If you’re looking for a sugar cookie that is festive for Valentine’s Day that’s soft in texture and keeps its shape while baking, then look no further! These Red Velvet Sugar Cookies are perfect for the festive holidays (Valentine’s Day, July 4th, Christmas).

I’ve kept the decorating simple by using royal icing and Valentine sprinkles. But you could go all out with these and decorate to your HEART’S desire!

How To Get The Red In The Red Velvet Sugar Cookies

This recipe uses something called Red Velvet Emulsion. I fell in love with this stuff back when I made my Valentine’s Day Red Velvet Cake! The emulsion turns the cookie dough a deep red color without adding loads of red food coloring. Plus, it adds a unique (and addicting) flavor to the cookies that make these cookies taste like they came from a professional bakery.

If you don’t have Red Velvet Emulsion you can substitute with 2 teaspoons vanilla extract, mixed with 1 teaspoon Americolor Super Red gel paste and 2 teaspoons water.

Cut Out Sugar Cookie Tips

• Try not to use more flour when rolling out the cookie dough. Excess flour can dry out the dough and make the cookies tough. I use parchment paper to roll out the cookie dough to eliminate the need for additional flour when rolling out.
• For thicker cookies, roll the dough out to 1/4-inch thickness using sizing dowels or a rolling pin with the 1/4-inch sizing rings on. For thinner cookies, roll the dough out to 1/8-inch thickness, using the sizing dowels or rolling pin.
• Do your best to cut out as many cookies as you can during the first roll out. The more you roll the dough the tougher the cookies will be. Roll the dough no more than twice for best results!
• I love the “triple-chill” method I read about from The Sweetapolita Bakebook! No matter what sugar cookie dough recipe I use I always apply the “triple-chill” method now. It helps keep the shape of the cookies.
• Set out a small plate with a little flour in it to dip your cookie cutter into incase it sticks to the dough while your cutting out the cookies.

10 Second Royal Icing

Here is another method I learned from reading The Sweetapolita Bakebook. “10 Second Icing” is when you drag a knife through the icing and the icing comes back together in 10 seconds! The consistency is perfect for icing sugar cookies

Icing Decorating Tips

• For a defined outline of icing on the cookie, pipe the icing around the edges and let it dry before filling in the remaining cookie surface.
• For a smooth finish (this is the option I choose), outline the edges of the cookie and fill in immediately. Gently tap the cookie on the counter to help the icing spread out.
• Have toothpicks or a wooden skewer on hand to coax the icing over the cookies and to smooth out any imperfections.
• If you plan on using sprinkles to decorate you’ll want to do that as soon as you have iced your cookie before the icing dries.
• It helps to keep things clean if you sprinkle the cookies in a rimmed baking sheet. This will help keep the sprinkles that don’t end up on the cookie all together and not all over your counters and floors.
• Always have some paper towels handy. You’ll need to clean off your toothpick/skewer as you decorate.
• Since royal icing dries fairly quickly, be sure to keep your piping tip clean. It helps to have multiple piping tips on hand in case one gets clogged. Just switch it out and continue decorating.

Plan It Out

• Day 1: Bake the cookies
• Day 2: Prepare Royal Icing and decorate cookies.

Cookie Storage

The cookies will keep in an airtight container at room temperature for 1 week, or in the freezer for up to 2 months.

Lets Connect

The Cake Chica is on Facebook sharing sneak peeks of recipes to come, Instagram for your food porn desires and Pinterest for your board pinning needs!

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Adapted from The Sweetapolita Bakebook by Rosie Alyea