Red Velvet Sugar Cookies
From-scratch Red Velvet Cookies are the perfect treat to bake during the holiday season and beyond. Made with a handful of easy-to-find ingredients, these cookies have a crunchy exterior that pairs beautiful with a soft, cakey interior. Topped with a cream cheese frosting drizzle, this red velvet cookie recipe is reminiscent of the classic cake.
Servings 20 (1.5T) cookies
Calories 147kcal
Ingredients
- 2 cups all-purpose flour 240g
- ½ cup unsweetened cocoa powder NOT Dutch processed (60g)
- 1 teaspoon baking soda 8g
- ½ teaspoon kosher salt 3g
- ½ cup unsalted butter at room temperature (113g)
- ½ cup granulated sugar 100g
- ½ cup powdered sugar 80g
- 1 large egg at room temperature
- 1 ½ teaspoons vanilla extract 6g
- 1 teaspoon red gel food coloring 6g
- 3 tablespoons buttermilk 48g
- ½ cup granulated sugar to roll the cookie dough in
- Cream cheese icing to drizzle on the final cookies
Instructions
- Preheat the oven to 375℉. Line two sheet pans with parchment paper, and set aside.
- Measure the flour, cocoa powder, salt and baking soda into a medium bowl. Whisk to combine, and set aside.
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment. (You can also do this in a large bowl with a hand mixer.)
- Measure in ½ cup of granulated sugar and the powdered sugar.
- Cream the butter and sugars until light and fluffy, 2-3 minutes.
- Crack the egg into the butter/sugar mixture. Add the vanilla extract and gel food coloring.
- Mix to combine, about 2 minutes.
- Measure in half of the dry ingredients, and pour in half of the buttermilk. Mix until the batter has come together just barely, then add the other half of the dry ingredients and the rest of the buttermilk. Mix until combined.
- Use a 1.5-tablespoon cookie scoop to scoop out the soft cookie dough. Roll gently between your hands to round out the dough balls, then place in a bowl of the remaining granulated sugar. Roll it around to coat, and transfer to the prepared baking sheet.
- Continue until all the cookie dough balls have been rolled in the sugar and placed on the sheet pans. Give them about 2” space between each cookie so they can spread slightly as they bake.
- Bake in the preheated oven for 14-15 minutes, or until the exterior is crispy.
- Remove from the oven and let cool for 20-30 minutes on a wire rack.
- Make the cream cheese icing, if you have not already, and transfer to a piping bag.
- Snip the tip of the bag at an angle, and drizzle the cooled cookies with the icing in whatever pattern is pleasing to you. You could also smear this frosting on with an offset spatula, if desired.
- Let the icing firm up in the fridge OR enjoy immediately..
Notes
If you want to mix your cookie dough and let it chill in the fridge, you may do this. Just wrap the bowl in plastic wrap and chill for up to 48 hours before scooping, rolling and baking.
How to store: Once cooled, store in an airtight container in the refrigerator for up to 7 days. Layer the cookies between wax paper if stacking them in the container. The icing will be slightly sticky.
How to freeze the cookie dough: Freeze the dough in rounds on a wax-paper-lined cookie sheet. Transfer to a freezer bag once frozen solid. Roll the dough in the sugar when ready to bake and bake from frozen for 18-19 minutes. Frost when baked, as directed in the recipe card.
Nutrition
Serving: 1cookie | Calories: 147kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 120mg | Potassium: 54mg | Fiber: 1g | Sugar: 13g | Vitamin A: 157IU | Calcium: 10mg | Iron: 1mg
