Nothing says Christmas quite like these Red Velvet Cookies. Soft, chewy, and dusted with snowy powdered sugar, they bake up in minutes and fill your kitchen with the sweetest holiday aroma. Perfect for cookie exchanges, gifting, or cozy evenings with cocoa.
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Why You’ll Love These Red Velvet Cookies
These Red Velvet Cookies are everything you crave in a festive dessert—soft centers, crisp edges, and that irresistible cocoa-vanilla flavor. Each bite delivers a chewy texture wrapped in a sweet, crinkled sugar coat.
What’s even better is how easy they are to make. No mixer? No problem! You’ll only need a few simple pantry staples and less than an hour from start to finish.
They’re great for beginners, and since the dough chills ahead of baking, you can prep it in advance for stress-free holiday baking. Once baked, they’re bright, beautiful, and ready to steal the spotlight on your Christmas dessert table.
Ingredients You’ll Need
To make these Red Velvet Cookies, you’ll need basic baking staples and one secret for that signature color—gel food coloring.
All-purpose flour gives structure and keeps cookies soft, not cakey. Unsweetened cocoa powder adds rich, chocolatey flavor. Avoid Dutch-process cocoa for true red velvet taste.
Baking powder helps the cookies puff slightly while keeping them chewy, while salt balances sweetness. Butter makes them tender and buttery, and granulated sugar gives that classic chewy texture.
Eggs add moisture and richness, while vanilla extract deepens the flavor. Red food coloring (preferably gel) creates that deep, festive hue without thinning the dough. Finally, powdered sugar coats the dough balls before baking, forming the signature crinkle top.
Each ingredient plays a role in achieving that soft, fudgy center and delicate crunch.
Step-by-Step Instructions
Prepare the Oven and Baking Sheets
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper so your cookies bake evenly and don’t stick.
Mix the Dry Ingredients
In a bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt. This keeps your dry mix light and ensures even distribution.
Cream Butter and Sugar
In another bowl, beat butter and sugar until light and fluffy. Then, add the eggs one at a time, mixing after each addition. Stir in vanilla extract and red food coloring until fully blended.
Combine and Chill the Dough
Slowly add your dry mixture to the wet ingredients. Stir gently until combined—don’t overmix or the cookies may toughen. Then, cover and chill the dough for 30 minutes. This step helps the cookies hold their shape.
Shape and Coat
Once chilled, scoop out 1-inch portions of dough and roll each into a ball. Then, roll generously in powdered sugar to coat all sides. The thicker the coating, the prettier the crinkle effect.
Bake to Perfection
Place dough balls 2 inches apart on your baking sheets. Bake for 10–12 minutes until the edges are set but centers look slightly soft. Allow them to rest for a few minutes before transferring to a wire rack to cool.
Tips for Perfect Red Velvet Cookies
Chilling the dough is key—it prevents spreading and gives you thick, chewy cookies. Always use gel food coloring for a bold red color that doesn’t alter the dough’s texture. Skip Dutch-process cocoa and go for natural unsweetened cocoa for authentic red velvet flavor. For the prettiest finish, roll each dough ball twice in powdered sugar so the crinkles pop after baking. If you like extra chewy cookies, slightly underbake them—they’ll firm up as they cool. And remember, these cookies are just as good on day two, making them perfect for early holiday prep.
Recipe Information
Yield: About 24 cookies. Prep time: 15 minutes. Chill time: 30 minutes. Bake time: 10–12 minutes. Total time: Around 1 hour. Store your cookies in an airtight container at room temperature for several days. They stay soft, flavorful, and ready to enjoy whenever that sweet craving hits. You can also freeze the dough balls for future baking—just coat in powdered sugar right before baking.
Serving & Gifting Ideas
These Red Velvet Cookies look stunning on a Christmas platter next to Pumpkin Cinnamon Streusel Muffins or Cinnamon Roll Cookies Recipe. For gifting, wrap them in clear cellophane and tie with a festive ribbon. They pair beautifully with hot cocoa or coffee, making them a lovely treat for chilly evenings. You can also serve them alongside cream cheese dip for a tangy twist or include them in a holiday cookie exchange box. They’re as eye-catching as they are delicious!
Frequently Asked Questions
How to know when red velvet cookies are done?
They’re ready when the edges are set but the centers still look soft. Don’t overbake—they’ll finish setting as they cool.
How long do red velvet cookies last?
They last up to 5 days in an airtight container at room temperature or up to 2 months in the freezer.
What are some fun facts about red velvet cake?
Red velvet was originally tinted with natural cocoa and buttermilk reactions before food coloring became common. It became a holiday favorite for its festive color and soft texture.
Why put vinegar in red velvet cookies?
Some recipes include vinegar to enhance the cocoa’s red tones and react with baking soda for extra tenderness. This version doesn’t need it since the texture stays soft naturally.
Related Recipes to Try
- Amish Apple Fritter Bread
- Blueberry Buttermilk Pancake Casserole
- Garlic Bread Rolls Recipe
- Cinnamon Roll Cookies Recipe
- Apple Crumb Cake Recipe
- Pumpkin Cinnamon Streusel Muffins
Conclusion
These Red Velvet Cookies bring joy to every holiday gathering. With their vibrant color, crinkled sugar tops, and rich cocoa flavor, they’re as festive as they are delicious. Plus, they’re simple enough to whip up anytime. So, bake a batch, share them with loved ones, and make them a cherished Christmas tradition. For more sweet ideas and festive inspiration, visit my Pinterest page.
Print
Red Velvet Cookies – The Ultimate Christmas Treat
- Total Time: 60 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Red Velvet cookies with soft, chewy centers and a snowy powdered sugar crinkle. Festive, quick, and perfect for Christmas gifting or cozy cocoa breaks.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp red food coloring (gel preferred)
1/2 cup powdered sugar, for rolling
Instructions
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Whisk flour, unsweetened cocoa powder, baking powder, and salt in a bowl.
3. Cream butter and granulated sugar until fluffy. Beat in eggs one at a time. Mix in vanilla and red food coloring.
4. Add dry ingredients to wet and stir until just combined. Do not overmix.
5. Chill dough for at least 30 minutes to firm up.
6. Form 1-inch balls and roll each generously in powdered sugar.
7. Place dough balls 2 inches apart on prepared sheets.
8. Bake 10–12 minutes until set at the edges but soft in the center.
9. Cool on the sheet briefly, then transfer to a wire rack to finish cooling.
Notes
Use unsweetened, non-Dutch cocoa for the best red velvet flavor.
Choose gel food coloring for a vibrant red without thinning the dough.
Chilling the dough improves handling and reduces spread.
Roll generously in powdered sugar to boost the crinkle effect.
Yields about 24 cookies; great for holiday platters or gifting.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Christmas Dessert Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
