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Homemade Red Velvet Sugar Cookies with a Sweet Glaze
These Red Velvet Sugar Cookies are soft, buttery, and beautifully decorated with red and white frosting and festive sprinkles. Perfect for holidays, parties.
Ingredients
- For the Cookies:
- 1 cup 2 sticks unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/2 tsp almond extract optional, for extra flavor
- 2 1/2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp red gel food coloring
- For the Icing:
- 2 cups powdered sugar
- 2-3 tbsp 2-3 tbsp milk (adjust for desired consistency)
- 1/2 tsp vanilla extract
- Red gel food coloring
- White gel food coloring
- For Decorating:
- Red and white sprinkles
Instructions
- Make the Cookie Dough:
- In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the egg, vanilla extract, and almond extract (if using), and mix until combined.
- Mix in the red food coloring until the batter is evenly colored.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough into two portions, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
- Bake the Cookies:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the dough into 1 1/2-inch balls and place them 2 inches apart on the baking sheet. Flatten slightly with the bottom of a glass.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Icing:
- In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Divide the icing into two bowls. Add red food coloring to one bowl and white food coloring to the other. Adjust the consistency by adding more milk (thin) or powdered sugar (thick).
- Decorate the Cookies:
- Spread or pipe the red and white icing onto the cooled cookies. Add red and white sprinkles while the icing is still wet.
- Let the icing set for at least 20 minutes before serving.
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freeze Ahead: Undecorated cookies can be frozen for up to 2 months. Thaw and decorate when ready.
- Tip: Use gel food coloring for vibrant red cookies without altering the dough’s texture.
Nutrition
Calories: 170kcalCarbohydrates: 25gProtein: 2gFat: 7gSugar: 16g