A soft and tender sugar cookie with the classic flavor and gorgeous color of red velvet cake. Finished with a rich and creamy cream cheese frosting.
Servings: 16
Prep35minutes
Cook20minutes
Chill2hours
Ready in: 2hours55minutes
Ingredients
Cookies
2 1/4cupscake flour
3Tbspunsweetned cocoa powder
2tspcornstarch
1 1/2tspbaking powder
1/2tspsalt
1/2cupunsalted butter
1/4cupvegetable shortening
1cupgranulated sugar
1large egg
1large egg white
1 1/2tspvanilla extract
1tsplemon juice or vinegar
Red food coloring*
Cream Cheese Frosting
4ozcream cheese, softened
1/4cupbutter, softened (I used salted)
3/4tspvanilla extract
2 1/2cupspowdered sugar
Instructions
In a mixing bowl, whisk together cake flour, cocoa powder, cornstarch, baking powder and salt until well blended, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip butter, shortening and sugar until pale and fluffy.
Mix in egg, then mix in egg white, vanilla, lemon juice and food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
Cover bowl with plastic wrap and chill 2 hours. Preheat oven to 375 degrees during last 10 minutes of chilling.
Shape dough into about 3 Tbsp balls and transfer to parchment paper lined baking sheets. Evenly flatten balls with greased hands to about 1/2-inch.
Bake in preheated oven 9 - 11 minutes. Remove from oven and allow to cool on baking sheet 2 minutes then transfer to a wire rack.
Cool completely then frost with cream cheese frosting.
For the frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip cream cheese and butter until pale and fluffy.
Mix in vanilla extract followed by powdered sugar and blend until well combined and fluffy.
Notes
*I used 1 tsp or red gel food coloring and 1 tsp red liquid food coloring.