Holiday Red Velvet Cut Out Christmas Cookies are festive, cocoa-scented cutouts tinted red for classic holiday color. The dough uses simple pantry ingredients and yields reliable, tender cookies. The recipe works well for beginners and busy home cooks. Make these for holiday baking days or cookie swaps. Find basic baking notes on the site baking tips and info.
Why You’ll Love this Recipe
The cookies have a mild cocoa flavor and a soft, tender bite. They keep their shape during baking and hold icing well. The color and texture suit holiday cookie trays and gift tins.
The method uses chilled dough and gentle mixing to prevent toughness. Rolling the dough thin gives crisp edges while cooling keeps the centers soft. Try them alongside a simple sugar cookie or a chocolate cutout for variety, like the cherry raspberry semifreddo for a festive dessert pairing.
Ingredients You’ll Need
Start with these basic items. Measurements are in the recipe card.
- All-purpose flour: Use standard flour for structure and a light texture.
- Cocoa powder: Adds red velvet chocolate flavor and a deeper color.
- Baking powder and baking soda: Provide lift and a gentle rise.
- Salt: Balances the sweetness and strengthens the dough.
- Unsalted butter: Softened butter gives tenderness and flavor.
- Granulated sugar: Sweetens and helps create a soft crumb.
- Egg: Binds the dough and adds richness.
- Red food coloring: Produces the red color typical of red velvet.
- Vanilla and almond extract: Add depth and a mild aroma.
- Powdered sugar (optional): For dusting or light decoration.
Measurements for each item are in the recipe card.
How to Make This Holiday Red Velvet Cut Out Christmas Cookies
These steps guide you through the dough, chilling, rolling, and baking. Work steadily and keep the dough cool.
- Mix dry ingredients: Whisk together flour, cocoa, baking powder, baking soda, and salt. Set the bowl aside.
- Cream butter and sugar: Beat softened butter with granulated sugar until light and pale. Stop once the texture looks smooth.
- Add wet ingredients: Beat in the egg, food coloring, vanilla, and almond extract until even. Scrape the bowl as needed.
- Combine mixtures: Add the dry mix slowly to the wet mix and stir until just combined. Avoid overmixing to keep cookies tender.
- Chill dough: Divide the dough into two discs, wrap in plastic, and refrigerate for at least two hours. Chilling makes rolling easier.
- Roll, cut, and bake: Preheat oven to 350°F. Roll dough to 1/4 inch, cut shapes, and bake 8–10 minutes. Cool on racks and dust if desired.
Tips for Success
Short prep steps help consistent results.
- Use room temperature butter: It creams more evenly with sugar.
- Chill well: Cold dough holds cookie shapes during baking.
- Roll evenly: Keep thickness uniform for even baking.
- Avoid overbaking: Remove when edges set for soft centers.
- Cool completely: Cool on racks before decorating to avoid melting icing.
A little patience during chilling gives the best texture.
Equipment Needed
- Rolling pin
- Cookie cutters
- Baking sheets
- Parchment paper
- Wire rack
Variations
- Chocolate glaze: Drizzle melted chocolate for a richer finish.
- Cream cheese icing: Use for classic red velvet pairing.
- Sprinkles: Add festive sprinkles before the icing sets.
- Citrus twist: Add a small amount of orange zest to the dough.
Serving Suggestions
- Cookie platter: Arrange with assorted holiday cookies.
- Gift tins: Layer with parchment for gifting.
- Hot cocoa pairing: Serve with warm cocoa or coffee.
- Dessert plate: Add a scoop of vanilla ice cream for a treat.
FAQs About This Recipe
These answers cover storage, make-ahead, and swaps.
Can I freeze the dough?
Yes. Wrap dough discs tightly and freeze up to one month. Thaw in the refrigerator overnight before rolling.
Can I make the dough without almond extract?
Yes. Omit almond extract and increase vanilla slightly for a similar flavor.
How long do the baked cookies keep?
Store in an airtight container at room temperature for up to five days. Refrigerate longer storage to extend life.
Can I use gel food coloring instead of liquid?
Yes. Gel gives stronger color with less moisture. Add slowly until you reach the desired red.
Conclusion
These cookies pair well with other recipes and tips for holiday baking. For a similar soft red cookie option, see Red Velvet Sugar Cookies: soft & full of flavor!. For a frosting-forward red velvet cookie idea, try Recipe for Red Velvet Cookies with Icing.
Holiday Red Velvet Cut Out Christmas Cookies
Ingredients
Method
- Whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside.
- Beat softened butter with granulated sugar until light and pale. Stop once the texture looks smooth.
- Beat in the egg, food coloring, vanilla, and almond extract until well combined.
- Add the dry mix slowly to the wet mix, stirring gently until just combined.
- Divide the dough into two discs, wrap in plastic, and refrigerate for at least two hours.
- Preheat oven to 350°F (175°C).
- Roll dough to 1/4 inch thick, cut shapes, and bake for 8-10 minutes.
- Cool on racks and dust with powdered sugar if desired.
