Red Velvet Sugar Cookies

I have been going Red Velvet crazy!

Ever since I made some red velvet sugar cookies my mind was working overtime coming up with different ways to use it.

There is, of course, my favorite, the Red Velvet Sugar Cookie Strawberry Shortcake. But before I show you all the variations, let me share the recipe.

Red Velvet Sugar Cookies

I tried a few versions… adding apple cider vinegar and buttermilk and red-velvety type ingredients, but ultimately, this was the best tasting for me.  I did find that if I did want to add in the apple cider vinegar that the almond extract was a must!

I also found that the ACV variation tasted best with the Cream Cheese Buttercream, but that the cookie batter alone was not as delicious.

So, therefore, I am not sharing that recipe.  If you want to play around with it, I added 1 tsp vinegar and 1/4 cup cocoa and subtracted 1/4 cup flour.

So here is the full-on Red Velvet Sugar Cookie Strawberry Shortcake.

This is a winner.  I would make this for any and every one.  It’s messy and delicious.

Next, I took my base red velvet cookie and added Cream Cheese frosting. (Don’t click that.  Seriously.  That is the greatest cream cheese frosting I have ever had and you will be forever ruined once you have tried it.  Just don’t click.)

I thought these would be perfect for Mother’s Day!

I could pipe out a bunch of different flowers on the cookies and give mom a red velvet cream cheese bouquet!

Ingredients

▢1 1/2 cup Butter, Unsalted▢1 tsp. Salt▢2 tbsp. cocoa▢4 cups All-purpose Flour▢1 tsp. red gel food coloring▢2 tsp. Almond Extract▢4 tsp. Vanilla Extract▢3 eggs▢2 cups Granulated Sugar▢1 tsp. Baking Powder

Instructions

In a mixer, beat butter and sugar until well combined, about 2 minutes.

Add in 3 eggs and mix until combined.

Add in vanilla extract, almond extract, and red gel food coloring, then mix thoroughly.

In a separate bowl, sift together flour, cocoa, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine. You can use a mixer or not, just depends on how strong you are.

I usually just mix ingredients until they are combined, as I have heard that if you over-mix this dough it will get tough.

Put dough in some Saran wrap and refrigerate for at least one hour. When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-8 minutes.