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Red Velvet Cutout Cookies for Cookie Cutters

Red Velvet Cutout Cookies for Cookie Cutters

How to make red velvet flavored roll out cookies. With just a few ingredients you can make delicious cookies with all the flavor of red velvet cake. It's important to use the right type of cocoa for this recipe, a Dutch processed cocoa powder like Genie's Dream Garnet Reserve, will give you that warm reddish color you're looking for.

Looking for how make cream cheese flavored royal icing? Easy! Just add a Cream Cheese Flavoring to your regular royal icing recipe in place of vanilla.

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Comments

theresa boeger - January 12, 2023

do you use the cream cheese RI with this cookie? I am thinking this would be a great addition for my valentines cookies.
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The Cookie Countess replied:
Yes, that would taste amazing!

Alex - January 12, 2023

Hi! How much red gel color do I add ?
Thank you
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The Cookie Countess replied:
Start with a few drops, and add more until you get to the color of your liking!

Missy - January 12, 2023

This recipe looks so easy! I’m gonna have to try it…. How thick do you roll your cookies?
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The Cookie Countess replied:
I mostly roll to ¼ inch, sometimes to 3/8 of an inch.

Sam - December 15, 2022

Do I need to chill the dough to keep shape?
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The Cookie Countess replied:
Hi Sam! This dough doesn’t specifically require chilling, but if you’re having issues with spreading then 10-15 minutes in the fridge before baking should prevent that from happening 😊

Nadia Guillemette - November 24, 2022

I love this recipe. It’s amazingly easy to make, easy to roll out and when cook the cookies keeps there shape. 😍❤️

Donna - December 1, 2022

I don’t have vanilla bean paste, how much vanilla emulsion to use in place if..
Thank you
Donna
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The Cookie Countess replied:
Hi Donna! You should be able to use Vanilla Bean Emulsion and Vanilla Bean Paste interchangeably in this recipe with no issues.

Lindsey Ansley - October 20, 2022

Is the butter unsalted or salted?
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The Cookie Countess replied:
Wil used salted butter for this recipe. If you only have unsalted on hand, that will work too – just add a pinch of salt to the butter and sugar mixture and you’ll be good to go.

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