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These red velvet cookies are irresistibly soft on the inside, slightly crisp on the outside, and have that classic deep red color with a beautiful crinkle effect. They’re perfect for Valentine’s Day, Christmas, birthdays, or simply whenever you’re craving delicious homemade cookies. And the best part? They’re ready in just 20 minutes with zero fuss! This recipe is originally from Broma Bakery.
Table of contents
Why this recipe works
Can be made with food coloring or beetroot powder
- Quick and easy — ready in 20 minutes
- Delicious chocolate flavor
- Super festive thanks to the crinkle effect
Recipe Ingredients
Making these red velvet cookies is incredibly simple and requires only a few basic ingredients. Here I’ll highlight the unique ingredients—everything else can be found in the recipe card below.
- Flour – I use all-purpose flour
- Cocoa powder – regular or raw cacao; raw cacao is slightly more bitter
- Food coloring – I used powdered food coloring here, which is the easiest to work with, but other types work too.
If you’ve made my red velvet cupcakes, you’ll notice I used a different type of coloring there. You can also use beetroot powder as a natural option, but the color will be less intense. Gel coloring works as well. Liquid food coloring is less ideal because it adds extra moisture.
How To Make Red Velvet Cookies
One of the fun things about these red velvet cookies is that signature crinkle. It’s not complicated at all – it’s caused by baking a thin layer of powdered sugar onto the dough. Once the dough is ready, you roll each dough ball first in fine granulated sugar and then in powdered sugar.
As they bake, the surface cracks and creates that pretty crinkle effect. If you prefer flatter cookies, gently press down the dough balls before rolling them in sugar. Mine turned out quite round – I expected them to spread more, but flavor-wise it makes no difference.
FAQ Red Velvet Cookies
Yes! Use beetroot powder instead of red food coloring for a natural alternative. The color will be less vibrant, but because there’s cocoa in the recipe it still works really well.
There are a few possible reasons:
- The dough was too warm (chill for 10-15 minutes)
- The dough balls weren’t coated well in sugar and powdered sugar
- They were flattened too much before baking. Make sure to preheat your oven properly as well.
Yes! You can:
- Store the dough in the fridge for up to 24 hours (covered)
- Freeze uncoated dough balls for up to 3 months
- Coat in sugar only right before baking.
Use unsweetened cocoa powder for the best flavor without added sweetness.
Absolutely. Baked cookies: store in an airtight container for up to 3 months. Unbaked cookies: freeze the dough balls and bake straight from frozen. Just add a couple extra minutes to the bake time.
Store at room temperature in an airtight container. They’ll stay soft and chewy for 3-5 days.
The granulated sugar helps keep the surface dry so the powdered sugar cracks beautifully during baking. That’s what creates the iconic crinkle effect.
Red Velvet Cookies
Ingredients
- 120 grams unsalted butter at roomtemperature
- 90 grams granulated sugar
- 125 grams dark brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/2 tsp red food coloring powder is easiest
- 250 grams flour
- 90 grams cacao powder
- 1,5 tsp baking powder
- 1/2 tsp salt
- 75 grams granulated sugar
- 75 grams icing sugar
Equipment
- 1 baking tray
Instructions
- Preheat the oven to 180˚C/350˚F and line a baking tray with baking paper. Set aside
- Mix the butter, brown sugar and the regular sugar together and mix it well until light and fluffy. Scrape the sides of the bowl and add the eggs one by one. Whisk them between each addition.120 grams unsalted butter, 90 grams granulated sugar, 125 grams dark brown sugar, 2 eggs
- Add vanilla and red food color and mix well.2 tsp vanilla extract, 1/2 tsp red food coloring
- In a separate bowl add the flour, cacao powder, baking powder and salt and mix through. Add the dry to the wet ingredients and whisk until mixed.250 grams flour, 90 grams cacao powder, 1,5 tsp baking powder, 1/2 tsp salt
- Add the granulated sugar and the icing sugar to two separate bowls.75 grams granulated sugar, 75 grams icing sugar
- Use a tablespoon to scoop balls of the dough and roll them into a ball size. First roll it in the granulated sugar and then through the icing sugar. Make sure they are well covered.
- Place on a baking tray with a few centimeter in between.
- Bak for 10 minutes or until the cookies are baked and slightly risen and cracked. They can be a little soft in the center.
- Leave to cool and dust with some extra icing sugar if you want.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
