Rich and fudgy red velvet cookies are the perfect festive cookie to whip up for any occasion! Roll these beautiful cookies in sparkly red sugar for an extra-fancy touch.
Red velvet lovers, you’ve got a batch of cookies with your name written all over it!
There’s really not much to absolutely love about these sparkly little red gems. They’re chocolatey with lots of vanilla flavor just like any good red velvet dessert should be and absolutely a Valentine’s Day essential.
I mean, c’mon, who wouldn’t love you if these cookies were the gift in question??
Not only are these cookies outrageously gorgeous, but the dough is SO easy to throw together and you can even prep it ahead of time for easy baking the day of!
These Red Velvet Cookies feature…
- An insanely soft and chewy texture
- The perfect level of vanilla and chocolate flavor
- Sparkly tops and a deep shade of red
Making the Red Velvet Cookies
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Granulated sugar
- Egg
- Vanilla extract
- Red food coloring
- All-purpose flour
- Cocoa powder
- Baking soda
- Kosher salt
- Red sanding sugar
Storing Cookie Dough
The best part about these cookies is that you can make the dough way in advance and bake them whenever is convenient for you.
Wrap the dough in plastic wrap and store in refrigerator up to 6 days or freeze up to 1 month. Allow the dough to thaw completely in refrigerator before forming dough into balls and proceeding with baking.
Tips for Perfect Cookies
- Cream butter and sugar – make sure your butter is softened to room-temperature and cream well with the sugar several minutes until completely smooth.
- Use a room-temperature egg – this will help the egg mix more cohesively into the butter
- Spoon and level flour – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Use 1 tablespoon red food coloring – this will give the cookies a perfect deep shade of red.
- Use stand mixer or mix dough by hand – this recipe is both mixer-friendly and old-fashioned-bowl-and-spoon friendly.
- Chill cookie dough – chilling the dough for about 1 hour before baking will prevent the cookies from excessive spreading resulting in a thick and chewy cookie.
- Roll dough balls in red sanding sugar – this is optional, but we love the little sparkly look it gives the cookies.
Recipe Variations
Try these ideas for a different twist on these cookies.
- Add more chocolate – fold 1/2 cup semisweet or white chocolate into dough for an extra-chocolatey kick.
- Drizzle cookies with glaze – we highly recommend a cream cheese glaze in particular.
- Make into sandwich cookies – try filling cookies with a chocolate or cream cheese frosting.
Storing and Freezing Cookies
Allow cookies to cool completely, then store in an airtight container at room temperature up to 4 days.
To freeze cookies, allow to cool completely, then wrap well and freeze up to 2 months. Thaw cookies completely at room temperature and store up to 4 days.
These cookies stay perfectly soft and chewy for a few days but there’s absolutely zero chance they’re going to last that long. Nobody can resist the chewy, fudge-like texture and all that sparkly red sugar they’re rolled in!
Trust me, a batch or 3 of these beauties for Valentine’s Day is the only way to go!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch these cookies made step-by-step on Google web stories.
More easy cookie recipes to bake up next!
- Chocolate Molasses Crinkle Cookies
- Streusel Strawberry White Chocolate Cookies
- Butter Pecan Shortbread Cookies
Red Velvet Cookies
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon liquid red food coloring
- 1-1/2 cups all-purpose flour (spooned and leveled)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- Red sanding sugar for rolling, optional
Instructions
- Place butter and sugar in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes. Add egg, vanilla, and food coloring, beating well until smooth.
- In a separate medium bowl, combine flour, cocoa, baking soda, and salt. Fold into butter mixture until dough is just combined. Wrap dough in plastic wrap and chill in refrigerator at least 1 hour or up to 6 days.
- When ready to bake, preheat oven to 350F and line two large sheet pans with parchment paper.
- Scoop dough into 1-inch balls and roll in sanding sugar until evenly coated. Place dough balls 1 inch apart on prepared sheet pans.
- Bake cookies at 350F 10-12 minutes until cookies are puffy and cracked on top. Allow cookies to cool on sheet pan 10 minutes then transfer to a cooling rack to cool completely. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 1/5/24.
Jennifer S. says
I don’t have any coconut sugar, but these look so good I want to make some tomorrow. What can I substitute? I have white sugar or honey.
Sarah says
I haven’t tested this recipe with white sugar or honey. But I believe that an equal amount of white sugar would be a fine substitute! LMK how they turn out, Jennifer!
Danielle @ TheCharmItSpot says
These look and so gooey inside! Many of your other cookies look amazing, too. Thanks for sharing!
Sarah says
Thanks Danielle! 🙂
Renew Your Space says
Definately a keeper! I hadn’t tried red velvet until it was so old news, but I absolutely love it! You’re the best Sarah! ~Renee
Sarah says
Perfect, Renee! I hope you try these cookies—if you do, LMK how they turn out! 😉