Red Velvet Sugar Cookies

Yesterday was my little sister’s 26th birthday. Since she lives a few states away I was not able to celebrate with her. She loves anything red velvet, so even though she couldn’t actually eat these, I made her some cookies – then I enjoyed them in her honor. I mean, it was a total sacrifice, right. Here is your official welcome into your late twenties, KB. Hope you had an amazing day!

These Red Velvet Sugar Cookies are pretty easy to make, you just have to plan ahead a bit, because they need time to rest in the refrigerator. I have to admit, I did have one warm right out of the oven and I just loved how moist and deliciously chocolate it is.

Red Velvet Sugar Cookies
adapted from Cooking Classy
yield 25 cookies
Click here for printable recipe

Red Velvet Sugar Cookie Ingredients:
– 2 & ¼ cup All Purpose Flour
– 3 tablespoons Dark Cocoa Powder*
– 2 teaspoons Cornstarch
– 1 & ½ teaspoon Baking Powder
– ½ teaspoon Salt
– ½ cup Unsalted Butter, room temperature
– ¼ cup Shortening
– 1 cup Granulated Sugar
– 2 large Eggs, room temperature
– 2 teaspoons Vanilla Extract
– 1 teaspoon Lemon Juice
– 2 teaspoons liquid Red Food Coloring

Red Velvet Sugar Cookie Directions:
1. In a medium bowl, whisk the Flour, Cocoa Powder, Cornstarch, Baking Powder and Salt together ensuring there are no clumps. Set aside
2. In a stand mixer, beat the Butter, Shortening and Granulated Sugar on medium-high until light and fluffy. Scrape the sides of the bowl to insure everything is combined.
3. Crack Eggs and on medium speed, add one in at a time, followed by the Vanilla Extract, and Lemon Juice. Scrape the sides of the bowl to insure everything is combined. On low, add in the Red Food Coloring.
4. While still on low, add the dry ingredients, ½ cup at a time. Once combined, scrape the sides of the bowl once more. The mixture needs to be refrigerated before baking. Either keep it in the same mixing bowl, or transfer to another bowl, cover with plastic wrap and refrigerate for about 2 hours.
5. Heat oven to 375°F. Using a 2 tablespoon ice cream/cookie scoop, place them on cookie sheets prepared with cooking spray. Bake for 10 minutes. Cool for 2 minutes on the tray, then transfer to a rack to cool completely. Do not frost cookies while still warm. Once frosted, can be stored at room temperature for 3 days.

Cream Cheese Frosting Ingredients:
– 4 ounces Cream Cheese, room temperature
– ¼ cup Unsalted Butter, room temperature
– Pinch of Salt
– 1 teaspoon Vanilla Extract**
– 2 & ½ to 3 cups Powdered Sugar

Cream Cheese Frosting Directions:
1. In the bowl of a stand mixer, beat the Cream Cheese and Butter until light and fluffy. Add in the Vanilla Extract. Scrape the sides of the bowl to make sure everything is thoroughly mixed.
2. On low, add Powdered Sugar, ½ cup at a time. The amount depends on how sweet and thick you want your frosting.
3. Once the cookies are completely cool, frost with an offset spatula. You can leave plain or use sprinkles to jazz it up. Enjoy

* I only had Dark Cocoa Powder in the house when I made these. I would recommend using a lighter cocoa, so the red coloring really shows.
** For a brighter frosting, you can use Clear Vanilla Extract or even add in White Food Coloring.

Until next time,
LOVE & CONFECTIONS!