don’t skip it, it rounds everything out
• Egg: 1 large – room temp is ideal, but I admit… I forget sometimes

Easy How-To

Preheat and Pause

Turn your oven on to 180°C (which is 350°F, if you think in Fahrenheit like I sometimes still do). Give it time to warm while you mix – it’s always ready too early or too late, isn’t it?

Set the Sheet

Line a baking tray with parchment. I use it mostly because it saves on scrubbing… and it helps the cookies slide off beautifully later.

Mix Your Dry Stuff

In one bowl, whisk your flour, cocoa powder, baking powder and that picky little pinch of salt. I like to get the cocoa evenly distributed so there’s no bitter clumps hiding later.

Cream the Butter & Sugar

In another bowl, beat together the butter and sugar. It won’t turn pale and fluffy the way some recipes say – and that’s fine. Just smooth and kind of satiny is perfect.

Color & Egg

Add your egg and those bright drops of food coloring. Mix it in until your dough turns that dreamy red velvet shade – deep and vivid, almost theatrical.

Bring It Together

Now gently spoon the dry ingredients into the red mixture. Stir until it just comes together. Try not to overthink it – if you mix for too long, they go tough.

Dollop and Space

Scoop out little blobs (a heaped tablespoon per cookie is good), space them out well – they spread, then settle into these beautiful rounded little nuggets.

Bake ‘Em Up

Pop them in the oven for about 10-12 minutes. The edges should feel set, but the middle still looks a bit soft. Trust it – they’ll firm as they cool.

Cool… If You Can Wait

Leave them on the tray for 5-ish minutes before daring to move them. Then gingerly transfer to a rack. Or, eat one warm. No judgment at all.

Good to Know

• If your dough feels sticky, let it sit in the fridge for ten minutes before scooping – works like a charm
• I once forgot the cocoa powder entirely – they were still pretty, just… weirdly sweet
• Use gloves when handling the food coloring if you’re accident-prone like I am. The red under your fingernails might linger

Serving Ideas

• Stack three together and tie with twine for cute gifts, or plate them with fresh strawberries for a kind of accidental Valentine dessert

Top Tricks

• Use a cookie scoop if you have one – it keeps the size even so they bake uniformly (and look more polished than they deserve to be)

Frequently Asked Questions

Do I have to use red food coloring?

No – you can skip it entirely. They won’t be red, obviously, but they’ll still taste lovely… more like soft cocoa sugar cookies.

Can I add mix-ins like white chocolate chips?

Absolutely. White chips give a nice contrast and extra richness. Just toss in about half a cup after the dough comes together.

How do I help them stay soft after baking?

Store them in an airtight tin with a slice of bread – really! The bread gives up its moisture to keep the cookies from drying out too fast. Trust your grandma’s tricks.

Can I double the recipe?

Yes, no problem – the dough doubles pretty well. Just make sure your mixer can handle the volume, or mix in two batches so you don’t overwork the flour.

Is there a difference between red velvet cake and these cookies?

Yes and no. They share the same flavor profile thanks to the cocoa and food dye, but the texture’s completely different. These are denser, chewier – think of them as red velvet’s rebellious sibling.