Rockin Red Velvet Butter Cookies
Crisp, buttery red velvet sugar cookies with a light cocoa note and a decorative sugar topping. These cookies bake up with golden edges, a tender center, and a bakery-style finish that stands out.
Ingredients
Equipment
Method
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, cream the butter and sugar together until smooth.
- Beat in the egg, vanilla extract, almond extract, and red food coloring.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until a dough forms.
- Chill the dough for 20 to 30 minutes.
- Roll the dough into small balls, then coat each one lightly in sugar.
- Place on the prepared baking sheet and flatten slightly with the bottom of a glass.
- Top each cookie with a mix of chocolate sprinkles and a few red sanding sugar crystals.
- Bake for 11 to 14 minutes, until the edges are set and lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
- For extra crispness, flatten the dough a little more before baking.
- Do not overbake; the cookies should be just set at the edges.
Notes
The sprinkle topping adds crunch and a red velvet-style finish.
Almond extract adds a subtle bakery-style flavor, but you can leave it out.
Add a tiny pinch of espresso powder if you want the cocoa flavor to stand out more.
