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.
Hi! I would like to make this recipe but would have to order the emulsion. What in the emulsion makes it different from red food coloring. I have never seen or heard of a red velvet emulsion until now
The red velvet baking emulsion adds both color and flavor, if you don’t have it use red food coloring (a paste is best as you’ll want a bright red color, I use Americolor reds they are great without an off flavor like Wilton colorings have, and add another tablespoon of dry buttermilk, to get a tang. It’s not the same as the emulsion, but will do in a pinch!)
Since you doubled the cookie recipe, is the icing recipe doubled as well? Or if I was making the original cookie recipe, should I half the icing recipe?
(the recipe for red velvet cookies, the hearts have glaze icing on them. They are two different recipes.
Thanks
I didn’t double the royal icing recipe and had enough icing as these cookies are not flooded in so less icing was used to just create the snowflake decoration on each.
OMG so beautiful! I should bake those tonight! thank you! 🙂
I’m so excited that I have the same cookie cutter recipe as you. I wanted to make some cookies with my toddler, so these look like the perfect recipe. Thanks.
I made up a batch of this dough and it’s really sticky and not at all “cookie dough” consistency, so I can’t roll it out. Tried adding a little more flour, and just put it in the fridge to see if it would set up a little more. Did I miss something, or possibly could it be that I used a gluten free all purpose flour blend?
The recipe works very well as written. As with any recipe if you make changed that is bound to change the end result. I don’t have experience with Gluten free flour, but I imagine it would be different. You may want to try looking up adjustments to make when baking with GF four when substituting for all purpose flour.
how many does one batch of these usually make
a single recipe makes 3 dozen cookies the thickness and size cookie cutter I use
Do you really cut themto 1/2 inch thickness? That seems quite thick for cookies