1. Can I make Red Velvet Sugar Cookies without food coloring?

Yes, you can! While red gel food coloring provides the iconic red hue, you can use natural alternatives such as beetroot powder or pomegranate juice. Keep in mind that the color may be softer, but the flavor remains just as delicious.

2. Why are my Red Velvet Sugar Cookies not chewy?

Overbaking is the most common reason for losing that signature chewiness. Remove the cookies from the oven when they look slightly underbaked in the center—they’ll finish cooking as they cool. Also, be sure to use only the egg yolk, not the whole egg, for the best chewy texture.

3. Can I prepare Red Velvet Sugar Cookies in advance?

Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 48 hours. When ready to bake, roll the dough balls in sugar and bake as directed. You can also freeze baked cookies for up to two months—just let them thaw at room temperature before serving.

Red Velvet Sugar Cookies – The Best Chewy and Festive Treat

Name: Red Velvet Sugar Cookies
Prep time: 10 min
Cook time: PT-490897H41M11S
Total time: PT-490897H41M11S
Cuisine: American
Ingredients: 4 tablespoons unsalted butter, melted; 1/3 cup granulated sugar, plus extra for rolling; 1 large egg yolk; 1/2 teaspoon vanilla extract; 1 teaspoon red gel food coloring; 1/2 cup + 1 tablespoon all-purpose flour; 2 tablespoons unsweetened cocoa powder; 1/4 teaspoon baking soda; 1/8 teaspoon fine salt; 6 white chocolate peanut butter hearts (such as Reese’s)

Description

These Red Velvet Sugar Cookies are soft, chewy, and full of rich cocoa flavor. With their striking red color and creamy white chocolate peanut butter heart center, they’re the perfect small-batch dessert for Valentine’s Day or any special occasion.

Ingredients

Scale

4 tablespoons unsalted butter, melted
1/3 cup granulated sugar, plus extra for rolling
1 large egg yolk
1/2 teaspoon vanilla extract
1 teaspoon red gel food coloring
1/2 cup + 1 tablespoon all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking soda
1/8 teaspoon fine salt
6 white chocolate peanut butter hearts (such as Reese’s)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C) and line a small baking sheet with parchment paper or a silicone mat.
In a medium bowl, stir together melted butter, granulated sugar, egg yolk, vanilla extract, and red gel food coloring until well combined.
Add flour, cocoa powder, baking soda, and salt. Stir gently until a soft dough forms, being careful not to overmix.
Press the dough flat, divide into six equal portions, and roll each into a ball. Coat each ball lightly in extra granulated sugar.
Place dough balls evenly on the prepared baking sheet and bake for 10–12 minutes, until the tops crackle and appear dry.
Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack.
After cooling for about 10 minutes, gently press a white chocolate peanut butter heart into the center of each cookie.
Chill the cookies for 30 minutes to help the hearts set, then bring to room temperature before serving.

Notes

Do not overbake; cookies continue to set as they cool.
Use gel food coloring for a vivid red hue without altering dough texture.
Natural coloring alternatives like beetroot powder or pomegranate juice can be used.
Cookies can be stored in an airtight container for up to 3 days at room temperature.
Freeze baked cookies for up to 2 months for longer storage.

Prep Time: 10 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 325
Sugar: 18g
Sodium: 225mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 8g
Cholesterol: 82mg