Strawberry Red Velvet Sugar Cookies

Strawberry Red Velvet Sugar Cookies

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As always, my sugar cookie recipe is from I am Baker, so when I saw that she had adapted her classic recipe into red velvet cookies I nearly died. It came at an uber convenient time. Prior to ever seeing her post I nearly had the same idea. I was planning to make sugar cookie bars topped with buttercream and covered in fresh strawberries. Of course that was until I laid eyes on this heavenly little treat on I am Baker. I had to make it! They looked delicious.

I substituted my classic buttercream for her cream cheese frosting and reduced the amount of cocoa, but these little treats are seriously AMAZING. I want to make them for my bridal shower next weekend? Is that so wrong? I planned not to make my own treats, but the urge is ever so strong.... I might just whip up another batch next weekend and send them home individually wrapped as party favors. They are the same colors as my wedding minus black. Of course a drizzle of chocolate on this might be delicious also!

red velvet cookies with strawberries

Red Velvet Cookies with strawberries

Red Velvet Sugar cookies

red velvet packaged cookies

Ingredients

Cookie Ingredients

  • 1 1/2 sticks unsalted butter
  • 2 c. sugar
  • 3 eggs
  • 4 tsp. vanilla
  • 2 tsp. almond extract (heaping)
  • 1 1/2 tbsp unsweeted cocoa powder
  • 1/2 tsp water
  • 3/4 tsp. salt
  • 1 tsp. baking powder
  • 4 c. flour
  • 1 tsp AmeriColor Red food coloring gel

Buttercream Frosting Ingredients

  • 2-3 tbsp milk
  • 5 1/2 c. powdered sugar
  • 1/2 c. dry white cake mix
  • 2 1/2 sticks unsalted butter softened (at room temp)

Garnish Ingredients

  •  1 lb fresh strawberries powdered sugar for sprinkling (optional)

Recipe Instructions

Sugar Cookie Instructions

  1. 1) Combine butter and sugar together until smooth.
  2. 2) Whisk together eggs with vanilla, water and almond extract.
  3. 3) Combine egg mix with butter/sugar mix until smooth.
  4. 4) Combine dry ingredients and slowly add dry mix to wet mix until dough has formed. Then add in food coloring. Work with hands if necessary.
  5. 5) Separate dough into 3 balls and roll out each ball between two sheets of wax or parchment paper until about 1/4 in thick.
  6. 6) Refrigerate for at least an hour.
  7. 7) Preheat oven to 350ยบ and using a circular cookie cutter, cut out cookies and place out a baking mat on top of a cookie sheet. 8) Bake on the middle rack for 10-12 minutes. Don't overcook, you don't want the cookies crispy.

Buttercream Frosting Instructions

  1.  1) Combine softened butter and milk until creamy and then slowly add in powdered sugar and cake mix until smooth and creamy.

Assembly Instructions

  1. 1) When cookies have cooled completely, fill a plastic piping bag with a #2 tip and 3/4 full of frosting
  2. 2) Starting at the outer edge pipe in a circular pattern inwards.
  3. 3) When ready to serve (not before to prevent the berry juice from bleeding into frosting) cover each with chopped berries and sprinkle with powdered sugar.
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