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
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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.
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
These cookies are gorgeous, I plan on making them for all my Christmas gifts this year.
Diane,
Do you remember approximately how many cookies you got with a single batch of cookie dough with the red velvet. I don’t need an absolute number cast in stone. I also know it changes based on size of cutter. Using a cookie cutter about the size you did with both the heart and the snowflake, about 2 inches, maybe 2-1/2 inches. I’m guessing that’s about the size of what you used. It’s hard to tell online though. It would help to know before I begin if I’m looking at getting a dozen cookies or 2 dozen cookies or even 3 dozen or more. It helps to know how many times I need to make the dough. Does this dough double or triple easily or is it better to make individual batches? Thanks
Hi! This recipe yields 3 dozen 2-1/2 to 3-inch cookies rolled at 1/4″ thick. Yes depending on how thick or what size cookie cutter is used the amount will change. You can easily double this cookie dough recipe if you’re mixer is large enough to handle that amount of dough, the recipe comes together really quickly if you do decide to just make separate batches.
Hello Diane!!! I would love to make these cookies,however I cannot find dry buttermilk where I live, how can I substitute it?
Looking forward to hearing from you.
There really is no substitute that I’ve found, but if you have cream cheese extract that would work, add 2 teaspoons. If not just omit the “buttermilk” from the recipe. You can order it online in most areas. The brand name is Saco, dry buttermilk.
I am going to try this, even though I cannot buy the emulsion anywhere. It would be nice if you could experiment with making your own DIY emulsion and post updated results, for those of us who don’t live in North America. At least that’s what I’m going to do. Instead of the buttermilk maybe cream cheese and vanilla sugar would be a good substitute in an emulsion.
The baking emulsion is color and flavor. You can substitute it with red coloring (you’ll need about 1 tablespoon red gel color or more to achieve a deep red color) they do make cream cheese extract if you’re unable to locate that, use vanilla. The red velvet is available online for ordering, I’m not sure if that is an option where you live. You could try adding 1 oz of cream cheese to the cookie dough and 2 tablespoons flour to the recipe so the dough does not spread.You can also add 1/2 teaspoon vinegar to get some tanginess to the recipe as well if you can’t locate dry buttermilk.
Love this recipe, made it once earlier and it’s delicious. Question for you- will it make a big difference if I utilize semi sweet milk chocolate chips instead of the dark chocolate? Got into a baking bind, and need to get the dough together asap. Thanks!!
You can use any chocolate you prefer the taste of. I prefer dark chocolate, but semi-sweet will work too.
Hi Diane,
I want to make your red velvet cookies, they look delisious. I ant to make ahead so i’m Wondering if I could freeze them?
These cookies freeze well. Be sure they are completely cooled. I let them rest a day at room temperature. Then wrap them well and remove all the air from the bag (If using zipper freezer plastic bags)
Just a quick response to correct a word in my last comment…the word recipients is supposed to be recipies, I’m sorry for not catching the mistake sometimes the spell check on my phone can be more help than I’d like to have, haha.Thanks again.