Red Velvet Cookie Recipe

Red Velvet Sugar Cookies

Recipe by Allie Roomberg -Baking A Moment 

Adapted for cookie molding 

For best recipe results weigh ingredients and use a stand mixer. 

If you find the dough is sticking in the mold, dust the cavity with powdered sugar or flour (tapping out the excess) each time before adding dough.

1 cup unsalted butter/2 sticks (approx. 228 grams)
4 ounces cream cheese/half a brick (111 grams)
1 cup granulated sugar (200 grams)
1 egg yolk, large
2 teaspoons vanilla extract
1 tablespoon red food coloring (liquid)
3 cups all-purpose flour (409 grams)
1/4 cup cornstarch (33 grams)
1/4 cup unsweetened cocoa powder (23 grams)
1/2 teaspoon kosher salt


 1. Place the butter, cream cheese, and sugar in a large mixing bowl and beat on medium-low speed until smooth (about 1 minute).
2. Add the egg yolk, vanilla, and food coloring and mix on medium speed until combined.
3. Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, cocoa, cornstarch, and salt.
4. Mix on medium-low speed until a stiff dough forms (about 30 seconds to 1 minute).
5.Wrap the dough in plastic wrap to chill in the fridge at least an hour before molding cookies. The dough can still be a little sticky so dust powdered sugar or flour in the mold cavity, tapping out excess before molding to help it release cleanly.
6. Bake at 375 F on cookie sheet lined with parchment paper or silicone mat for 8 to 16 minutes, or until set around the edges but still a little soft towards the center. Baking time depends on thickness of cookie. Turn cookie sheet halfway through baking time.
7. Cool completely before decorating.