Description
Delight in these soft and tender Red Velvet Cookies coated in vibrant red sanding sugar, offering a perfect balance of sweet cocoa and rich butter flavors. These cookies feature a subtle chocolate taste enhanced with a splash of vanilla and a striking red color, ideal for festive occasions or any time you crave a colorful treat.
Ingredients
Scale
Wet Ingredients
- 1/2 cup (113 g) unsalted butter
- 1/2 cup plus 1 tablespoon (110 g) light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons red gel food coloring
Dry Ingredients
- 1 1/4 cups (160 g) all-purpose flour
- 2 tablespoons cocoa powder, sifted (Dutch-process or Hershey’s Special Dark recommended)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Coating Sugar
- 1/2 cup red sanding sugar for rolling
Optional Red Sanding Sugar Preparation
- 1/4 cup (50 g) granulated or coarse sugar
- dollop of red gel food coloring (do not use liquid food coloring)
Instructions
- Melt the Butter: In a small saucepan over medium-low heat, gently melt the unsalted butter until fully liquefied, or melt it using the microwave. Pour the melted butter onto a shallow bowl or plate and place it in the freezer for 5 to 8 minutes, ensuring it cools but does not solidify.
- Mix Wet Ingredients: Transfer the slightly cooled melted butter to a medium mixing bowl. Add the light brown sugar, granulated sugar, egg, vanilla extract, and red gel food coloring. Whisk these ingredients together until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, baking powder, and salt to distribute the leavening agents and cocoa evenly throughout.
- Fold Ingredients: Add the dry ingredient mixture to the wet ingredients. Using a large spatula, gently fold the mixture together until just combined, taking care not to overmix, which could result in tough cookies.
- Preheat Oven and Prepare Sheets: While allowing the dough to rest, preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper to ensure easy cleanup and to prevent sticking during baking.
- Shape Cookies: Using a medium cookie scoop, portion the dough into balls weighing approximately 2 ounces each. Roll each ball thoroughly in red sanding sugar to coat fully, then place them on the prepared baking sheets, spacing them 2 to 3 inches apart to accommodate spreading.
- Bake Cookies: Bake the cookies for 9 to 10 minutes, or until the edges are set and the centers look slightly puffed and underbaked to maintain a soft, tender texture. Avoid overbaking to keep the cookies moist.
- Cool and Finish: Remove the cookies from the oven and, if desired, sprinkle additional sanding sugar on top while still warm. Allow the cookies to cool on the baking sheets; they will deflate slightly as they cool, resulting in a soft, chewy bite.
- Prepare Red Sanding Sugar (Optional): Preheat the oven to 250°F (121°C) and line a large baking sheet with parchment paper. Combine 1/4 cup granulated or coarse sugar with a dollop of red gel food coloring inside a large plastic bag. Shake and massage the bag until the sugar is evenly colored. Sift the colored sugar through a fine mesh sieve to remove clumps, repeating the coloring and sifting process until uniform. Spread the sugar evenly on the baking sheet and bake for 10 minutes. Let the sanding sugar cool completely for at least 15 minutes before using.
Notes
- For best results, use red gel food coloring as liquid food coloring can alter the dough consistency.
- Do not overbake the cookies; they should look slightly underbaked in the center for a soft texture.
- The resting period for the dough during oven preheat helps improve texture.
- Preparing homemade red sanding sugar is optional but enhances the vibrant presentation of the cookies.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Use Dutch-process or dark cocoa powder for a richer chocolate flavor.
