why make this recipe
I love red velvet anything. These cookies are soft, sweet, and a little bit nostalgic. They bake up with a tender crumb and a gentle cocoa hint. They look cheerful on a cookie plate. They are easy for a new baker to make. If you are a red velvet fan, you might also enjoy my red velvet brownies for a fudgier treat.
how to make Red Velvet Sugar Cookies: Discover the Secret to Baking Irresistible Treats!
This recipe is forgiving. It uses simple pantry ingredients. Chill the dough and you’ll get pretty, crackly, powdered-sugar-coated cookies.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup powdered sugar (for rolling)
Directions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the egg, red food coloring, vanilla extract, and almond extract to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough in the refrigerator for at least 30 minutes.
- Once chilled, scoop the dough and roll into balls, then roll in powdered sugar.
- Place the cookies on the prepared baking sheet and bake for 10–12 minutes.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
If you want a quicker shortcut and a slightly different texture, try my cake mix red velvet cookies for a fuss-free batch.
how to serve Red Velvet Sugar Cookies: Discover the Secret to Baking Irresistible Treats!
Serve these with a warm cup of coffee or milk. They are lovely on a dessert tray. They also pair well with simple whipped cream or a dollop of cream cheese frosting. For a party, arrange them on a pretty plate and let guests help themselves.
how to store Red Velvet Sugar Cookies: Discover the Secret to Baking Irresistible Treats!
Store cooled cookies in an airtight container at room temperature. They stay soft for 3–4 days. For longer storage, freeze in a sealed container for up to 2 months. Thaw at room temperature before serving.
tips to make Red Velvet Sugar Cookies: Discover the Secret to Baking Irresistible Treats!
Use room-temperature butter for the creamiest dough. Don’t overmix once you add the flour. Chill the dough so the cookies hold shape. Roll them generously in powdered sugar for pretty cracks. If you like a thumbprint version, check my red velvet thumbprint cookies for an idea with jam or frosting.
variation (if any)
For a richer flavor, add 1 tablespoon of cocoa powder to the dry mix. Swap almond extract for all vanilla if you prefer. You can also press a small indentation and add cream cheese frosting after baking. If you’re planning a full holiday spread, I sometimes serve these after a savory main like smothered pork chops with scalloped potatoes — the contrast is comforting.
FAQs
Q: Can I skip the almond extract?
A: Yes. The cookies will still taste great with just vanilla.
Q: Why did my cookies spread too much?
A: You likely used too-warm butter or didn’t chill the dough. Chill for at least 30 minutes to keep them thick.
Q: Can I make the dough ahead?
A: Absolutely. Chill the dough in the fridge up to 48 hours or freeze balls for up to 2 months. Bake straight from chilled or thawed.
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Red Velvet Sugar Cookies
- Total Time: 42 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Soft and sweet red velvet cookies that are easy to make and perfect for any occasion.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup powdered sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the egg, red food coloring, vanilla extract, and almond extract to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough in the refrigerator for at least 30 minutes.
- Once chilled, scoop the dough and roll into balls, then roll in powdered sugar.
- Place the cookies on the prepared baking sheet and bake for 10-12 minutes.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Use room-temperature butter for creamiest dough. Don’t overmix once you add the flour. Chill the dough so cookies hold shape.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: red velvet cookies, dessert, baking, holiday treats, sweet cookies
