Red Velvet Cut Out Cookies with Red Velvet Icing

ByDiane
115 Comments
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These are one of my FAVORITES! Red Velvet Cut Out Cookies with Red Velvet Icing.

Red-Velvet-Cut-Out cookies @createdbydiane

 

Red Velvet Cut Out Cookies with Red Velvet Glaze Icing

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There really isn’t anything prettier than a red heart cookie….

Well to me anyway!

I just love red velvet cake and knew I was going to make red velvet cookies as soon as I saw LorAnn Red Velvet Emulsion.

There is something about the color red, they say red is the color that makes you hungry.Red and white check tablecloths, come to mind. So do red kitchens. My kitchen is red too. I can’t deny it, I love red!

 

 

The cookie dough looks like red fudge.

 

They are all lined up and ready to go in the oven.

 

Southern-Red-Velvet-Cookie-Recipe-the-secret-to-red-velvet-cookies-530x353

 

they’d make a cute gift right there,

 

Red-Velvet-Cut-Out-Cookie-Recipe-with-Red-Velvet-Icing-Recipe-530x353

 

but I like icing.

It’s so pretty and smooth. I outlined about half the cookies and filled in the other half. Outlining the cookies is great if you are in a time crunch and don’t know if you have enough time for all the icing to dry. The outline dries fairly quickly if you need to bring them somewhere. If you fill the cookies in, please, please wait to stack them. 12-24 hours.

Really trust me, you don’t want to mess them up. Even if they look dry on the outside, the inside of the icing is still wet, and will dent and ding just like when you polish your nails and only wait a few minutes and think you can stick your hand in your pocketbook to get your keys and it won’t smudge…come one you’ve done that, haven’t you?

Do the cookies spread when baked?

No, these cookies hold their shape when baked.

They bake up so pretty if you don’t want icing, they’ll still look gorgeous. 

What 60% Ghirardelli chips do you use?

I use these, the 60% bittersweet. They are my favorite, feel free to use what works for you best if they are not your favorite chip or too hard to find.

Print Recipe
4.80 from 5 votes

Red Velvet Cut-Out Cookies with Red Velvet Icing

Author: Diane Schmidt - createdbydiane.com

Ingredients

  • 1 cup butter
  • 1 1/2 cups powdered sugar
  • 1 egg
  • 1-2 tablespoon red velvet emulsion
  • 1 teaspoon vanilla extract
  • 1 tablespoon dark chocolate cocoa powder
  • 1/4 cup melted chocolate chips Ghirardelli 60% cacao
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 tablespoon dry buttermilk
  • 1 teaspoon salt

Instructions

  • Cream the butter and sugar in a mixer with a flat blade attachment.
  • Add egg, and mix in red velvet emulsion, vanilla, cocoa, and melted chocolate.
  • Blend in flour baking powder, dry buttermilk, and salt.
  • Mix until dough pulls away from the paddle and begins to form a ball.
  • Roll out in between wax paper sheets or flour the surface.
  • Cut into the desired shape with a cookie cutter.
  • Bake on Parchment lined baking sheet at 400 degrees for 7-9 minutes.

Notes

Red Velvet Baking Emulsion can be found at baking supply stores if one isn't near you. There are plenty online. The brand I use is Loranns.
Dry buttermilk is made by Saco and found in the baking aisle near the evaporated milk section.
Print Recipe
4.80 from 5 votes

Red Velvet Icing

Author: Diane Schmidt - createdbydiane.com

Ingredients

  • 4 cups powdered sugar
  • 2 tablespoons water
  • 1 tablespoon corn syrup
  • 2 teaspoons red velvet emulsion
  • 2 teaspoons cocoa powder

Instructions

  • Mix all ingredients until silky smooth and pipe on cookies with #4 tip.
  • allow icing to dry 24 hours before stacking cookies

 

Red Velvet Cut Out Cookies with Red Velvet Icing @createdbydiane

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Royal Icing on Cookies www.createdbydiane.com

 

 

Royal icing

 

 

 

 

 

 

MORE great posts on cookies and icing:

 

LOTS of info on baking cookies here:

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red-velvet-cookie-recipe

115 Comments

  1. Thanks so much for responding to my concerns with this recipe. Very much appreciated. I did everything you suggested already, but perhaps I may have over mixed using my mixer. I will try them again. I really love the idea of a red heart cookie with the shinny red icing!
    -Denise

    Reply

    1. The only other thing I think it could possibly be is the difference in butter, some butters have more water content than others. I would suggest adding less flour (try 2 cups flour) then add flour as needed.

  2. Hello,
    I was excited to try these in preparation for Valentines, but I found the dough very dry and the cookies came out cracked. Not very nice looking which means I will have to entirely ice them so that no one can see the cracks. Any tips? Perhaps the temperature is too high?

    Thanks
    Denise

    Reply

    1. Hi Denise,
      The cookie dough is not usually dry. If you feel the dough is dry the cookie will certainly come out dry. Adding less flour will help that. Don’t add flour when rolling out, roll out cookies between wax paper so there it’s not necessary to add flour. Be sure flour is light and fluffy when measuring it and don’t pack it into the measuring cup.
      As soon as the dough pulls away from the sides of the bowl it’s done, don’t over mix it. That will make the cookie dough tough, in turn it will be dryer.
      I have not had trouble with this recipe being dry or cracking. I bake them at 400 degrees for 7-9 minutes. Be sure you oven is the correct temperature and take them out when the bottoms are just firm. A helpful tip may be to try to bake one or two cookies in center of oven to see how your oven bakes them. Don’t try to bake too many trays at once and and oven thermometer is very helpful.
      I use the base of this recipe to create a lot of flavors and I haven’t had them crack, so I hope some of these options will help.
      Let me know if you have any more questions.
      ~Diane

    2. Diane,

      Glad I found your response to this poster. I am making these for a cookie exchange this week and did I trial run yesterday. I too found that they were were very dry but after reading your response I think I added too much flour. I did back mine into the measuring cup instead of lightly doing it and I did add flour when rolling it out. I will have to give it another try to see if I can master it before Thursday.

      Julie

    3. yes, too much flour will make them dry. You can start with 1/4 cup less flour and add it as needed. Yes, flour should not be packed in the measuring cup 🙂 These are one of my favorite cookies, I hope that helps and that they work out well for you!

  3. Those cookies look delicious!!! and Amazing!!!! I would love to try them out, the only roll out cookies I like to make is gingerbread, so cant wait to give this one a try. But I dont have any red velvet emulsion or dry buttermilk, what can I use instead? and the 1/4 cup melted chocolate chips is before or after melting???
    Thank you for sharing this wonderful recipe 🙂

    Reply

    1. you could try substituting red food coloring and experimenting with flavors to replace the red velvet emulsion, the dry buttermilk is much harder to change out, as you can’t add real buttermilk to the cookies they don’t need any liquid. The melt a heaping 1/4 cup and it measures 1/4 after melting.
      The red velvet emulsion is available through Lorann’s website and the Dry buttermilk is available online at Amazon if that helps.
      I make MANY flavors of cut out cookies so if you are unable to find the ingredients you need, maybe there is another flavor that will work out better for you. Cinnamon Raisin, Banana, Peanut Butter, Iced Oatmeal, Cherry, Lemon, Maple Walnut, Mint. Let me know if you need the link to any of those if you decide to make a different flavor.

    2. Thank you so much for your response!!! I did find the dry buttermilk 🙂 but still on the hunt for the emulsion! I Might order it online in the end!
      Oh my, so many wonderful flavours, didnt know roll out cookies can be made in them, I dont like the plain sugar cookies. I think Ill take a look at the Banana, Peanut Butter, Cherry and Lemon. Are they on this blog?

    3. I found the emulsion at Michael’s Craft store. I heard other craft stores also carry it! Look at the baking aisle!

  6. These are beautiful little cookies, Diane! Red velvet is definitely coveted here in the South and I’m learning to love it after not for so long (what was I thinking?)! Your other red velvet creations are beyond gorgeous. Have a happy weekend!

    Reply

    1. I have the upper area above my kitchen painted red. I love it, it’s been that way for about 9 years now 🙂 I’m sure there is a photo on here somewhere of it.I LOVE orange too, what a fun color. You’ll have to share a photo with me!

  9. Pingback: Red Velvet Cookie Recipe Spotlight

  14. oh my gosh that dough looks so heavenly. They would be awesome to decorate a red velvet cake with!

    Reply

  18. I am seriously the world’s sloppiest cookie/cake decorator! I am in AWE of your skills. So perfect! you must have a super steady hand, either that or the cookies are perfect but your kitchen is a mess. (Tell me its true!)

    Reply

    1. you now know my secret, I have a messy kitchen especially where icing is concerned!

    1. When you try it, please tell me what the smell reminds you of. I CAN’T put my finger on it….some childhood smell of something sweet is all I can come up with. Would love to know what it reminds you of.

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