Red Velvet Cut Out Cookies bring bakery-style charm to your home with tender, cocoa-kissed dough and vibrant red color that holds crisp edges for clean shapes. I make these for holiday cookie swaps and parties because they look impressive but stay simple to bake. If you enjoy soft, flavor-packed bakes like Blueberry Cheesecake Swirls Cookies, you’ll find the texture and flavor here similarly satisfying.
Why Make This Recipe
- They taste like classic red velvet cake but in a buttery, hand-held cookie form.
- The dough rolls and cuts cleanly, so you can make fancy shapes for holidays or events.
- These cookies freeze and decorate well, which makes them great for batch baking and gifts.
- The recipe is forgiving for home bakers — little practice yields bakery-style results.
- I love them because the cocoa and tang of buttermilk give depth without needing complex ingredients.
Recipe Overview
Prep time: 30 minutes active + 1 hour chilling.
Cook time: 8–10 minutes per sheet at 350°F (175°C).
Total time: ~1 hour 45 minutes including chilling and cooling.
Servings: about 24 cookies (2.5-inch cutters).
Difficulty: Easy–Medium.
Method: Creaming method, chill, roll to 1/4" thickness, cut, bake on parchment-lined sheets, and cool on wire racks.
My Experience Making This Recipe
I tested this dough several times to balance tenderness with crisp shape retention. Chilling proved essential — a softer dough spread too much, while well-chilled dough kept sharp edges and even bake color. I also learned that a quick re-chill after cutting helped maintain shapes when transferring to the pan.
How to Make Red Velvet Cut Out Cookie
Start by creaming room-temperature butter and sugar until light and fluffy, then add egg and vanilla, followed by sifted flour, cocoa, baking soda, salt, and a splash of buttermilk plus red gel coloring. Mix just until combined to avoid tough cookies, then chill the dough for at least 1 hour. Roll the dough to 1/4" on a floured or silicone surface, cut shapes, chill the cut shapes 15–20 minutes, and bake at 350°F (175°C) for 8–10 minutes until the edges set but centers remain soft. Cool on wire racks before decorating with a cream cheese or vanilla royal icing.
Expert Tips for Success
- Use cake flour or a 50/50 mix of all-purpose and cake flour for a softer crumb and minimal spread.
- Weigh ingredients when possible; 1 cup flour ≈ 125 g for consistent results.
- Chill twice: once for the whole dough (1 hour) and again after cutting (15–20 minutes) to prevent spreading.
- Use gel food coloring for vivid red without adding liquid; powdered color works well too if you want less moisture.
- For clean cut edges, chill shaped cookies on a tray, then use a thin spatula to transfer to the baking sheet; a bench scraper also helps.
(See an idea for fun holiday cookies like Easy Cauldron Cookies if you want seasonal inspiration.)
How to Serve Red Velvet Cut Out Cookie
- Decorate with a simple cream cheese icing and a sprinkle of red sanding sugar for contrast.
- Serve on a dessert platter with coffee or milk for parties and cookie exchanges.
- Pair small slices with a bright sorbet like Easy Homemade Strawberry Sorbet for a fresh palate cleanser.
- Package a dozen in a windowed box for gifting — stack with parchment between layers to protect decorations.
Storage and Reheating Guide
Store fully cooled cookies in an airtight container at room temperature for up to 4 days; place parchment between layers to avoid sticking. For longer storage, freeze undecorated cookies flat in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months; thaw overnight in the refrigerator before bringing to room temperature. To refresh slightly stale cookies, warm on a baking sheet at 300°F (150°C) for 3–5 minutes, then cool on a rack.
Recipe Variations
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum; chill dough longer to firm it up.
- Dairy-free/vegan: Use vegan butter and substitute flax “egg” (1 tbsp flax + 3 tbsp water per egg) plus a non-dairy buttermilk (1 tbsp vinegar + 1 cup soy or oat milk). Texture will be slightly different but still cuttable.
- Chocolate-intense: Add 1–2 tbsp Dutch-process cocoa for deeper chocolate notes and reduce plain flour accordingly.
- Lighter sugar option: Reduce sugar by 10–15% and add a teaspoon of honey or maple for moisture balance — results will be slightly less crisp at edges.
(If you like mint-flavored twists, get technique ideas from Easy Homemade Thin Mint Cookies.)
Nutritional Highlights
- These are an indulgent treat; a standard 2.5-inch cookie provides a moderate portion of calories and fat, so enjoy in moderation.
- Key ingredients include wheat (gluten), eggs, and dairy — not suitable for people with those allergies unless adapted.
- Portion guidance: 1–2 cookies per serving is a sensible dessert portion for most adults.
Troubleshooting Common Issues
- Cookies spread too much: Chill dough longer and reduce oven temperature by 10°F if your oven runs hot. Use less butter (reduce by 1–2 tbsp) only if necessary.
- Edges brown too fast while centers stay soft: Bake at a steady 350°F and rotate the sheet halfway; use lighter-colored baking sheets to avoid over-browning.
- Frosting melts or bleeds: Fully cool cookies and use a thicker icing (cream cheese with powdered sugar or royal icing) and let icing crust before stacking.
Frequently Asked Questions
Q: Can I make the dough ahead?
A: Yes — you can refrigerate the dough for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge, then roll and cut after a short rest on the counter if too firm.
Q: Will regular red food coloring work?
A: Liquid coloring works, but you’ll need more to get a vivid red, which can thin the dough. Gel or powdered coloring is preferable for deeper color with less extra moisture.
Q: How thick should I roll the dough for best results?
A: Roll to 1/4 inch (about 6 mm). Thinner will crisp more; thicker will bake softer and take a bit longer. Use a rolling pin with guide rings for consistent thickness.
Q: What frosting pairs best with red velvet cookies?
A: Cream cheese frosting is classic and adds tang that complements cocoa. For sturdier decoration, use a stiff royal or meringue-based buttercream that holds shapes and piping.
Conclusion
These Red Velvet Cut Out Cookies give bakery-style results with home-kitchen simplicity — crisp, colorful edges and tender centers that hold decorations well. For another fun, sheet-baked holiday cookie idea that inspires seasonal creativity, check out Sheet Pan Gingerbread House Cookie.
Red Velvet Cut Out Cookies
- Total Time: 105 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delightful red velvet cookies with a tender, cocoa-kissed dough that maintains crisp edges for elegant shapes.
Ingredients
- 1 cup (226g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups (312g) all-purpose flour
- 1/4 cup (20g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (60ml) buttermilk
- 1-2 tablespoons red gel food coloring
Instructions
- Cream butter and sugar until light and fluffy.
- Add egg and vanilla; mix well.
- In a separate bowl, combine flour, cocoa, baking soda, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with buttermilk and food coloring.
- Chill dough for at least 1 hour.
- Roll dough to 1/4 inch thickness on a floured surface.
- Cut into desired shapes and chill for another 15–20 minutes.
- Bake at 350°F (175°C) for 8–10 minutes until edges are set.
- Cool on wire racks before decorating.
Notes
Chill the dough and cut shapes to prevent spreading. Use gel food coloring for vivid colors without adding moisture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American