Change up your typical sugar cookie recipe with Red Velvet Cut Out Sugar Cookies! Cut them into fun Christmas and Valentine’s Day cookies or make them as an everyday treat. Recipe includes an egg free royal icing.
Red velvet. It’s one of those flavors you either love it or hate it. I once had a really bad experience with red velvet coffee (just don’t), but I can handle red velvet cookies and cake.
Red Velvet Cut Out Sugar Cookies, as the name suggests, are sugar cookies based on red velvet cake you cut out with fun cookie cutters and decorate with festive sprinkles.
I originally posted them as Red Velvet Mug Cookies but recently remade them for my Cookie Tray Series.
The idea came from the book Cookies, Cupcakes, and Pie, Oh My (affiliate link).
After flipping through all the pictures, I decided to make the donut mug cookies.
I was originally going to do chocolate donuts but then decided with it being February at the time, I would make chocolate hearts. Then I decided to go even further and make red velvet hearts.
The key to cutting out cookies is making sure the dough is as cold as possible.
If the dough is too warm, it’ll stick.
If it does stick on you, stick it in the freezer for about 10-15 minutes until cold again.
If you’re turning them into mug cookies, cut out a little rectangle slightly bigger than the rim of your mug. The dough will spread a little, so the hole will be a little smaller than what you cut.
For the royal icing, I didn’t want to mess with egg whites, especially around Christmas when they’re sitting out on cookie trays. Instead of egg whites or powdered meringue, I used corn syrup. The icing hardens rather quickly, so as soon as you pipe a batch, add sprinkles before they dry.