This recipe is a play off of my Lofthouse Copycat Soft Sugar Cookies. Those cookies came out spectacular, so I knew these red velvet soft sugar cookies would do the same. It’s an adjustment that actually worked, and I’m super excited about it! Just like the lofthouse copycat cookies, these cookies are soft, yet firm. What’s so great about these cookies, and other sugar cookies like them, is that the sky is the limit on how you can decorate them. This makes them a great activity for your kiddos. With decorative adjustments here and there, they are great any time of year. Feel free to go crazy with food coloring and sprinkles. They are the perfect weekend activity and great with a tall glass of milk, or a delicious milk stout! Make them now, and feel free to double the batch…or triple…or quadruple. They certainly won’t last long!
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Recipe Fun Facts:
It is very important that you let the dough chill for these cookies. Make sure you do so, for at least 2 hours. The dough can even be made a day in advance. If you are super ambitious, you can always make it way ahead of time and freeze it. This is the perfect solution for a tight schedule.
My cookies took about 12 minutes to bake. You may only need about 8-9 minutes. Keep an eye on them at the 8 minute mark and adjust the timing accordingly.
Food coloring is optional.
Frosting is necessary.
Sprinkles are mandatory.
Beer: Lefthand Brewing’s Milk Stout
Brewed By: Lefthand Brewing Co.
Style: Sweet Stout
ABV: 6.0%
IBU: 25
Description: Milk and cookies go together. A good stout and cookies go together. So, what happens when you put the two together? You get a milk stout! This stout is a full-bodied wonder. It is the perfect pairing for sweet treats, which is why I love it with these cookies. It’s creamy, with slight notes of coffee. It’s even better on nitro! If you haven’t, give it a try! You won’t be disappointed. =)
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These red velvet soft sugar cookies are just chocolatey enough and loaded with sweet flavor.
Ingredients
- 3 1/2 cups cake flour, more as needed
- 1/4 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened to room temperature
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup cream cheese, softened to room temperature
- 1 teaspoon red food coloring
- seasonal sprinkles (optional)
- 1/4 cup unsalted butter, softened to room temperature
- 1/4 cup cream cheese, softened to room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups confectioner's sugar
- 4 tablespoons heavy cream
Instructions
- In a large bowl, whisk together the flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Set aside.
- In the bowl of your stand mixer, with paddle attachment fixed, cream together the sugar and butter. One at a time, crack each egg separately into the bowl. Mix to combine. Once incorporated, add the vanilla extract, sour cream and cream cheese. Beat again to combine until all of the ingredients come together. In 1/2 cup increments add the dry ingredients into the wet until you have added it all. Mix until everything comes together and a soft dough forms. It should be sticky, but slightly firm. If it's too 'runny' add a tablespoon more of flour at a time until you get this consistency (You should be able to roll the dough into balls without making a mess). Add the red food coloring, and mix again until the dough becomes a deep red color. Use more or less food coloring to your preference. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- Once your dough has chilled, preheat your oven to 375 degrees F and line 2 large baking sheets with parchment or silpats. Set aside.
- Grease your hands and roll the dough into 2 tablespoon-sized balls. Place on the backing sheet and press down so that each ball flattens out to a 1/2 inch. Repeat this step for the rest of the balls. I baked 9 cookies per cookie sheet.
- Bake at 375 degrees F for 10-12 minutes until they begin to brown slightly around the edges and feel slightly firm to the touch. A toothpick should come out clean (or with just a few crumbs). Remove from oven and immediately transfer to a wire rack to cool COMPLETELY.
- While your cookies are cooling, prepare you frosting. In the bowl of your stand mixer, with paddle attachment fixed, cream the butter and cream cheese until soft and fluffy, about 1 minute. Add the vanilla extract and mix again to combine. In 1/2 cup increments, while the mixer is on it's lowest speed, add the confectioner's sugar until it is all incorporated. Increase the speed to medium and beat for about 30 seconds until fluffy. Add in the heavy cream and beat again for about 2 minutes until light and fluffy once again.
- Once cool, frost the cookies. Sprinkle with sprinkles (if desired). Once the frosting has set, transfer to an airtight container where the cookies will keep for about a week. Enjoy!
Notes
Hardware: * Measuring Cups * Measuring Spoons * Bowls * Whisk * Stand Mixer or Electric Mixer * Cookie Sheets * Parchment Paper or Silpat * Wire Rack * Spatula * Offset Spatula * Airtight Container * Inactive Time: 2 Hours or Overnight
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