Red Velvet Sugar Cookies
Red velvet sugar cut out cookies
Equipment
Ingredients
- 2 ¾ cups all purpose flour
- ¼ cup cocoa powder, natural
- ½ teaspoon fine sea salt
- ¾ cup unsalted butter, room temperature
- ½ cup cream cheese
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons red gel food color
Instructions
- In a medium bowl, whisk together the flour, cocoa and salt. Set aside.2 ¾ cups all purpose flour, ¼ cup cocoa powder, natural, ½ teaspoon fine sea salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, cream cheese and sugar until thoroughly combined.¾ cup unsalted butter, room temperature, ½ cup cream cheese, 1 cup granulated sugar
- Beat in the egg, followed by the vanilla extract and red gel color, beating until just combined.1 large egg, room temperature, 1 teaspoon pure vanilla extract, 2 teaspoons red gel food color
- Scrape down the sides and bottom of the bowl. Beat for 30 more seconds.
- With the mixer on low speed, gradually add the flour/cocoa mixture and beat until just combined.
- Turn the dough out onto a work surface sprinkled lightly with flour. Pat the dough into a disc shape.
- Wrap tightly with plastic wrap and place in the refrigerator for at least 30 minutes.
- Preheat the oven to 350F. Line two cookie sheets with parchment paper.
- Place the chilled dough on a work surface that has been sprinkled with flour. Sprinkle the top of the dough and the rolling pin lightly with flour to prevent any sticking.
- Roll out the dough to ⅛-3/8" thick, depending on your preference, rotating the dough as you roll to prevent the dough from sticking. If the dough is sticking, you can roll the dough between 2 pieces of parchment or wax paper.
- Cut out desired shapes and place the cookies 2" apart on the cookie sheets.
- Place the cookie sheets into the refrigerator for 30 minutes to chill.
- Bake the cookies for 16-18 minutes. Rotate the cookie sheets, halfway through baking. You're looking for the cookies to be soft when touched in the center, but fully cooked. Baking the cookies longer will result in a crispier cookie while baking them to just cooked will keep them soft.
- Let the cookies cool on the cookie sheets for 10 minutes, before transferring them to a cooling rack to cool completely.
Nutrition
Calories: 157kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 28mgSodium: 68mgPotassium: 40mgFiber: 1gSugar: 9gVitamin A: 252IUCalcium: 11mgIron: 1mg
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