Red Velvet Sugar Cookies

Cookies

1. Add the butter and sugar to a large mixing bowl. Using a hand mixer, beat on medium until creamed.
2. Add in the egg, vanilla extract, and red velvet emulsion. Beat until the egg is incorporated into the mixture.
3. Add in the flour, cocoa powder, baking powder, cornstarch, and salt. Beat on low until most of the flour is incorporated, turn to medium and beat just until all of the dry ingredients are worked into the cookie dough.
4. Place the dough between two large pieces of parchment paper. Roll the dough out to about ½-inch thickness. Slice a cookie sheet under the parchment paper and transfer to the fridge to chill until firm. This will take 1 to 2 hours.
5. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
6. Remove the top piece of parchment paper.
7. Using a 2-inch circle or heart cutter, cut out the shapes and place them 1 inch apart on the prepared cookie sheet.
8. Place in the oven and bake for 10 to 11 minutes or until done. The center shouldn’t be dark or shiny, it should be the same color as the edges and a matte color.
9. Remove from the oven and let cool 5 to 10 minutes before transferring to a cooling rack or paper towel to cool completely.

Glaze

1. In a medium bowl, add in the cream cheese. Using a hand mixer, beat on medium until smooth and creamy.
2. Add in the powdered sugar, milk, and vanilla extract. Beat until smooth.
3. If the glaze is too thick, add additional milk 1 tablespoon at a time until you reach the desired consistency.
4. Add the glaze to a sandwich bag and cut a small hole in one of the corners of the bag.
5. Drizzle each cookie with glaze.
6. Once the cookies are glazed, they’ll need to be refrigerated in an airtight container so I would recommend glazing just before serving.
7. The cookies themselves can be stored in an airtight container at room temperature.