Fall In Love: Red Velvet Cutout Cookie Recipe
Get ready to fall in love! No chilling required, these cookies hold all your favorite shapes! Soft and chewy when baked as directed, or bake longer if you prefer a crispier cookie! Enjoy plain or iced!
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 perforated baking mats on my cookie sheets for even baking and perfect shapes every time! If you're going to use parchment paper, I highly suggest Reynold's cookie baking sheets which curb any cookie growth.
- 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
Cookie Consistency Notes:
The dough should be pulling away from the sides of the mixer. If dough seems too crumbly or dry, it has not come together yet. Mix for another minute.
If dough seems to sticky after blending, add small amounts of flour while rolling out the dough on a floured surface.