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–+ servings
ice and plain red velvet heart-shaped cookies

Red Velvet Heart Cookies

These red velvet heart cookies are soft, tender, and lightly chewy with classic red velvet flavor. They hold their shape beautifully and stay rich without tasting cakey or dry.
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Prep Time 20 minutes
Cook Time 9 minutes
Chill Time 1 hour
Servings: 24
Ingredients Method

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 2 tablespoons unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk room temperature
  • 1 tablespoon red gel food coloring or 2 tablespoons liquid red food coloring

Method
 

  1. Combine the flour, cocoa powder, baking soda, and salt in a medium bowl and whisk until evenly mixed.
  2. In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about two minutes.
  3. Add the egg and vanilla extract to the butter mixture and mix until smooth and fully combined.
  4. Add the red food coloring and mix until the dough is evenly colored, scraping down the bowl as needed.
  5. Pour in the buttermilk and mix on low speed until incorporated.
  6. Add the dry ingredients to the wet mixture in two to three additions, mixing on low speed just until the flour disappears.
  7. Divide the dough in half, shape each portion into a thick disk, wrap tightly, and refrigerate for at least one hour.
  8. Preheat the oven to 350°F and line baking sheets with parchment paper.
  9. Roll one chilled dough disk on a lightly floured surface to about 1/4 inch thickness.
  10. Cut out heart shapes using a heart-shaped cookie cutter and transfer the cookies to the prepared baking sheet, spacing them about one inch apart.
  11. Gather and reroll scraps gently, limiting rerolling to no more than two times.
  12. Chill the cut cookies on the baking sheet for 15 minutes before baking.
  13. Bake for 8 to 10 minutes, until the edges are set and the centers still look slightly soft.
  14. Allow the cookies to cool on the baking sheet for five minutes, then transfer them to a wire rack to cool completely.

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