I have been going Red Velvet crazy!

Ever since I made some red velvet sugar cookies my mind was working overtime coming up with different ways to use it.

There is, of course, my favorite, the Red Velvet Sugar Cookie Strawberry Shortcake. But before I show you all the variations, let me share the recipe.

Red Velvet Sugar Cookies

I tried a few versions… adding apple cider vinegar and buttermilk and red-velvety type ingredients, but ultimately, this was the best tasting for me.  I did find that if I did want to add in the apple cider vinegar that the almond extract was a must!

I also found that the ACV variation tasted best with the Cream Cheese Buttercream, but that the cookie batter alone was not as delicious.

So, therefore, I am not sharing that recipe.  If you want to play around with it, I added 1 tsp vinegar and 1/4 cup cocoa and subtracted 1/4 cup flour.

So here is the full-on Red Velvet Sugar Cookie Strawberry Shortcake.

This is a winner.  I would make this for any and every one.  It’s messy and delicious.

Next, I took my base red velvet cookie and added Cream Cheese frosting. (Don’t click that.  Seriously.  That is the greatest cream cheese frosting I have ever had and you will be forever ruined once you have tried it.  Just don’t click.)

I thought these would be perfect for Mother’s Day!

I could pipe out a bunch of different flowers on the cookies and give mom a red velvet cream cheese bouquet!

Red Velvet Sugar Cookies!

Red Velvet Sugar Cookies

Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Ever since I made some red velvet sugar cookies my mind was working overtime coming up with different ways to use it.


  • 1 1/2 cup Butter, Unsalted
  • 1 tsp. Salt
  • 2 tbsp. cocoa
  • 4 cups All-purpose Flour
  • 1 tsp. red gel food coloring
  • 2 tsp. Almond Extract
  • 4 tsp. Vanilla Extract
  • 3 eggs
  • 2 cups Granulated Sugar
  • 1 tsp. Baking Powder


  • In a mixer, beat butter and sugar until well combined, about 2 minutes.
  • Add in 3 eggs and mix until combined.
  • Add in vanilla extract, almond extract, and red gel food coloring, then mix thoroughly.
  • In a separate bowl, sift together flour, cocoa, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine. You can use a mixer or not, just depends on how strong you are.
  • I usually just mix ingredients until they are combined, as I have heard that if you over-mix this dough it will get tough.
  • Put dough in some Saran wrap and refrigerate for at least one hour. When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-8 minutes.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Then I made a cake.  But not any old cake.

A red velvet cookie cake with cream cheese ICE CREAM.

And then I cut into it and the whole cake nearly slipped off the plate and I was licking my fingers like crazy and holding a giant butcher knife and I decided there had to be a better way.

So I made these.

These amazing cookies are a MUST try!

Red Velvet Cream Cheese Ice Cream Sandwichs.  These are my favorite.  I may have even drizzled melted chocolate over the top and added sprinkles to this already decadent treat.

And why does this picture look all funny?  I took it with my phone.  Using Instagram to be more specific!

Needless to say, I am more than smitten with the Red Velvet Sugar Cookie.

But I think I will now try to go 24 hours without eating one.  It will be hard, but I feel its necessary for the sake my poor, unsophisticated palate.

If someone invents decaf red velvet mocha coffee I am so screwed.

Share with your friends!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Lmbo! Love the comment u made about the decaf red velvet mocha! As a nursing mom, I am so with u on this! Lol!

  2. Hi, I’ve been a “silent” follower for a while but I just tried these cookies and had to comment! These were sooooo good!! I loved that they were soft and the flavor was really yummy! thanks for such a great recipe!!

    1. YAY!! I am so glad you liked them! Thank you for taking the time to introduce yourself. Hope to get to know you better now! 🙂

  3. Love this post and am definitely going to be making the ice cream sandwiches for my red-velvet-loving sister’s birthday in August. I do want to ask, though…the cream cheese frosting flowers in the picture above the cake, how did you do those?! What tip/technique? I think it’s gorgeous and would love to do that on a cupcake, so if you wouldn’t mind sharing, I would really appreciate it!

  4. First off, I absolutely love this recipe! I am trying it right now in order to gift these cookies to some very deserving friends. My only issue that I’m stumbling on is that it isn’t forming dough really well at the end, it’s almost like a thick cake batter.

    Any advice? I’ll clearly have to redo the recipe, I’m sure.

    1. Oh dear! I have never had that issue! I would maybe try some more flour, but be sure to taste test after every addition… and then let me know!

  5. I don’t usually leave comments on recipes, but these cookies are too good not to!
    They are amazing, crunchy on the edges, soft and yummy from the inside, very easy to bake

    They taste amazing, that my family finished the first batch before the second even got out of the oven!

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