Red Velvet Cookies

Products Used
Red Velvet Cookies


    • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


    1. Heat the oven to 375°F. Line 3 cookie sheets with parchment paper. Set aside.
    2. In a mixing bowl, add the butter, brown sugar and granulated sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 3 minutes.
    3. Add the egg, stir to combine. With a spatula, scrape the sides of the bowl.
    4. Add the food coloring, chocolate syrup and yogurt. Beat until blended. Scrape the sides of bowl if needed.
    5. Gently stir in the flour, baking powder and cocoa. Stir until just combined. Do not over mix.
    6. With a medium ice-cream scoop, drop cookie dough onto the prepared sheets, about 2 inches apart.
    7. Bake, one cookie sheet at a time, in preheated oven for 8-9 minutes or until the cookies slightly spring back when touched.
    8. Cool on baking sheets for few minutes before moving to cooling racks. Let cool completely before frosting.
    9. Prepare cream cheese frosting. With a teaspoon, spread cream cheese frosting on top of the cookies and decorate with sprinkles or colored sugar.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Roxana Yawgel at a TrEATS Affair

    Rate & Review
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    Sweetalk member
    Mar 30, 2020

    Made these & they didn't spread. Stayed the shape of the scoop. Followed directions. Oh well live & learn.

    Dec 17, 2014

    Awesome! As an amateur baker, I always trying something different and this was super easy. Solid hint of chocolate from the cocoa and syrup. Meaty but light texture, more like a cupcake top. Followed the directions exactly, including 1/2 cream cheese frosting recipe and still have about 2 cups leftover. If you like anything red velvet, go for it!

    Oops.. there is no Spanish translation to this recipe