Snow-Capped Red Velvet Sugar Cookies
These delicious, no-chill red velvet sugar cookies bake up with chewy centers and crispy edges and are dipped in creamy white chocolate. It's a dreamy combination that will have you going back for seconds!
Servings: 21 cookies
Calories: 183kcal
Equipment
Ingredients
Red Velvet Sugar Cookies
- 1/2 cup (1 stick) unsalted butter, softened 113g
- 2/3 cup granulated sugar 133g
- 1/3 cup packed light brown sugar 66g
- 1 large egg, room temperature 56g
- 1 tsp vanilla extract 5g
- 1 tsp red gel food coloring (I love Americolor or Chef Master)
- 2 cups all-purpose flour 250g
- 1 Tbsp unsweetened baking cocoa, sifted if lumpy 6g
- 1 tsp baking soda 6g
- 1/4 tsp fine salt 1g
Decorations - Optional
- 1/4 cup granulated sugar for rolling - optional 50g
- 1 cup good quality white chocolate chips or chopped white chocolate, melted 175g
- 1 Tbsp Christmas nonpareil sprinkles - optional
Instructions
Red Velvet Sugar Cookies
- Preheat oven to 350°F/175°C and line 2 large cookie sheets with parchment paper or silicone mats. Set aside.
- Cream together 1/2 cup (113g) unsalted, softened butter, 2/3 cup (133g) granulated sugar, and 1/3 cup (66g) light brown sugar in a large bowl with an electric hand mixer or stand mixer fitted with a paddle attachment. Mix on a medium-high speed with an electric mixer until the mixture becomes lighter in color (about 2 minutes). It's important that the butter is soft to the touch, otherwise you will have a hard time mixing the dry ingredients into the dough.
- Mix in 1 egg (56g), 1 tsp (5g) vanilla extract, and about 1 tsp of red gel food coloring on a medium speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Then mix 2 cups (250g) flour (NOTE: If you're using a cup measure and not a scale, you need to fluff the flour in the bag, spoon it into the measuring cup, then level it with a knife. This is how you properly measure flour when baking, otherwise you'll end up using a lot more than the recipe calls for :) ), 1 Tbsp unsweetened cocoa powder (6g), 1 tsp baking soda (6g), and 1/4 tsp salt (1g) into the wet ingredients on a low speed until combined. It takes a bit of mixing to come together, so if it looks a little dry, keep mixing! The dough should be quite thick once it's ready to be scooped.
- Use a 1 1/2 Tbsp cookie scoop or a large spoon to scoop and roll about 21 cookie dough balls.
- Roll each cookie dough ball in granulated sugar, then place the cookies about 2 inches apart on the prepared baking sheets. Bake for about 9 minutes, or until the cookies seem set in the center.
- I like to gently flatten the cookies with the bottom of a metal measuring cup or glass while they're still warm to give them super chewy centers, but this is optional. Then let the cookies cool on the sheet for 10 minutes, then place them on a wire rack to finish cooling.
White Chocolate Snow Cap
- Dip about 1/3 of each cookie into the melted white chocolate, and let any excess run off. Scrape the excess white chocolate from the bottom of each cookie on the bowl’s edge to prevent pooling.
- Place them on a piece of parchment paper or silicone mat to let the white chocolate firm up. The white chocolate usually sets in about 30 minutes at room temperature. If desired, add some nonpareils along the edge of the white chocolate, then enjoy!
Video
Notes
The recipe makes 21 total cookies using a 1 1/2 Tbsp cookie scoop.
If you want to make more cookies, you can double the ingredients and make a double batch using either a hand mixer or a stand mixer.
You can also halve this recipe to make 10 cookies (use an egg yolk).
You can also make mini red velvet sugar cookies that are half the size, and end up with 42 little cookies! Scoop them using a 3/4 Tbsp cookie scoop and bake for 7-8 minutes at 350°F/175°C.
Tips for Making the Best Red Velvet Sugar Cookies
- Use a 1 1/2 Tbsp cookie scoop to make sure your cookies are uniformly sized.
- Space your cookies about 2 inches apart before baking them. They will spread as they bake.
- Don't over-bake your cookies! The color of the dough makes it hard to tell when they start to brown, so keep an eye on the texture of the top of the cookie. Even if they seem a bit soft coming out of the oven, they will continue to bake and set on the tray once they're out of the oven.
- Gently flatten the baked cookies with the bottom of a metal measuring cup or glass while they're still warm. This makes the centers even more perfectly chewy!
- Melt the white chocolate gradually, heating it in 30-second intervals and stirring between. This will prevent the white chocolate from seizing and give you silky smooth melted white chocolate.
Making These Cookies in Advance and Storing Them
This cookie dough can be made up to 2 days in advance. Store it in the fridge in an airtight container, then when you're ready to bake them, let the dough thaw to room temperature, scoop the cookies, and bake them. Baked cookies can be stored in an airtight container or ziplock bag at room temperature for up to 5 days, or in the freezer for a month.Nutrition
Serving: 1 | Calories: 183kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 127mg | Potassium: 49mg | Fiber: 0.3g | Sugar: 18g | Vitamin A: 149IU | Vitamin C: 0.05mg | Calcium: 26mg | Iron: 1mg