Let’s Bake Red Velvet Sugar Cookies for Valentine’s Day!

Alright, so, every February I find myself elbow-deep in flour. Why? Because these red velvet sugar Cookies have basically become my unofficial Valentine’s Day tradition (I’d like to say it’s for the kids, but mostly it’s me eyeing those cookie jars). The first time I made these, I was distracted—think dog barking, neighbor at the door, timer going off in the background—you get the picture. Still, the cookies were… honestly, pretty amazing. Not gonna lie: I’ve even smuggled a few into the movies instead of chocolate. That’s love, right?

Red Velvet Sugar Cookies Valentine’s Day dessert

Why You’ll Probably Love These (I Do)

I make this recipe when I want to impress without stressing (mostly). My husband always tries to “inspect” them for quality… which is code for scarfing three while they’re still cooling. Kids go nuts for anything red and topped with sprinkles, so these are kind of a win. And if I’m honest, they taste just as good for breakfast as they do for dessert—no judgment.

One thing, though: sometimes the dough turns out a bit stickier than I’d like but a quick chill in the fridge seems to make it behave. Oh, and FYI: I’ve ruined a shirt or two with the food coloring. Wear an apron, trust me.

Ingredients (And a Few Swaps I’ve Tried)

2 1/4 cups all-purpose flour (I once subbed half with cake flour; it was… interesting—softer, not my fave for this, but you do you)
2 tbsp cocoa powder (Dutch-process if you have it, but regular works; grandma swore by Hershey’s, yet any brand is fine)
1/2 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, softened (I’ve used salted before, just skip the added salt if you do—some days we work with what we have)
1 cup granulated sugar
1 large egg (room temp is better but sometimes I forget; oh well…)
1 1/2 tsp vanilla extract (the real deal is best, but whatever’s hanging in your cupboard will work)
1 tbsp red food coloring (liquid or gel; be generous for that classic red!)
2 tbsp milk (any kind, even non-dairy if needed—I’ve done it with oat milk and, honestly, couldn’t tell much difference)
Extra sugar or heart-shaped sprinkles for rolling (not required, but cuter)

How I Actually Make Red Velvet Sugar Cookies

Mix dry stuff: Grab a medium bowl and whisk together your flour, cocoa powder, baking soda, and salt. Don’t stress about tiny lumps—the mixer deals with that later.
Cream those basics: In a big bowl, beat the butter and sugar together until it’s fluffy-ish. Sometimes I get impatient and cut this step short, but if you can hold out for a solid three minutes, it really does help the texture.
Add wet ingredients: Toss in the egg and vanilla, then beat again; now comes the red food coloring. My favorite part, but also the part where, if you’re not careful, it winds up on your elbow. Don’t say I didn’t warn you.
Combine & finish: Gradually add the dry mix to the wet stuff, either with your mixer on low or by hand if you need an arm workout. Splash in the milk to bring it all together; dough should pull away from the sides but still be a bit sticky. This is where I usually sneak a taste—quality control, you know?
Chill out (the dough, not you—well, both maybe): Cover and toss the bowl in the fridge for 45 minutes. Or, if I’m rushing, the freezer for 15. The colder the dough, the easier to handle.
Preheat & shape: Oven goes to 350°F (175°C). Line a couple of trays with parchment. Scoop out heaping tablespoons (about a ping-pong ball’s worth), roll gently, then toss in sugar or sprinkles if you like.
Bake: Bake for 8 to 10 minutes, or until the edges are *just* set but middles look slightly soft. They firm up as they cool. Don’t overbake; I once did, they turn out way too crunchy. Not what you want!
Cool: Let them cool on the tray for 5 (okay, sometimes I make it only 2) minutes, then move to a rack.

Notes from My (Messy) Kitchen

If you “over-mix” after the flour goes in, cookies get weirdly tough. Ask me how I know…
Chilling isn’t optional, at least if you want them to look cute and hold their shape. Trust me, I’ve tried skipping—just don’t.
Food coloring: Gel gives a stronger red, but, you know, regular is cheaper and more likely to be in your junk drawer.

How I’ve Tweaked Things (Some Wins, One Fail)

White chocolate chips: Fold in half a cup if you like things extra sweet. (I do.)
Cream cheese icing: Once I slathered these with cream cheese frosting and let’s just say, no one complained.
Attempted “healthy” swap: Tried them once with coconut oil and coconut sugar—totally not the same. Wouldn’t repeat it.

About the Gear You Need (or Don’t)

A hand mixer is handy, but honestly, I’ve made these with just a wooden spoon and some elbow grease (and a minor arm cramp). No cookie scoop? Use two spoons. Parchment is nice, but you can totally use well-buttered trays if you’ve run out.

How to Store Them (But They Disappear Fast)

Keep ‘em in an airtight container. They’ll stay soft for two, maybe three days—though honestly, in my house, it never lasts more than a day! If you secretly want them a bit chewier the next morning, pop one in the microwave for seven seconds. Magic.

How I Like to Serve (and Subtle Traditions)

I like to pile these up on a plate and go a bit overboard with heart-shaped sprinkles. Pink napkins mandatory. We’ve even made ice cream sandwiches out of them—bit messy, but fun. Sometimes I slip a couple into lunchboxes with a cheesy note (yes, I’m that mom).

Pro Tips I Learned the Hard Way

If you rush the chilling step… prepare for sad, flat cookies. I once needed a “quick batch” and, well, pancake cookies anyone?
Baking them too long out of panic they’re underdone? Regretted it, because crunchy red velvet is just not it.
Food coloring stains: arm yourself with gloves, or at least don’t wear white. Trust me.

FAQ: Answers from My Messy Countertop

Can I freeze the dough?

Oh, absolutely! Sometimes I do half a batch and stash the other half in the freezer. Just thaw in the fridge overnight before baking. (Or, if you’re like me, on the counter for 30 mins because you forgot to plan ahead.)

Do I need a stand mixer?

Nah, never owned one. Hand mixer or old-school spoon works fine, though your arm will get a workout. Good excuse for an extra cookie, I say.

Why do my cookies come out too brown?

Either you used too much cocoa or, honestly, oven temp is lying. Mine runs hot, so I use a cheap oven thermometer to check. But even if they turn out a bit darker—they’ll still taste delish.

Can I make these gluten free?

I’ve only tried it once with a cup-for-cup gluten-free flour. Texture’s a little different but, actually, still pretty soft! If you try it, maybe let me know how it goes?

What’s the secret to the red color?

Honestly? Generosity with the food coloring and just not overbaking. Gel paste is bolder, but regular works in a pinch. I sometimes forget to add enough and they’re more maroon; not the end of the world.

If you make these, let me know how yours turned out (or if you discover a great new twist). Baking is about fun—and making memories that sometimes stick to your mixing bowls. And fingers.

Red Velvet Sugar Cookies Valentine’s Day Dessert Guide