Red Velvet Sugar Cookies

These tender Red Velvet Sugar Cookies have the signature deep red color, a hint of chocolate to them, and topped with a tangy cream cheese icing.

Prep Time25

Cook Time10

Chill Time2

Total Time2 35

Servings: cookies

Add the 3/4 cup butter and 1 cup granulated sugar to a large mixing bowl. Using a hand mixer, beat on medium until creamed.
Add in the 1 large egg, 2 teaspoons vanilla extract, and 1 tablespoon red velvet emulsion or red gel food coloring. Beat until the egg is incorporated into the mixture.
Add in the 2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon cornstarch, and 1/2 teaspoon 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.
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.
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
Remove the top piece of parchment paper.
Using a 2-inch circle or heart cutter, cut out the shapes and place them 1 inch apart on the prepared cookie sheet.
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.
Remove from the oven and let cool 5 to 10 minutes before transferring to a cooling rack or paper towel to cool completely.

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

Storage: Store in an airtight container at room temperature for up to a week.