Red Velvet Cookies

Red Velvet Cookies

Red Velvet Cookies

Red Velvet Cookies

I made Red Velvet Heart Cookies last year and they were a huge hit. Instead of red food color I use Lorann Professional Kitchen Red Velvet Bakery Emulsion. The cookies are a dark red color. This recipe from The Sweet Adventures of Sugar Belle. The texture of the cookie is chewy almost cake like, and tastes like red velvet in cookie form. They are so yummy and deserve to be part of your cookie recipes, so give it try. See recipe below. For the Royal Icing recipe, go to my previous post, Chocolate Cookies.

Yield: 3 dozen 3 1/2 inch cookies

Heart with Arrow Cookies (Arrows-Wilton Icing Decorations)

Ingredients
1 cup, 2 sticks Unsalted Butter, softened

1 Large Egg

3 tablespoons Milk

2 teaspoons Pure Vanilla Extract

1 tablespoon Lorann Professional Kitchen Red Velvet Bakery Emulsion

½ teaspoon Apple Cider Vinegar

2 cups Powdered/Confectioners Sugar

½ cup Cocoa Powder

3 1/4 cups King Arthur All Purpose Flour

1/4 cup Saco Cultured Buttermilk Powder

2 teaspoons Baking Powder

½ teaspoon Coarse Salt

Red Velvet Heart Cookies

Directions
Sift flour, cocoa powder, buttermilk powder, baking powder, and salt in large bowl and combine with whisk or spatula; put aside.

Cream the butter and sugar together in a bowl of an electric mixer with paddle attachment on low to medium speed. Mix until incorporated, about 1-2 minutes.

Scrape sides of bowl with spatula and mix again for 5-10 seconds more.

Add egg. Scrape down bowl with spatula and mix again for another 10 seconds.

Red Velvet Cookies

Add vanilla extract, red velvet emulsion, and milk, and mix for 1 minute.

Slowly add flour mixture and mix on low speed for 1-2 minutes.

Add vinegar.

Continue to mix until dough clumps around paddle attachment.

Form dough into a ball, cover with plastic wrap, and cool in fridge for 1-2 hours or overnight.

Red Velvet Cookies

Heat oven to 350 degrees.

Take 1/4 of the dough, use rolling pin and roll out between 2 pieces of parchment paper to desired thickness and cut out shapes. I used various heart shape cutters.

Mix a little cocoa powder with flour to lightly coat the cutters if needed.

Repeat rolling the dough and cutting shapes until you have used it all.

Place cookie shapes on parchment lined baking sheet and space apart 2 inches.

Put cookies in the freezer for 15 minutes before baking. They hold their shape when you do this.

Red Velvet Cookies

Bake cookies for 9-11 minutes, or until center of cookie no longer looks wet. My cookies baked in 11 minutes.

Let cookies cool in baking sheet for 5 minutes and transfer to wire rack to cool completely, about 1 hour.

Let cookie sheets cool completely before you bake again. I put the cookie sheet in the freezer for 5 minutes. Repeat until you have baked all the cookies.

For the Red Velvet Roll-Outs recipe, please visit The Sweet Adventures of Sugar Belle: http://www.sweetsugarbelle.com/2012/02/red-velvet-roll-outs-recipe/

For the Royal Icing recipe and video tutorial, please visit:
http://www.joyofbaking.com/RoyalIcing.html

Enjoy!

-Sophia/Two Frys