Red Velvet Sugar Cookies
Be still my heart.
Step aside classic sugar cookie, these red velvets take center stage.
They’re soft, perfectly crumbly, decadently rich, and have just the right amount of cocoa to give a subtle chocolate flavor. The secret ingredient is the cream cheese, bringing out that tangy pop of southern charm we’ve come to love so much. These cookies are an addicting treat, especially suited for Valentine’s Day.
The soft texture in the cookies comes from corn starch, a whole 1/4 cup. It may seem strange, but corn starch has no flavor and makes the cookies light as air. No baking powder or baking soda is used, which makes for perfectly shaped cookies that won’t spread during baking. And extra bonus, no need to chill the dough!
To get a deep, vibrant red color I used Wilton No Taste Red Food Gel, which is a bit more concentrated than liquid food coloring you’d find at your grocery store. But either will work. Just be careful to add slowly, as you can always add but can’t take away. To decorate the cookies I used classic royal icing, a recipe from Wilton. You can find it here. The cookies would also taste amazing with drizzled white or dark chocolate, vanilla buttercream, or cream cheese frosting.
Red Velvet Sugar Cookies
Makes about 20-24 cookies
You’ll need:
1 cup (2 sticks) unsalted butter, at room temperature
4 ounces full fat cream cheese
1 cup granulated sugar
1 large egg, at room temperature
2 1/2 teaspoons pure vanilla extract
2 3/4-3 cups all purpose flour, plus more for rolling out the dough
1/4 cup cornstarch
1/4 cup cocoa powder
1/2 teaspoon kosher salt
a few drops of red food gel or 1 tablespoon liquid food gel
Preheat the oven to 375° F. Line baking sheets with parchment and set aside.
In the bowl of an electric mixer, cream the butter, cream cheese, and sugar together on medium-high speed till combined. About 1 minute.
Add the egg, vanilla, and red food gel. Mix on medium speed till fully combined, scraping down the bowl when needed.
With the mixer on low add 2 3/4 cups of flour, corn starch, cocoa powder, and salt. Mix till the dough comes together. If dough is still sticky, add the remaining 1/4 cup of flour. Don’t over mix!
Roll the dough out on a floured surface to about 1/4” thick. Cut into desired shapes. Continue re-rolling and cutting till the dough is used up.
Place the cookies onto prepared baking sheet. Bake for 12 to 15 minutes, or until set around the edges. You want the centers to look a little soft.
Let the cookies cool for a few minutes on the baking sheet then transfer to a wire rack to cook completely.
Decorate to your hearts desire!
Cookies will stay fresh in an airtight container for 1 week.
Enjoy!
