Well, let’s just say after I got home, I made these within 30 minutes and devoured the whole batch on my own. Yep, they were just that good. These are full of different flavors, and my new favorite way to eat them is like an ice cream sandwich. It just gives it such a perfect consistency and texture that in no way can go wrong. I make these once a week now and my family and I always have an awesome dessert on hand.
Check out what our friends over at Wine And Glue had to say about this:
“These Red Velvet Sugar Cookies are all the delicious flavor of red velvet, buttery soft, and crisp on the outside. Topped with some of the best cream cheese frosting! AMAZING!”
Oh my goodness, these are so great!
Ingredients
For Cookies
2 1/2 cups Gold Medal all purpose flour
2 TBSPs unsweetened Hershey’s cocoa powder
1/2 tsps baking powder
1/2 tsps salt
14 TBSPs Land O’ Lakes unsalted butter, room temperature
1 1/2 cups Domino granulated sugar, plus more for rolling
2 eggs, room temperature
2 tsps vanilla extract
1 tsp white vinegar
1 TBSP red food coloring
For Frosting
8 oz Philadelphia cream cheese, room temperature
4 TBSP Land O’ Lakes unsalted butter, room temperature
1 1/2 tsp vanilla extract
2 cups Domino powdered sugar, not packed
Instructions
Preheat your oven to 350 degrees. Prepare baking pans with parchment paper or silicon baking mats .
In a large bowl mix together 2 1/2 cups all purpose flour, 2 TBSPs cocoa powder, 1/2 tsp baking powder, and 1/2 tsp salt.
Cream together the 14 TBSPs (1 3/4 sticks) butter and 1 1/2 cups sugar until light and fluffy. Add in the eggs, one at a time, then 2 tsps vanilla, 1 tsp white vinegar, and 1 TBSP red food coloring.
Slowly add in the flour mixture a little bit at a time until the dough is fully combined.
Using a medium scoop make 1 inch balls out of the dough (about 1 1/2 TBSPs worth), roll them in sugar, and space them out 2 inches apart on the baking sheet.
Bake for 7 to 10 minutes or until the edges of the cookies being to crisp.
Remove from the oven and after two minutes, remove the cookies from the baking sheets and transfer to cooling racks. Allow to cool completely.
Meanwhile, mix together the butter and cream cheese until fully combined. Add the vanilla extract. Slowly mix in the powdered sugar until fully combined. Spread over the cooled cookies.
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Quick Tip: Freeze the dough and just cook whenever you want a treat
Thanks again to Wine and Glue for this amazing recipe.