The Red Velvet Cookie Stamp Recipe You'll Love!
Adapted from our popular red velvet cutout cookie recipe, these cookies perfectly capture even the most intricate cookie stamp designs! And they are as delicious as they are pretty! No chilling required makes them super quick and easy to make designer cookies! Enjoy!
Ingredients
- 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 (400g) All-Purpose Flour
- 1 tsp (5g) Baking Powder
- 1/2 tsp (3g) Salt
- 1 Tbsp (7.5g) Dutch-processed unsweetened cocoa powder I use Ghirardelli
Instructions
- 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 sue 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.
- Chilling the dough is not necessary! Although, you're welcome to chill your dough if you prefer. You'll achieve perfect designs regardless of whether you chill this dough or not.
- I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. I make our cookies 1/4" thick and use my Joseph Joseph rolling pin which does the measuring for me – genius!
- I dip my stamp in loose flour and tap off the excess. I re-flour my stamp after every 2-3 cookies.
- Use wooden stamp to gently press down into the dough to create the design.
- Use a round cookie cutter to cut the dough and place on parchment-lined cookie sheet.
- Bake at 350 degrees for 7-8 minutes.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.