Let Me Tell You About These Red Velvet Sugar Cookies…
Okay, so you know those recipes that are supposed to be for special occasions but then you end up just making them whenever because, well, why not? That’s these Red Velvet Sugar Cookies for me. The first time I baked them was Valentine’s Day two years ago and, I kid you not, the kitchen looked like a red velvet crime scene afterwards. I’d just gotten new measuring spoons and decided to go all in for The Aesthetic. Honestly, they tasted so wonderful, even my dog kept circling the oven. (Don’t worry—he just gets the crumbs, not the cookies. He’s dramatic, but egg-free.)
And let’s be real, making red velvet anything makes you feel a bit like a mad scientist. Sprinkling in that food coloring and watching the batter turn crazy red? Kind of magical. Only downside is it’ll stain your fingers if you go in barehanded, which I always somehow forget until I’m elbow-deep in dough. Call it part of the charm.
Why I Keep Making These (and Why You’ll Love ‘Em… Probably)
I make this whenever I want to spoil my family a little (or, okay, impress some surprise guests who show up expecting store-bought stuff). My partner always says the cookies are half the reason he’s stuck around—although he says that about lasagna, too, so who knows?
They’ve got this tender middle, kinda chewy, with these crispy edges once they cool. Big hit at my friend’s Galentine’s party; even my cousin who claims he “hates sweets” sneaked three. I was pretty skeptical the first time because my dough was sticky as all get out, but now it’s kind of a running joke. Honestly, just embrace the mess. And if you accidentally drop a little extra vanilla… I swear it only makes things better.
Here’s What You’ll Need
- 2 1/2 cups all-purpose flour (sometimes I use half whole wheat if I’m feeling virtuous—nobody notices much, except me)
- 1/4 cup unsweetened cocoa powder (Dutch process or regular—my grandma swore by Hershey’s, but honestly whatever’s in the pantry works fine)
- 1/2 tsp baking powder
- 1/2 tsp salt (I’ve used salted butter and then skipped this, just saying)
- 1 cup unsalted butter, just about softened
- 1 1/4 cups granulated sugar (sometimes half brown sugar if I’m low and it makes ‘em chewier!)
- 1 large egg
- 1 tbsp buttermilk (or regular milk mixed with a dash of vinegar, in a pinch)
- 2 tsp vanilla extract (the real stuff’s best, but the fake is totally okay—takes me back to college…)
- 1 1/2 tsp red food coloring (gel is more vibrant, but I’ve used the liquid stuff, and it’s fine—just add until it looks wild enough for you)
- Sparkling sugar or sprinkles (optional, but my nieces always insist)
Alright, Here’s How I Make ‘Em
- Preheat your oven to 350°F (that’s about 175°C for my metric mates). Line a couple trays with parchment—or just grease them, if you’re out.
- In a bowl, whisk together flour, cocoa, baking powder, and salt. I used to just toss them in the wet ingredients but honestly, things seem less lumpy this way.
- Cream the butter and sugar together until it looks pale and fluffy. Don’t bother with a mixer if you don’t want to, but it’ll take some elbow grease. (This is where I usually sneak a spoonful, but I wouldn’t recommend it if there’s anyone judging.)
- Beat in the egg, vanilla, buttermilk, and then stir in that red food coloring. It’s totally fine if the butter looks weird and doesn’t mix in right away, just keep going.
- Add the dry ingredients. Mix until just combined—no need to get all fussy about it. If it’s sticky, chill the dough for half an hour (or fling it in the freezer for 10 mins if you’re impatient like me).
- Roll dough into balls—about a big walnut each. Toss in sparkling sugar if you want to go full Valentine.
- Pop them on your trays a couple inches apart. Squish them down just a smidge with your palm, or a glass if you’re feeling posh (I once used a jam jar lid—still works!).
- Bake for around 8–11 minutes. Don’t overdo it—they always look a little underbaked in the middle but firm up as they cool. Trust me, I’ve ruined a batch by ‘just giving it a minute more’—big mistake.
- Cool on tray a few mins, then a rack. Or, ya know, eat one too hot and burn your tongue a bit like I always do.
Notes From a Real So-So Pastry Chef
- Don’t panic if your dough is sticky; it almost always is. Chilling helps, but I’ve made perfectly fine cookies just powering through.
- I once tried reducing the sugar to make them ‘healthier.’ Yeah, don’t. They ended up tasting, well, kind of sad.
- If you forget the baking powder (it’s happened), they’ll be denser—but still edible, so all is not lost.
Stuff I’ve Tried (and, Confession Time, One Flop)
- Swapping half the butter for cream cheese: Makes them taste like a cookie–cheesecake hybrid. Pretty lush.
- Lemon zest is fun for a twist, but once I tried peppermint extract and … nope. Just tasted like toothpaste. Would not recommend.
- Chocolate chips stirred in? Brilliant. No further notes.
Equipment… But Not the End of the World If You Don’t Have It
- Mixer: Hand or stand; or just strong arms and a wooden spoon. (I broke a spatula doing this, but hey—it’s part of my baking trophy cabinet now.)
- Parchment paper: Or grease your trays well. Or use an old, well-loved silicone mat (if it’s clean-ish, who cares?).
- Cooling rack helps, unless you’re cool with cookies softening on the tray, which is fine too.
How Long Do These Last? (Spoiler: Not Very)
If you somehow don’t eat them all immediately, they’ll keep in a tin or airtight container for 3–4 days. In my house they’re gone in about 18 hours, tops. I actually think they taste better the next day anyway—so try to hide a few if you can!
How We Like To Serve These At My Place
Honestly, beside a big mug of hot cocoa is my favorite way, but last year we made little ice cream cookie sandwiches. Or, if you wanna be extra, drizzle with white chocolate and scatter on heart-shaped sprinkles. On second thought, plain is perfect, too. (My grandad always said, “Don’t mess with a good thing, luv.”)
Random Tips (Learned the Hard Way)
- Let them cool at least 10 minutes—seriously. Once I tried moving them hot and ended up with squished, sad little red pancakes.
- Don’t skimp on the chill time if your house is warm; the cookies will spread like gossip otherwise.
- Actually, I find using parchment makes clean-up way easier, but if you run out, just grease extra and don’t stress it.
Some Questions I Get Asked (Or Just Imagine People Are Wondering)
- Do I really need food coloring?
- Honestly, not strictly. The cookies taste the same but look sort of boring. If you want full-on Valentine flair, go for it!
- Can I freeze the dough or baked cookies?
- Absolutely. Dough balls freeze great—add a minute or two to bake time. Baked cookies freeze up to a month. Not that they stick around long enough here…
- My dough is way too soft. Help?
- Pop it in the fridge or freezer for a bit. Or add a spoonful more flour. Don’t panic, it comes together in the oven, mostly. (And if not, you get crumbly, delicious cookie chunks for ice cream. Win-win?)
- Can I double the batch?
- Yup, but use two trays at once and rotate halfway—you don’t want the top ones crisping up too quick.
And, oh—you read all that? Gold star for you. If you make these Red Velvet Sugar Cookies, tell me how it goes! Or, if they disappear too fast for a photo, you’re just living my life. Happy baking, mate!
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- Valentine-themed sprinkles (for decoration)
Instructions
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1Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt; set aside.
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3In a large bowl, cream the butter and sugar together until light and fluffy.
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4Add the egg, vanilla extract, and red food coloring to the butter mixture, beating until combined.
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5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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6Scoop tablespoon-sized balls of dough onto the prepared baking sheets, flatten slightly, and top with sprinkles. Bake for 10-12 minutes, or until edges are set. Cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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