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.
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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.
Dry buttermilk is made by Saco and found in the baking aisle near the evaporated milk section.