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Red Velvet Sugar Cookies
Red Velvet Sugar Cookies

Red Velvet Sugar Cookies

December 13, 2017 Posted by Kyndall @ 6 Cakes & More Recipes 26 Comments

 Here is a real time YouTube video of me making these cookies and doing a few easy decorating techniques! Below the recipe is a video of how to marble the doughs together 🙂

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Red Velvet Sugar Cookies

Red Velvet Sugar Cookies

I have the best recipe on how to make the perfect No Chill, No Spread, Soft, Red Velvet Sugar Cookies just for you! In order to make the marbled version, use this dough with my Cream Cheese Sugar Cookie dough, and marble them together! My Customizable Royal Icing is amazing with these cookies! 
4 from 7 votes
Print Pin Rate
Course: Dessert, Snack, Treats
Prep Time: 10 minutes
Servings: 12 cookies depending on size and thickness
Calories: 335kcal

Equipment

  • Preforated Baking Mats
  • Baking Pans
  • Stand Mixer
  • Rolling Pin
  • Food Scale
  • Measuring Spoons
  • Oven Thermometer

Ingredients

  • 226 grams unsalted butter cool, not room temperature
  • 220 grams granulated sugar
  • 1 large egg cold
  • 1 tablespoon vanilla
  • 1 tablespoon Red Velvet emulsion
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 20 grams natural unsweetened cocoa powder
  • 384 grams all purpose flour
Metric - US Customary

Instructions

  • Preheat oven to 325 degrees F. I always use an oven thermometer. Ovens can, and usually do, heat at a different temperature than what shows on your oven screen. For the best results in any of your baking, I highly recommend using an oven thermometer. Line your baking sheets with parchment paper.
  • In the bowl of a stand mixer with the paddle attachment, add your cool unsalted butter and sugar. The temperature of the butter and the fact that you use unsalted butter matter here.
  • Turn your mixer on the lowest speed available. We don't want to incorporate any air into the dough. Air will cause spreading! We only want to mix this until it starts to incorporate.
  • Add the egg, vanilla, Red Velvet emulsion, vinegar, and salt. Again, the temperature of the eggs matter. You want to use them cold.
  • Again, turn your mixer on to the lowest speed and mix just until the wet ingredients have incorporated together. It will still look sort of lumpy or curdled. This is ok. You just don't want any big chunks of butter. Scrape down the bottom and sides of your bowl. If you need to, mix for a few more seconds.
  • Add the flour and cocoa powder into your wet ingredients and mix on low until the dough forms, comes together and starts to clean the sides of the bowl.
  • Turn the mixer off and touch the dough. If you can leave an imprint with your finger without the dough sticking to it, its ready. I live in a humid area, but the amount of flour in the recipe is perfect 9 1/2 times out of 10.
  • I use a piece of parchment paper very lightly sprinkled with flour to roll my dough. I also use two pieces of 3/8 inch thick wood as my guide to roll my dough between. This will give you perfectly even cookies every time!
  • Take half of your dough, place it onto the very lightly floured parchment paper, and very lightly sprinkle some flour over the dough.
  • Place your cut dough onto your parchment paper covered cookies sheets and bake in your preheated oven for 12-14 minutes depending on the size of your cookies. I never have to bake over 14 minutes, even for my largest cutter (5 1/2 inches). They should no longer appear wet in the middle.
  • After removing from the oven, let the cookies set on the cookie sheet for 2-4 minutes.
  • Move them onto a cooling rack to cool completely.
  • I usually let my cookies sit in a tupperware container on a paper towel overnight before decorating. This will help grab any extra butter so you don't get that dreaded "butter bleed" after you've spent 2 days decorating them!
  • Enjoy your delicious, thick, soft (but sturdy), sugar cookies!
  • Red Velvet Sugar Cookies

Notes

  How to marble sugar cookie doughs! 

Nutrition

Serving: 1cookie | Calories: 335kcal | Carbohydrates: 44g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 106mg | Potassium: 72mg | Fiber: 1g | Sugar: 19g | Vitamin A: 493IU | Calcium: 14mg | Iron: 2mg
Tags: no chill no spreadno chill no spread sugar cookiesred velvetsoft cookiessugar cookies
26 Comments
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26 Comments

Leave your reply.
  • Jen
    · Reply

    April 10, 2022 at 11:27 AM

    Wow! Thank for sharing such creative and yummy cookie recipes! I’m very excited to try this red velvet recipe today! I was wondering if you have ever added buttermilk powder? I thought that was what reacts with the vinegar in red velvet cake recipes, but I’m probably wrong. Am I able to add it to this recipe, and if so, how much would you recommend? I can’t wait to try all of your cut out cookie recipes, they sound and look amazing!!!!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      April 10, 2022 at 12:29 PM

      Hi Jen! Thank you! I haven’t ever used the buttermilk powder, so I honestly couldn’t tell you how much to use. The buttermilk and vinegar do help give Red Velvet cake it’s unique tangy flavor, but the Red Velvet emulsion in the recipe also lends those flavor profiles. I hope you enjoy the recipes and I’m always around to help however I can. Happy Baking! 🙂

  • Kate
    · Reply

    January 6, 2022 at 4:50 PM

    I just wanted to say WOW! What an amazing red velvet cookie recipe! This is the first cookie recipe of yours that I have tried, and based on results I am going to try all your recipes now! I have always had problems with sugar cookies spreading, and not keeping their shape, but these don’t move when baking in the slightest, yet they are thick, soft, and delicious when you bite into them. Perfect recipe, thank you!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      January 6, 2022 at 7:12 PM

      Hi Kate! Thank you so so much for that awesome feedback! Happy Baking 🙂

  • Lisa Watson
    · Reply

    May 6, 2021 at 7:54 PM

    I enjoyed your red velvet cookie recipe! I actually made it gluten free by using KAF measure for measure flour in place of the AP. My question to you…I purchased Amoretti water soluble cream cheese extract to pair with this cookie. I understand the recommendation is 1% for food use. I reduced the amount because it smelled so strong. I used 1/2 tsp to 3 cups of powdered sugar. I can’t decide if I didn’t use enough based on taste. I’m not sure it sings cream cheese flavor, but I also think at under 1% it’s on the verge of tasting artificial. Do you have any thoughts/experience with this particular flavor?
    Thanks!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      May 7, 2021 at 7:34 AM

      Hi Lisa! I’m so happy that you enjoyed it and I love hearing that using KAF worked out well! My biggest thing with the Cream Cheese extracts is that there isn’t a single one that perfectly mimics the taste of real cream cheese. With that said, Amoretti is the closest I’ve found and once it’s on the cookie, it’s a great complementary flavor. The smell will also go away once the royal is dry. I’d keep it at how much you’ve used, as that’s the same amount I use as well. Thank you and feel free to reply or email me if you have any further questions about anything! 🙂

  • Joni
    · Reply

    November 29, 2020 at 9:45 AM

    After baking your Foolproof sugar cookies for months, I stumbled upon this recipe when I was looking for a new red velvet cookie. These are equally amazing! I made them last night and they came out perfect.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      November 30, 2020 at 7:54 AM

      Hi Joni! I’m so glad you’re enjoying the recipes and hope you check out more of our flavors soon 🙂 Thank you!

  • Mary B. Hudson
    · Reply

    September 12, 2020 at 12:10 PM

    What brand of Red Velvet Emulsion do you recommend? I have used some that give my cookies a “fake” taste that is not good!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      September 13, 2020 at 9:17 AM

      Hi Mary! The one I use is by LorAnn, and I haven’t gotten any complaints on the flavor. 🙂

  • Lisa Edwards
    · Reply

    March 6, 2020 at 6:23 PM

    I made the red velvet marbled cookies. They are delicious, but they didn’t Turn red. They are chocolate colored.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      March 8, 2020 at 7:43 AM

      Hi Lisa! The Red Velvet part of the dough should definitely be red and the Cream Cheese dough should be white, so they’re red and white marbled. Did you use Red Velvet emulsion or something else? The emulsion has red food color added to it which is what gives the cookies the red color.

  • Bondita
    · Reply

    October 11, 2019 at 4:25 AM

    Wow, I’ll definitely try this out.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      October 11, 2019 at 8:39 AM

      Hi Bondita! You’ll love them! 🙂

  • Connie Wagner
    · Reply

    February 8, 2019 at 3:21 PM

    I made your red velvet cookies and the cream cheese ones. I’m definitely a fan. They baked without any changing of shape!!! Thank you

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      February 9, 2019 at 6:54 AM

      Hi Connie! Awesome and thank you! I love those two flavors marbled together as well! 🙂

  • Michele M. Walls
    · Reply

    February 8, 2019 at 6:51 AM

    Just baked the red velvet cookies last night. They look and taste delicious! Can’t wait to decorate them with royal icing.

    • 6cakesandmore
      · Reply

      February 8, 2019 at 7:02 AM

      Hi Michele! Awesome, we love that flavor as well! 🙂

  • Eciana
    · Reply

    January 7, 2019 at 7:45 PM

    Thank you so much!!!!

    I have been looking for a no spread cookie dough and yours is amazing.” Perfection “

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      January 8, 2019 at 7:07 AM

      Hi Eciana! Thank you so much and I’m so happy you like the recipe! 🙂

  • Michelle
    · Reply

    November 14, 2018 at 6:25 AM

    Could you please advertise se how long the red velvet cookies should keep for in a heat sealed bag.
    Thank you

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      November 14, 2018 at 9:07 AM

      Hi Michelle! I’ve just published a post with all of that information 🙂 Here’s the link and I hope it helps!- https://6cakesandmore.com/storing-freezing-sugar-cookies/

  • Lisa Burleigh
    · Reply

    October 9, 2018 at 10:12 AM

    I can not find the video of how to marble the cream cheese and red velvet dough together. Can you help me, please?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      October 9, 2018 at 7:43 PM

      Hi! That video is actually in my Facebook group. Here’s the link to join 🙂 https://www.facebook.com/groups/6cakesandmore/

  • Chrissy Pfeiffer
    · Reply

    January 24, 2018 at 3:12 PM

    Kyn, I have just finished baking these Carrot Cake cookies ! They probably sound kinda funky to a lot of cookie bakers however…try..try them ! Follow the recipe to a tee and they will come out to be the most AMAZING cookies you will ever eat. They baked beautifully..no lumps..bumps ! Thanks Kyn..don’t know how you do it..but keep doing it !!

    • 6cakesandmore
      · Reply

      January 24, 2018 at 3:24 PM

      Thank you so much for that Chrissy! I’m so happy that you liked them! I’ll do everything I can to keep providing great recipes to such great people like yourself!

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