Red Velvet & Sugar cookie dough combined into a swirl shaped cookie that tastes like best of the both worlds!
It’s Christmas tomorrow! Are you all prepared?? Well I am here for a super quick & easy recipe for those of you who are looking for something little different than regular sugar cookies this year!
Red velvet cookie dough & sugar cookie dough rolled together to produce the most stunning looking swirled cookies that taste like a mix of red velvet & sugar cookie! These cookies are super festive & just in time to bake a large batch for Santa tonight! HO-HO-HO ?
I am off to spend time with our family in New York and it’s been super fun since we landed here 2 days ago! We are a group of almost 30 people and just what holidays are supposed to be!
Happy Holidays & Merry Christmas!!
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- Red Velvet Cookie Dough :
- 1&1/4 cups + 2 Tbsp unbleached all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 stick unsalted butter, softened
- 3/4 cups white granulated sugar
- 1/2 egg, stirred
- 1/2 tsp vanilla extract
- 1-2 Tbsp milk (any fat content)
- 1/4 cup cocoa powder
- Red food color
- Sugar Cookie Dough :
- 1&1/4 cups + 2 Tbsp unbleached all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 stick unsalted butter, softened
- 3/4 cups white granulated sugar
- 1/2 egg, stirred
- 1/2 tsp vanilla extract
- 1-2 Tbsp milk (any fat content)
- Preheat oven to 375F.
- In a small bowl, stir together flour, baking powder, baking soda & cocoa powder. Keep it aside.
- In a large bowl or bowl of stand mixer if using, cream butter & sugar until smooth. Beat in the stirred egg and vanilla. Slowly add the dry ingredients and keep stirring. Add enough milk & red food color to make the dough come together, just soft enough but not wet. You can adjust red food color according to how intense red you like!
- Gather the dough on a floured surface. If it feels too sticky, add few tsps of flour, starting by 1 tsp at a time and kneading very little. Wrap in plastic wrap and chill in fridge for 30 minutes.
- Repeat the same way for sugar cookie dough.
- After 30 minutes, roll out red velvet cookie dough and keep it aside. Next roll out sugar cookie dough and transfer it on top of sugar cookie dough rolled out sheet. Now starting from side towards you, roll out both both the doughs into a tight roll. Wrap and chill in freezer for 30 minutes.
- Thaw for a minute or two before cutting into 1/2″ thick cookies. Bake for 8-10 minutes or until just cooked. Cool on a cooling rack and store when completely cooled in airtight container!
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these look perfect for Christmas! 🙂 Happy Holidays & Merry Christmas Ami!
Thanks girl and same to you too! 🙂
Hey hi !! Loved all your posts !! Though cant take my eyes off these beauties !! I wanted to know what can replace eggs with in this recipe ? Thanks a mil in advance !