Name: Red Velvet Cookies with Powdered Sugar Coating Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 3/4 cup light brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 1/2 teaspoon professional red food coloring*; 2 cups all-purpose flour; 1/3 cup cocoa powder; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup powdered sugar; Additional granulated sugar (for rolling)

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If you love that classic, rich red velvet flavor but are craving a fun twist, this Red Velvet Cookies with Powdered Sugar Coating Recipe might just become your new go-to. These cookies strike the perfect balance of soft, chewy, and just a little fudgy, with that subtle cocoa kiss you expect from red velvet. Plus, the powdered sugar coating gives them a festive, snowy touch that’s as pretty as it is delicious.

Whenever I’m in the mood for something a bit special but easy to whip up, these cookies fit the bill perfectly. They’re great for holidays, parties, or even just a sweet afternoon pick-me-up. Trust me, once you try this Red Velvet Cookies with Powdered Sugar Coating Recipe, you’ll wonder how you ever lived without them!

Ingredients You’ll Need

The secret to these cookies is really in the simple, trusted ingredients coming together just right. Most of what you need are pantry staples, but the cocoa powder and professional red food coloring (if you can find it) take the flavor and appearance to the next level.

Unsalted butter: Softened for easier creaming and a richer cookie texture—never use melted, or your cookies will flatten.
Light brown sugar: Adds subtle molasses flavor and moisture that keeps the cookies chewy.
Granulated sugar: For sweetness and crunch in the sugar coating.
Eggs: Room temperature eggs mix in better and help the cookies rise evenly.
Vanilla extract: Just a splash for warmth and to complement the cocoa flavor.
Professional red food coloring: This is a game-changer! It gives that vibrant red hue without adding any off-flavors—store-bought gels can work, but you might need more.
All-purpose flour: The backbone of your cookie dough.
Cocoa powder: Choose unsweetened; it deepens the flavor and adds that signature red velvet twist.
Baking powder: Gives the cookies just enough lift—not too cakey.
Salt: Enhances all the flavors like magic.
Powdered sugar (for coating): This gives the cookies a gorgeous, delicate crackled finish and a touch of extra sweetness on the outside.

Variations

I love playing around with this Red Velvet Cookies with Powdered Sugar Coating Recipe depending on the occasion or my mood. It’s the kind of recipe that welcomes your creativity, so don’t be shy about making it your own.

White chocolate chips: I sometimes fold in some white chocolate chips for little bursts of sweetness—absolutely irresistible!
Spiced addition: A pinch of cinnamon or nutmeg warms things up beautifully, especially in the fall.
Vegan adaptation: Use vegan butter and flax eggs; the cookies come out just as soft, though they’ll be slightly less red without the butter.
Double coating: Rolling the cookie dough balls twice in powdered sugar after baking makes them extra festive and powdery for holidays.

How to Make Red Velvet Cookies with Powdered Sugar Coating Recipe

Step 1: Get Everything Ready and Preheated

Start by preheating your oven to 350°F and line a baking sheet with parchment paper. This step might seem basic, but setting things up before you mix will make the process smooth and stress-free—trust me, I’ve had my share of last-minute scrambling!

Step 2: Cream Butter and Sugars Until Fluffy

In a large bowl, beat softened unsalted butter with light brown sugar and granulated sugar until the mixture is light and fluffy. This usually takes about 3–4 minutes with a hand or stand mixer. Don’t rush this part—proper creaming traps air that helps give your cookies a tender crumb.

Step 3: Add Eggs, Vanilla, and Red Food Coloring

Scrape down the bowl, then add eggs one at a time, beating well after each addition. Then stir in vanilla extract and your red food coloring. If you don’t have professional-grade coloring, add a bit more, just watch the dough to avoid weird tastes. I always add a tiny bit extra because I love that vibrant red pop!

Step 4: Mix Dry Ingredients Separately and Combine

Sift together flour, unsweetened cocoa powder, baking powder, and salt in another bowl—this step avoids lumps and evenly distributes leavening. Gradually add these dry ingredients to your wet mixture, mixing until just combined. Avoid overmixing here to keep your cookies tender.

Step 5: Sugar Coat and Bake

This part is kind of fun! Spoon or scoop the dough into one-ounce balls, then roll each first in granulated sugar, followed by a good coat of powdered sugar. This double coating is key to that signature crackly, snowy finish. Arrange the cookies an inch apart on your lined baking sheet.

Bake for 10 minutes or until the cookies have puffed and cracked but feel soft when you touch them. You’ll want them slightly gooey in the center—that’s what makes them irresistible!

How to Serve Red Velvet Cookies with Powdered Sugar Coating Recipe

A stack of four round red velvet cookies with a cracked white powdered sugar coating sits on a wire rack, with the top cookie showing a bite taken out of it, revealing a soft red inside. Nearby, two more cookies rest on the same wire rack on a white marbled surface. In the background, a tall white bottle of milk is softly blurred. The cookies have a rough cracked texture with white powdered sugar on top, creating a contrast with the deep red color underneath. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple and let the powdered sugar speak for itself, but sometimes I sprinkle a few festive red and white nonpareils on top right after baking for a little holiday sparkle. A tiny drizzle of melted white chocolate adds a lovely visual and taste boost if I’m feeling fancy.

Side Dishes

These cookies are a perfect match with a cold glass of milk—always my go-to. For a grown-up twist, I’ve also enjoyed them alongside a cup of rich coffee or a spiced chai latte. They’re naturally sweet, so pairing them with something slightly bitter balances the flavor beautifully.

Creative Ways to Present

For special occasions, I like arranging these Red Velvet Cookies with Powdered Sugar Coating Recipe in a festive tin layered with parchment paper and fresh cranberries or mint sprigs—adds a pop of color and a fresh scent. You can also stack them in pretty mason jars wrapped in ribbon—makes a charming edible gift.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you probably will!), store them in an airtight container at room temperature. They stay soft and chewy for up to 4 days, which is perfect if you want to savor them slowly without losing that fresh-baked goodness.

Freezing

I like to freeze these cookies baked and cooled, placing them in a single layer on a baking sheet first to flash freeze, then transferring to a freezer-safe bag. This helps them keep their shape and texture when thawed. They freeze wonderfully for up to 3 months.

Reheating

To enjoy frozen or leftover cookies, just pop one or two in the microwave for about 10–15 seconds. This warms them up to that perfect gooey texture without drying them out. Alternatively, a quick 5-minute warm-up in a 300°F oven works beautifully if you’re heating a batch.

FAQs

Can I use regular food coloring instead of professional red food coloring?

Absolutely! Just keep in mind that store-bought gel or liquid food coloring tends to be less concentrated, so you may need to add a bit more to achieve that vibrant red hue. Be careful not to add too much, though, as it might affect the cookie’s flavor or texture.
Why do I roll the cookies in both granulated and powdered sugar?

The granulated sugar adds a bit of crunch and sweetness on the outside, while the powdered sugar coating gives the cookies their signature crackled, snow-dusted appearance. Together, they also help prevent the dough from sticking and add texture contrast.
How soft should these cookies be when baked?

You want the cookies to be puffed up and cracked on top but still a little gooey in the center. This softness gives them that melt-in-your-mouth, tender texture that makes red velvet cookies so irresistible. Don’t overbake!
Can I make the dough ahead of time?

Yes! The dough can be refrigerated for up to 24 hours before baking. Just be sure to bring it back to room temperature or give it a gentle mix before rolling and coating with sugars.
What’s the best way to scoop the cookie dough?

I use a 1-ounce cookie scoop (or a generous tablespoon) to ensure uniform size, which helps the cookies bake evenly. If you don’t have a scoop, rolling dough in your hands into balls works just fine, too.

Final Thoughts

This Red Velvet Cookies with Powdered Sugar Coating Recipe is definitely one of my favorites to bake whenever I want something a little special but simple. The combination of vibrant color, soft texture, and that delightful powdered sugar sparkle makes them a real crowd-pleaser. If you give it a try, I’m sure you’ll enjoy how easy they are to make and impossible to resist—baking can sometimes be all about those moments of pure, sweet joy in the kitchen!