Red Velvet Stamp Cookies
Servings 38 Cookies
Ingredients
- 1 cup salted butter, chilled and cubed
- 1 cup granulated white sugar
- 2 teaspoons LorAnn Red Velvet Baking Emulsion
- 1 large egg chilled
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon Dutch-processed unsweetened cocoa powder
Instructions
- Preheat oven to 350°F and line a baking sheet with a perforated baking mat.
- Cream butter and sugar until smooth, about 2 minutes. (No need to excessively cream as it can lead to cookie spread.)
- Beat in red velvet flavouring and egg.
- In a separate bowl, combine baking powder, cocoa powder, salt, and flour. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended and the dough begins to come off the edges of the bowl.
- Take a third of the dough out at a time and roll out to 1/4" thick on a floured surface..
- Dip the stamp in loose flour and tap off the excess. Re-flour the stamp after every 2-3 cookies.
- Gently press down into the dough to create the design and if needed use a round cookie cutter to cut out the shape.
- Place on the prepared baking sheet.
- Bake for 7-8 minutes (approximately 9 in my oven).
- Cool cookies on cookie sheet for 10 minutes then transfer to cooling rack.
- Coat bottoms in chocolate and brush the tops with edible glitter, if desired.