Why Make This Recipe
These Red Velvet Sugar Cookies are not your ordinary cookies. They are soft, chewy, and have a delightful red color that makes them look beautiful on any dessert table. They are easy to make and perfect for any occasion, whether it’s a party, holidays, or just a treat for yourself. With a creamy frosting on top, these cookies will satisfy your sweet tooth and impress your family and friends.
How to Make Red Velvet Sugar Cookies
Ingredients:
- 2 1/4 cups cake flour
- 3 Tbsp unsweetened cocoa powder
- 2 tsp cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1/4 cup vegetable shortening
- 1 cup granulated sugar
- 1 large egg
- 1 large egg white
- 1 1/2 tsp vanilla extract
- 1 tsp lemon juice or vinegar
- Red food coloring
- 4 oz cream cheese, softened
- 1/4 cup butter, softened
- 3/4 tsp vanilla extract
- 2 1/2 cups powdered sugar
Directions:
- In a mixing bowl, whisk together the cake flour, cocoa powder, cornstarch, baking powder, and salt until well blended, and then set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip the butter, shortening, and sugar until pale and fluffy.
- Mix in the egg, followed by the egg white, vanilla, lemon juice, and food coloring. With the mixer set on low speed, slowly add in the dry ingredients and mix just until combined.
- Cover the bowl with plastic wrap and chill for 2 hours. During the last 10 minutes of chilling, preheat your oven to 375 degrees.
- Shape the dough into about 3 Tbsp balls and transfer them to parchment paper-lined baking sheets. Evenly flatten the balls with greased hands to about 1/2 inch thick.
- Bake in the preheated oven for 9 – 11 minutes. Remove from the oven and allow them to cool on the baking sheet for 2 minutes, then transfer to a wire rack. Cool completely, then frost with the cream cheese frosting.
- For the frosting: In the bowl of an electric stand mixer fitted with the paddle attachment, whip the cream cheese and butter until pale and fluffy.
- Mix in the vanilla extract followed by the powdered sugar and blend until well combined and fluffy.
How to Serve Red Velvet Sugar Cookies
Serve these cookies with a lovely dollop of cream cheese frosting on top. They are also great on their own or paired with a glass of milk or a hot cup of coffee or tea. You can even stack them high for a fun dessert tower!
How to Store Red Velvet Sugar Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just make sure to place parchment paper between layers to prevent sticking, and they can last for up to three months in the freezer.
Tips to Make Red Velvet Sugar Cookies
- Make sure your butter and eggs are at room temperature for the best mixing results.
- Don’t skip the chilling time; it helps the cookies hold their shape while baking.
- If you want a more intense red color, feel free to add more red food coloring.
Variation
You can add chocolate chips or nuts to the dough before baking for an extra twist. If you prefer a different frosting, you can use vanilla or chocolate frosting instead of cream cheese.
FAQs
1. Can I use regular flour instead of cake flour?
Yes, you can use all-purpose flour, but your cookies may have a slightly different texture.
2. How do I know when the cookies are done baking?
The cookies should look set and slightly cracked on top but still soft. They will firm up as they cool.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 3 days before baking, or freeze it for longer storage. Just make sure to thaw it in the fridge overnight before baking.
Red Velvet Sugar Cookies
Ingredients
Method
- In a mixing bowl, whisk together the cake flour, cocoa powder, cornstarch, baking powder, and salt until well blended, and then set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip the butter, shortening, and sugar until pale and fluffy.
- Mix in the egg, followed by the egg white, vanilla, lemon juice, and food coloring.
- With the mixer set on low speed, slowly add in the dry ingredients and mix just until combined.
- Cover the bowl with plastic wrap and chill for 2 hours.
- During the last 10 minutes of chilling, preheat your oven to 375 degrees.
- Shape the dough into about 3 Tbsp balls and transfer them to parchment paper-lined baking sheets.
- Evenly flatten the balls with greased hands to about 1/2 inch thick.
- Bake in the preheated oven for 9 – 11 minutes.
- Remove from the oven and allow them to cool on the baking sheet for 2 minutes, then transfer to a wire rack.
- Cool completely, then frost with the cream cheese frosting.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip the cream cheese and butter until pale and fluffy.
- Mix in the vanilla extract followed by the powdered sugar and blend until well combined and fluffy.