RED COOKIE CUTTERS RECIPES

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SUGAR COOKIE RECIPE - THE PERFECT RECIPE FOR COOKIE CUTTERS



Sugar Cookie Recipe - the perfect recipe for cookie cutters image

Provided by Gina Luker

Categories     Dessert

Yield 20

Number Of Ingredients 7

3 1/2 cups of all purpose flour
1 1/4 cup sugar
2 sticks of butter (room temperature)
1 egg
1 1/2 tsp baking powder
1 tsp salt
1 tsp vanilla extract.

Steps:

  • In the bowl of a mixer (or with a handheld mixer), cream together the butter and sugar until fluffy. Add in the egg and vanilla, then mix again until thoroughly combined.
  • In a separate bowl, mix together the flour, baking powder and salt.
  • Slowly add the dry ingredients to the wet ingredient and mix together until you have a thick mixture, but it will be spreadable (similar to peanut butter).
  • Baking depends a lot on a lot of different factors – add the last cup of flour slowly until you get the right consistency. If you add it all, yours might be too dry.
  • Wrap the mixture with clear plastic wrap, and put in the refrigerator for an hour or so until completely chilled. Half the mixture, then roll it out between two sheets of parchment paper until it is the desired thickness (no additional flour needed = no mess - yay!). Cut with cutters, then bake at 350 degrees for 8 to 10 minutes or until bottom JUST begins to brown. Keep an eye on them, they'll bake rather quickly.

RED VELVET SHORTBREAD COOKIES RECIPE BY TASTY



Red Velvet Shortbread Cookies Recipe by Tasty image

Transform store-bought cake mix into these merry and bright red velvet Christmas cookies! Decorate the cookies with white chocolate designs and sprinkles for an extra-festive touch!

Provided by Tikeyah Whittle

Total Time 1 hours 30 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 24 cookies

Number Of Ingredients 10

2 sticks unsalted butter, softened
¾ cup all purpose flour, plus more for dusting
1 box red velvet cake mix
3 tablespoons water
5 oz vanilla candy melts
white sanding sugar
red sprinkle
Red and green sprinkle
white sprinkle
Assorted 4-inch cookie cutter

Steps:

  • In a large bowl, use an electric mixer on medium speed to cream the butter until smooth, about 1 minute. Add the flour and mix until combined, about 30 seconds. Add the cake mix and water and continue mixing until smooth, about 1 minute more. Transfer the dough to a sheet of plastic wrap and flatten into a disc. Wrap tightly, then refrigerate until slightly firmed, about 30 minutes.
  • Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  • Divide the dough in half. Working with one portion at a time (wrap the other in the plastic and refrigerate until ready to use), roll out on a lightly floured surface to ½ inch thick. Cut out shapes using the cookie cutters. Use an offset spatula to gently lift the cookies and transfer to the prepared baking sheets, spacing 1 inch apart. Gather and re-roll the scraps until all of the dough is used.
  • Bake the cookies until they have puffed and the edges begin to crisp, 8–10 minutes. Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
  • When ready to decorate, place the candy melts in a microwave-safe bowl and microwave in 30-second intervals, stirring between, until melted completely.
  • Line a baking sheet with parchment paper.
  • Dip the cookies in the candy melts, then place on the prepared baking sheet. Alternatively, transfer the candy melts to a small piping bag and cut the tip, then drizzle over the cookies. Garnish with the red, green, and white sprinkles. Let sit until the candy hardens, about 10 minutes.
  • Enjoy!

Nutrition Facts : Calories 115 calories, CarbohydrateContent 21 grams, FatContent 2 grams, FiberContent 0 grams, ProteinContent 1 gram, SugarContent 11 grams

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