These Red Velvet Cut-Out Sugar Cookies are soft, buttery, and have that perfect hint of chocolate flavor with a gorgeous, vibrant red color baked right in. They roll out beautifully, hold their shape well, and are ideal for everything from Valentine’s Day hearts to Christmas shapes or even 4th of July stars. If you’re looking for a festive, eye-catching cookie that tastes as good as it looks, this is it! If you love cut-out cookies, be sure to check out my classic cut-out Sugar Cookies and Cut-Out Chocolate Sugar Cookies for more decorating favorites.
Ingredients & Substitutions
- Unsalted butter (room temperature): This is what gives the cookies that soft, tender texture and rich flavor. Salted butter also works; just ease up slightly on the added salt.
- Granulated sugar: Sweetens the dough and helps the cookies hold their shape when cut.
- Vanilla extract: Adds warmth and rounds out that classic red velvet flavor.
- Egg (room temperature): Helps bind everything together so the dough rolls and cuts cleanly.
- Red gel food coloring: This gives the cookies their bold red velvet color. Gel works best since it gives strong color without thinning the dough.
- All-purpose flour: The base of the dough. A good 1:1 gluten-free flour blend should also work here if needed.
- Dutch-process cocoa powder: Adds that subtle chocolate flavor and deep red velvet taste. Natural cocoa can be used, but the color and flavor will be a bit lighter.
- Cornstarch: Keeps the cookies soft while still helping them hold their cut-out shapes.
- Baking powder: Adds just a little lift so the cookies aren’t too dense.
- Kosher salt: Balances the sweetness and brings all the flavors together.
Tips for Perfect Cut-Out Cookies
- Use a tested dough (like this one!). This recipe is designed to hold its shape while still baking up soft and tender, so you don’t need to overthink it.
- Chill for cleaner shapes. If the dough starts to feel soft while rolling or cutting, pop the cutouts in the freezer for 10 to 15 minutes before baking. It helps them keep those sharp edges in the oven.
- Don’t skip checking your oven. Even a slightly off temperature can cause spreading or uneven baking. An inexpensive oven thermometer can make a big difference.
- Use the right baking sheets. Light-colored, parchment-lined pans work best. No greasing needed.
- Keep your leavening fresh. Baking powder that’s not at its best can affect lift and texture, so make sure yours is fresh for the cleanest cookie edges.
How to Decorate Red Velvet Cut-Out Sugar Cookies
These red velvet cut-out cookies are best decorated once they are completely cooled.
- A simple sugar cookie icing is a great option if you want something quick and easy. It’s made with confectioners’ sugar, sets with a smooth finish, and gives the cookies a classic, simple look.
- If you prefer something a little richer, buttercream frosting is perfect for spreading or piping. It won’t set firm like glaze or royal icing, but it gives the cookies a soft, bakery-style finish that tastes amazing.
- Add sprinkles or decorations while the icing is still wet, so they stick well. Let the cookies sit at room temperature until fully set before stacking or storing.
For more decorating ideas and techniques, check out my guide to sugar cookie decorating tips.
FAQs
Why did my cut-out cookies spread?
This usually happens if the dough got too warm before baking or if the butter was overly soft. Chilling the cut shapes for 10 to 15 minutes before baking helps them hold their edges much better. (But, I did not need to chill the dough.)
Can I make the dough ahead of time?
Yes! You can make the dough up to 2 to 3 days in advance and keep it wrapped tightly in the refrigerator. Let it sit at room temperature just long enough to become workable before rolling.
Do I need to chill the dough before rolling it out?
It depends on your kitchen temperature, but I did not need to chill the dough. If the dough feels sticky or soft, a short chill helps. If it rolls smoothly right away, you can skip chilling and go straight to cutting shapes.
Can I use liquid red food coloring instead of gel?
You can, but gel food coloring is strongly recommended. Liquid coloring can thin the dough slightly and may affect the texture, making it a bit softer and harder to roll and cut clean shapes. Gel gives a more vibrant red without changing the dough consistency.
How to Store Red Velvet Cut-Out Sugar Cookies
Room temperature: Store decorated or plain cookies in an airtight container at room temperature for up to 4 days. If stacking, place parchment paper between layers to prevent sticking or smudging.
Freezer (baked cookies): Freeze baked cookies (decorated or undecorated) once fully set for up to 2 months. Store in a freezer-safe container with parchment between layers, then thaw at room temperature before serving.
Freezer (dough or cut shapes): You can also freeze unbaked dough or cut-out shapes for up to 2 months. When ready to bake, bake straight from frozen and add 1 to 2 extra minutes to the bake time if needed.
Red Velvet Cut-Out Sugar Cookies
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 tablespoon red gel food coloring
- 2 ¾ cups (344 g) all-purpose flour
- ¼ cup (31 g) Dutch-process cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
- In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar until light and fluffy.
- Mix in the vanilla extract, egg, and red food coloring until fully combined.
- In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until fully incorporated. The dough should be soft but not sticky.
- Roll out the dough on a lightly floured surface to about ¼-inch thickness.
- Cut into desired shapes using cookie cutters. Transfer the cutouts to the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 8 to 11 minutes, depending on the size and thickness of the cookies. The edges should look set and the centers slightly soft; they will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Notes
Did you make this recipe?
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