This Red Velvet Sugar Cookies recipe gives you that classic red velvet vibe—subtle cocoa, warm vanilla, and a plush bite—in a small, weeknight-friendly batch. You’ll cream, scoop, and bake in minutes, no chilling required. The result is a pretty, party-ready cookie with tidy edges and a soft center that stays tender for days.
Why You’ll Love This Red Velvet Sugar Cookies
- Soft–Chewy Perfection: A touch of cocoa and the richness of an egg yolk keep the centers plush with lightly crisp rims.
- No-Chill Convenience: Mix, scoop, and bake—dessert in about 30 minutes.
- Vibrant & Festive: Red gel color creates a vivid hue that holds after baking.
- Small-Batch Sanity: Great when you want a treat without a mountain of leftovers.
- Custom Finishes: Roll in sanding sugar, drizzle, or add a cute topper—your call.
- Kid- and Crowd-Pleaser: Familiar flavors, tidy size, and a fun look for any occasion.
What Is Red Velvet Sugar Cookies?
Red velvet sugar cookies capture the flavor profile of classic red velvet cake—vanilla with a hint of cocoa and a whisper of tang—reimagined as a soft, chewy cookie. Instead of being cakey, the texture leans toward a plush sugar cookie: crinkled edges, soft centers, and a vivid red color that makes them stand out on any dessert plate. They’re simple to bake and easy to decorate, making them perfect for holidays, birthdays, or whenever you want a pretty, reliable treat.
Red Velvet Sugar Cookies
Ingredients
Cookie Dough
- 56 g unsalted butter softened
- 65 g granulated sugar
- 1 large egg yolk save the white for another use
- 0.75 tsp vanilla extract
- 0.75 tsp red gel food coloring adjust to shade
- 95 g all-purpose flour
- 6 g natural cocoa powder
- 0.25 tsp baking soda
- 0.125 tsp fine salt
Optional Finishes
- 3 tbsp coarse or sanding sugar for rolling
- 1/3 cup white baking chips or mini chips optional topping
- 0.25 cup powdered sugar for glaze
- 1.25 tsp milk to mix glaze smooth
Instructions
- Step 1 – Prep: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare sanding sugar in a shallow bowl if using.
- Step 2 – Cream the Base: Beat butter and sugar until smooth and slightly fluffy. Mix in egg yolk and vanilla until glossy.
- Step 3 – Tint the Dough: Add red gel food coloring, adjusting to reach a rich crimson shade. Remember, the color will lighten as it bakes.
- Step 4 – Add Dry Ingredients: In a separate bowl, whisk flour, cocoa, baking soda, and salt. Add to the red mixture and mix just until combined.
- Step 5 – Portion & Coat: Scoop dough into 6–8 equal balls. Roll in sanding sugar if using and place spaced apart on prepared tray.
- Step 6 – Bake: Bake for 10–12 minutes, until edges are set and tops show light cracks. Press chips into warm cookies, if using.
- Step 7 – Cool & Finish: Cool on the sheet for 5 minutes, then transfer to a rack. Drizzle with glaze once fully cooled if desired.
Notes
Ingredients for Red Velvet Sugar Cookies
Cookie Dough (Small Batch: about 6–8 cookies)
- 4 tbsp (56 g) unsalted butter, softened
- ⅓ cup (65 g) granulated sugar
- 1 large egg yolk (save the white for another use)
- ¾ tsp vanilla extract
- ½–1 tsp red gel food coloring (adjust to shade)
- ¾ cup (95 g) all-purpose flour
- 1 tbsp (6 g) natural cocoa powder
- ¼ tsp baking soda
- ⅛ tsp fine salt
Optional Finishes
- 2–3 tbsp coarse or sanding sugar, for rolling
- ⅓ cup white baking chips or mini chips
- Simple drizzle: ¼ cup powdered sugar + 1–1½ tsp milk, mixed smooth
Ingredient Notes
- Butter: Soften just until your finger leaves a gentle dent—too soft can make cookies spread.
- Egg Yolk: Adds richness and chewy texture in a small batch without leftover dough.
- Red Gel Color: Gel is concentrated, so a small amount gives saturated color without thinning the dough.
- Cocoa Powder: Natural (not Dutch) keeps the color bright while giving a subtle cocoa note.
- Sugar for Rolling: Coarse sugar adds sparkle and a hint of crunch—great visual contrast against the red.
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Step-by-Step Instructions
Step 1 – Prep
Heat the oven to 350°F (175°C). Line a baking sheet with parchment. If using sanding sugar, pour it into a shallow bowl now.
Step 2 – Cream the Base
In a medium bowl, beat butter and granulated sugar until smooth and slightly fluffy, 1–2 minutes. Mix in the egg yolk and vanilla until glossy.
Step 3 – Tint the Dough
Beat in red gel food coloring, starting with ½ teaspoon and adding more as needed to reach a bold crimson. The baked color will soften slightly, so go a shade deeper than your target.
Step 4 – Add Dry Ingredients
Whisk flour, cocoa, baking soda, and salt in a small bowl. Add to the red mixture. Mix on low or fold just until combined and no dry pockets remain. The dough should be soft but scoopable.
Step 5 – Portion & Coat
Scoop 6–8 equal balls (about 1½ tablespoons each). If using sanding sugar, roll each ball to coat. Space evenly on the prepared sheet, leaving room for spreading.
Step 6 – Bake
Bake 10–12 minutes, until edges look set and the tops show fine cracks but centers still look soft. The cookies will finish setting as they cool. If adding chips on top, press a few into the warm cookies right after baking.
Step 7 – Cool & Finish
Cool on the sheet 5 minutes, then transfer to a rack to cool completely. Drizzle with the simple glaze (or melt a small handful of chips for a contrasting zigzag) if you like.
Pro Tips for Success
- Don’t Overbake: Pull when edges set and centers look slightly underdone—carryover heat finishes the job and keeps the interior soft.
- Measure with Care: Spoon-and-level your flour to avoid a dry dough that won’t spread.
- Color Insurance: Dough should look slightly darker than your ideal; baking lightens it.
- Even Size, Even Bake: A small cookie scoop gives uniform spread and doneness.
- Batch Control: Bake one sheet at a time in the center rack for the most consistent color.
- Faster Cooling, Better Chew: Five minutes on the hot sheet helps set structure before moving to the rack.
Flavor Variations
- Double Vanilla Glow: Increase vanilla to 1¼ teaspoons and finish with a vanilla glaze.
- Chocolate Chip Confetti: Fold 2–3 tablespoons white or mini chips into the dough before scooping.
- Sparkle Sugar Rim: Roll balls in a mix of sanding sugar and a pinch of fine salt for a sweet-salty pop.
- Citrus Whisper: Add ¼ teaspoon finely grated orange zest for a gentle aromatic lift.
- Crinkle Look: Roll in powdered sugar instead of sanding sugar; bake as directed for soft, snowy tops.
Serving Suggestions
Set these cookies out with hot coffee, tea, or cold milk. For a giftable moment, stack three cookies, tie with kitchen twine, and tuck into a small treat box. On a dessert board, pair them with vanilla shortbread, chocolate wafers, and fresh berries for color contrast and variety.
Storage and Freezing Instructions
- Room Temperature: Store in an airtight container for 3–4 days; tuck in a small piece of bread or a sugar saver to keep them soft.
- Freeze Baked Cookies: Freeze in a single layer, then bag for up to 1 month. Thaw at room temperature.
- Freeze Dough Balls: Scoop, freeze on a tray, then bag. Bake from frozen at 350°F (175°C), adding 1–2 minutes to the time.
- Make-Ahead Glaze: Whisk and cover; thin with a drop of milk if it thickens before drizzling.
Nutrition Facts (Per Cookie)
(Estimated for 8 cookies, without optional finishes.)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 150 | 2 g | 18 g | 8 g | 1 g | 85 mg |
Values are approximate; actual numbers vary with size and finishes.
FAQ About Red Velvet Sugar Cookies
Can I double or triple the recipe?
Yes—multiply every ingredient strictly by 2 or 3 and keep mixing times modest so you don’t overwork the dough. For big batches, cream butter and sugar just until slightly fluffy; too much air can lead to excessive spread. Bake one sheet at a time on the center rack for the most even color. Rotate trays halfway if your oven has hot spots. Keep portioned dough balls covered or briefly chilled while other trays bake to maintain shape and prevent drying.
My cookies didn’t spread—why?
The most common reasons are too much flour, butter that’s too cold, or an oven that runs cool. Measure flour with the spoon-and-level method; even 1–2 extra tablespoons can stop spread. Make sure butter is soft and pliable, not greasy or firm—aim for a gentle finger dent. If your kitchen is cool, flatten the scoops slightly before baking to “encourage” spread. Also confirm your oven reaches 350°F (175°C); a small oven thermometer helps a lot.
Can I use liquid food coloring instead of gel?
You can, but use it sparingly to avoid loosening the dough. If the dough turns soft, add 1–2 teaspoons of flour to bring it back to scoopable. Gel gives stronger color with less liquid, which is why it’s preferred for vivid red. Whichever you use, tint the dough a shade deeper than you want—the color lightens in the oven. Mix in the color after the egg yolk for fastest, most even dispersion.
Are these cookies cakey or chewy?
They’re designed to be soft-chewy in the center with lightly crisp edges. Pull them when the edges look set and the centers still appear slightly underbaked; carryover heat finishes the interior perfectly. For a firmer bite, add 30–60 seconds to the bake time, but avoid browning, which can mute the color and dry the crumb. Let cookies rest 5 minutes on the hot tray to set structure before moving to a rack. If you love extra chew, chill the portioned dough balls 10 minutes before baking.
Can I add a cream cheese–style drizzle?
Absolutely—beat a spoonful of cream cheese with powdered sugar and just enough milk to reach a drizzleable texture. Add a pinch of salt and a few drops of vanilla for balance so it doesn’t taste overly sweet. Drizzle only on fully cooled cookies so it sets with a clean sheen. If the drizzle thickens while you work, loosen with a drop of milk and whisk again. Let the decorated cookies air-dry 20–30 minutes before stacking.
How do I keep the red color vibrant?
Use gel color and avoid overbaking—browning dulls red tones quickly. Natural cocoa keeps the hue brighter than many Dutch-process cocoas, which can push the color toward burgundy. Tint the dough slightly deeper than your target; baking always softens saturation. Bake on light-colored sheets lined with parchment (dark pans brown faster). Cool cookies out of direct sunlight if you plan photos—bright light can visually mute reds.
TastyInspo Notes
- Chill the dough balls 10 minutes if your kitchen is warm; it improves edge definition without requiring a long chill.
- For super-round cookies, “scoot” just-baked cookies with a round cutter to tidy edges while they’re still soft.
- A few white chips pressed into warm cookies give that bakery-style contrast.
- Want extra gloss? Brush the cooled cookies lightly with simple syrup before glazing.
- If gifting, line boxes with parchment and add a small, food-safe desiccant pack to keep them fresh.
Final Thoughts
Red Velvet Sugar Cookies deliver everything we love about red velvet—soft chew, gentle cocoa, and stunning color—in a fast, small-batch format. With pantry staples and a single egg yolk, you’re just minutes away from fragrant, crinkled cookies that look as good as they taste. Keep the process simple, pull them early for that perfect texture, and finish with sparkle or drizzle for a bakery-beautiful result every time.