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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.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar plus extra for rolling
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional
  • 2 1/4 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 to 2 teaspoons red gel food coloring
  • Chocolate sprinkles for topping
  • Red sanding sugar crystals for topping

Equipment

  • Mixing bowls
  • Whisk
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat the oven to 350°F and line baking sheets with parchment paper.
  2. In a large bowl, cream the butter and sugar together until smooth.
  3. Beat in the egg, vanilla extract, almond extract, and red food coloring.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually mix the dry ingredients into the wet ingredients until a dough forms.
  6. Chill the dough for 20 to 30 minutes.
  7. Roll the dough into small balls, then coat each one lightly in sugar.
  8. Place on the prepared baking sheet and flatten slightly with the bottom of a glass.
  9. Top each cookie with a mix of chocolate sprinkles and a few red sanding sugar crystals.
  10. Bake for 11 to 14 minutes, until the edges are set and lightly golden.
  11. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
  12. For extra crispness, flatten the dough a little more before baking.
  13. 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.