Week of Cookies begins today at The Toasty Kitchen! This week, I will bring you seven easy and beautiful cookie recipes for your next holiday cookie tray – or just because. Today I want to share with you my recipe for Red Velvet Sugar Cookies. These cookies are soft and chewy, with a deep red hue and soft cocoa flavor.
These red velvet sugar cookies are so easy and eye catching. I like to use an OXO Good Grips Medium Cookie Scoop* to make all of my cookies the same size. This helps to prevent over- or under-baking of odd sized cookie dough balls on your baking sheet.
This recipe reminds me of my Dutch Cocoa Cookies, which have a similar texture and look. For years dutch cocoa cookies have been on my Christmas cookie trays, but this year I’m switching it up with red velvet. These cookies are slightly softer and puffier than the dutch cocoa cookies, with a less pronounced cocoa flavor.
Another one of my kitchen musts is parchment paper, especially for the holiday baking season. It makes clean up a breeze and your cookies will never stick to the pan again. I highly suggest it if you don’t already have some!
A soft and chewy red velvet cookie rolled in sugar.
- 1 cup unsalted butter, room temperature
- 1 and 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 1 tablespoon red gel food coloring
- 3 cups all purpose flour
- 1/2 cup cocoa powder
- 1 and 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/3 cup granulated sugar, for rolling
In a large bowl, cream together butter and sugars. Add eggs and vanilla extract. Beat for a full 3 minutes, mixture will look fluffy. Add red gel food coloring and milk, stir to combine.
In a separate bowl, whisk (or sift) together the flour, cocoa salt, and baking soda.
Gradually stir dry ingredients into butter mixture until just combined.
Cover bowl or wrap dough in wax paper. Chill for at least 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
Preheat oven to 350 degrees.
Remove dough from refrigerator and allow to sit at room temperature for 10 minutes. Scoop dough using a 1.5 tablespoon scoop or shape by hand into 1.5 inch balls. Roll balls in granulated sugar.
Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for 9-11 minutes, or until cookies begin to crack on top. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
Your cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed. You can keep raw cookie dough in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.