Red Velvet Cut Out Cookie is a festive, bakery-style treat that combines the tender crumb of red velvet with the fun of shape-cut cookies. I’ve baked and decorated these dozens of times for holidays and found they hold color and shape beautifully when handled right. If you enjoy decorated roll-out cookies, my tips from this chocolate cut‑out cookie test will feel familiar and useful.
Why Make This Recipe
- Bright, bakery-style red velvet flavor with a hint of cocoa makes these more interesting than plain sugar cookies.
- They hold sharp edges for decorated cut-outs, so shapes look professional on a plate.
- Make ahead friendly: dough freezes well and decorated cookies store for days.
- Great for parties, cookie swaps, and gifting — they look impressive without being fussy.
- Personal insight: I love these because the mild cocoa keeps them familiar while the red color makes every batch feel celebratory.
Recipe Overview
Prep time: 30 minutes active, plus 1–2 hours chilling.
Cook time: 8–11 minutes per sheet.
Total time: 1.5–3 hours depending on chilling and decorating time.
Servings: about 3 dozen 2.5–3 inch cookies.
Difficulty: Easy–Medium.
Method: Make a rich roll‑out dough, chill, roll to 1/4 inch, cut shapes, bake at 350°F (175°C), then cool and decorate.
My Experience Making This Recipe
I tested this recipe across convection and conventional ovens and adjusted bake time to prevent overbrowning. I learned that the dough’s hydration and a short rest in the fridge made the biggest difference in keeping crisp edges. Switching to gel color kept the cookies vivid without changing texture.
How to Make Red Velvet Cut Out Cookie
Start by creaming 1 cup (226 g) unsalted butter (room temp) with 1 cup (200 g) granulated sugar until light, about 3–4 minutes. Beat in 1 large egg plus 1 large yolk, 1 tsp vanilla, and 1 tbsp white vinegar; then add 1 tbsp red gel food coloring and 1–2 tbsp milk if needed for spread. In a separate bowl whisk 2 1/2 cups (312 g) all‑purpose flour, 1/4 cup (25 g) unsweetened cocoa powder, 1 tsp baking powder, and 1/2 tsp salt; fold into wet ingredients until a soft dough forms. Chill dough tightly wrapped for at least 1 hour (overnight is fine). On a lightly floured surface roll dough between 2 sheets of parchment to 1/4 inch thickness, cut shapes, and place on a parchment‑lined baking sheet. Bake at 350°F (175°C) for 8–11 minutes until edges are set but centers look slightly soft. Cool on the pan 5 minutes, then transfer to a wire rack to cool fully before decorating with royal icing or a cream‑cheese glaze.
Expert Tips for Success
- Chill well: Firm dough (1–2 hours chilled) keeps cookie cutter edges sharp and prevents excessive spreading.
- Use gel coloring: Gel delivers vivid red without adding liquid; start with 1 tbsp and adjust.
- Roll between parchment: Rolling between parchment reduces flour incorporation and keeps dough tender and even.
- Weigh ingredients: A digital scale (grams) yields consistent batches and avoids dense cookies from too much flour.
- Bake in the middle rack: Rotate pans halfway if your oven has hot spots; remove when edges set to avoid dry cookies.
In testing, I also borrowed a few timing and temperature ideas I learned from other precise recipes like Gordon Ramsay’s trout techniques to dial in perfect browning.
How to Serve Red Velvet Cut Out Cookie
- Decorate with a thin layer of cream‑cheese glaze (4 oz cream cheese + 1 cup powdered sugar + 1 tsp vanilla) for a classic pairing.
- Use royal icing and sprinkles for holiday cookie trays or iced details for gifting.
- Bundle 4–6 in a cello bag with a ribbon for a charming homemade gift.
- Pair with coffee or a lightly sweetened milk for brunch or after‑dinner treats.
Storage and Reheating Guide
Store decorated cookies in a single layer or separated by parchment in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months; thaw at room temperature. You can also freeze the dough rolled between parchment and wrapped in foil for up to 2 months — thaw in the fridge overnight before cutting. To refresh cookies, warm in a 300°F (150°C) oven for 4–6 minutes; avoid higher heat which will dry them out. For frosting that uses browned butter flavors, the timing and browning tips from recipes like brown‑butter techniques can be helpful when preparing richer toppings.
Recipe Variations
- Gluten‑free: Substitute a 1:1 gluten‑free flour blend (with xanthan gum) and chill longer to allow hydration.
- Dairy‑free: Use a plant‑based butter (solid, not liquid) and dairy‑free cream‑cheese for glaze; texture will be slightly different but tasty.
- Less sugar: Reduce granulated sugar to 3/4 cup and add 1–2 tbsp corn syrup or honey if dough feels crumbly.
- Natural red: Use beet powder or a concentrated freeze‑dried raspberry powder for color; start small and adjust for intensity.
I’ve tested the gluten‑free version with a cup of almond flour swap (not full replacement) and found that a full GF blend gives the best cut‑out hold.
Nutritional Highlights
- Moderation matters: one medium cookie is roughly 150–220 calories depending on size and frosting.
- Key nutrients: provides fat and carbs for energy but is not a significant source of fiber or protein.
- Allergens: contains wheat, eggs, and dairy by default; adjust for dairy‑free or gluten‑free as noted.
- Portion guidance: plan 1–2 cookies per person as a dessert serving, or 3–4 for a sweet snack sharing plate.
Troubleshooting Common Issues
- Cookies spread too much: chill dough thoroughly, reduce oven temp by 10–15°F, or add 1–2 tbsp more flour by weight.
- Color looks dull after baking: use gel color (not liquid) and slightly underbake (cookies continue setting as they cool) to retain a brighter hue.
- Cracked tops: dough may be too dry; add 1 tsp milk or an extra yolk to increase moisture and elasticity.
Frequently Asked Questions
Q: Can I roll and cut the dough ahead of time?
A: Yes — you can roll, cut, and freeze the cut shapes on a baking sheet until solid, then transfer to a bag. Bake from frozen, adding a minute or two to the bake time. This is great for holiday prep.
Q: Will the red color bleed into icing?
A: If you use gel color in the dough and a white royal icing on top, bleed is minimal. If using bright colored icing, add a small amount of powdered sugar to thicken the icing and let it crust before stacking.
Q: Can I use natural food coloring instead of gel?
A: Natural colors like beet powder work but require more product and can affect flavor and moisture. Start small and adjust; gel is the easiest for vivid color without changing texture.
Q: How do I get sharp cutter edges and flat surfaces for decorating?
A: Roll to an even 1/4 inch, chill until firm, use a sharp metal cutter, and transfer with a thin spatula. Bake until edges are set but centers not dry, then cool completely on a wire rack before decorating.
Conclusion
If you want a different kind of holiday cookie project, I also like the creative scale of this sheet‑pan gingerbread idea for large gatherings; see the full method at Sheet Pan Gingerbread House Cookie – Finding Lovely.
Red Velvet Cut Out Cookie
- Total Time: 150 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Festive red velvet cookies with sharp edges, perfect for decorating and holiday gifting.
Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tbsp white vinegar
- 1 tbsp red gel food coloring
- 1–2 tbsp milk (as needed for spread)
- 2 1/2 cups (312 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Cream the unsalted butter with granulated sugar until light, about 3-4 minutes.
- Beat in the egg, egg yolk, vanilla extract, white vinegar, and red gel food coloring; adjust with milk for spreadability.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt; fold into the wet ingredients until a soft dough forms.
- Chill the dough tightly wrapped for at least 1 hour (overnight is ideal).
- On a lightly floured surface, roll the dough between two sheets of parchment to 1/4 inch thickness.
- Cut out shapes and place on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 8-11 minutes until edges are set but centers look slightly soft.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Notes
For best results, chill the dough well to maintain sharp cookie edges. Use gel food coloring for vivid color without additional liquid.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg