Red Velvet Cookies

Red velvet cookies are easy to make and hold their shape in the oven. The dough can be made ahead and refrigerated or frozen, too! Pretty red color and red velvet flavor makes them the perfect recipe for Valentine's Day.

Course cookies

Cuisine American - Southern, Holiday

Prep Time 5

Cook Time 12

Total Time 17

Servings

Calories 59kcal

Author Marye Audet-White

Equipment

Baking Sheet

Ingredients

2 ½ cups all purpose flour
2 tablespoons dark cocoa powder
1 ½ tablespoons buttermilk powder
½ teaspoon baking soda
½ teaspoon salt
½ cup butter room temperature
8 ounces cream cheese room temperature
1 cup sugar
1 teaspoon vanilla
1 tablespoon red food coloring
Royal Icing

Instructions

Mix flour, cocoa powder, buttermilk powder, baking soda, and salt in a medium bowl.
Set aside.
Cream butter, cream cheese, sugar, vanilla, and food coloring until fluffy.
With the mixer on low speed stir in the flour mixture until well mixed.
Form dough into a disk. Wrap in waxed paper and chill for several hours or overnight.
Preheat the oven to 350F.
Cut the dough in 3 equal pieces.
Place 2 of the pieces back in the refrigerator.
Spread a piece of waxed paper on the counter.
Sprinkle the waxed paper lightly with flour.
Place the dough on top of the floured waxed paper.
Sprinkle lightly with more flour.
Put a piece of waxed paper over the top, covering it completely.
Roll the chilled dough out to ⅛-inch thickness.
Remove the top layer of waxed paper.
Cut into desired shapes and place on a silicone or parchment covered baking sheet.
Bake for 10 to 12 minutes.
Cool completely.
Cookies will crisp as they cool.
Decorate as desired.

Notes

Expert Tip: Use powdered buttermilk as recommended. The buttermilk powder adds flavor without adding moisture.

The color will depend on the food coloring so use a good one. I used McCormick. This is not a good time to try out a new brand!
Make sure that you chill your dough for at least two hours before rolling out.
When cutting out your cookies, do not twist your cookie cutter. This will cause the cookies to bake unevenly and they'll shrink while baking.
To remove excess flour from cutout cookies, use a small brush or place your cookie in the palm of your hand and gently tap it on the top.
Gel food coloring will give you more vibrant red color.
These are not cakey cookies. They have crispy edges and a slightly soft center.
Bake a bit longer for a crunchy cookie.

Nutrition