Red Velvet Sugar Cookies

If you’ve ever had one of these Red Velvet Sugar Cookies, you know exactly what I mean when I say they’re pure magic. There’s something about that deep crimson hue, the subtle cocoa kick, and that unmistakable almond-vanilla sweetness that just makes your heart skip a little. These aren’t your average sugar cookies—they’re dressed up, spiced up, and baked with love. I remember making my first batch like it was yesterday: the dough was soft and pliable, the color so vibrant it practically glowed, and when they came out of the oven, golden around the edges with a tender, pillowy center… well, let’s just say I ate three before dinner (no shame!).

What Is Red Velvet Sugar Cookies?

These Red Velvet Sugar Cookies are a twist on the classic cut-out cookie—think buttery, springy dough rolled thin and shaped into hearts, stars, or snowflakes—but with all the flavor of red velvet cake in cookie form. Unlike traditional red velvet cake, which relies on vinegar and buttermilk for its tang and rise, this recipe skips those ingredients and uses gel food coloring and extracts to deliver that signature color and taste without extra fuss. The result? A cookie that’s rich, slightly chewy, and impossibly soft, with just enough depth from cocoa and almond to keep things interesting. They’re perfect for holidays, gift-giving, or whenever you need a little dessert joy in your life.

Why You’ll Love This Recipe

First off—look at them! Those bold red swirls are impossible not to notice, especially if you’re serving them at a party or packing them up for loved ones. But beyond their show-stopping appearance, these cookies are downright delicious. The combination of vanilla, almond extract, and a touch of cocoa gives each bite a cozy warmth that feels like a hug from your favorite aunt. And yes, I’ve tested the ACV version (with apple cider vinegar), and while it changes the texture slightly, I found the plain version tastes richer and bakes up more reliably. Plus, since you’re chilling the dough, there’s no risk of spreading too much—even if you’re using a 4-inch cutter like I do!

Another reason this recipe wins? It’s beginner-friendly. No complicated piping skills needed, no temperamental frosting that refuses to hold shape, just straightforward mixing, rolling, and baking. Whether you’re making them for Mother’s Day (hello, flower-shaped bouquet idea!), Valentine’s Day, or just because, these cookies bring people together. And honestly? They disappear faster than homemade cookies should.

How to Make Red Velvet Sugar Cookies

Quick Overview

This recipe comes together in under 30 minutes of active prep time, with an hour chill for the dough. Once everything is mixed and chilled, you’ll roll, cut, bake, and enjoy! Total time is about 23 minutes plus chilling. You’ll get about 8 servings depending on cutter size—perfect for sharing or gifting.

Ingredients

• 1 ½ cups Butter, Unslaked
• 1 tsp Salt
• 2 tbsp Cocoa
• 4 cups All-purpose Flour
• 1 tsp Red Gel Food Coloring
• 2 tsp Almond Extract
• 4 tsp Vanilla Extract
• 3 Eggs
• 2 cups Granulated Sugar
• 1 tsp Baking Powder

Step-by-Step Instructions

1. In a mixer, beat butter and sugar until well combined, about 2 minutes. Add in 3 eggs and mix until fully incorporated.
2. Add vanilla extract, almond extract, and red gel food coloring. Mix thoroughly until the batter turns a deep pink.
3. In a separate bowl, sift together flour, cocoa, salt, and baking powder.
4. Slowly add the dry ingredients to the wet mixture—about one cup at a time—mixing just until combined. Avoid over-mixing; the dough should stay soft and slightly sticky.
5. Wrap the dough tightly in plastic wrap and refrigerate for at least one hour (or up to 2 days).
6. When ready to bake, preheat your oven to 350°F.
7. Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness.
8. Cut into desired shapes and place on parchment-lined baking sheets.
9. Bake for 6–8 minutes, or until edges are lightly golden.
10. Cool completely before frosting or storing.

What to Serve It With

These Red Velvet Sugar Cookies shine on their own—just dust with powdered sugar or pair with a glass of milk. But if you want to level up, try them alongside a scoop of vanilla ice cream for a mini “cookie sandwich,” or drizzle with melted chocolate and add sprinkles for extra flair. They also pair beautifully with coffee or tea, especially during afternoon gatherings or holiday brunches. And don’t forget—they make amazing edible gifts! Pack them in tins with twine and a handwritten note, and you’ve got instant cheer.

Top Tips for Perfecting Your Red Velvet Sugar Cookies

First, weigh your flour if possible—I use 4.5 oz per cup, which helps prevent overly dense cookies. If the dough feels too sticky to cut (like Kim mentioned in the comments), add a tablespoon of flour at a time until it firms up slightly. Don’t skip the chilling step! Chilling the dough ensures clean cuts and prevents spreading.

For best results, use a sharp cookie cutter and rotate it gently as you lift it to avoid tearing. Bake only until the edges turn light golden—don’t overbake, or they’ll lose their softness. And here’s a pro tip: brush the tops lightly with simple syrup after baking for a shinier finish and extra tenderness.

Storing and Reheating Tips

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze unfrosted cookies in a single layer, then transfer to a zip-top bag. Thaw at room temperature before serving. To reheat gently, place a cookie between two paper towels and microwave for 10–15 seconds—it restores that fresh-baked softness without drying them out.

Frequently Asked Questions

Final Thoughts

There’s nothing quite like the joy of pulling a tray of these Red Velvet Sugar Cookies from the oven—the aroma alone fills the kitchen with promise. They’re messy, they’re sweet, and they’re undeniably delicious. Whether you’re making them for a celebration or just because you deserve something special, these cookies never fail to bring a smile. So go ahead—roll that dough, cut out your favorite shapes, and treat yourself (and maybe someone else) to a little slice of happiness. Just remember: one cookie is never enough. 😉

Red Velvet Sugar Cookies

Ever since I made some red velvet sugar cookies my mind was working overtime coming up with different ways to use it.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 23 minutes mins

Servings: 8

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 cup Butter, unsalted
• 1 tsp Salt
• 2 tbsp Cocoa
• 4 cup All-purpose Flour
• 1 tsp Red gel food coloring
• 2 tsp Almond Extract
• 4 tsp Vanilla Extract
• 3 Eggs
• 2 cup Granulated Sugar
• 1 tsp Baking Powder

Method

 

Preparation Steps

1. In a mixer, beat butter and sugar until well combined, about 2 minutes.
2. Add in 3 eggs and mix until combined.
3. Add in vanilla extract, almond extract, and red gel food coloring, then mix thoroughly.
4. In a separate bowl, sift together flour, cocoa, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine. You can use a mixer or not, just depends on how strong you are.
5. I usually just mix ingredients until they are combined, as I have heard that if you over-mix this dough it will get tough.
6. Put dough in some Saran wrap and refrigerate for at least one hour. When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-8 minutes.

Notes

These cookies are best enjoyed fresh but can be stored in an airtight container for up to 5 days.