Comments on: Red Velvet Sugar Cookies (and a mint version!)

By: Nicki

Nicki — Mon, 16 Dec 2024 05:46:21 +0000

These are so delicious. Not only is the cream cheese swirl on top beautiful, but it is the perfect addition to complete the red velvet flavor. I love how fun and festive these are, and they have the best chewy texture.

By: Jennifer

Jennifer — Mon, 09 Dec 2024 21:25:31 +0000

Has anyone tried baking these cookies and then defrosting them? If yes, how did they turn out and how long were they kept in the freezer?

By: Jennifer

Jennifer — Wed, 13 Mar 2024 20:58:28 +0000

I made these as an early St. Patrick’s Day treat, making the green mint version. They turned out great! I used a #40 scoop (.46 ounce) and somehow got around the same number as the recipe – I got 29 cookies. Next time I’d use a little more than 1 teaspoon of mint extract; they had a nice mint flavor but I’d amp it up just a little more for my tastes.
Thanks for the fun recipe!

By: Marcia Marcus

Marcia Marcus — Sat, 10 Feb 2024 04:32:07 +0000

In reply to Sarah Kieffer. Will they bake up differently if they’ve been frozen? Do we bake them frozen? Love all your cookie recipes so far! The elegant simple Lemon Sugar Cookies from 100 Cookies is one of my favs!

By: Brittany

Brittany — Sun, 17 Dec 2023 03:57:02 +0000

For people who don’t want to make two batches to get each color. Make the dough following the recipe but omit the red dye. Split dough in two parts. Mix one dough with 1/2 Tb red dye. Mix second dough with 1/2 tsp of peppermint extract and 1/2 Tb green dye.

By: Liza

Liza — Mon, 04 Dec 2023 05:05:26 +0000

In reply to Sarah Kieffer. Thanks! I forgot to ask, is it better to make from frozen or let them defrost in the fridge overnight and bake as directed?

By: Sarah Kieffer

Sarah Kieffer — Sun, 03 Dec 2023 17:58:27 +0000

In reply to Liza. I suggest scooping!

By: Liza

Liza — Sun, 03 Dec 2023 17:55:40 +0000

It looks like others have found success freezing the dough, should I freeze the dough as a whole batch or scoop them out & freeze?

By: Sarah Kieffer

Sarah Kieffer — Fri, 17 Mar 2023 14:01:55 +0000

In reply to Brenda Anderson. I'm glad you enjoyed them! Yes, in the notes I talk about the color. I used Wilton’s Leaf Green gel-based food coloring, and was able to keep the cocoa powder in and still keep the cookie a vibrant green color. If you are using a liquid-based green food coloring, you will need to omit the cocoa, or your cookies will turn a brownish color. When using gel-based colorings you also don’t need as much food coloring, so start out with just a little and then keep adding until the desired color is arrived at.

By: Brenda Anderson

Brenda Anderson — Fri, 17 Mar 2023 01:13:51 +0000

In reply to Sarah Kieffer.

These were delicious! But I used an entire bottle of green gel coloring and my cookies were not a nice green like yours. They were muddy looking.