Cake becomes cookie in this rich and dreamy twist on the classic taste of red velvet cake. Red Velvet Sugar Cookies: This holiday add a new cookie to your repertoire – make cookie cut-outs using a chocolate red dough instead of a plain sugar cookie dough.
Red Velvet Sugar Cookies
- 2 1/4 cups flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 package ((8 ounces) cream cheese, softened)
- 1 cup sugar
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1 tablespoon McCormick® Red Food Color
- Mix flour, cocoa powder and baking soda in medium bowl.
- Set aside.
- Beat butter, cream cheese, sugar, vanilla and food color in large bowl with electric mixer on medium speed until light and fluffy.
- Gradually stir in flour mixture on low speed until well mixed.
- Divide dough into 3 equal pieces.
- Flatten each into a disk. Wrap in plastic wrap.
- Refrigerate 2 hours or until firm.
- Preheat oven to 350°F.
- Roll out 1 piece of dough at a time to 1/8-inch thickness on lightly floured surface.
- (Keep remaining dough in refrigerator.) Cut into shapes with 3-inch cookie cutter.
- Place 2 inches apart on baking sheets sprayed with no cooking spray.
- Bake 10 to 12 minutes or until edges are lightly browned.
- Cool on baking sheets 2 minutes.
- Remove to wire racks; cool completely.
- Courtesy McCormick
