I saw these in a magazine a week ago and just HAD to make them. They look so brilliantly red and perfect for Valentine’s Day! The recipe called for topping them with powdered sugar, but I ended up frosting a bunch with cream cheese frosting and they were even better 😊 I would totally suggest going that route!
Typically I feel like red velvet can be somewhat of a gimmick… a lot of the times I think just a regular white or chocolate cake has better flavor. Not the case with these cookies! The fluffy light coco flavor with these was just perfect, and especially delicious with the addition of the cream cheese frosting. Your Valentine will love these, I promise 🙂 ❤
- heart shaped cookie cutters
- cookie sheet
- mixing bowl
- electric mixer
- rolling pin
- 1 C Butter
- 1 1/4 C Granulated Sugar
- 2T Unsweetened cocoa powder
- 1 1/2t Baking Powder
- 1/2 t Salt
- 2 Eggs
- 2 T Red Gel Food Coloring
- 1 t Vanilla
- 2 3/4 All Purpose Flour
- Powdered Sugar
- Cream Cheese Frosting
In a large bowl, beat butter on high. Add sugar, cocoa, baking powder, and salt.
Beat until combined with electric mixer. Mix in eggs and food coloring, then vanilla. Switch to a wooden spoon and hand mix in flour slowly. Be sure to not over mix.
Divide dough in half. Ball and cover in plastic wrap, and refridgerate a minimum of 1 hour. Dough is sticky and should be refrigerated until it is easy to handle.
Preheat the oven to 375 degrees Fahrenheit. Flour a flat surface, and roll out half the dough to a 1/4 in thickness. Cut the dough using your heart-shaped cookie cutters, and place on an ungreased cookie sheet.
Bake for 6 to 7 minutes, until edges are firm and bottoms are light brown. Do not brown sides. Remove cookies from the baking pan and place on a wire rack to cool.
Top with sifted powdered sugar or cream cheese frosting as desired 🙂
In the pictures below, I cut out heart shaped patterns out of construction paper, and used them to shield some of the cookies from the powdered sugar when I sifted on top to create cute patterns.