Red Velvet Cut-Out Sugar Cookies


Just in time for Valentine's Day!

I've come up with a great recipe for Red Velvet Sugar Cookies that are soft,
yet keep their shape.  Enjoy!

I'm working on a red velvet sugar cookie recipe.  Stay tuned❣
You will need:
all-purpose flour, granulated sugar, butter, sour cream, red velvet emulsion, red gel paste, an egg.
Also baking soda, salt and vinegar (not pictured).

Red Velvet Sugar Cookies
First, cream the butter and sugar,

Red Velvet Sugar Cookies
add egg and sour cream, beat until mixed well; then scrape down the bowl

Add gel paste and emulsion...

and mix until uniformly red in color

Red Velvet Sugar Cookies
Sift together the dry ingredients

Red Velvet Sugar Cookies
add dry ingredients to wet; add vinegar.

Red Velvet Sugar Cookies
Mix until dough begins to pull away from the mixing bowl 
(or your mixer starts smoking, whichever comes first)

Red Velvet Sugar Cookies
Divide into fourths and form into discs; and chill (your dough and yourself!)

after chilling, cut out cookies...

and place on a parchment-lined cookie sheet.  Bake for 8 minutes at 375.

1 c. butter, room temperature
1-1/2 c. granulated sugar
1 egg
1 c. sour cream
One generous squirt red gel paste color (I use Americolor Red Red)
6 c. all-purpose flour
1/2 c. red dutch process cocoa powder (I use Guittard Cocoa Rouge)
1 tsp. baking soda
1/2 tsp. salt
2 tsp. apple cider vinegar

Sift together flour, cocoa powder, baking soda and salt in a medium sized bowl; set aside.  Place butter and sugar in large bowl of electric stand mixer and beat until light in color.  Scrape down the bowl.  Add egg and beat until combined.  Add sour cream, bakery emulsion, and gel paste; beat until combined, smooth, and uniform in color - scraping down the bowl again if necessary. 

With mixer on low speed, gradually add the flour mixture and vinegar, increase speed to medium and beat until the dough pulls away from the side of the bowl.  Divide the dough into fourths, wrap each in plastic wrap and flatten into a disc; refrigerate 2 hours to overnight.  (If you're in a rush, you can pop it in the freezer for 15-20 minutes).

Preheat oven to 375 degrees. Place one disc of chilled dough on plastic wrap, cover with a second piece of plastic wrap and roll out to desired thickness, about ¼ to ½ inch.  Cut in desired shapes and place 1 inch apart on parchment- or silicone-lined cookie sheet. Chill in refrigerator 10-15 minutes before baking. Transfer to oven and bake until dough just starts to turn brown on edges and is firm to the touch, 8 to 9 minutes, rotating cookie sheet halfway through baking time.  (6-8 minutes for smaller cookies).

Remove from oven and let cookies remain on cookie sheet for 5 minutes; then move to cooling racks until completely cool. Decorate as desired with cream cheese frosting or royal icing, sanding sugar, etc.

* This recipe was created at high altitude (5,100 ft).  If you live at sea level or low altitude, you may want to alter the recipe by adding less flour (1/2 cup), add 1 tsp. baking powder, and reduce oven temperature to 350 and bake 10-12 minutes.  If you try this, I would love your feedback!

Cream Cheese Frosting: 

1 stick of butter, softened
1 - 8 oz. block of cream cheese, softened
4 c. confectioner's sugar
2 tsp. vanilla bean paste (I like Nielsen Massey)
A few drops of AmeriColor gel paste in Bright White (optional)
Assorted sprinkles

Beat together the butter and cream cheese in an electric mixer.  On low speed, add the confectioner's sugars slowly until smooth.  Add in vanilla paste and gel color; mix until light and fluffy.  Decorate with sprinkles.

if you want something easy that also tastes amazing, top with cream cheese frosting and sprinkles!

1-2-3-4 Royal Icing Recipe (Click HERE for a tutorial)

1 Tbsp. lemon juice
2 lb. confectioner's sugar
3 Tbsp. meringue powder (I prefer CK Meringue Powder)
4-5 oz. water

Whisk together sugar and meringue powder in the bowl of a mixer.  Add water and lemon juice.  Beat on low speed until combined, then beat on medium high for 1-2 minutes.  Add more water for desired consistency, and color with gel paste.

Valentine's Day Cookies


I am having a blast creating Valentine's Day designs.  Here are a few examples:

I think I like Valentine's Day more than Christmas 💖

Sugar Lips! 💋



You can purchase these from my Etsy Shop, Big Cartel, or simply email me.

Little Blue Truck Cookies for a Baby Shower

These cookies were made for a baby shower, the theme was Little Blue Truck.

Little Blue Trucks!

First, I flooded the rectangular cookies with white royal icing.  I then piped in the blue trucks, and when dry, "watercolored" the background to look like the children's book.  I use vodka to dilute my colors, because the high alcohol content helps the colors dry quicker than regular water, so as not to make the sugar dissolve and eat away at the base layer of icing.

Minecraft Cookies for Henry's Birthday Party


My nephew wanted Minecraft cookies for his birthday party.  
These were so fun to make!

Minecraft Cookies for Henry's Birthday Party! #minecraft #decoratedcookies #creeper #tnt #cookies #partyfavors #birthday

To order, contact me at  
They are also available at my Etsy Shop.

1-2-3-4 Royal Icing


Are you looking for an easy royal icing recipe that you can pull off the top of your head?  After trying different amounts and combinations of typical royal icing ingredients, I find this recipe works great for decorating cookies - and more importantly, it's easy to remember.

I call it  
1-2-3-4 Royal Icing


*The ingredients aren't in order used - otherwise it would be called 1-3-4-2 Icing ;)

1 Tablespoon fresh lemon juice
2 lb. confectioner's sugar
3 Tablespoons meringue powder
4 oz. water, or more for desired consistency

Pour water and lemon juice in mixer.  Add meringue powder.  Beat on high until mixture is foamy/frothy.


Slowly add about half the powdered sugar.  If you have a cover for your mixer, now is the time to use it!


Start on low speed, then gradually increase until most of the sugar is incorporated.  Scrape down the bowl.  Add the rest of the sugar and repeat by starting on low speed then gradually increasing speed.   Mix on medium-high to high speed until icing is smooth and holds stiff peaks, about 2 minutes.


This will yield a stiff consistency icing, perfect for piping letters and fine details.  At this point I take about a third of the icing out and save it in a container.


For thinner icing, add more water, 1 teaspoon at a time, until desired consistency is reached.  I add enough water until, when I'm done mixing and wait for 20 seconds, most of the ripples are gone.


This recipe yields 4-5 cups of icing, depending on how much water is used.  That's enough to decorate approximately 4 dozen regular-sized (3-4 inch) cookies.


For the strawberries, I used flood consistency icing for the body,
and a stiffer consistency icing for the leaves.




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University of Utah Cookies #utes

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