Red Velvet Heart Cookies 2

Red Velvet Heart Cookies

These red velvet cookies are a stunning gift to share with that someone special in your life. A rich, cream cheese frosting gets sandwiched between two red velvet cookies. And the cookies are shaped like hearts- it’s adorable. How do you make heart shaped cookies? Well this recipe has you trace a heart template onto the back of a sheet of parchment paper and you actually pipe the cookie batter onto the parchment, using the underlining tracing for guidance. So if you’re planning a grand, Valentine’s day proclamation, this February 14th, just ask yourself: Who could say “No” to a gesture this sweet?

AuthorCarley KnutsenDifficultyBeginner

Cookies
 2 cups Flour
 2 tbsp Cocoa Powder
 ½ tsp Baking Powder
 ¼ tsp Salt
 8 tbsp Unsalted Butter (room temperature)
 1 cup Brown Sugar
 1 Egg
 ½ tsp Vanilla
 ½ cup Buttermilk (room temperature)
 1 oz Red Food Coloring
Frosting
 8 oz Cream Cheese
 5 tbsp Unsalted Butter (room temperature)
 2 tsp Vanilla
 2 ½ cups Confectioners' Sugar

Cookies
1

In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt; set aside. Cream the butter and brown sugar together until light and fluffy, for about 2 minutes. Beat in the egg and vanilla. Alternate adding 1/3 of the dry ingredients with half of the buttermilk, and repeat additions, finishing with dry ingredients. Do NOT over beat. Add the red food coloring (or as much as you feel comfortable with, red velvet does have a way of decimating a bottle of red dye) and scrape into a piping bag. For uniform hearts, trace a heart shaped cookie cutter or some kind of a heart shaped template onto the back of a sheet of parchment paper. (Aim to trace an even number of hearts.)

Bake
2

Pipe the batter onto a cookie sheet lined with parchment paper. Bake at 375 for 7-9 minutes, rotating halfway through, until the tops are set. Remove from the oven and allow to cool completely.

Frosting
3

Beat the cream cheese and butter on high speed until smooth, about 2-3 minutes. Add the vanilla and gradually add the confectioners' sugar. Beat until the mixture is smooth. Transfer the frosting into a clean piping bag. Pair similar sized hearts with one another and flip over one of the two hearts. Pipe the frosting onto the flat side of the cookie and sandwich the frosting with the flat side of the second cookie. Store any leftover cookies in the fridge.

Ingredients

Cookies
 2 cups Flour
 2 tbsp Cocoa Powder
 ½ tsp Baking Powder
 ¼ tsp Salt
 8 tbsp Unsalted Butter (room temperature)
 1 cup Brown Sugar
 1 Egg
 ½ tsp Vanilla
 ½ cup Buttermilk (room temperature)
 1 oz Red Food Coloring
Frosting
 8 oz Cream Cheese
 5 tbsp Unsalted Butter (room temperature)
 2 tsp Vanilla
 2 ½ cups Confectioners' Sugar

Directions

Cookies
1

In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt; set aside. Cream the butter and brown sugar together until light and fluffy, for about 2 minutes. Beat in the egg and vanilla. Alternate adding 1/3 of the dry ingredients with half of the buttermilk, and repeat additions, finishing with dry ingredients. Do NOT over beat. Add the red food coloring (or as much as you feel comfortable with, red velvet does have a way of decimating a bottle of red dye) and scrape into a piping bag. For uniform hearts, trace a heart shaped cookie cutter or some kind of a heart shaped template onto the back of a sheet of parchment paper. (Aim to trace an even number of hearts.)

Bake
2

Pipe the batter onto a cookie sheet lined with parchment paper. Bake at 375 for 7-9 minutes, rotating halfway through, until the tops are set. Remove from the oven and allow to cool completely.

Frosting
3

Beat the cream cheese and butter on high speed until smooth, about 2-3 minutes. Add the vanilla and gradually add the confectioners' sugar. Beat until the mixture is smooth. Transfer the frosting into a clean piping bag. Pair similar sized hearts with one another and flip over one of the two hearts. Pipe the frosting onto the flat side of the cookie and sandwich the frosting with the flat side of the second cookie. Store any leftover cookies in the fridge.

Red Velvet Heart Cookies

Thanks to Everyday Annie for the recipe!

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