Red Velvet Cut Out Cookies with Red Velvet Icing
These are one of my FAVORITES! Red Velvet Cut Out Cookies with Red Velvet Icing.
Red Velvet Cut Out Cookies with Red Velvet Glaze Icing
Don’t miss one delicious recipe and get my FREE e-cookbook click here!
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.
they’d make a cute gift right there,
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.
Red Velvet Cut-Out Cookies with Red Velvet Icing
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
Dry buttermilk is made by Saco and found in the baking aisle near the evaporated milk section.
Red Velvet Icing
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
If you like red velvet you may also like these:
MORE great posts on cookies and icing:
LOTS of info on baking cookies here:
- cookie tips guide
how to bake perfect cookies - Easy Cut Out Cookies
- Cookie Dough Recipe that holds it’s shape
- Soft Sugar Cookies and Frosting
- How to ice cookies with a piping bag
- Brush on glaze icing
- resources, recipes, items, and instructions for baking perfect cookies
- royal icing recipe
Diane, I am so very glad that I signed up to receive your recipes through my email!!! I am very happy with the wonderful selection to choose from and I also feel like you care about the people who try out your recipies because when I was reading over some of the comments left by people that had a problem or a question pertaining to one of your recipients, you always seem to be quick to reply back and your reply is always perfect with complete information!! Keep up the good work and thank you for a great blog/site!!! Your hard work is appreciated!!!
Hi Melanie, thanks so much for saying so, it really means a lot to me. Happy to help in any way I can, I just LOVE food and sharing that love for food with others!
Hello! This may be a stupid question, but is the dry buttermilk a nessesary ingredient or can I make these without it? Cause I don’t have any.
You can make the cookies without the dry buttermilk, but the recipe won’t have that red velvet tanginess but the cookies will still taste delicious.
I’m not sure what trouble you are having, you weren’t very specific. I double checked and the printable recipes are working. Here is a direct link to the cake https://www.createdby-diane.com/easyrecipe-print/16997-0/ and this link is to the frosting https://www.createdby-diane.com/easyrecipe-print/16997-1/ if you are still having issues let me know
Hi Diane!
These look delicious. We don’t have dry buttermilk powder in Australia, can I substitute it with another ingredient please?
Thanks! 💕
I can’t think of another substitution. I would go without, or order it on Amazon.
Hello,
I also live in Australia and was wondering if you ended up trying these cookies? If you did, did you just omit the dry buttermilk and if so how did they taste?
The cookies will taste delicious without the dry buttermilk. The dry buttermilk just gives the batter a little tang as it does with any red velvet item. I’m sure you’ll enjoy them!
I made so many of these last Christmas. I love your recipe! I’m hosting a meeting in July, and I’m making individual fruit pizzas with your cookie recipe as the base and topped with frosting, blueberries and strawberries on top. Thanks for inspiring me!
That sounds awesome and I bet they will be delicious!
Which kind of Ghirardelli chocolate chips do I use in this recipe? I see the 60% cacao but there are dark chocolate and bittersweet chocolate that are 60% cacao. Thank you!
I use these https://amzn.to/3S1BRud the Ghirardeli 60% bittersweet chips.
Hi Diane,
I’m all set to make your Red Velvet Cut Out Cookies.
I have Guittard chocolate disks on hand instead of Ghirardelli chocolate chips. Do you have a weighted equivalent for the 1/4 cup of melted chocolate chips?
Thanks,
Cat
I just measured some for you, it’s 1 3/4 oz
Everything separated!! This didnt work 🙁
I’m not even sure I understand you comment. What separated? The cookie batter, the icing? If the cookie batter was dry, maybe you added to much flour. Do not pack flour in the measuring cups. Take a spoon and add flour to the measuring cups. If the icing separated, mix it. As with any icing, if it sits, you will have to mix it again before using it. I’d be happy to discuss what didn’t work, but leaving a vague comment is not a helpful comment.
Sorry i didn’t even realize that there was a frosting recipie. The dough stayed real liquidy and then everything separted in it. Im not sure went wrong.
If the dough was liquidy, it sounds like your butter was too soft when you began. The biggest issue with cookies is often the butter. Take you butter out of the refrigerator about 20-30 minutes before you are going to bake. Allow it to come to room temperature slightly. When you press your finger into the butter is should not sink in, the butter should still be on the firm side, not soft. My suggestion would be to re-read the instructions. This cookie dough is not soft, nor is it liquidy at all. There is no real moisture other than the butter in it.
If a cookie dough separates and is wet, add a tablespoon more flour at a time until it comes together. If it’s dry and crumbly and does not hold together butter your hands and knead the dough twice to see if that helps. Those are my suggestions for any cookie recipe that you are having trouble with. I hope the recipe works for you next time. I make multiple batches of this recipe every year 12 dozen cookies a day often for three days in row and have not had any issues with this recipe. I hope the suggestions help you to be as successful with it.
I tried this again with colder butter this time and they cane out perfect! Thanks for the help and the recipie!
I’m glad you tried them again with success.
I actually made these tonight and I has an Issue with the dough being too soft. I couldn’t use a cut out of a snowflake because the dough just kept sticking to the cutout because it wasn’t hard or thick enough. Any advice??
My guess would be the temperature of your butter. Butter that is too warm will make the cookie dough too soft for cutting with a cookie cutter. If that happens I would suggest putting the ball of dough in the fridge wrapped in plastic wrap and flatten it like a disk for about 10 minutes. Then try rolling it out again. Flour the surface you are working on to absorb any excess oil from the butter if you feel the butter was the culprit. This is not a very moist dough, so that would be my first suggestion. I hope that helps. Please email me directly if you are still having trouble and I can try to trouble shoot it with you. I make this recipe all the time with no issues. The only other suggestion I have is to go over the ingredients list and be sure you measured correctly. In a hurry, mistakes made are so easy 🙁 Let me know how it goes Chelsea.
Question…are these a soft cookie?? Or more on the hard side?
They are really in the middle of a soft and a firm cookie. They are not crispy sugar cookies, they don’t snap when you bite into them. There is more of a chew to them, but they are not soft or bendable.
Approx how many cookies will this make?
This recipe made 3 dozen snowflakes with the cutter I used. It will depend on what cookie cutter size you choose and how thick you roll the cookies.
These are adorable! Can’t wait to try the snowflake cookies for the Christmas season. How many cookies does this recipe usually make?
I get 3 dozen out of this recipe and roll my cookies 1/4 ” thick. It will depend on the size cookie cutter you use and how thick you roll the dough.
Hello. Just found this blog from a fellow blogger. I’m trying to make these and have a few questions. Where do I get the red velvet emulsion and dry buttermilk?
Thanks
Charna
Red Velvet Emulsion is found in baking supply stores, (there are lots online if you don’t have one near you) I have found it at Ross/Marshalls stores as well.Dry Buttermilk is made by the company Saco and if found in the baking asile of grocery stores near the evaporated milk area.
Is it a liquid or a kit? Sorry my boys love red velvet and they would love this.
Charna
Baking emulsion is similar to extract, it’s a concentrated flavoring. It’s a liquid/cream. Here is a link to the product I use https://shop.lorannoils.com/shop-all-products/bakery-emulsions/red-velvet-bakery-emulsion
Thank you for the recipe.
I made this for Valentine, but not use the icing. I stamp some “love notes” on the cookies, my boyfriend loved it 🙂
These were delicious! They made my kitchen smell so yummy too! I made the icing recipe above. Next time, I am going to make cream cheese frosting to sandwich between two of these cookies!
Oh they would be delicious with cream cheese frosting!