Why Red Velvet?
I discovered something really important about red velvet, and I'm ready to tell the world. If you've never had red velvet, it's a tender cake with a touch of cocoa powder. It loves to be paired white chocolate, and it loves cream cheese, but what you didn't know is how much a white chocolate peanut butter heart brings to the party.
If you remember (and laughed at) my Valentine's Day candy review, you'll recognize these Reese's white chocolate peanut butter hearts. It was hard to save 6 for this red velvet sugar cookies recipe, but I did it. If I can do it, you can do it! This small-batch sugar cookie recipe just makes 6 cookies, so all you have to save is 6 hearts. That's reasonable, right?
To be honest, though, any heart-shaped chocolate is welcome here. The caramel hearts from my small-batch brownies would be great, and even the Dove dark chocolate hearts, though they are a bit smaller.
Let's Get Baking
Creating these Red Velvet Sugar Cookies for two is really easy and doesn't take much time. Here's what you need:
- Unsalted Butter
- Sugar
- Egg Yolk
- Vanilla Extract
- Red Gel Food Coloring
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Baking Soda
- Salt
- White Chocolate Peanut Butter Hearts
Combine the melted butter, sugar, egg yolk, vanilla extract, and red gel food coloring. Then add the flour, cocoa powder, baking soda, and salt and stir to combine. Flatten the dough and divide into six parts. Roll each part into a ball and cover in sugar. Bake and allow to cool. Add the heart into the middle and enjoy!
Watch my video in the recipe section to see how easy it is to make.
Red Velvet Sugar Cookies for Valentine's Day:
I've got a soft spot for red velvet. I've gone years without it, because, as you know, as a society, we are very into beet and spirulina powder these days, and we are certainly avoiding red food coloring. But, um, it's Valentine's Day and I just can't resist a festive dessert for two. It's just how I roll.
This sugar cookie recipe is based on one from my next cookbook, Sweet & Simple: Dessert for Two, and I love it for so many reasons. The recipe uses melted butter, which is always loaded easier for a person like me who is a) impatient and b) never remembers to put butter on the counter to soften. These cookies bake up soft, crackly and perfect, no matter what size you scoop them. I've rolled them into 10 dough balls, and I've beefed it up to 6 balls (like I did here)--no matter what I do, they always bake up perfect. They also bake up perfectly round, even if you do a half-ass job shaping them into balls.
They're essentially the perfect sugar cookie recipe that you need in your arsenal.
If you're looking for the perfect easy sugar cookie recipe without red food coloring, I've got you covered.
These cookies only use an egg yolk, so be sure to check out my recipes to use leftover egg whites.
Red Velvet Sugar Cookies
Small batch sugar cookies: red velvet sugar cookies with hearts for Valentine's Day!
Ingredients
- 4 tablespoons unsalted butter, melted
- ⅓ cup granulated sugar, plus extra for rolling
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 1 teaspoon red gel food coloring
- ½ cup + 1 tablespoon all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking soda
- ⅛ teaspoon fine salt
- 6 white chocolate peanut butter hearts (like Reese's)
Instructions
- Preheat the oven to 350, and line a small baking sheet with parchment paper (or use a silicone mat).
- Stir together the melted butter, sugar, egg yolk, vanilla extract and red food coloring. Stir very well to combine.
- Next, sprinkle the flour, cocoa powder, baking soda and salt evenly over the dough, and stir just to combine.
- Press the dough flat and evenly in the bowl, and then divide it in half by eye. You should get 3 cookies from each half.
- Roll each dough ball in your hands, roll lightly extra granulated sugar, and then space evenly on the prepared baking sheet.
- Bake for 10-12 minutes, until they spread, start to crackle and appear dry on top.
- Let the cookies rest on the baking sheet for 2 minutes before moving them to a wire rack to cool completely.
- After the cookies have cooled for 10 minutes, press a white chocolate heart into the center of each cookie. Move the cookies to the fridge (so the hearts don't melt too much) to set for 30 minutes.
- Bring to room temperature before serving.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 325Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 82mgSodium: 225mgCarbohydrates: 27gFiber: 3gSugar: 18gProtein: 8g
Hilda Rooney says
I cannot wait to try this but I want to do at least a few with peppermint patty hearts I have one granddaughter who just doesn’t like peanut butter!!
Christina Lane says
That's a great idea, Hilda! :)
Noi Ors says
Hey, I tried these for Valentines Day today and they worked, but the cocoa was just too much, they are not red at all. The problem may be Dutch processed cocoa powder that's the standard here in Germany? Anyways, I'll add it little by little next time.
Christina Lane says
The color isn't as pronounced as in the photos for sure. Do they still taste good? :)
Noi Ors says
Yes, they taste good. I really like the consistency :) but I really completely masked the red.
Stephanie says
Made these tonight. Followed the recipe but quadrupled it for a big batch. They crinkled, got good red color, and taste good but they didn't spread well at all. They stayed sort of fat haha. Any idea why this would happen... Did I maybe over mix? At least they taste wonderful!
Nikki says
Just baked this recipe and they turned out great. I made one batch first to see end results and I am very happy with the cookies. Made two dozenand and added different kisses on top.
Juma says
Thanks for the recipe! This is the best cookies recipe i've ever bake. It's not too sweet, chewy inside and crispy outside. I added chocolate chip at the top of each and this is so yummy! This is also my parents' fav.
Could I take cocoa powder out of the recipe to make simply sugar cookies? I want to make sugar cookies which still have texture like this red velvet cookies.
Elle says
Hello! Is it okay if i will just use a liquid food coloring? Do you think it will affect the taste? If its okay how many liquid food coloring should i use? Thank you!
Christina Lane says
You totally can, but it won't be as vibrant. Use the same amount :)
Violet says
Turned out fine but I’m very very disappointed that the colour is not as pictured.
That’s very misleading. They look chocolate. ☹️
Lisa says
These cookies are AH-MAZING! I've made them 3 times in 4 days, and everyone loves them. I divided the first two batches into 8 total portions and made them as directed except without the white chocolate hearts. Sooooo good! The 3rd round, I divided the dough into 16 equal portions (15g each for those who are obsessive compulsive like myself), baked them for 7-8 minutes, just until the tops showed signs of cracking, then cooled them and sandwiched them with cream cheese frosting - OH MY! Thank you so much for a fantastic, scalable recipe that I'm sure I will make over and over, whether the occasion calls for a little or a lot.
Shayla G says
I'd like to stay away from food colouring if possible. Any idea how much beet powder to use to get any semblance of red? Things tend to go pink with it... thanks.
Christina Lane says
I haven't tried that, I'm sorry.
Sandra Friesen says
I did these with mini white chocolate chips and then scooped them with a No. 100 scoop of two bite cookies. They fit perfect in my daughter’s Yumbox.
Sandra Friesen says
Sorry should “for” 2 bite cookies.