Red Velvet Sugar Cookies

makes 24-30 2” cookies

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1 1/4 cups all purpose flour (plus more for rolling)

2 teaspoons unsweetened cocoa powder

1/4 teaspoon baking soda

1/8 teaspoon fine salt

2/3 cup sugar

6 tablespoons unsalted butter, very softened

1 large egg yolk

1 1/2 teaspoons red food coloring

1 teaspoon pure vanilla extract

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Sift the flour, cocoa, baking soda and salt into a small bowl and set aside.

In a large bowl beat the sugar and butter with an electric mixer on medium speed until just

combined. Beat in the egg yolk and then beat in the food coloring and vanilla until well blended.

Reduce the mixer speed to low and beat in the flour mixture until it just comes together. I find

the dough a little crumbly so I finish mixing manually with a spoon.

Form the dough into two disks and wrap each in plastic wrap. Refrigerate for 2 hours or until

firm.

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Preheat the oven to 350 degrees. Line two baking sheets with parchment.

Dust your surface with flour. Place one disk of dough on the surface, dust with a little flour.

Cover dough with parchment and roll the dough to about 1/8 inch thick. Cut out into desired

shapes and place on prepared baking sheets about an inch apart. The cookies shouldn’t spread

much as long as you have worked quickly and your dough is still cold. Re-roll scraps no more

than once, cut into desired shapes and place on prepared sheet.

Repeat with the additional disk and place cookies on the additional baking sheet.

Bake the cookies about 10 minutes, rotating the sheets halfway through, until set and dark red.

Let cool for a few minutes and transfer to a wire rack to cool completely.

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Decorating with Sanding Sugar

2 tablespoons water

2 teaspoons meringue powder

Red sanding sugar

Whisk together water and meringue powder. Using a paint brush, brush each cookie with the

meringue mixture and sprinkle sanding sugar over the top. Allow to dry thoroughly before

stacking.

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Cookies will keep fresh in sealer container at room temperature for 3-4 days.