Description
Forget about just plain sugar cookies – keep things both delicious AND festive by making these red velvet cut out cookies!
Ingredients
Units
Scale
- 3 1/2 cups all purpose flour
- 1/4 cup cornstarch
- 1/4 cup cocoa powder
- 3/4 tsp salt
- 1 cup unsalted butter, room temperature
- 4 oz full fat cream cheese, room temperature
- 1 cup granulated sugar
- 1 large egg yolk
- 2 tsp vanilla extract
- 1 TB red gel food coloring
- icing and sprinkles, to decorate as desired
Instructions
- Line two baking sheets with parchment paper and set aside. Don’t preheat the oven yet.
- Sift the flour, cornstarch, cocoa and salt together into a mixing bowl and set aside.
- In the bowl of a stand mixer, combine the butter, cream cheese and sugar. Use the paddle attachment to beat on low speed for a minute. Scrape down the sides of the bowl, increase the speed to medium and beat for another minute.
- Scrape down the bowl again and add the egg yolk, vanilla and gel food coloring. Beat on medium speed for about a minute and scrape down the bowl again.
- Add the flour mixture all at once and mix for 2 minutes on medium speed, until the dough clings to the paddle in a ball and mostly cleans the sides of the bowl. Add a little more flour (a tablespoon at a time) if the dough is still too sticky.
- Lightly flour the countertop and turn out the dough. Form into a ball and sprinkle with a little flour.
- Roll the dough ball out to 1/4 inch thickness, making sure that it’s nice and even all the way across the surface.
- Lightly dust the surface of the dough with flour before cutting out or stamping out your cookies. Re roll the scraps and continue cutting out cookies until you use up all the dough. This dough does not spread except for a tiny bit, so you can comfortably fit 12 cookies on each baking sheet.
- Let the cookies chill on the baking sheet in the fridge for 30 minutes. After you put them in the fridge, preheat the oven to 375 degrees.
- After 30 minutes, bake each tray for 15 minutes. Let them cool for about 10 minutes on the baking sheet before transferring them to a cooling rack.
- Wait until the cookies are completely cool before decorating. Leftovers can be stored at room temperature for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 6.5 g
- Sodium: 67.3 mg
- Fat: 7.3 g
- Saturated Fat: 4.4 g
- Trans Fat: 0 g
- Carbohydrates: 18.3 g
- Fiber: 0.6 g
- Protein: 1.9 g
- Cholesterol: 24.6 mg