Red Velvet Sugar Cookies
The BEST soft and moist red velvet sugar cookies with rich cream cheese frosting.
Servings:28 servings
Ingredients
- 1 cup butter, softened
- ¾ cup vegetable oil
- 1 ¾ cup sugar, divided
- ¾ cup powdered sugar
- 1 tablespoon water
- 2 eggs
- 5 ½ cups flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¾ teaspoon cream of tartar
- 1 teaspoon salt
- 1 tablespoon red food coloring , (adjust to preference)
Frosting
- ½ cup butter, softened
- ½ cup sour cream , OR plain greek yogurt
- 2 tablespoons cream cheese, softened
- 1 teaspoon salt
- ½ teaspoon vanilla
- 6 cups powdered sugar
- ¼ cup milk , (as needed)
Instructions
- In a large bowl cream together butter, vegetable oil, 1 1/2 cups sugar, powdered sugar, water, and eggs.
- In a medium bowl whisk together flour, cocoa powder, baking soda, cream of tartar, and salt.
- Add dry ingredients to wet ingredients and mix until combined. Add red food coloring 1 teaspoon at a time, mixing after each, until desired color is achieved. Cover and chill for 1 hour.
- Remove dough from fridge and uncover. Roll dough into balls (slightly larger than a golf ball) and place on a lightly greased baking sheet about 3-4 inches apart.
- Place remaining 1/4 cup sugar on a plate. Use the bottom end of a tall glass cup (or the bottom of a small jar) for pressing the cookies. Spritz the bottom of the glass/jar with cooking spray then dip the bottom into the sugar. Use the bottom sugar-coated end of the glass to press cookies to about 1/2 inch thickness. Let the edges of the cookie dough squish out past the edges of the glass.
- Bake at 350 for 8-10 minutes. Allow to cool for a few minutes on the baking sheet, then transfer to a clean flat surface or a cooking rack. When completely cool, place in airtight containers (if stacking, separate layers with parchment or wax paper) and keep chilled in the fridge.
- For the frosting, cream together butter, sour cream (or greek yogurt) and cream cheese until smooth. Add remaining ingredients and mix until smooth. Store chilled in airtight container.
- Immediately frost cookies.
Notes
Store in airtight container in fridge up to five days.
Nutrition
Calories: 329 kcal, Carbohydrates: 62 g, Protein: 4 g, Fat: 8 g, Saturated Fat: 6 g, Trans Fat: 1 g, Cholesterol: 17 mg, Sodium: 213 mg, Potassium: 88 mg, Fiber: 1 g, Sugar: 42 g, Vitamin A: 81 IU, Vitamin C: 1 mg, Calcium: 30 mg, Iron: 1 mg
