Let Me Tell You About These Red Velvet Cookies…
You ever have one of those recipes that’s become so much a part of your family rituals you forget the first time you made it? That’s these red Velvet sugar cookies for me—Valentine’s Day just feels emptier without a batch. Years ago, my sister dared me to make something sweet that wasn’t shaped like a heart, so naturally I did these cookies with quirky zigzag edges (still red, of course). Now, every February, my kitchen turns into a flour-dusted, red-tinged crime scene. And honestly? Even cleaning up the mess brings back memories—maybe that’s my inner slob talking, or just nostalgia. Either way, pull on your favorite old apron and let’s get mixing.
Why I Keep Coming Back to This Recipe
I whip these up when my sweet tooth won’t take no for an answer, or when my kids want something more exciting than store-bought candy. My husband, who’s not usually into desserts (except if peanut butter’s involved), will sneak one after dinner, no matter what he claims. These cookies are gooey in the middle, with just enough crunch, and that rich red color? It’s honestly half the fun. On days when the butter’s too cold or the weather’s just damp enough to be annoying, I’ll still make these; something about the scent makes the whole house feel cozier. Oh, and if I’m feeling extra snazzy, I’ll stick them together with a little cream cheese frosting—I mean, why not?
So, What Goes in Red Velvet Sugar Cookies?
- 2 ¼ cups all-purpose flour (or as my mum says, “a bit more if it’s humid than usual”)
- ⅓ cup unsweetened cocoa powder (I swap in Dutch-process sometimes, when I remember that I bought it...)
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda (or a heaping ¼, if you want ’em puffier, but don’t overdo it)
- ½ teaspoon salt
- ¾ cup unsalted butter, softened (I’ve used salted in a pinch; just skip extra salt)
- 1 cup granulated sugar (grandma says cane sugar is best; I actually can’t tell)
- ¼ cup packed light brown sugar
- 1 large egg plus 1 extra yolk (sometimes I skip the yolk when I’m out… haven’t ruined a batch yet)
- 1 tablespoon whole milk
- 2 teaspoons pure vanilla extract (fake works if you absolutely must)
- 1 teaspoon white vinegar (gives that classic red velvet tang. Lemon juice kinda works but, eh, not my favorite)
- 2 to 3 teaspoons red gel food coloring (Honestly, just eyeball it. Too much and you’ll have pink teeth.)
- Sparkling sugar (for rolling, optional but oh-so-festive)
How I Actually Make Them (Not Always By the Book)
- Turn your oven to 350°F (175°C) and line two baking trays, or just reuse the same one like I do (with a quick rinse if it gets too sticky—learned that the hard way).
- In a biggish bowl, combine flour, cocoa, baking powder, baking soda, and salt. Give it a quick whisk or, if you’re like me, just a fork and an enthusiastic stir.
- Cream the softened butter, white sugar, and brown sugar together until it’s pale and fluffy-ish. You can use a stand mixer (mine’s loud as a herd of elephants) or an electric hand mixer or, y’know, lots of elbow grease.
- Add the egg, extra yolk if you’ve got one, milk, vanilla, and vinegar. Beat until smooth. This is when I usually remember I forgot to bring the butter out ahead and everything’s lumpy; just keep mixing.
- Squirt in the red gel food coloring. I do a big spoonful and then another tiny bit until my batter is properly dramatic. Stir until it looks like a Valentine’s greeting gone slightly overboard.
- Dump the dry ingredients into the wet in two goes. Mix just until everything’s combined. Don’t panic when it looks sticky—you want that. This is the part where I sneak a taste (shhh—I know there’s raw egg, but I’m living on the edge).
- Pop the bowl in the freezer for 10ish minutes if your dough’s super soft. Not strictly necessary, but it helps the cookies hold their shape.
- Scoop out little mounds—about 1 ½ tablespoons each—and roll ’em between your palms. Roll in sparkling sugar if you’re feeling fancy (sometimes my kids skip this and just roll in regular sugar, but it’s still pretty dang good).
- Bake for 8 to 10 minutes. Don’t overbake—pull them out when they puff and crack a bit but still look soft in the middle. They’ll set as they cool. Or, if you’re like me, just hover near the oven, opening the door every few minutes because patience is not my strongest suit.
- Cool on the pan for 5 minutes-ish, then move to a rack. Try not to eat three right away, but hey, who’s judging?
Here’s Where I’ve Fudged Things:
- Adding too much cocoa will turn these almost brown. Still yummy, but not quite the Valentine’s vibe.
- If you forget the vinegar, the cookies still work, just lose a bit of that tangy magic.
- Sometimes I forget to chill the dough—doesn’t ruin them, but makes them spread more (honestly, sometimes I like that look).
- Using parchment paper is easier than greasing pans, unless you’re out, in which case, a little butter and good luck.
Variants I’ve Actually Tried (Some Worked!)
- Chocolate chips mixed in—my kids call them “love bombs.” They’re a hit, but a little messy.
- Sandwiched with strawberry jam and cream cheese frosting—super indulgent. Probably too much, but I have no regrets.
- Tried subbing almond extract for vanilla once, a swing and a miss—no one liked it but me.
- Sprinkles on top = party cookies. The texture’s a tad odd, but fun for kids.
Do You Need Fancy Equipment?
I use an old mixer (worse for wear, but stubborn as a mule) and a big bowl. Don’t have a cookie scoop? Use two spoons or your hands (messy, but what’s life without a little flour behind your ears?). For lining pans, parchment’s great, but I’ve survived with foil or even just well-oiled trays. It’s home baking, not a bake-off.
Can You Actually Store These? (If You Can Resist Them)
Sure, they’ll keep in an airtight tin for 3 days (maybe a week? I wouldn’t know—my bunch eats ’em the same day). Sometimes I think they taste better the next day, but that could just be the anticipation talking. If you stack them, lay a bit of wax paper between layers so they don’t stick together in one big cookie blob. Learned that one the sticky way.
How We Serve Red Velvet Sugar Cookies in My House
My lot likes theirs slightly warm with a splash of cold milk, but I’ve also crumbled a cookie or two over ice cream. Festive plates, or just straight from the tin, standing around the kitchen like a pack of hyenas—honestly, both ways work. Sometimes I’ll tie them up in little paper bags with silly notes (hearts optional) for surprise lunchbox treats.
Lessons From A Forgetful Baker (a.k.a. Me)
- Don’t skip softening the butter. I once nuked mine in the microwave and ended up with a puddle—cookies were oddly greasy, not gonna lie.
- Chill the dough, especially if it’s hot in your kitchen, or you’ll get super-thin, crunchy cookies—unless you’re into that?
- Don’t wander off while they’re in the oven. I once lost track, chasing the dog—came back to red hockey pucks.
FAQ’s From Friends and Curious Cookie-Eaters
- Can I use liquid food coloring?
- Sure, but you’ll need more of it; might have to reduce the milk a splash. Gel just gives a deeper color without thinning the dough. Use what you’ve got, though—it’s not the color Olympics.
- What if I don’t have baking powder?
- Once, I left it out by accident. They were denser, but nobody complained. Maybe add a pinch of extra baking soda and cross your fingers?
- Can these be made gluten-free?
- Hey, give it a whirl! I tried a cup-for-cup GF blend once—texture went a bit sandier, but the taste was great. Just don’t expect exact clones of the original.
- Do I really need the vinegar?
- Technically, yes, though the world won’t end if you skip it. It adds that red velvet tang that makes people say “ooh, what’s that?”
- Why do my cookies spread so much?
- Could be warm dough, or maybe the butter was extra soft. Try popping the balls in the fridge for 10-15 minutes before baking next time.
- Is there a way to make them more chewy?
- Yeah! Add an extra egg yolk or slightly underbake them. Not foolproof, but pretty close.
So, there you go—my red velvet sugar cookies, sprinkled with a generous helping of real-life kitchen mishaps and a side of (mildly chaotic) Valentine’s Day joy. Let me know if you make these—actually, send photos if you have time, because I’d love to see wild batches that never make it to the fancy plate. Happy baking, mate!
Ingredients
- 2 ¼ cups all-purpose flour
- 2 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 4 oz cream cheese, softened (for frosting)
- ½ cup powdered sugar (for frosting)
- 1 tablespoon milk (for frosting)
Instructions
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1Preheat 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.
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3In a large bowl, cream together butter and granulated sugar until light and fluffy. Beat in egg, vanilla extract, and red food coloring until well combined.
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4Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
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5Scoop tablespoon-sized balls of dough onto prepared sheets. Bake for 10–12 minutes, or until edges are set. Cool completely on a wire rack.
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6For the frosting, beat cream cheese, powdered sugar, and milk until smooth. Spread or pipe onto cooled cookies and decorate as desired.
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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