Red Velvet Sugar Cookies are soft and chewy, with a deep red hue and soft cocoa flavor. Perfect for Christmas, Valentine’s Day, or just because.
These red velvet sugar cookies are so easy and eye catching. I love to make these cookies for Christmas, but they’d also be perfect for Valentine’s Day, or any time your sweet tooth strikes.
This recipe reminds me of my Dutch Cocoa Cookies, which have a similar texture and look.
For years, dutch cocoa cookies have graced 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.
Tips for Red Velvet Sugar Cookies
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.
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!
More Sugar Cookie Recipes
Red Velvet Sugar Cookies
- 1 cup unsalted butter room temperature
- 1 cup 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 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.