lady in red velvet
cutout cookies
the alluring temptress no one can resist…or ever forget
The secret to the distinctive flavor of red velvet (yes, it’s a flavor, not just food coloring) is the rich balance of mellow Dutch-process cocoa powder, buttermilk and vanilla. So, the secret to packing that flavor into a cookie? Buttermilk powder!
Soft and perfectly no-spread, these cookies taste exactly like a red velvet cupcake — especially with a drizzle of cream cheese icing. Total crowd pleaser and instant fave among some very discerning taste testers.
products helpful in making this treat
sifter/strainer
kitchen scale
Dutch-process cocoa powder
adjustable rolling pin
gel food coloring
buttermilk powder
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lady in red velvet
cutout cookies
makes 24
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INGREDIENTS
3 cups (390g) good all-purpose flour
1/2 cup Dutch-process cocoa powder, sifted
1/4 cup buttermilk powder
1 tablespoon beet root powder
1/4 teaspoon sea salt
3/4 cup salted butter, softened
1/3 cup (64g) vegetable shortening
1 cup sugar
1 egg + 1 yolk, room temperature
2 teaspoons pure vanilla extract
1/4 teaspoon apple cider vinegar
2 tablespoons heavy cream
3-4 drops red gel food coloring
INstructionS
In a medium-large bowl, whisk the dry ingredients thoroughly and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, shortening and sugars just until smooth.
Add the egg and vanilla, followed by the vinegar, cream and food coloring, mixing until thoroughly incorporated.
Add the flour mixture in thirds and mix on low/medium-low until incorporated. Give bowl and paddle a scrape, then mix on medium-low for 30 seconds (the dough should just begin to pull away from bowl).
Scoop the dough out onto a length of plastic wrap, shape into a flattened ball, wrap it tightly, and refrigerate for 1 hour.
Preheat the oven to 350° with the rack set in the center. Line two baking sheets with parchment paper.
Roll out the dough to 3/8” thickness between sheets of parchment paper. Use a cookie cutter to cut out desired shape(s). Place cutout cookies two inches apart onto the lined baking sheet.
Bake for 9-12 minutes (adjust based on cookie cutter size), until the tops of the cookies look just barely dry in the center.
Remove from the oven and allow cookies to cool on the pan for 5-6 minutes before transferring to wire racks to cool completely.
Let cookies cool for at least 1 hour or overnight before decorating.