Red Velvet Snowflake Cookie
Red Velvet Cookies perfect for WINTER!
These Red Velvet Snowflake Cookies are just perfect to make as soon as the cool weather hits!
It was snowing in my kitchen all weekend.
Well, it could have snowed outside, it’s been really cold here in Southern California…..you’d think we were somewhere else.
Since it was cold outside it felt like the perfect SNOW day to me.
Well, that is in the kitchen at least.
I couldn’t wait to get rolling out the dough to start on some Christmas Cookies this year.
These cookies are pretty and easy tomato and don’t take all day to ice either.
I just love snowflake cookies and since these cookies are already red, there wasn’t a need for the whole cookie to be iced in a solid color first. This was a huge time saver and allowed me to make many more cookies.
The bright red color of these cookies is just perfect for this time of year!
I made a double batch of my red velvet cut out cookie dough and well, I think it’s almost time for a larger mixer If I wish hard enough maybe Santa will bring me one!
I use Lorann’s Red Velvet Bakery Emulsion and it imparts flavor and color, so it’s the perfect one-step red velvet helper!
I roll and cut out the cookies to 1/2″ and place them on a parchment lined baking sheets.
The cookies are brighter red when baked.
Often I will bake the cookies on one day and ice them the next. Especially when I make multiple batches of cookies.
These always get a lot os special attention, they look stunning on a cookie platter, wrap them individually and give as gifts.
I DOUBLED THE Cookie recipe below to make 6 dozen cookies.
And I used royal icing to decorate them!
ROYAL ICING recipe:
this makes more than enough icing, you can store the leftover icing in the fridge for other projects.
Royal icing can be iced onto wax paper into any shape to create an icing transfer, like sprinkles, snowflakes to place on top of cookies or cakes, here are some gingerbread men I made for cupcakes.
I love how these cookies look “antiqued” the red crackles a bit, and with the cream colored icing, they look a bit old-fashioned. Perfect for Christmas time.
The slightly creamy color of royal icing comes from the vanilla, it really looks great. If you want it bright white, use clean vanilla extract. For a more cream color add a a drop or two of ivory food coloring.
I piped the icing on with a number 2 icing tip.
Allow icing to dry before stacking or wrapping cookies about 8-10 hours.
Red Velvet Snowflake Cookie
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, 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 a parchment lined baking sheet at 400 degrees for 7-9 minutes.
royal icing
Ingredients
- 4 1/2 cups or 2 pounds of powdered sugarÂ
- 1/3 cup + 1 tablespoon meringue powder
- 3/4 cup warm water
- 1-2 teaspoons vanilla extract
Instructions
- Mix powdered sugar and meringue powder on low for 1 minute until it's fully blended.
- Add water and extract and mix on low until it's mixed well.
- Then turn the mixer on medium and beat until the icing is stiff 8-10 minutes.
- Add water to thin to the consistency you need. (add drops at a time!)
- You can store royal icing at room temperature or in the refrigerator for a few weeks.
- Whip it if it becomes separated.
- I added a few drops of Ivory Americolor Food Coloring. It gives the cookies an antique type of look.Â
- You can use the frosting thick, or add more water a drop at a time, to thin it out to the desired consistency.
- If using the royal icing later, cover it with plastic wrap that is touching the icing, in a container, then place a air tight lid on top. Up to 2 weeks.
- If you're coloring the icing, you can color it the day or so before using it, it will deepen in color as it rests, so this tip is great for dark colors like red and black.
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Take a look at this, make these Cookies all with ONE dough in under 2 hours.
A lady asked for a cake last minute this week. She was saying how much she loved red velvet. Then I just happened to stumble across this on pintrest! Since I do cookies I thought it was grand timing. This will be an awesome surprise for her from me. Thank you!!!
starting my holiday baking soon! These are beautiful. Do they freeze well?
Yes, these cookies freeze well. I have frozen them with glaze icing covering the cookies, but not royal icing. My suggestion would be to bake all the cookie and freeze them. Then defrost and ice them a couple days before you need them. That way the icing is fresh and not crumbly.
I would love to make these cookies but don’t see the actual recipe anywhere…I see the images & the descriptive text but no recipe.
The links to the recipes are in the post. I colored them, the words are in red and green. Sorry you weren’t able to find them. Here is the link to the cookie recipe https://www.createdby-diane.com/2012/05/red-velvet-cut-out-cookies-with-red-velvet-icing.html
and here is the link to the royal icing https://docs.google.com/document/d/1v9r3Yr_UX7hgtNk85ADDaNLY_uO8QN27fRH7-c_oqfc/edit
If I’ve previously made a recipe, but remade it into something new, there will be a link back to the original post. The first post often have tips and step photos that won’t be in the new post. Hope that info helps.
Happy Baking ~Diane
these look terrific. I’m a bit late for this year but next year for sure. Thank you!
Oh it’s never too late for cookies, I’m baking some of these tomorrow 🙂
I got the ingredients today and made the dough and the cookies with a snowflake cookie cutter and they turned out so good!! My parents and brothers and sisters really like them and I still have a bunch of dough left over! Thank you so much for sharing!
I’m so glad you liked them, they are really my new favorite this season.
These look amazing 🙂 my husband loves red velvet, I can’t wait to make these for him!
Your cookie skills always amaze me. These snowflakes are practically perfect!
Thanks Carla, you’re so sweet!
You did such a amazing job with these cookies, the shapes are perfect! Love the bold color too.
Hi Diane – I love your site and all of the recipes and creative tips that you share – thank you!
I was about to buy the ivory Americolor gel paste for the royal icing but the color sample looks almost flesh-tone. Does it take on the ivory color when mixed in the icing?
Ivory is a pretty color and doesn’t look like flesh colored when it’s mixed, I think the swatch is dark on the bottle. I just use a small amount and the ivory color is really pretty.
These are gorgeous. I am going to make these this weekend. Thanks.
These are seriously SO pretty!
These are so pretty! I love the white against the red!!!
Diane, I seriously have my snowflake cookie cutters out! I came over here to find a yummy and unique cut out cookie recipe. .. because you have the best! Now, I’m going to make these tonight and ice them tmrw. ..then present them at a cookie swap party on Thursday. I’d say, this was perfect timing. Thank you for sharing!
I hope you love them as much as I do 🙂
I’m seriously in love with these! They are so beautiful!