Red Velvet Sugar Cookies
Red Velvet Sugar Cookies is easy, honest, and completely homemade; no complexity–basic ingredients you probably have in your kitchen. It has a cozy and nearly festive feel before you even take a bite.The perfect blend of classic sugar cookies, the iconic red velvet color and its delicate rich flavour makes it unique. Especially if you want something extra ordinary on Valentine's day, it's a must try.
Equipment
- Kitchen measuring scale/cups
- Baking sheets or parchment sheets
- Mixing bowls
- Whisk
- Spatula
- Strainer
- Medium cookie scoop
- Wire cooling rack
Ingredients
- ½ cup (115g) unsalted butter, soften
- ½ cup (110g) Brown sugar Packed
- ¼ cup (50g) Granulated sugar
- 1 whole egg at room temperature (about 50g)
- 1 teaspoon vanilla essence
- ½ tablespoon Red gel food color
- 1 and ½ cups (190g) all purpose flour
- 1¼ tablespoons (10g) cocoa powder, Dutch process
- ½ teaspoon (3g) baking soda
- ¼ teaspoon (3g) salt
- ½ cup (100g) Granulated sugar, for rolling cookie ball
Instructions
- Prepare All Ingredients: First things first, grab all your ingredients and measure them carefully. Don’t skip this part. It ensures the flavors are well-balanced and the texture perfect. Make sure your butter is at room temperature. You prefer it soft, not melted. This makes the dough come together nice and smooth.
- Cream the Butter and Sugar: Combine your softened butter and sugar. Beat them together until it looks fluffy and pale, almost like whipped cream. Remember You’re not just mixing here rather you’re trapping air in the butter, which will help your cookies bake soft and tender.
- Add Egg & Vanilla: Crack open the egg and mix until it’s all blended. Then add vanilla extract as per need. Mix carefully until you’ve got a rich color and evenly blended. At this moment, the dough should already look gorgeous with that deep classic red velvet shade. This is the moment when you know you’re on the right track.
- Add color: Gradually add red food color. If your color is less pigmented then you can go with 2 teaspoons or 1 tablespoon food color, but be careful not to overdo it with just enough coloring to achieve the look without making the color too intense. Keep the color balance subtle and pleasing on the eyes.
- Mix the Dry ingredients: Take an additional bowl and whisk together your flour, cocoa powder, baking soda and salt. Stirring rapidly spreads everything out so you don’t end up with weird bitter bites or uneven cookies.
- Bring It All Together: Slowly add the dry ingredients to the wet mixture. Proceed slowly—mix on low or use a spatula and fold gently. Stop immediately after the flour disappears. Don’t overdo it or your cookies might become tough instead of soft. The dough should feel soft and thick, but not too sticky.
- Chill the Dough (Important Step): Cover the dough and put it in the fridge for thirty minutes or more. An hour is even better. Chilling prevents the cookies from spreading excessively, helps the flavors come together, and makes the dough easier to handle. Don’t skip this step if you do then you may risk ending up with flat and sad cookies.
- Shape & roll the cookie balls: Scoop the cookie dough and roll them into smooth balls. Want a sugar cookie top? Roll the balls in some granulated sugar. Place them on a baking tray lined with parchment. Keep space between each one.
- Bake: Put them in an oven at 338°F (170°C) for about 10 to 12 minutes. When you’ll know they’re ready? Keep an eye on set edges, soft centers, and a few little cracks on top. That is when you know the cookies are done. Do not overbake the cookies.
- Let Them Cool: Let the cookies sit on the tray for 5 minutes, then move them to a wire rack. They’ll firm up a little as they cool, but the inside will stay tender and soft. Enjoy!