Red Velvet Heart Cookies
Serves: 46 (2½ inch) cookies
These delicious cookies are thicker than a traditional sugar cookie, the texture is more cake-like. If you want them more red and less cocoa (the velvet part) simply decrease the cocoa powder to 1tbsp. My instructions call for a standing mixer, but a hand mixer will work just fine. I'm still learning from my mom to roll out cookies, and instead of the traditional separately the cookie dough in half, my mom taught me to make smaller batches - separating the cookie dough into quarters. It's easier to work with that way. Happy cooking!
  • 1 cup Butter, unsalted, softened
  • 1¼ Sugar
  • 2 tbsp Cocoa powder, unsweetened
  • 1½ tsp Baking powder
  • ½ tsp Table salt
  • 2 eggs, large
  • 1 tbsp Red food coloring
  • 2 tsp Vanilla extract
  • 2½ cups Flour, all-purpose, sifted
  1. In a standing mixer, beat the butter on medium speed for about 1 minute.
  2. Add sugar, cocoa powder, baking powder and salt. Mix until well combined.
  3. In a small bowl, whisk together the eggs. Then add food coloring and vanilla extract. Whisk throughly.
  4. Add half of the egg mixture and half of the sifted flour into the standing mixer. Mix until well-combined, scraping down the sides before adding the rest of the egg mixture and the flour.
  5. Continue mixing until the dough has completely come together.
  6. Divide dough into 4 parts and roll up in plastic wrap.
  7. Chill for at least an hour. At this point you can refrigerate the dough for 3-5 days (any longer than you need to freeze the dough). If you refrigerate for more than 1 hour, you will need to give the dough time on the counter to take the chill off - I usually pull it out an hour before I want to start rolling the cookies.
  8. Preheat the oven to 375 and cover 3 rimmed cookie sheets with parchment paper (you can do this on an ungreased cookie sheet, but I find parchment to be easier).
  9. On a well-floured surface roll the dough to a ¼ inch thickness. Cut dough using cookie cutters and place 1 inch apart on the cookie sheets.
  10. Bake 8-9 minutes, the cookies are done when the edges are firm and the bottoms are lightly browned. Let the cookies cool for 5 minutes on the cookie sheets before transferring to a wire rack to cool completely. If you don't have a wire rack, just slide the cookies on the parchment paper from the tray to the counter. It works just as well.
Recipe by What's Kate Cooking at