Red Velvet Sugar Cookies by The Toasty Kitchen

Red Velvet Sugar Cookies

A soft and chewy red velvet cookie rolled in sugar.
Course Dessert
Cuisine American
Keyword red velvet sugar cookies
Prep Time 20 minutes
Cook Time 9 minutes
Resting Time 1 hour
Total Time 29 minutes
Servings 36 cookies
Calories 132kcal
Author Heather


  • 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.


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.


Serving: 0g | Calories: 132kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 86mg | Potassium: 45mg | Fiber: 1g | Sugar: 11g | Vitamin A: 175IU | Calcium: 12mg | Iron: 0.8mg