Red Velvet Cookies with Powdered Sugar Coating Recipe
Delicious red velvet cocoa cookies coated in both granulated and powdered sugar, featuring a soft, slightly gooey center with a pretty cracked top. These cookies are perfect for festive occasions or any time you crave a rich, chocolaty treat with a hint of classic red velvet flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 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
Coating
- 1/2 cup powdered sugar
- Additional granulated sugar (for rolling)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents the cookies from sticking and ensures even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. This incorporates air for a tender cookie. Scrape down the sides of the bowl.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to create a smooth batter. Mix in the vanilla extract and the red food coloring thoroughly so that the color is evenly distributed.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Sifting breaks up lumps and aerates the ingredients.
- Mix Dry Into Wet: Gradually add the dry ingredients to the wet ingredients and beat until just combined, being careful not to overmix to maintain a tender texture.
- Prepare Sugar Coatings: Fill one bowl with granulated sugar and a separate bowl with powdered sugar. Using a 1-ounce cookie scoop or tablespoon, scoop out cookie dough balls.
- Coat and Bake: Roll each dough ball first in granulated sugar, then in powdered sugar to completely coat. Place the coated cookie balls about one inch apart on the prepared baking sheet. Bake for 10 minutes, or until the cookies puff up and crack on top but remain slightly gooey in the center.
- Cool and Serve: Allow the cookies to cool slightly on the baking sheet before transferring to a wire rack. Enjoy warm with a glass of milk or your favorite beverage.
Notes
- *Food coloring intensity varies significantly with brand. The recipe uses Wilton professional red food coloring, which is highly pigmented. If using standard gel or liquid food coloring from the store, you may need to increase the amount to achieve the vibrant red hue.
- Cookies will be slightly gooey in the center when done; avoid overbaking to maintain softness.
- For best results, use room temperature eggs and softened butter to ensure proper mixing.
Keywords: red velvet cookies, cocoa cookies, coated cookies, sugary cookies, soft cookies, cracked cookies, holiday cookies