"Red Velvet" Egg Yolk Cookies

"Red Velvet" cookies - crumbly shortbread dough made with four egg yolks, a spoonful of cocoa, and red food coloring, inspired by the famous cake. The dough is rolled out and cut with cookie cutters, then baked for just 12-15 minutes. A beautiful, delightful treat that will please family and friends - I recommend it!

"Red Velvet" Egg Yolk Cookies

Crumbly shortbread cookies made with egg yolks, cocoa, and red food coloring, inspired by the "Red Velvet" cake. Cut out with cookie cutters and stamps.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Chilling the dough 20 minutes mins

Total Time 1 hour hr

Servings: 25 pieces

Course: Cookies

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 300-350 g flour add gradually
• 100 g sugar
• 100 g butter room temperature
• 4 egg yolks
• 1 tsp baking powder
• 1 tbsp cocoa powder
• red food coloring

Method

 

1. Whip the room-temperature butter with the sugar and egg yolks into a fluffy mixture. Add the red food coloring and whip again.
   
2. Sift in the flour mixed with the baking powder and cocoa. Knead the dough, adding more flour gradually if needed.
3. Let the dough rest in the fridge for 20 minutes.
   
4. Roll out the dough into a sheet no thicker than 0.5 cm and cut out cookies with cutters and stamps.
5. Arrange the shapes on a parchment-lined baking sheet and bake in an oven preheated to 190°C for 12-15 minutes.
   
6. Let the finished cookies cool. Enjoy!
   

Notes

The number of cookies depends on the size of your cutters.

Tips

• Add the flour gradually: the recipe calls for 300-350 g, and too much flour will make the cookies tough.
• 20 minutes in the fridge - don't skip it: chilled dough rolls out better and holds a stamped pattern well.
• Sheet thickness should be no more than 0.5 cm, or the edges of the pattern will blur during baking.
• Food coloring: gel is handiest - the color comes out vibrant and the dough doesn't turn runny.