Nana used to make these "just because" and they are still the best today

Audrey Michels

Contributing Writer

Remember a few years ago when everything was red velvet flavor? It seemed the trend was never going to end, but how long has it been since you’ve had a delicious red velvet treat? Probably too long. Well, fret not. These red velvet heart sugar cookies are here to help. Perfect for a “just because” romantic gesture, a Valentine’s day surprise or a cookie decorating party, these have crisp-yet-soft sugar cookie texture — only better, because they’re red velvet.

If you’re not a fan of cream cheese frosting, you could whip up a simple buttercream and serve the cookies with fresh whipped cream or even dip these hearts in a dark chocolate ganache for extra fanciness. Or, you could go all out and add sprinkles, chopped nuts, mini chocolate chips, white chocolate chips — make them your own!

Cooktop Cove

Red velvet heart sugar cookies

20 minutes

10 minutes

1 hour 30 minutes

¾ cup unsalted butter, softened

¾ cup confectioners' sugar

1 egg

1 teaspoon vanilla extract

1 teaspoon red gel food coloring

1 ½ cups all-purpose flour

2 tablespoons unsweetened cocoa powder

1 ¼ teaspoons baking powder

¼ teaspoon salt

3 ounces cream cheese

2 tablespoons heavy cream

1 teaspoon vanilla extract

¾ cup powdered sugar

In a large bowl, beat together the butter and confectioners' sugar until light and fluffy.

Add the egg, vanilla and red gel food coloring, and beat until combined.

In a separate bowl, whisk to combine the flour, cocoa powder, baking powder and salt.

Mix the dry ingredients into the wet to form a dough.

Turn the dough out onto a piece of plastic wrap. Wrap up into a disk shape, and place in the refrigerator for at least 1 hour.

Preheat the oven to 350 F.

Roll out the cookie dough on a floured work surface to be about 1/8-inch thick, then cut with heart-shaped cookie cutters.

Lay the cookies out on a baking sheet lined with parchment paper.

Bake for 7-10 minutes, or until set.

Let cool slightly on the baking sheet before transferring to a wire rack to cool completely.

In a medium mixing bowl, combine the cream cheese, heavy cream and vanilla. Add the powdered sugar, and beat until you reach a frosting consistency. Transfer the frosting to a plastic bag, and snip off one of the corners to create a piping bag for easy frosting.

Once cool, ice the cookies. Serve immediately.

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