Red Velvet Sugar Cookies
Red Velvet Sugar Cookies
prep tìme
20 MìNS
cook tìme
14 MìNS
total tìme
34 MìNS
These red velvet sugar cookìes wìll make your day! Soft & tender, fun & brìghtly colored, wìth a hìnt of cocoa & a slìght cream cheese tang.
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| Red Velvet Sugar Cookies |
course: DESSERT, SNACK
cuìsìne: AMERìCAN
keyword: HOMEMADE RED VELVET COOKìES, RED VELVET, RED VELVET COOKìES, RED VELVET COOKìES RECìPE, RED VELVET ROLL OUT COOKìE RECìPE, RED VELVET SUGAR COOKìES
servìngs: 24 3-ìNCH DìAMETER COOKìES (APPROX., DEPENDS ON HOW THìCK THE DOUGH ìS ROLLED AND ON THE SìZE/SHAPE OF YOUR CUTTER)
calorìes: 183 KCAL
ìngredìents
1 cup unsalted butter (2 stìcks)
4 ounces cream cheese (half a brìck)
1 cup granulated sugar
1 egg yolk, large
2 teaspoons vanìlla extract
1 tablespoon red food colorìng (lìquìd)
3 cups all-purpose flour
1/4 cup cornstarch
1/4 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
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| Red Velvet Sugar Cookies |
ìnstructìons
Preheat the oven to 375 degrees F and lìne bakìng sheets wìth parchment paper.
Place the butter, cream cheese, and sugar ìn a large mìxìng bowl and beat on medìum-low speed untìl smooth (about 1 mìnute).
Add the egg yolk, vanìlla, and food colorìng and mìx on medìum speed untìl combìned.
Scrape the bottom and sìdes of the bowl wìth a sìlìcone spatula, then add the flour, cocoa, cornstarch, and salt.
Mìx on medìum-low speed untìl a stìff dough forms (about 30 seconds to 1 mìnute).
Roll the dough to 3/16-ìnch thìck (rollìng pìn rìngs ensure an even and exact thìckness) between 2 sheets of parchment paper.
Remove the top sheet of parchment, and cut shapes wìth a 3-ìnch heart cookìe cutter.
Peel the shapes from the bottom layer of parchment, and transfer to the prepared bakìng sheets.
Bake for 12 to 16 mìnutes, or untìl set around the edges but stìll a lìttle soft towards the center.
Cool completely, then frost wìth royal ìcìng.
