Red Velvet Christmas Snowflake Cookies Recipe

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These Red Velvet Snowflake Cookies are just perfect to make as soon as the cool weather hits!

Serves: 3 dozen cookies


Red Velvet Snowflake Cookie:
1 cup butter
1½ cups powdered sugar
1 egg
1-2 tablespoon red velvet emulsion
1 teaspoon vanilla extract
1 tablespoon dark chocolate cocoa powder
¼ cup melted chocolate chips (Ghirardelli 60% cacao)
3 cups flour
2 teaspoons baking powder
1 tablespoon dry buttermilk
1 teaspoon salt

Royal Icing:
2 pounds powdered sugar (each pound of powdered sugar is about 4.5 cups of powdered sugar)
⅓ cup + 1 tablespoon meringue powder
¾ cup warm water
1-2 teaspoons vanilla extract


Red Velvet Snowflake Cookie:

  1. Cream the butter and sugar in a mixer with a flat blade attachment.
  2. Add egg, mix in red velvet emulsion, vanilla, cocoa, and melted chocolate.
  3. Blend in flour baking powder, dry buttermilk, and salt.
  4. Mix until dough pulls away from the paddle and begins to form a ball.
  5. Roll out in between wax paper sheets or flour the surface.
  6. Cut into the desired shape with cookie cutter.
  7. Bake on Parchment lined baking sheet at 400 degrees for 7-9 minutes.

Royal Icing:

  1. Mix powdered sugar and meringue powder on low for 1 minute until it’s fully blended.
  2. Add water and extract and mix on low until it’s mixed well.
  3. Then turn mixer on medium and beat until the icing is stiff 8-10 minutes.
  4. Add water to thin to the consistency you need. (add drops at a time!)
  5. You can store royal icing at room temperature or in the refrigerator for a few weeks.
  6. Whip it if it becomes separated.
  7. I added a few drops of Ivory Americolor Food Coloring. It gives the cookies an antique type of look.


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