Red Velvet Sugar Cookies

Name: Red Velvet Sugar Cookies
Prep time: 35 min
Cook time: 20 min
Total time: 2 h 55 min
Yield: 16 serving
Ingredients: 2 1/4 cups cake flour; 3 Tbsp unsweetned cocoa powder; 2 tsp cornstarch; 1 1/2 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter; 1/4 cup vegetable shortening; 1 cup granulated sugar; 1 large egg; 1 large egg white; 1 1/2 tsp vanilla extract; 1 tsp lemon juice or vinegar; red food coloring*; 4 oz cream cheese; 1/4 cup butter; 3/4 tsp vanilla extract; 2 1/2 cups powdered sugar

User Reviews

4.0

9 reviews

Good

Prep Time
35 mins
Cook Time
35 mins
Additional Time
2 hrs
Total Time
2 hrs 55 mins
Servings
16
Course
Dessert
Cuisine
American

Red Velvet Sugar Cookies

Iris Warren

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A soft and tender sugar cookie with the classic flavor and gorgeous color of red velvet cake. Finished with a rich and creamy cream cheese frosting.

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Ingredients

Servings

Cookies

2 1/4 cups cake flour
3 Tbsp unsweetned cocoa powder
2 tsp cornstarch
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter
1/4 cup vegetable shortening
1 cup granulated sugar
1 large egg
1 large egg white
1 1/2 tsp vanilla extract
1 tsp lemon juice or vinegar
red food coloring*

Cream Cheese Frosting

4 oz cream cheese , softened
1/4 cup butter , softened (I used salted)
3/4 tsp vanilla extract
2 1/2 cups powdered sugar

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Instructions

In a mixing bowl, whisk together cake flour, cocoa powder, cornstarch, baking powder and salt until well blended, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip butter, shortening and sugar until pale and fluffy.
Mix in egg, then mix in egg white, vanilla, lemon juice and food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
Cover bowl with plastic wrap and chill 2 hours. Preheat oven to 375 degrees during last 10 minutes of chilling.
Shape dough into about 3 Tbsp balls and transfer to parchment paper lined baking sheets. Evenly flatten balls with greased hands to about 1/2-inch.
Bake in preheated oven 9 - 11 minutes. Remove from oven and allow to cool on baking sheet 2 minutes then transfer to a wire rack.
Cool completely then frost with cream cheese frosting.
For the frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip cream cheese and butter until pale and fluffy.
Mix in vanilla extract followed by powdered sugar and blend until well combined and fluffy.