You can make so many different type of cookies just starting from one easy cookie dough!Piped cookies, cut-out cookies, sandwich cookies, pinwheel cookies...all made with the traditional Red Velvet ingredients: a hint of cocoa powder, vanilla and of course cream cheese! This amazing Cookie Box is perfect as a gift for many occasion: Christmas, Valentine's Day, Mother's Day, or any time you want to make a precious homemade present.I've used romantic shapes, like hearts and roses, but if you use stars, Christmas tree or gingerbread cookie cutters they will easily turn into the most amazing Christmas gift ever!Unleash your creativity and make your own cookie box!
Beat softened butter, cream cheese, sugar, salt and vanilla with an electric mixer until creamy and well combined.
Add the egg white and mix until combined.
Add gradually the flour in 2-3 times and mix with a spatula until creamy and well combined (don't overmix).
Red Velvet Piped Cookies
Place in a medium size bowl, 150 g of the Cookie Dough Base.
Add sifted cocoa powder, food coloring and combine with a spatula.
Add the flour in few steps and mix with a spatula until get a not too creamy dough: the flour amount could vary a bit, depends on how much food coloring you've used.
Transfer the dough into a piping bag (2D piping tip) and pipe about 8 roses onto a lined baking sheet.
Place piped cookies in refrigerator until all the cookies are ready (at least 30 minutes).
Cut-Out Red Velvet Cookies
Place half of the remaining Cookie Dough Base (about 300 g) in a medium size bowl.
Sift in cocoa powder, add red food coloring and mix with a spatula until combined.
Add flour in few steps until the dough pulls away from the bowl and doesn't stick to your fingers: you'll get a soft and smooth ball.
Roll the dough between two baking sheets until get a 0,6cm-1/4 inch circle.
Put the rolled dough in refrigerator until prepare the White Cookies dough.
Cut-Out White Cookies
Place the remaining Cookie Dough Base (about 300 g) in a medium size bowl.
Add flour in few steps until the dough pulls away from the bowl and doesn't stick to your fingers: you'll get a soft and smooth ball.
Roll the dough between two baking sheets until get a 0,6cm-1/4 inch thick circle.
Put the rolled dough in refrigerator until cut out Red Velvet cookies from the previously rolled Cut-Out Red Velvet cookie dough.
Cut your cookies out and bake them
Cut out about 20-25 medium size cookies from the refrigerated rolled Red Velvet Cookie Dough and keep the scraps aside.
Place your red cookies over a lined baking sheet and put in refrigerator until bake them.
Cut out about 20-25 medium size cookies from the refrigerated rolled White Cookie Dough and keep the scraps aside.
Place your white cookies over a lined baking sheet and put in refrigerator until bake them.
Knead the red scrapes and roll out between 2 parchment paper, one 0,6cm-1/4 inch thick rectangle shape.
Knead the white scrapes and roll out between 2 parchment paper, one 0,6cm-1/4 inch thick rectangle shape.
Place the white rolled rectangle on top of the red rolled rectangle and trim the edges with a knife to get a perfect rectangle: keep the scraps aside to make later marbled cookies.
Roll the rectangle on the shorter side: you'll get a spiral log. Put the log in refrigerator until make marbled cookies.
Knead slightly together the scraps of the rectangle and roll this marbled dough until get a 0,6cm/1/4 inch thick circle.
Cut out marbled cookies and place them onto a lined baking sheet.
Remove the spiral log from refrigerator and slice it into 0,6cm-1/4 inch thick cookies (you'll get about 25 spiral cookies).
Bake all your cookies in preheated fan oven (upper and lower heat) at 170°C-340°F for 8 to 12 minutes* (*depends on the cookies size).
Cool down completely on a wire rack.
Buttercream Filling and Decoration
Place soften butter with vanilla in a medium size bowl and start mixing with a hand mixer.
Gradually add powdered sugar and keep on mixing for at least 10 minutes at high speed until become light and fluffy.
Use this buttercream to create sandwich cookies.
Decorate the other cookies with melted white chocolate and chopped pistachios (optional).
You can also fill your sandwich cookies with white chocolate or strawberry jam.
Video
Notes
You can store your cookies at room temperature in a tin cookie box for about 15 days, except buttercream sandwich cookies that last about 5 days at room temperature or you can store in refrigerator for about 15 days.