Name: Red Velvet Sugar Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 1/2 cups all-purpose flour (Measure by spooning into the cup and leveling off.); 2 tbsp unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt (If using salted butter, reduce to 1/4 tsp.); 3/4 cup unsalted butter, softened (Use room temperature butter.); 1 cup granulated sugar; 1 large egg, at room temperature; 2 tsp vanilla extract; 1 tbsp red food coloring (liquid or gel) (Add more for deeper color.); 1 tbsp buttermilk or plain yogurt (Helps with tenderness.); 1/2 cup granulated sugar or colored sanding sugar (For rolling.); 1 batch simple cream cheese frosting (See notes for recipe.)

Red Velvet Sugar Cookies are soft, lightly cocoa-flavored cookies with a cheerful red color and a melt-in-your-mouth texture. I love how their warm vanilla-cocoa scent fills the kitchen while they bake. This recipe is for home bakers who want an easy, cozy treat that kids and neighbors will ask for again. If you enjoy simple, quick cookie ideas, you might also like 4-ingredient peanut butter kiss cookies for another fuss-free option.

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Why Make This Recipe

Quick & Easy: Simple ingredients and clear steps make these cookies doable on a weeknight.
Family Favorite: Soft centers and just enough cocoa make kids smile and adults nostalgic.
Budget-Friendly: No fancy ingredients — just staples you probably already have.
Versatile: Dress them up with sprinkles, simple frosting, or enjoy them plain.

This recipe stands out because it blends sugar-cookie tenderness with a hint of cocoa and that classic red velvet color. It smells like warm vanilla and cocoa, and it brings a cozy, nostalgic feel to the table. For another quick cookie twist, try our 4-ingredients quick peanut butter cookies.

Ingredients

For the cookies:

2 1/2 cups (312 g) all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup (170 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg, at room temperature
2 tsp vanilla extract
1 tbsp red food coloring (liquid or gel) — add more for deeper color
1 tbsp buttermilk or plain yogurt (helps with tenderness)

For the topping (optional):

1/2 cup granulated sugar or colored sanding sugar for rolling
Or simple cream cheese frosting (see note below)

Helpful notes:

Measure flour by spooning into the cup and leveling it off.
If you use salted butter, reduce added salt to 1/4 tsp.

How to Make Red Velvet Sugar Cookies

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Preheating ensures even rise and texture.
Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a bowl. This keeps cocoa lumps out and distributes leavening evenly.
In a large bowl, beat the softened butter and sugar until light and creamy, about 2–3 minutes. Scrape the bowl so everything mixes evenly.
Add the egg, vanilla, red food coloring, and buttermilk. Beat until the color is smooth and uniform. The buttermilk keeps cookies tender.
Gradually add the dry mix to the wet mix and stir until a soft dough forms. Don’t overmix — overworking flour makes cookies tough.
Scoop or roll dough into 1 1/2-inch balls and roll each ball in granulated or sanding sugar if using. Place balls about 2 inches apart on the prepared baking sheets. Chilling the dough 15–20 minutes helps the cookies keep shape, but you can bake right away.
Flatten each ball gently with the bottom of a glass or your palm to about 1/2-inch thick. This ensures even baking and a soft center.
Bake 8–10 minutes, until edges are set but centers still look slightly soft. They will finish cooking on the hot sheet.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Why this step matters: Slight underbaking keeps the centers soft and tender. Overbaking makes them dry.

How to Serve Red Velvet Sugar Cookies

Stack on a pretty plate with a dusting of powdered sugar or a light smear of cream cheese frosting for a cozy dessert.
Pair with warm milk or a simple hot cocoa — the cocoa notes in the cookie match nicely with a creamy drink.
For parties, arrange with contrasting white icing or sprinkles for a festive look.

How to Store Red Velvet Sugar Cookies

At room temperature: Store in an airtight container for up to 3 days. Layer parchment between cookies to prevent sticking.
In the fridge: Keep in an airtight container for up to 1 week (frosted cookies last longer when chilled).
In the freezer: Freeze unfrosted cookies in a single layer until firm, then stack with parchment between layers in a sealed bag for up to 3 months. Thaw at room temperature.
To refresh: Warm cookies in a 300°F (150°C) oven for 5–7 minutes or microwave one cookie 8–10 seconds for a warm, soft bite.

Tips to Make Red Velvet Sugar Cookies

Use room-temperature egg and butter for an even batter.
Don’t overmix once flour is added — stop when just combined.
If you want deeper color, use gel food coloring (less liquid).
Cool on the sheet a few minutes before moving so cookies keep shape.
Try rolling in sugar for a crisp, sparkly edge.

Variation

Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking flour blend and add 1/4 tsp xanthan gum if your blend lacks it.
Cream cheese frosting: Beat 4 oz cream cheese with 1/4 cup butter, 1 cup powdered sugar, and 1/2 tsp vanilla for a classic topping. Spread on cooled cookies.

FAQs

Can I make the dough ahead of time?

Yes. Wrap the dough tightly and refrigerate for up to 48 hours. Bring to a slightly firmer temperature before scooping. You can also freeze dough balls for up to 3 months and bake from frozen, adding 1–2 minutes to the baking time.

What can I use instead of food coloring?

For milder color, use more cocoa and accept a less-red tone. Natural red coloring (from beet powder) can work but may change flavor slightly. Gel food coloring gives the best bright red without extra liquid.

Why are my cookies flat or cakey?

Flat cookies often mean the butter was too soft or the dough was overcreamed; chill dough 15–30 minutes next time. Cakey cookies usually come from too much flour or overmixing; measure flour correctly and mix until just combined.

Can I freeze baked cookies with frosting?

Yes, freeze on a tray until firm, then stack with parchment between layers in an airtight bag for up to 2 months. Thaw in the fridge or at room temperature.

Conclusion

These Red Velvet Sugar Cookies are a warm, simple treat that bring cozy kitchen smells and sweet smiles to family time. They bake quickly, hold up well for sharing, and invite lots of little creative touches — frosting, sprinkles, or a sugar roll. If you’d like extra inspiration or a slightly different take, check this classic version for texture tips from Red Velvet Sugar Cookies: soft & full of flavor! or a smaller-batch idea at Red Velvet Valentines Day Cookies | Dessert for Two. Please leave a comment and a star rating if you tried this recipe, and share it on Pinterest or Facebook. What twist did you try? Let us know below!