Easy Red Velvet Cookies 🍪
Whip up these easy, soft, and chewy Red Velvet Cookies with a vibrant red hue, perfect for any occasion! Made with simple ingredients, they are a delightful treat.
Equipment
- Mixing Bowls
- Baking Sheets
- Parchment Paper
- Spatula
- Cookie Scoop
Ingredients
- 1/2 cup unsalted butter melted
- 9 tbsp light brown sugar
- 1/4 cup granulated sugar
- 1 large egg at room temperature
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp red gel food coloring
- 1 1/4 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder sifted
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup red sanding sugar (optional, or regular granulated sugar)
Instructions
- Melt and Chill Butter: Begin by gently melting your unsalted butter in a small saucepan or microwave. Once melted, pour it into a shallow dish and pop it into the freezer for about 5 to 8 minutes. You want it cold but not completely solid—this little trick helps create perfectly chewy cookies!
- Combine Wet Ingredients: Transfer the chilled butter to a medium mixing bowl. Add the light brown sugar, granulated sugar, room-temperature egg, and vanilla extract. Whisk everything together until the mixture is smooth and well combined.
- Add Color: Now, stir in the red gel food coloring. Mix it thoroughly until your batter transforms into that signature vibrant red hue. Feel free to adjust the amount of coloring to achieve your desired shade.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps for an even texture.
- Gentle Mix: Gradually add the dry ingredient mixture to your wet ingredients. Use a large spatula to gently fold everything together until just combined. Be careful not to overmix the dough; a light hand keeps your cookies tender and soft.
- Prepare for Baking: Let your cookie dough rest at room temperature while you preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper for easy cleanup.
- Scoop and Roll: Using a medium cookie scoop (roughly 2-ounce portions), divide the dough. Roll each portion into a smooth ball between your palms. If using, roll each cookie dough ball in red sanding sugar until fully coated, or use plain granulated sugar.
- Bake to Perfection: Place about 6 cookies on each prepared baking sheet, leaving 2 to 3 inches between them as they will spread. Bake one sheet at a time in the center of your oven for 9 to 10 minutes. Look for edges that are set and centers that are slightly puffed but still soft. Avoid overbaking to keep them wonderfully fudgy.
- Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool directly on the baking sheet for 5 to 10 minutes. They will gently deflate as they cool. If you like, sprinkle a little more colored sugar on top before serving these delightful treats!
Notes
Nutrition Information (estimated per cookie, for 12 cookies):
Calories: 180
Total Carbs: 28g
Net Carbs: 27g
Fats: 10g
Protein: 3g
Calories: 180
Total Carbs: 28g
Net Carbs: 27g
Fats: 10g
Protein: 3g
