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Blog Red Velvet Cookies

Blog Red Velvet Cookies

In researching the popularity of red velvet cake and the cupcake trend we discovered some very interesting history on how this rich red cake came to be. Many foods were rationed during World War II, so creative bakers began to use boiled beets to enhance the color of there cakes. Boiled grated beets or beet baby food are found in some red velvet cake recipes where they also serve to retain moisture. Adams Extract, a Texas-based company, is credited for bringing the red velvet cake to kitchens across America.

During the time of the Great Depression they were one of the first to sell red food color and other flavor extracts with the use of point-of-sale posters and tear-off recipe cards. And so it began…… and how happy am I that beet baby food was not popular when I was a little one! Below is a recipe we have designed to honor this unique cake through cookies.

My favorite shapes for Red Velvet Cookies include the Cupcake cookie cutter, the Heart cookie cutter and the Flower cookie cutter.

Red Velvet Cupcakes

Red Velvet Cookie

1 cup unsalted butter, at room temperature
2/3 cup sugar
½ teaspoon salt
2 cups all-purpose flour
3 tablespoons cocoa powder
2 teaspoons raspberry, strawberry or cherry extract
1 tablespoon milk
1 teaspoon Christmas Red concentrated food coloring gel

Beat butter and sugar with an electric mixer until light and fluffy. Add salt and flour until just incorporated. Add cocoa powder and beat again. Add extract, milk and food coloring and beat until completely incorporated. Divide dough into 2 balls. Wrap and refrigerate for 2 hours. Preheat oven to 350°F and line cookie sheet with parchment paper. Remove refrigerated dough and work in hands to soften. Roll dough on floured surface with floured rolling pin. Roll to ¼ inch thick and cut cookies with cupcake cutter, re-roll scraps and repeat.

Transfer cut cookies from the rolling surface to lined cookie sheet using a spatula. Bake for 10-12 minutes. Let cookies rest on cookie sheet for 2-3 minutes before transferring to a wire rack to cool. Makes 12 cookies.

Cream Cheese Frosting

1 stick butter, at room temperature
1 package (8 oz.) cream cheese, at room temperature
2 teaspoons vanilla extract
3 cups confectioners' sugar

Place butter, cream cheese and vanilla into a bowl, beat using an electric mixer for 1-2 minutes until completely incorporated. Add confectioners sugar ½ cup at a time until frosting is light and creamy. Yields 2 cups of frosting.

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