Red White And Blue Red Velvet Cookies Recipes

RED, WHITE, AND BLUE STAR COOKIES

Steps:

• Cookies - Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
• To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
• Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
• Add the flour, salt, and stir until just combined, don't overmix.
• Add the sprinkles and stir to incorporate.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary. Bake for about 20 to 24 minutes, or until top is set in center and done; don't overbake. Blondies firm up as they cool. A toothpick should come out clean, or with a few moist crumbs, but no batter. Place pan on a wire rack to cool for at least 90 minutes before cutting and frosting.
• Cut with star-shaped cookie cutters or simply frost the entire pan if desired.
• Frosting - Use store-bought frosting (and skip to step 11) OR to a large bowl (or to the bowl of a stand mixer) add the butter and beat until light and creamy.
• Add the confectioners' sugar, vanilla, and beat with an electric mixer (or use the paddle attachment of a stand mixer) to incorporate.
• Add the cream slowly in the amount necessary to achieve desired frosting consistency.
• Add the red food color as necessary until desired color is achieved; stir after every 10 drops or 15 drops.
• Spread frosting over cookies. Note - You may have frosting left over if you don't like an overly thick amount of frosting on your cookies. If you leave the 8×8 pan intact and don't cut into cookies, it should be approximately the right amount. Extra frosting will keep airtight in the fridge for at least 2 weeks.
• Add sprinkles as desired for decorating.
• Cookies will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week. I'm comfortable storing frosted items at room temp, but if you're not store in the fridge noting cookies will be more prone to drying out in the fridge.

RED WHITE AND BLUE RED VELVET COOKIES

Steps:

• Heat the oven to 375.
• In a large mixing bowl, combine the butter and sugars. Mix until completely smooth, about 30 seconds. Add the eggs and almond extract and mix again.
• In a small bowl, add the flour, pudding, salt, baking soda, and corn starch. Whisk to combine. Add to the wet ingredients and mix until smooth.
• Stir in the M&Ms and scoop out into balls on a cookie sheet. Bake for 8-10 minutes.

RED, WHITE AND BLUE COOKIES

Steps:

• Beat granulated sugar, butter, almond extract and egg in large bowl with electric mixer on medium speed 2 minutes. Stir in flour.
• Divide dough in half; cover half and set aside. Place remaining half on waxed paper or plastic wrap; press into 8-inch square. Sprinkle with 1 tablespoon each of the red sugar and blue sugar. Using waxed paper to lift, roll up dough. Repeat with remaining dough and colored sugars. Wrap rolls in plastic wrap and refrigerate about 1 hour or until firm.
• Heat oven to 375°F. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet.
• Bake 6 to 8 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to wire rack.