Hey Besties! Your wish is my command! After so many requests for a delicious, no-chill red velvet cutout cookie recipe, I’m happy to deliver! When I created this recipe, it took MANY batches until I felt everything was just right! I’m never comfortable sharing anything I don’t love myself and I’m a perfectionist to a fault, so sometimes I just have to keep tweaking! Plus, red velvet is a unique flavor and I wanted to get it right. So, I hope you love it as much as we do! I’m also sharing my favorite cream cheese flavor royal icing to pair beautifully with these! So buckle up, Besties, I hope you fall in love with this red velvet cutout cookie recipe!
Velvety Flavor Perfection
I usually keep a little bit vanilla extract in my cookie recipes even if I’m adding other emulsions or flavors, but this one is an exception! Upon testing those many batches, it turned out that only using LorAnn’s Red Velvet Baking Emulsion provided the best flavor! So, no vanilla needed in this cookie dough! This baking emulsion is definitely one of my top favorites too! It’s SO yummy! It also provides the most perfect red color to your cookies!
Now these cookies are delicious when enjoyed plain, but I know my Besties are gonna want to decorate these beauties! And as always, I’m giving you options. These cookies are tried-and-true tested delish with vanilla royal icing, marshmallow flavored royal icing and cream cheese flavored royal icing! It’s totally up to you and those you bake for!
We use THIS royal icing recipe and flavor accordingly. I am including the cream cheese variation in the recipe below. And if you want to give that a shot, you’ll want this LorAnn Cheesecake super strength flavoring. And to be very clear, in my opinion, this cheesecake super-strength flavor is much better tasting compared to LorAnn’s Cream Cheese Emulsion.
If using baking emulsions or super-strength flavors is new to you, THIS breaks it all down for you! Super-strength flavors are very potent so a little goes a long way!
Red Velvet Cutout Cookie Recipe
If you’ve been here before, you know I specialize in no-chill cookie dough recipes. I remember dreading making cutout cookies years ago because they took so long! And maybe it’s because I’m always juggling 100 different things, but if I have to chill dough, the cookies will never get made. So, none of our cutout cookies require any chilling and they perfectly hold all your favorite shapes!
This recipe is no exception! It’s VERY simple to make and you can have these made in less than 30 minutes, so they are super convenient. Go ahead and enjoy a warm cookie or hide them until you’re ready to decorate! I hope you love them as much as we do!
Fall In Love: Red Velvet Cutout Cookie Recipe
Ingredients
Red Velvet Cookies
- 1 cup (227g) Salted Butter Chilled and Cubed
- 1 cup (200g) Granulated White Sugar
- 2 tsp (10ml) LorAnn Red Velvet Baking Emulsion
- 1 Large Egg Chilled
- 3 cups (360g) All-Purpose Flour
- 2 tsp (9.5g) Baking Powder
- 1/2 tsp (3g) Salt
- 1 Tbsp (7.5g) Dutch-processed unsweetened cocoa powder I use Ghirardelli
Cream Cheese Flavored Royal Icing
- 5 Tbsp Meringue Powder I use Genie's Dream
- 1 Tbsp Light Corn Syrup I use Karo's
- 1/2 tsp Clear Vanilla Extract
- 1/2 tsp LorAnn's Cheesecake Flavoring
- 1 cup Water
- 2 lbs Powdered Sugar
Instructions
Red Velvet Cookies
- Preheat oven to 350 degrees F.
- I use Reynolds parchment paper sheets on my cookies sheets and reuse them for all my batches that day.
- Cream butter and sugar until smooth, about 2 minutes. No need to excessively cream as it can lead to cookie spread.
- Beat in red velvet flavoring and egg.
- In a separate bowl, combine baking powder, Dutch-processed unsweetened cocoa powder, salt and flour. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended. Dough should be pulling away from the bowl.
- Chilling the dough is not necessary! I have tried many different ways of rolling out dough and always come back to the old-fashioned way; a sheet of wax paper that has been floured.
- I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. In my experience, this dough works best for cookies at 1/4" thick. I use my Joseph Joseph rolling pin which does the measuring for me – genius!
- Bake at 350 for 7-8 minutes, depending on size of cookie. I also suggest baking similar-sized cookies together.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
Cream Cheese Flavored Royal Icing
- Combine meringue powder, light corn syrup, clear vanilla extract, cheesecake flavoring and water in mixing bowl.
- Using a whisk, mix until ingredients are foamy. This is essentially reconstituting the egg whites in the meringue powder, activating it.
- Add the powdered sugar.
- Using your whisk, mix until powdered sugar is incorporated (and won't fly everywhere)
- Beat for 5 minutes on medium-high (I use KitchenAid level 4 in a 5qt bowl)
- Icing will thicken, whiten and will have soft peaks once ready
- Your Royal Icing will now be ready to color and thin to your desired consistencies for decorating!
Notes
I can’t wait to hear your feedback on this recipe, Besties! And if you’d like to stay in the loop on all of our recipes, techniques, tutorials, product recommendations and free printables, make sure to subscribe to receive the weekly newsletter below! Happy Baking, Besties!
Just made these and turned out oh so good! The possibilities are endless on how to decorate and spice them up 🫶🏼
Yay!! So happy you love them!! Go wild!!
Can I use regular cocoa powder or dose it need to Dutch processed
Dutch-processed is best but you can use regular unsweetened if you’d like. It won’t be AS good, but I’m sure will still be yummy.
Thank you for making your recipes available!
Of course! Happy to share the love! Thank YOU for the sweet comment!
I am confuses on the amount of powered sugar. Pls help.
We use 2 lbs of powdered sugar in our royal icing recipe.