Red velvet cookies recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350F and line 2 large baking sheets with parchment paper.

Step 2

In a bowl, sift the flour, corn starch, cocoa powder and salt. Give it a whisk then set aside.

Step 3

In the bowl of your stand mixer fitted with a paddle attachment or using an electric hand mixer, cream the butter and sugar until light and fluffy.

Step 4

Scrape the bowl down then add the eggs. 1 at a time, mixing on medium speed after each addition.

Step 5

Add the vanilla extract and red food gel colouring. Mix until combined.

Step 6

Add the wet ingredients into the dry. Mix on medium speed until clumps of dough start to form.

Step 7

Gather the dough with your hands until everything is well combined. Don’t over knead.

Step 8

From the dough into a ball then place it on a large piece of parchment paper.

Step 9

Place another piece of parchment paper on top and roll it out into a rectangle. 1/4 to 1/2 “ thick.

Step 10

Freeze for 10 minutes.

Step 11

Take the dough out of the freezer and peel back the parchment paper. Leave the bottom piece, this will prevent it from sticking.

Step 12

Use a 6” heart shaped cookie cutter to cut out the hearts.

Step 13

Gather the excess dough and re-roll it between 2 pieces of parchment paper. Cut out the rest of your cookies.

Step 14

You’ll need 9 cookies total.

Step 15

Use a smaller 2” heart shaped cookie cutter to cut out the centre of each heart.

Step 16

Gather the left over dough and use a small 1” cookie cutter to cut out mini hearts. We will use these to decorate.

Step 17

Bake at 350F for 10 minutes.

Step 18

Note: don’t be tempted to over-bake. They’ll harden as they cool.

Step 19

Note: I took the l 1” hearts out after 8 minutes. Keep an eye on them, they’ll bake faster than the regular sized cookies.

Step 20

Allow the cookies to cool down completely before handling, they’re fragile when hot.

Step 21

In bowl of your stand mixer fitted with a paddle attachment or using an electric hand mixer, cream the room temperature butter and cream cheese until smooth.

Step 22

Scrape down the bowl. Add the powdered sugar in 4 additions.

Step 23

Mix on medium speed after each addition and scrape the bowl down.

Step 24

Add the vanilla extract and heavy cream. Mix until combined.

Step 25

Transfer the frosting into a piping bag fitted with a round piping tip.

Step 26

Pipe small dollops across the cookie.

Step 27

Add the second cookie on top, pipe another layer of the frosting.

Step 28

Repeat the process with the final cookie.

Step 29

Decorate with fresh blueberries, the 1” hearts that we made earlier, heart shaped white chocolate, strawberries and small mint leaves.

Step 30

Note: use what you have to decorate. Customize it to your liking <3

Step 31

Stack and decorate the rest of your cookies. Enjoy!

Step 32

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