These Red Velvet Sugar Cookies are all the delicious flavor of red velvet, buttery soft, and crisp on the outside. Topped with some of the best cream cheese frosting! AMAZING! They are based off my sugar cookie recipe and they are totally amazing!
Hi friends! How was your weekend?
Over the weekend we had Nathan’s work holiday party. Which was so much fun . . . .
You guys, Nathan’s employees are all these young fun . . . kids. I like to refer to them as The Babies. They aren’t legitimately kids but they are all in their early twenties and literally have reminded us that technically we are old enough to be their parents.
They make up for being jerks by being so fun.
The only problem is that they make me think that I am young. Like super young and a person who can stay out late and over indulge in drinks.
And then I wake up the next morning and I’m brutally reminded that I’m an old lady. You guys. Sunday morning my body was kind of crying.
It’s okay, it was totally worth it.
You know what else is worth it? These cookies! They are based off of this sugar cookie recipe (which if you haven’t made them yet, you totally have to!). But I red velveted them up. They have that delicious tang and chocolate flavor that makes a red velvet recipe perfect. They are crisp on the outside and they are amazingly buttery on the inside. And then you whip up this perfect cream cheese frosting to top them with. Yummy! You are going to love them!
TIPS AND TRICKS TO MAKE THESE RED VELVET SUGAR COOKIES TURN OUT PERFECT
Here are my tips for making cookies perfect. It’s easy to follow a recipe, but sometimes it’s helpful to get specific.
- Your butter has to be room temperature. You should be able to push your finger into it and make a small dent but not go all the way through. Want to make that go faster? Cut your butter up into 1 inch pieces and leave it on the counter for a half hour.
- Your eggs also need to be room temperature. Want that to go faster? Fill a bowl with luke warm water and leave them in there for a few minutes.
- It’s really important to measure your flour correctly. Scoop the flour into the measuring cup and level it off. If you scoop right out of your flour container using your measuring cup, you will end up with significantly more flour.
- Make sure you cream your butter and sugar together for at least three minutes. It needs to not just be mixed, it needs to be light and fluffy. The sugar actually beats air into the butter and that’s key in baking.
- Your pans can’t be hot. If you are baking in batches and need to use your baking pans more than once, you need to make sure that they have cooled before you put more dough on them. You can make this happen fast by just running them under cold water and drying them off. Speaking of pans, I love these! And I love using these with them (pictured above).
- This isn’t essential, but I find that using a scoop helps to keep all your cookies the same size, for consistent baking and it also makes the process of getting the cookies into ball form so much faster! I love this scoop.
Red Velvet Sugar Cookies
- For Cookies
- 2 1/2 cups all purpose flour
- 2 TBSPs unsweetened cocoa powder
- 1/2 tsps baking powder
- 1/2 tsps salt
- 14 TBSPs unsalted butter room temperature
- 1 1/2 cups granulated sugar plus more for rolling
- 2 eggs room temperature
- 2 tsps vanilla extract
- 1 tsp white vinegar
- 1 TBSP red food coloring
- For Frosting
- 8 oz cream cheese room temperature
- 4 TBSP unsalted butter room temperature
- 1 1/2 tsp vanilla extract
- 2 cups powdered sugar not packed
- In a large bowl mix together 2 1/2 cups all purpose flour, 2 TBSPs cocoa powder, 1/2 tsp baking powder, and 1/2 tsp salt.
- Cream together the 14 TBSPs (1 3/4 sticks) butter and 1 1/2 cups sugar until light and fluffy. Add in the eggs, one at a time, then 2 tsps vanilla, 1 tsp white vinegar, and 1 TBSP red food coloring.
- Slowly add in the flour mixture a little bit at a time until the dough is fully combined.
- Using a medium scoop make 1 inch balls out of the dough (about 1 1/2 TBSPs worth), roll them in sugar, and space them out 2 inches apart on the baking sheet.
- Bake for 7 to 10 minutes or until the edges of the cookies being to crisp.
- Remove from the oven and after two minutes, remove the cookies from the baking sheets and transfer to cooling racks. Allow to cool completely.
- Meanwhile, mix together the butter and cream cheese until fully combined. Add the vanilla extract. Slowly mix in the powdered sugar until fully combined. Spread over the cooled cookies.
Other red velvet recipes you might like
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