Hearty Red Velvet Sugar Cookies Recipe

The vibrant crimson color of these cookies always makes them the star of my holiday dessert platter.

I love baking Red Velvet Sugar Cookies because they bring a fun twist to a classic recipe with their mild cocoa flavor and velvety texture.

Why You’ll Love These Red Velvet Sugar Cookies

The combination of cake flour and cornstarch creates an incredibly tender melt-in-your-mouth crumb that I can’t get enough of.

You will appreciate how the touch of lemon juice mimics traditional buttermilk to give this Red Velvet Sugar Cookies recipe its authentic tangy kick.

I find that the rich cream cheese frosting perfectly balances the sweetness of the cookie base for a harmonious bite every time.

If you enjoy experimenting with unique flavor combinations, you should definitely try my Quick Orange Chocolate Chip Ricotta Cookies next. I also highly recommend baking a batch of Zesty Shortbread Cookies if you are looking for another bright and buttery treat to share.

Ingredients for Red Velvet Sugar Cookies

Here is everything I use to create these soft and colorful treats:

• Cake flour: Provides a lighter, softer crumb than standard all-purpose flour for that delicate cookie texture.
• Cornstarch: Helps keep the cookies thick and contributes to their tenderness.
• Unsweetened cocoa powder: Adds the subtle chocolate flavor essential to any red velvet dessert.
• Baking powder: The leavening agent that helps the cookies rise just enough in the oven.
• Salt: Balances the sugar and enhances the cocoa notes.
• Unsalted butter: Used in both the dough and frosting for rich flavor and structure.
• Vegetable shortening: Ensures the cookies spread less and stay soft for days.
• Granulated sugar: Sweetens the cookie dough and aids in crisping the edges slightly.
• Large egg: Adds structure and richness to the dough.
• Large egg white: Provides extra protein without the added fat of the yolk, keeping the dough light.
• Vanilla extract: A classic flavor booster for both the cookie base and the tangy frosting.
• Lemon juice: Simulates the acidity of buttermilk found in cake recipes to activate the baking powder and flavor the dough.
• Red food coloring: Creates the signature deep red hue; gel coloring works best for intensity without adding liquid.
• Cream cheese: The base of the frosting that provides a thick, tangy contrast to the sweet cookie.
• Powdered sugar: Sweetens and thickens the frosting to a spreadable consistency.

How to Make Red Velvet Sugar Cookies

Let’s get into the baking process so you can enjoy these treats soon.

1. Begin by combining your dry ingredients to ensure an even distribution of flavor and leavening. I take a medium mixing bowl and whisk together the cake flour, cocoa powder, cornstarch, baking powder, and salt until everything is uniform and free of lumps. This step is crucial because it prevents pockets of bitter cocoa or salty spots in your finished Red Velvet Sugar Cookies.
2. Next, focus on building the wet base of your dough in the bowl of an electric stand mixer fitted with a paddle attachment. I whip the softened butter, vegetable shortening, and granulated sugar together on medium-high speed until the mixture looks pale, creamy, and aerated. Once that is fluffy, I mix in the whole egg, followed by the egg white, vanilla extract, lemon juice, and red food coloring, scraping down the sides of the bowl to ensure the color is evenly incorporated.
3. With the mixer set to low speed, I gradually add the dry flour mixture into the wet ingredients. It is important to mix just until the flour streaks disappear to avoid overworking the dough, which can make the cookies tough. I then cover the bowl tightly with plastic wrap and place it in the refrigerator to chill for at least 2 hours, which makes the sticky dough manageable and prevents spreading.
4. Toward the end of the chilling time, I preheat my oven to 375 degrees Fahrenheit to ensure it is ready for baking. I scoop the chilled dough into balls, roughly 3 tablespoons each, and arrange them on baking sheets lined with parchment paper. Using greased hands or the bottom of a glass, I gently flatten each ball to about a half-inch thickness so they bake evenly.
5. I bake the cookies in the preheated oven for 9 to 11 minutes, looking for the centers to be set but still soft. After removing them from the oven, I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. While they cool, I whip the cream cheese and butter for the frosting until fluffy, mix in the vanilla, and slowly blend in the powdered sugar until smooth, then spread it generously over the cooled cookies.

Tips for Perfect Red Velvet Sugar Cookies

I always ensure my butter and cream cheese are fully at room temperature before starting to guarantee a smooth and lump-free batter.

Chilling the dough is the most critical step for this Red Velvet Sugar Cookies recipe because it solidifies the fats and concentrates the flavors.

Using a kitchen scale to measure the flour helps prevent a dry cookie, which is especially important when using cocoa powder.

Serving Your Red Velvet Sugar Cookies

These cookies look stunning when served on a white platter that contrasts with their deep red color.

I like to enjoy a Red Velvet Sugar Cookies treat with a cold glass of milk or a hot cup of coffee to balance the sweet frosting.

If you want more inspiration for your baking adventures, follow me on Pinterest.

Red Velvet Sugar Cookies

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• Author: Amelia Bryan
• Total Time: 2 hr 50 min
• Yield: 16 cookies
• Diet: Vegetarian

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Description

Soft and chewy red velvet sugar cookies topped with a rich cream cheese frosting, perfect for holidays or any sweet craving.

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Ingredients

• 2 1/4 cups cake flour
• 1/2 cup unsalted butter, softened
• 3 Tbsp unsweetened cocoa powder
• 1/4 cup vegetable shortening
• 1 cup granulated sugar
• 2 tsp cornstarch
• 1 large egg
• 1 1/2 tsp baking powder
• 1 large egg white
• 1 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1 tsp lemon juice or white vinegar
• Red food coloring (gel recommended)
• 4 oz cream cheese, softened (for frosting)
• 1/4 cup butter, softened (for frosting)
• 3/4 tsp vanilla extract (for frosting)
• 2 1/2 cups powdered sugar (for frosting)

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Instructions

1. In a medium bowl, whisk together the cake flour, cocoa powder, cornstarch, baking powder, and salt until well blended and lump-free.
2. In a stand mixer fitted with the paddle attachment, cream the butter, shortening, and sugar together until the mixture is pale and fluffy.
3. Add the egg, then the egg white, vanilla extract, lemon juice, and red food coloring to the mixer; blend until the color is vibrant and uniform.
4. Reduce the mixer speed to low and slowly add the dry ingredients, mixing only until combined to keep the dough tender.
5. Cover the bowl with plastic wrap and refrigerate the dough for 2 hours to firm up.
6. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
7. Scoop the chilled dough into 3-tablespoon balls, place them on the baking sheets, and flatten slightly with greased hands to 1/2-inch thickness.
8. Bake for 9 to 11 minutes until the cookies are set; let them cool on the pan for 2 minutes before transferring to a wire rack to cool completely.
9. For the frosting, whip the cream cheese and butter until fluffy, then mix in the vanilla and powdered sugar until smooth.
10. Spread the frosting over the completely cooled cookies and serve.

Notes

Gel food coloring provides a more vibrant red without adding excess liquid to the dough. Store cookies in an airtight container in the refrigerator due to the cream cheese frosting.

• Prep Time: 30 min
• Chilling Time: 2 hr
• Cook Time: 18 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 324
• Sugar: 31g
• Sodium: 130mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 41mg

Keywords: red velvet sugar cookies, homemade cookies, holiday baking, frosted cookies, red velvet recipe