Name: Red Velvet Cookies with Sanding Sugar Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup (113 g) unsalted butter; 1/2 cup plus 1 tablespoon (110 g) light brown sugar; 1/4 cup (50 g) granulated sugar; 1 large egg, room temperature; 1 1/2 teaspoons vanilla extract; 1 1/2 teaspoons red gel food coloring; 1 1/4 cups (160 g) all-purpose flour; 2 tablespoons cocoa powder, sifted (Dutch-process or Hershey’s Special Dark recommended); 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup red sanding sugar for rolling; 1/4 cup (50 g) granulated or coarse sugar; Dollop of red gel food coloring (do not use liquid food coloring)

There’s something irresistibly charming about a cookie that feels festive and special, yet simple enough to whip up any time. This Red Velvet Cookies with Sanding Sugar Recipe strikes that perfect balance of soft, fudgy texture with a dazzling sugar coating that makes every bite feel like a celebration.

The image shows five round, thick red velvet cookies placed on crinkled white parchment paper, set on a white marbled surface. Each cookie has a deep red color with a slightly cracked texture on the surface. The tops of the cookies are sprinkled with large, shiny white sugar crystals that catch the light. The cookies are arranged with one cookie in the center and the other four surrounding it, partially cropped by the image edges. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Velvet Cookies with Sanding Sugar Recipe
Top Tip
How to Serve Red Velvet Cookies with Sanding Sugar Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Cookies with Sanding Sugar Recipe

Why You'll Love This Recipe

What makes these red velvet cookies stand out is not just the vibrant color but the melt-in-your-mouth soft center contrasted with a gentle crunch from the sanding sugar. I love sharing these with friends because they're as fun to make as they are to eat.

Perfect Texture: Soft and slightly chewy with a tender crumb that’s not overly cakey.
Eye-Catching Appearance: The red sanding sugar adds sparkle and a touch of elegance.
Simple Ingredients: Uses staple pantry items with a twist—red gel food coloring for vibrant hue.
Quick and Easy: Ready in under 30 minutes, you can bake a batch on a whim.

A stack of five dark red cookies, broken in half and placed one on top of the other, showing their soft and textured inside with some white sugar crystals sprinkled on top. The cookies have a deep, rich red color and slightly rough edges. Around the stack, there are whole cookies lying flat, also sprinkled with sugar crystals. In the bottom left corner, there is a small white bowl filled with coarse white sugar. Everything is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Red Velvet Cookies with Sanding Sugar Recipe plays a key role in producing that iconic flavor and texture. Here’s why I recommend each and some tips before you shop.

Flat lay of a small white ceramic bowl of cubed unsalted butter, a small white ceramic bowl filled with light brown sugar, a small white ceramic bowl of granulated sugar, one large whole uncracked brown egg, a small white ceramic bowl of red gel food coloring, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of sifted cocoa powder, a small white ceramic bowl containing a mix of baking soda, baking powder, and salt, and a small white ceramic bowl of bright red sanding sugar, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Melting and slightly cooling it gives the dough a fudgy texture without being greasy.
Light Brown Sugar: Adds subtle molasses flavor and moisture, keeping the cookies soft.
Granulated Sugar: Balances sweetness and helps create the crisp sugar coating.
Large Egg: Binds everything together and adds richness; be sure it’s room temperature for smooth mixing.
Vanilla Extract: Enhances flavor depth and pairs beautifully with cocoa.
Red Gel Food Coloring: Gives that bold, vibrant red without thinning the dough like liquid colors can.
All-Purpose Flour: The base of the cookie's structure, providing the right amount of chewiness.
Cocoa Powder: Adds the signature subtle chocolate note; I prefer Dutch-process or Hershey’s Special Dark for richness.
Baking Soda & Baking Powder: Work together for just enough rise—cookies stay tender but don’t flatten too much.
Salt: Balances sweetness and brightens chocolate flavors.
Red Sanding Sugar: Adds sparkle, a subtle crunch, and the extra pop of red on the outside.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to tailor this Red Velvet Cookies with Sanding Sugar Recipe depending on the occasion. Sometimes I swap regular vanilla for a hint of almond extract, which pairs surprisingly well with the cocoa and red velvet flavors. Feel free to make the recipe your own!

Variation: For an extra touch, fold in white chocolate chips or chopped pecans. It adds delightful texture and a hint of sweetness.
Dairy-Free Version: Substitute butter for your favorite plant-based spread. It may slightly alter texture but will still taste delicious.
Festive Twist: Try other colored sanding sugars for holidays—green for Christmas or pastel shades for Easter.

Step-by-Step: How I Make Red Velvet Cookies with Sanding Sugar Recipe

Step 1: Melting and Cooling the Butter

I find melting the butter first, then chilling it in the freezer for a few minutes until just slightly cooled but still liquid, really helps get the ideal chewy texture. It’s key not to let it solidify; otherwise, the dough can get lumpy.

Step 2: Mixing the Wet Ingredients

Once the butter is ready, I whisk it with both sugars, then the egg, vanilla, and red gel food coloring until everything’s combined and glossy. This mixture is where the magic starts—watch how the dough deepens in color.

Step 3: Combining Dry Ingredients

In a separate bowl, I sift together the flour, cocoa, baking soda, baking powder, and salt. Sifting makes a lighter dough and helps avoid clumps, especially important with cocoa powder.

Step 4: Folding the Dough

With a gentle touch, I fold the dry ingredients into the wet mixture using a spatula. Over-mixing develops gluten, which can make cookies tough—so I stop as soon as the dough looks evenly mixed.

Step 5: Shaping with Sanding Sugar

I scoop about 2-ounce dough portions, roll each in red sanding sugar, and space them about 2-3 inches apart on the baking sheets. The sanding sugar gives a gorgeous shine and a hint of crunch after baking.

Step 6: Baking to Perfection

Bake at 350°F for 9 to 10 minutes until edges are set but centers still puffed and a touch underbaked. This ensures cookies stay soft as they cool and settle. Resist the urge to overbake — you’ll thank me.

Top Tip

I've baked these cookies dozens of times, and these tips have helped me get the best results every single time. A little patience and careful handling make a big difference in texture and flavor!

Butter Temperature: Melt and chill your butter just right—not too hot, so it doesn't cook the egg or make the dough greasy.
Don’t Overmix: Folding gently keeps cookies tender; overworking flour develops gluten, making them tough.
Watch Baking Time: Underbaking slightly is perfect here, so set your timer and peek at 9 minutes.
Red Gel Use: Choose gel food coloring to keep dough consistency smooth and color vibrant—liquids can thin it.

How to Serve Red Velvet Cookies with Sanding Sugar Recipe

Garnishes

I usually keep it simple with a sprinkle of extra red sanding sugar just after baking to keep them sparkly. Sometimes, I add a light dusting of powdered sugar if I’m serving these at a winter party for a snowy effect.

Side Dishes

These cookies pair fantastically with a cold glass of milk or a warm mug of coffee or hot chocolate. For a festive dessert spread, I like serving alongside cream cheese frosting for dipping or mini cheesecake bites.

Creative Ways to Present

For special occasions, I arrange these cookies in a layered glass jar or stack them on a dessert tier with fresh berries and edible flowers. They make a stunning pop of color on your table that guests can’t resist.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layered with parchment paper, and they stay fresh for up to five days. This is perfect if you want to bake ahead for a party or gift.

Freezing

These bake beautifully from frozen dough too! I freeze individual dough balls, then bake them straight from the freezer, adding a minute or two to the baking time. It’s a great way to have fresh cookies on demand and they freeze well wrapped tightly in layers for up to three months.

Reheating

To revive stored cookies, I like to pop them in a 300°F oven for 5 to 8 minutes. This warms them evenly and restores that freshly-baked softness and sugar sparkle—no microwave sogginess here!

Frequently Asked Questions:

Can I use liquid food coloring instead of gel?

Using liquid food coloring can thin your dough, making the texture more cakey or wet. Gel food coloring is concentrated and keeps the dough thick with a brighter color, which works best for this recipe.

Why are my cookies flat or spreading too much?

Be sure your butter is melted and slightly cooled, not hot or too soft. Also, don’t overmix your dough and make sure to chill the dough balls slightly before baking if your kitchen is warm. Proper spacing on the baking sheet is important, too.

Can I make these cookies gluten-free?

You can swap the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just make sure it contains xanthan gum or another binder to keep the texture similar. Baking times may vary slightly, so watch the cookies closely.

How do I make the red sanding sugar?

Mix granulated sugar with red gel food coloring in a sealed plastic bag, massage until evenly coated, then sift to remove large clumps and bake briefly at a low temperature to dry it out. This gives a sparkly, vibrant coating for your cookies.

Final Thoughts

These Red Velvet Cookies with Sanding Sugar Recipe hold a special place in my baking repertoire — they’re colorful, simple, and just a little bit fancy without the fuss. I hope you find as much joy in making and sharing them as I do. Baking these cookies is like wrapping up a warm hug in a sweet, sparkling package. So go ahead, roll up your sleeves and treat yourself (and your loved ones) to a batch!