If Red Velvet Sugar Cookies have ever made you stop scrolling and sigh a little—same. These cookies are that perfect mix of pretty, nostalgic, and dangerously snackable. They’re soft in the middle, just crisp at the edges, and have that subtle cocoa flavor that whispers “red velvet” without shouting chocolate cake.
If your days feel full (work, kids, errands, repeat), this is the kind of baking project that feels rewarding instead of exhausting. No chilling. No complicated steps. Just a cozy afternoon win that makes your kitchen smell like a bakery and your family hover near the oven asking, “Are they done yet?”
I’m Mounia, and recipes like this are exactly why I fell in love with simple, comforting home cooking. These Red Velvet Sugar Cookies look fancy, but they’re wonderfully low-stress—and yes, they’re just as good as they look.
Why You’ll Love These Red Velvet Sugar Cookies
Let me count the ways—because there are many.
- Soft but sturdy: Perfect for cut-out shapes without spreading into blobs.
- No chill time: Because waiting is overrated.
- Cream cheese magic: Adds richness without making the dough fussy.
- Crowd-pleaser: Ideal for Valentine’s Day, holidays, bake sales, or random Tuesday joy.
- Freezer-friendly: Bake now, decorate later (future-you will be grateful).
These cookies are especially great if you want something festive without committing to layers, fillings, or frosting disasters. They’re the baking equivalent of “effortless but impressive.”
Ingredients You’ll Need (Nothing Fancy, Promise)
Here’s what goes into these Red Velvet Sugar Cookies, and why each ingredient matters:
- Unsalted butter (1 cup / 2 sticks): The base of that classic sugar cookie texture
- Cream cheese (4 oz): Adds tenderness and a subtle tang
- Granulated sugar (1 cup): Sweetness and structure
- Egg yolk (1 large): Richness without excess moisture
- Vanilla extract (2 tsp): Warm, cozy flavor
- Red food coloring (1 tbsp, liquid): That signature red velvet look
- All-purpose flour (3 cups): The backbone of the dough
- Cornstarch (¼ cup): Keeps cookies soft, not cakey
- Unsweetened cocoa powder (¼ cup): Just enough chocolate flavor
- Kosher salt (½ tsp): Balances sweetness beautifully
Nothing fancy, nothing intimidating—just pantry staples doing good work together.
Step-by-Step: How to Make Red Velvet Sugar Cookies
1. Get the Oven Ready
Preheat your oven to 375°F and line your baking sheets with parchment paper. This helps the cookies bake evenly and prevents sticking (because scraping cookies off pans is nobody’s idea of fun).
2. Cream the Base
In a large mixing bowl, beat the butter, cream cheese, and sugar on medium-low speed for about 1 minute, until smooth and creamy. You’re not looking for super fluffy—just well combined and velvety.
3. Add the Flavor
Mix in the egg yolk, vanilla extract, and red food coloring. Beat on medium speed until everything is fully blended and gloriously red.
Pro tip: Scrape down the bowl. Always. Those sneaky pockets of unmixed dough love to hide.
4. Bring in the Dry Ingredients
Add the flour, cocoa powder, cornstarch, and salt. Mix on medium-low speed until a stiff dough forms, about 30 seconds to 1 minute.
You’ll know it’s ready when:
- The dough pulls away from the sides of the bowl
- It gathers into a smooth ball
- It’s firm but not crumbly
If it feels sticky, sprinkle in a tablespoon or two of flour—no stress.
5. Roll It Out
Roll the dough to 3/16-inch thickness between two sheets of parchment paper. This keeps things neat and helps maintain that perfect cookie shape.
6. Cut the Cookies
Remove the top parchment layer and cut shapes using a 3-inch heart cookie cutter (or any shape you love). Carefully peel away the excess dough and transfer the cookies to your prepared baking sheets.
7. Bake to Perfection
Bake for 12–16 minutes, until the edges are set but the centers still look slightly soft. That’s the sweet spot.
8. Cool & Decorate
Let cookies cool completely, then frost with royal icing or your favorite sugar cookie icing. This is where you can get creative—or keep it simple and chic.
My Favorite Baking Tips (Because I’ve Learned the Hard Way)
- Don’t overbake. If they look done in the oven, they’re probably already overdone.
- Even thickness matters. Rolling pin rings are a small investment that make a big difference.
- Work in batches. Keep unused dough cool while cookies bake.
- Royal icing shortcut: Use a squeeze bottle or piping bag with the tip snipped—no fancy tools needed.
And if your icing isn’t perfect? Congratulations, you’ve made homemade cookies. That’s the charm.
A Little Personal Note From My Kitchen
I first made these Red Velvet Sugar Cookies during one of those weeks where everything felt loud—emails piling up, laundry never-ending, dinner decisions exhausting. I needed a win.
Rolling out dough, cutting hearts, and watching those deep red cookies bake? Weirdly calming. By the time I was decorating them, I felt lighter. Baking doesn’t fix everything, but sometimes it gives you a soft place to land—and a cookie to go with it.
FAQs About Red Velvet Sugar Cookies
Can I make these cookies ahead of time?
Absolutely. Bake the cookies up to 3 days ahead and store unfrosted in an airtight container.
Can I freeze the dough?
Yes! Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before rolling.
Do I have to use royal icing?
Not at all. Cream cheese frosting, glaze, or even a dusting of powdered sugar works beautifully.
Can I change the shapes?
Of course. Circles, stars, letters—this dough holds its shape well.
How should I store leftovers?
Once frosted, store cookies in a single layer (or with parchment between layers) at room temperature for up to 4 days.
Let’s Make Baking Feel Easy Again
If you’re craving something festive, comforting, and genuinely fun to make, these Red Velvet Sugar Cookies are it. They’re the kind of recipe that fits real life—busy days, messy kitchens, and all.
Whether you’re baking with kids, prepping for a party, or just carving out a quiet moment for yourself, this recipe delivers warmth, flavor, and that little spark of joy we all need.
So preheat that oven, roll out the dough, and let these Red Velvet Sugar Cookies bring a little sweetness to your day. And if one (or three) disappear before decorating… I won’t tell.
More Sweet Treats You’ll Love Baking Next
If baking these Red Velvet Sugar Cookies put you in the mood to keep the oven warm a little longer, here are a few cozy, crowd-pleasing desserts that fit right into the same feel-good baking vibe. They’re perfect for holidays, gifting, or just treating yourself on a quiet afternoon:
- Try these heart-shaped chocolate chip cookies for special occasions when you want something cute, classic, and guaranteed to make people smile.
- If you love bakery-style desserts with a little flair, these creme brulee cookies with a crisp caramelized top are a fun and elegant twist.
- For an easier, slice-and-share option with the same rich flavor, these red velvet cookie bars that are perfect for sharing are always a hit at parties and potlucks.
- And if you enjoy seeing different baking approaches, you might also like these small-batch red velvet sugar cookies—great for cozy nights when you don’t need a full batch.
Each one brings a little something special to the table, and they all pair beautifully with the soft, cozy charm of Red Velvet Sugar Cookies.
Print
Red Velvet Sugar Cookies
- Total Time: 34 minutes
- Yield: 24 cookies 1x
Description
These Red Velvet Sugar Cookies are soft, vibrant, and easy to make—perfect for cut-out shapes, holidays, and cozy baking days with no chilling required.
Ingredients
1 cup unsalted butter, softened
4 ounces cream cheese, softened
1 cup granulated sugar
1 large egg yolk
2 teaspoons vanilla extract
1 tablespoon red food coloring
3 cups all-purpose flour
1/4 cup cornstarch
1/4 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
Instructions
Preheat the oven to 375°F and line baking sheets with parchment paper.
In a large bowl, beat the butter, cream cheese, and sugar on medium-low speed until smooth.
Add the egg yolk, vanilla extract, and red food coloring. Mix until fully combined.
Scrape down the bowl, then add the flour, cocoa powder, cornstarch, and salt.
Mix on medium-low speed until a stiff dough forms and pulls away from the sides of the bowl.
Roll the dough to 3/16-inch thickness between two sheets of parchment paper.
Cut out shapes using a 3-inch cookie cutter and transfer to prepared baking sheets.
Bake for 12–16 minutes, until the edges are set but centers are still soft.
Cool completely before decorating with royal icing.
Notes
If the dough feels sticky, mix in 1–2 tablespoons of flour.
Do not overbake—cookies will firm up as they cool.
Cookies can be baked ahead and decorated later.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 9 g
- Sodium: 85 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 40 mg