Red Velvet Cookies

red velvet cookies

I’m a bit sad, maybe even depressed, that Thanksgiving is over (A single tear just fell.  Cue the violins).  It comes and goes so quickly.  What is there left to look forward to?  Oh wait, there’s Christmas!!!!!  Now I’m super excited again.  I have been waiting for WEEKS to share some Christmas inspired recipes, and now the time has come and now its time to dive into these red velvet cookies.

I think my love affair with cookies in general is taking over my life.  First there were these, then these, then this cookie pie, and now here I go again with these red velvet cookies.  I need help (the type of help that red velvet cookies can solve)!

red velvet cookies

These were just so pretty and festive looking, and dusting the tops with confectioner’s sugar reminded me of snow.  They are probably the perfect cookie to leave for Santa under the tree.  In fact, you may wake up to find Santa still in your house in the morning because he didn’t want to leave the house that treated him so well.  

red velvet cookies

Red Velvet Cookies Adapted from Baking Serendipity
1/2 cup butter
2 tablespoons butter flavored shortening
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 tsp red food coloring
1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1/3 cup cocoa powder

Confectioner’s sugar

Cream butter and sugars. Add egg and vanilla, mixing well. Beat in food coloring.  
Stir in flour, baking soda, salt and cocoa powder until just combined.  

Drop by rounded teaspoon onto an un-greased cookie sheet and bake in a preheated 375 degree oven for 10-12 minutes. Let cool slightly before transferring to wire racks.  Sprinkle the tops with confectioner’s sugar.

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  1. says

    can’t understand the fascination with wanting to willingly add artificial colorants into food… that’s why I never understand the fascination with red velvet. Wouldn’t you be just as happy flavor-wise with a cookie without red chemicals???

  2. says

    These are gorgeous little cookies! I love the red velvet w/the powdered sugar! Very Christmas-y :) I’m so excited to start all the holiday recipe prepping!

  3. says

    Hi! I love these cookies and want to try them out, but having a few questions… Is it ok to substitute white sugar for the brown? and do you think if I use salted butter I should skip the salt? Can’t wait to try it out and thank you for sharing this! I love your blog!

    • says

      Hi Schmeez, thanks so much for your lovely comment. You can definitely replace the unsalted butter with salted and remove the salt from the recipe without any issue at all. For the brown sugar, there is definitely a slight difference in texture when you swap brown for white. However, there is a great substitution you can do by adding molasses to white sugar. If you add 1 1/2 tablespoons of molasses to 1 cup of white sugar and mix in your food processor or blender, you will have instant brown sugar. I hope this helps!!! Please write me again.

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