Why decorate plain sugar cookies when you can make red velvet sugar cookies?

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.

Resources

Print this recipe

Magic Eraser can be used for almost anything, but here's what you didn't know

By now, you are probably familiar with how well the Magic Eraser works, but the little miracle sponges can cost quite a penny...

September 6

Blend avocado and chickpeas together for a deliciously healthy twist on a meal on the go

Who said eating healthy has to be boring or flavorless?

September 12

Turn sprouts into your new obsession with this 6-ingredient vegetarian delight

You'll become a Brussels sprouts lover with this tasty dish.

September 3