Red Velvet Sugar Cookies
User Reviews
5
Red Velvet Sugar Cookies
Description
The cookie dough combines softened butter, vegetable oil, sugar, powdered sugar, water, eggs, flour, unsweetened cocoa powder, baking soda, cream of tartar, salt, and red food coloring, resulting in red velvet dough with a balanced sweetness and a subtle chocolate flavor. The dough is chilled before shaping into balls, which are sugar-coated then pressed flat with a sugar-dipped glass bottom before baking to about 8-10 minutes at 350°F.
The frosting blends softened butter, sour cream or plain Greek yogurt, cream cheese, salt, vanilla, powdered sugar, and milk for a creamy, tangy topping that complements the cookies. After baking, the cookies can be cooled and frosted.
The recipe notes recommend storing these cookies in an airtight container in the refrigerator for up to five days, helping maintain freshness and texture.
Ingredients
- 1 cup butter softened
- ¾ cup vegetable oil
- 1 ¾ cup sugar divided
- ¾ cup powdered sugar
- 1 tablespoon water
- 2 egg
- 5 ½ cups flour
- ⅓ cup cocoa powder unsweetened
- ½ teaspoon baking soda
- ¾ teaspoon cream of tartar
- 1 teaspoon salt
- 1 tablespoon red food coloring (adjust to preference)
Frosting
- ½ cup butter softened
- ½ cup sour cream OR plain greek yogurt
- 2 tablespoons cream cheese softened
- 1 teaspoon salt
- ½ teaspoon vanilla
- 6 cups powdered sugar
- ¼ cup milk (as needed)
Instructions
- In a large bowl cream together butter, vegetable oil, 1 1/2 cups sugar, powdered sugar, water, and eggs.
- In a medium bowl whisk together flour, cocoa powder, baking soda, cream of tartar, and salt.
- Add dry ingredients to wet ingredients and mix until combined. Add red food coloring 1 teaspoon at a time, mixing after each, until desired color is achieved. Cover and chill for 1 hour.
- Remove dough from fridge and uncover. Roll dough into balls (slightly larger than a golf ball) and place on a lightly greased baking sheet about 3-4 inches apart.
- Place remaining 1/4 cup sugar on a plate. Use the bottom end of a tall glass cup (or the bottom of a small jar) for pressing the cookies. Spritz the bottom of the glass/jar with cooking spray then dip the bottom into the sugar. Use the bottom sugar-coated end of the glass to press cookies to about 1/2 inch thickness. Let the edges of the cookie dough squish out past the edges of the glass.
- Bake at 350 for 8-10 minutes. Allow to cool for a few minutes on the baking sheet, then transfer to a clean flat surface or a cooking rack. When completely cool, place in airtight containers (if stacking, separate layers with parchment or wax paper) and keep chilled in the fridge.
- For the frosting, cream together butter, sour cream (or greek yogurt) and cream cheese until smooth. Add remaining ingredients and mix until smooth. Store chilled in airtight container.
- Immediately frost cookies.
Notes
- Store cookies in an airtight container in the refrigerator for up to five days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 213mg | 9% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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