Soft Red Velvet Cut Out Cookies
These red velvet cut out cookies are soft, tender, and full of red velvet flavor. They're perfect for the holidays or Valentine's Day decorated with icing and sprinkles!
Equipment
- 1 Electric hand mixer or stand mixer
- 1 Rolling Pin
- Cookie cutters
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Ingredients
Cookies
- 113 grams unsalted butter room temperature
- 113 grams full-fat cream cheese room temperature
- 150 grams granulated sugar
- 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon red gel food coloring
- 210 grams all purpose flour
- 2 tablespoons cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Icing
- 120 grams powdered sugar
- 2-4 tablespoon heavy cream cold
Instructions
Cookies
- In the bowl of an electric hand mixer or stand mixer with the paddle attachment, beat butter and cream cheese on medium-high speed until light and fluffy.113 grams unsalted butter, 113 grams full-fat cream cheese
- Add granulated sugar and beat on medium speed. Then mix in the egg yolk, vanilla extract, and red food coloring on low. Scrape down the sides of the bowl.150 grams granulated sugar, 1 egg yolk, 1 teaspoon vanilla extract, ½ teaspoon red gel food coloring
- In a separate medium bowl, whisk flour, cocoa powder, baking powder, and salt.210 grams all purpose flour, 2 tablespoons cocoa powder, ½ teaspoon baking powder, ¼ teaspoon salt
- Gradually add the dry ingredients to the wet mixture. Beat on low speed until combined. Cover with plastic wrap and chill in the refrigerator for 2 hours.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line 2 cookie sheets with parchment paper and set aside.
- On a lightly floured surface, use a rolling pin to roll the cookie dough to ⅛ inch thickness. Cut with cookie cutters and place on the prepared baking sheets.
- Bake one tray at a time for 8-10 minutes until the edges of the cookies are set. Remove from the oven and let the cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Icing
- Add powdered sugar and cold heavy cream to a bowl. Whisk until thick. Divide the icing into small bowls and add food coloring if desired.120 grams powdered sugar, 2-4 tablespoon heavy cream
- Transfer the icing to a piping bag. Pipe decorations on the cooled cookies. Enjoy!
Notes
You can make the dough up to 3 days in advance and store covered in the refrigerator. Thaw overnight in the refrigerator before rolling and baking.
Storage: Store cookies in an airtight container. If frosted, place a piece of parchment paper between each layer. Store at room temperature for 3-4 days or in the fridge for up to 1 week.
Freezing baked cookies: Layer cooled cookies in a sealed container with parchment between layers. Freeze for 2-3 months. Thaw at room temperature for 30-60 minutes.
Freezing cookie dough: Roll out dough, cut into shapes, and place on a parchment-lined baking tray. Freeze for 1-2 hours, then transfer to an airtight container or freezer bag, separating layers with parchment paper. Freeze for up to 3 months. Bake from frozen, adding 1-2 extra minutes if needed.
Nutrition
Serving: 1cookieCalories: 133.7kcalCarbohydrates: 18.5gProtein: 1.5gFat: 6.3gSaturated Fat: 3.8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.6gTrans Fat: 0.2gCholesterol: 24.4mgSodium: 49.5mgPotassium: 25.5mgFiber: 0.4gSugar: 11.4gVitamin A: 210.1IUVitamin C: 0.01mgCalcium: 14.4mgIron: 0.5mg
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