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Red Velvet Cookies recipe card

Red Velvet Cookies

Soft, sugar-free red velvet cookies with a classic color and tender center.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 44
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup unsweetened cocoa powder
  • 9 tablespoons unsalted butter softened
  • 1/3 cup granulated Splenda
  • 1/3 cup Surkin Gold brown sugar substitute
  • 1 large egg room temperature
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon red food coloring

Method
 

  1. Preheat the oven to 325°F and line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the flour, baking powder, and unsweetened cocoa powder until evenly combined and no streaks remain.
  3. In a large bowl, beat the softened butter, Splenda, and Surkin Gold with a hand mixer on medium speed for 2 to 3 minutes, until pale and creamy.
  4. Add the egg, vanilla bean paste, and red food coloring to the butter mixture and beat on low speed until fully combined and the color is uniform.
  5. Add the dry ingredients to the wet ingredients in two additions, mixing on low speed or with a spatula just until no dry spots of flour remain; the dough should be soft but not sticky.
  6. Let the dough rest for 2 to 3 minutes to allow the cocoa and flour to hydrate and firm slightly if it feels loose.
  7. Scoop the dough into 1-tablespoon portions and place on the prepared baking sheets, spacing each cookie about 2 inches apart.
  8. Bake one sheet at a time for 10 minutes, or until the edges are set and the centers look slightly soft but not wet.
  9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to set.
  10. Transfer the cookies to a wire rack and cool completely before storing or serving.

Notes

- For low carb or gluten free options, use a 1:1 low carb baking blend or gluten free all-purpose blend in place of the flour and let the dough rest a few extra minutes to hydrate.
- Do not overbake; the cookies will firm as they cool, and pulling them when the centers are just set keeps the texture soft and tender.
- Store completely cooled cookies in an airtight container at room temperature for up to 3 days, or freeze baked cookies for up to 2 months.
- If the color looks too pale after mixing, add red food coloring a few drops at a time, mixing between additions until you reach a deep red.