Red Velvet Sugar Cookies
Delightfully tender cookies with a hint of cocoa and a vibrant red hue, topped with cream cheese frosting for a sweet and tangy finish.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Spoon flour into the cup and level it off for accurate measurement.
- 1/4 cup cocoa powder Use natural unsweetened cocoa for a brighter flavor.
- 1/2 teaspoon baking soda Provides lift to the cookies.
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup unsalted butter, softened Should be softened, not melted.
- 1/4 cup granulated sugar Use one 1/4 cup for creaming and the other for incorporating as per instructions.
- 1/4 cup brown sugar Add moisture and deeper taste.
- 1 large egg yolk Adds fat and tenderness to the dough.
- 1 teaspoon alcohol-free vanilla extract
- 1 tablespoon red food coloring Start with less for a muted tone.
Optional Toppings
- to taste cream cheese frosting Enhances the flavor and adds sweetness.
- to taste powdered sugar For dusting on top.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt until homogenous.
- In another bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and slightly aerated — about 2–3 minutes with a hand mixer or 4–5 by hand.
- Add the egg yolk, alcohol-free vanilla extract, and red food coloring to the creamed mixture, mixing until evenly colored.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing; stop when there are no streaks of flour.
Baking
- Scoop tablespoon-sized portions of dough onto the lined baking sheet, spacing them at least 2 inches apart.
- If you prefer a flatter cookie, gently press each scoop with your palm or the bottom of a glass.
- Bake for 8–10 minutes or until set around the edges and the centers look slightly underbaked – they will firm as they cool.
- Let cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely before topping with cream cheese frosting or dusting with powdered sugar.
Notes
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze unfrosted cookies for up to 2 months and thaw at room temperature before serving.