Make These Red Velvet Valentine’s Sugar Cookies in Under 20 Minutes!
Do you need a quick peanut butter and chocolate fix and need it now? I’ve got you covered! Today I’m going to share a recipe for some red velvet sugar cookies with a little peanut butter surprise on top that bake up in less than 20 minutes from start to finish. These are very festive and fun to make for Valentine’s Day, but are also a great recipe to whip up six sugar cookies, anytime you get that craving.
I love Cristina Lane’s blog, Dessert for Two, because of her small batch ideas. I think it is great to have these recipes that just give you your sweets fix in one serving, and it’s done. You don’t have to be tempted by finishing out the rest of the big batch, which is the role I tend to have in the family. It’s tough, but someone’s gotta do it! ;) My daughter loves baking so I often tell her to make recipes from this website because they are quick and easy and that way we aren’t inundated with sweets ALL the time.
For this sugar cookie recipe, just make sure you don’t forget to line the pan with parchment paper or a silicone mat so they don’t spread too much while baking. The parchment paper gives them some stability so they stay put, right where you want them and helps minimize overspreading, which is probably the most dreaded cookie baking mistake!
I love this recipe because like I said, it mixes up in 20 minutes and I guarantee you already have the ingredients on hand. It uses melted butter, which is amazing because you don’t have to worry about getting the butter out to soften or anything fussy like that. It is straightforward and you will have those cookies in the oven in no time!
After you mix up the super easy dough, you divide it into six cookies and roll them in a little extra sugar before baking. Did you know that rolling the dough in sugar actually helps give this type of sugar cookie get their beloved crinkly top? After they are done baking and still warm, you can add a chocolate candy on top of your choosing. I got some heart-shaped Reese’s candies to put on top, but I also did a cookies and cream Hersey’s kiss for my daughter who doesn’t love PB. If you decide to skip the red food dye and just make a basic chocolate sugar cookie, I think placing an Andes mint on top would be amazing! Especially for the upcoming St. Patrick’s Day holiday.
I hope you enjoy making a small quick batch of soft, crinkly sugar cookies--they could be yours just 20 minutes from now! :)
4 tablespoons unsalted butter, melted
1/3 cup granulated sugar, plus extra for rolling
1 large egg yolk
1/2 teaspoon vanilla extract
1 teaspoon red gel food coloring
1/2 cup + 1 tablespoon all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking soda
1/8 teaspoon fine salt
6 white chocolate peanut butter hearts (like Reese's)
Directions:
Add Recipe to Cook'n
I love Cristina Lane’s blog, Dessert for Two, because of her small batch ideas. I think it is great to have these recipes that just give you your sweets fix in one serving, and it’s done. You don’t have to be tempted by finishing out the rest of the big batch, which is the role I tend to have in the family. It’s tough, but someone’s gotta do it! ;) My daughter loves baking so I often tell her to make recipes from this website because they are quick and easy and that way we aren’t inundated with sweets ALL the time.
For this sugar cookie recipe, just make sure you don’t forget to line the pan with parchment paper or a silicone mat so they don’t spread too much while baking. The parchment paper gives them some stability so they stay put, right where you want them and helps minimize overspreading, which is probably the most dreaded cookie baking mistake!
I love this recipe because like I said, it mixes up in 20 minutes and I guarantee you already have the ingredients on hand. It uses melted butter, which is amazing because you don’t have to worry about getting the butter out to soften or anything fussy like that. It is straightforward and you will have those cookies in the oven in no time!
After you mix up the super easy dough, you divide it into six cookies and roll them in a little extra sugar before baking. Did you know that rolling the dough in sugar actually helps give this type of sugar cookie get their beloved crinkly top? After they are done baking and still warm, you can add a chocolate candy on top of your choosing. I got some heart-shaped Reese’s candies to put on top, but I also did a cookies and cream Hersey’s kiss for my daughter who doesn’t love PB. If you decide to skip the red food dye and just make a basic chocolate sugar cookie, I think placing an Andes mint on top would be amazing! Especially for the upcoming St. Patrick’s Day holiday.
I hope you enjoy making a small quick batch of soft, crinkly sugar cookies--they could be yours just 20 minutes from now! :)
Red Velvet Sugar Cookies Recipe
Red velvet sugar cookies recipe (small batch). Red velvet cookies with white chocolate peanut butter hearts. Recipe makes 6 cookies.
Yield: 6 cookies
Serving size: 6
Calories per serving: 147
Ingredients:
Serving size: 6
Calories per serving: 147
4 tablespoons unsalted butter, melted
1/3 cup granulated sugar, plus extra for rolling
1 large egg yolk
1/2 teaspoon vanilla extract
1 teaspoon red gel food coloring
1/2 cup + 1 tablespoon all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking soda
1/8 teaspoon fine salt
6 white chocolate peanut butter hearts (like Reese's)
Directions:
1. Preheat the oven to 350, and line a small baking sheet with parchment paper (or use a silicone mat).
2. Stir together the melted butter, sugar, egg yolk, vanilla extract and red food coloring. Stir very well to combine.
3. Next, sprinkle the flour, cocoa powder, baking soda and salt evenly over the dough, and stir just to combine.
4. Press the dough flat and evenly in the bowl, and then divide it in half by eye. You should get 3 cookies from each half.
5. Roll each dough ball in your hands, roll lightly extra granulated sugar, and then space evenly on the prepared baking sheet.
6. Bake for 10-12 minutes, until they spread, start to crackle and appear dry on top.
7. Let the cookies rest on the baking sheet for 2 minutes before moving them to a wire rack to cool completely.
8. After the cookies have cooled for 10 minutes, press a white chocolate heart into the center of each cookie. Move the cookies to the fridge (so the hearts don't melt too much) to set for 30 minutes.
9. Bring to room temperature before serving.
Source: dessertfortwo.com
2. Stir together the melted butter, sugar, egg yolk, vanilla extract and red food coloring. Stir very well to combine.
3. Next, sprinkle the flour, cocoa powder, baking soda and salt evenly over the dough, and stir just to combine.
4. Press the dough flat and evenly in the bowl, and then divide it in half by eye. You should get 3 cookies from each half.
5. Roll each dough ball in your hands, roll lightly extra granulated sugar, and then space evenly on the prepared baking sheet.
6. Bake for 10-12 minutes, until they spread, start to crackle and appear dry on top.
7. Let the cookies rest on the baking sheet for 2 minutes before moving them to a wire rack to cool completely.
8. After the cookies have cooled for 10 minutes, press a white chocolate heart into the center of each cookie. Move the cookies to the fridge (so the hearts don't melt too much) to set for 30 minutes.
9. Bring to room temperature before serving.
Source: dessertfortwo.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
