RED VELVET COOKIES
These red velvet cookie cutouts have a hint of chocolate flavor and are so simple to prepare. A drizzle of white chocolate on top adds pizzazz.
Provided by Vallery Lomas
Categories dessert
Time 1h
Yield 1 dozen cookies
Number Of Ingredients 10
Steps:
- Position the racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Sift the flour, cocoa, salt and baking soda together into a medium bowl. Whisk to combine and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.
- Add the egg and continue to mix on medium until combined, scraping the bottom and sides of the bowl as needed. Add the vanilla and food coloring and mix until combined and bright red.
- Reduce the speed to low and spoon in the flour mixture. Continue to mix until just combined. Remove the bowl from the stand mixer and use a rubber spatula to ensure that all of the flour is incorporated.
- Lightly flour a clean work surface. Mound the dough onto it and press into a disc. Wrap in plastic and refrigerate for 30 minutes to allow the butter to firm up.
- Lightly dust your work surface with flour. Remove the dough from the refrigerator and roll to a thickness or 1/4 to 1/2 inch. Use cookie cutters to cut the dough into shapes and place on the prepared baking sheets. Brush off excess flour with a clean pastry brush if necessary. Freeze the cutouts for 15 minutes so they retain their shape when baked.
- Bake until the cookies are dry and set, rotating the pans halfway through, 10 to 11 minutes. Transfer the cookies to a wire rack to cool completely.
- Meanwhile, put the chocolate chips in a microwave-safe bowl. Heat in 15-second intervals, stirring well in between each, until completely melted and smooth. (Alternatively, bring 1 inch of water in a medium saucepan to a simmer over medium-low heat. Put the chocolate chips in a heatproof bowl and place over the simmering water. Allow the chocolate to melt, stirring occasionally with a rubber spatula until smooth.)
- Using a fork, drizzle white chocolate over the cooled cookies to create a random zigzag pattern. Allow to set. Store the cookies in an airtight container at room temperature for up to 4 days.
RED VELVET COOKIES
These cookies are just as good as the cake, only on a smaller scale. They melt in your mouth!
Provided by K.c. Maxwell
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C) with the rack in the middle position. Grease baking sheets or line with parchment paper. Sift together the flour, baking soda, and salt.
- Break the chocolate squares into chunks, place in a microwave-safe bowl and microwave on High until the chocolate melts, about 90 seconds. Stir the chocolate until smooth and set aside to cool.
- In a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; pour in the egg and beat until smooth. Mix in the red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. Add half of the sifted dry ingredients, stirring until well incorporated. Beat in the sour cream and mix in the remaining dry ingredients. Fold in the chocolate chips. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
- Bake one sheet at a time in the preheated oven until they spring back when pressed, about 9 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
- For the cream cheese frosting, whip 1/4 cup butter, cream cheese, and vanilla until smooth. Blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency.
Nutrition Facts : Calories 162.5 calories, Carbohydrate 21.8 g, Cholesterol 20.9 mg, Fat 8.4 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 5.1 g, Sodium 66.4 mg, Sugar 15.2 g
RED VELVET COOKIES
Turn the popular cake into chewy cookies, complete with cream cheese icing. Box them up to give as a gift, or make a batch of dough to keep in the freezer
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 35m
Yield Makes 16-18
Number Of Ingredients 12
Steps:
- Beat the butter and sugars together with an electric whisk until pale and fluffy. Beat in the egg, vanilla and food colouring until you have a bright red batter. Sieve over the flour, cocoa and bicarb. Fold everything together to make a stiff evenly-coloured dough, then fold in the chocolate chips.
- Put the dough on a sheet of baking parchment, fold the parchment over the dough and mould into a sausage shape about 6cm wide. Chill until ready to bake. Will keep for a week in the fridge or one month in the freezer.
- Heat the oven to 190C/170C fan/gas 5. Cut the cookie dough into 1cm thick slices using a sharp knife and arrange on two large baking sheets lined with baking parchment well-spaced apart so they have room to spread in the oven. Bake in batches, keeping the unbaked cookies on the sheet in the fridge while the rest are baking.
- Bake in the middle of the oven for 13-15 mins until the cookies are crisp at the edges, but still soft in the centre. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Beat the soft cheese in a small bowl to a loose consistency, then stir in the icing sugar. Use a piping bag or spoon to drizzle the icing over the cookies. Un-iced cookies keep for five days in an airtight container, or two days iced.
Nutrition Facts : Calories 268 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
SINFUL RED VELVET COOKIES
This is based on a Paula Deen recipe, so it's quite rich ;) This is by far the most luxurious cookie I make. They never last long. They're painfully easy to make, which may be bad news for your waistline.
Provided by Im cookin
Categories Dessert
Time 17m
Yield 24-30 cookies, 5-7 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.
- Beat in the egg.
- Beat in the vanilla extract.
- Beat in the cake mix.
- Cover and refrigerate for at least 2 hours to firm up so that you can roll the batter into balls.I've chilled batter overnight and it comes out fine.
- After batter has chilled and you're ready to make the cookies, preheat the oven to 350°F.
- Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar.
- Place on an ungreased cookie sheet, 2 inches apart.
- Bake 12 minutes. The cookies should remain soft and gooey.
- Cool completely and sprinkle with more confectioners' sugar, if desired.
- To make these devilishly rich, I also top the cookies with cream cheese frosting, which is simple to make. I use Bev's Cream Cheese Frosting (recipe #55530), but double the vanilla. Or, if I'm making them for people I know have more of a savory tooth than sweet, I'll triple it to a full tablespoon.
Nutrition Facts : Calories 339.9, Fat 34.9, SaturatedFat 20.7, Cholesterol 136, Sodium 322.4, Carbohydrate 2.3, Sugar 1.8, Protein 4.2
RED VELVET BOX COOKIES RECIPE BY TASTY
Here's what you need: red velvet cake mix, eggs, vegetable oil, powdered sugar
Provided by Quinton Washington
Categories Desserts
Yield 24 cookies
Number Of Ingredients 4
Steps:
- Preheat the oven to 375°F (190°C).
- Mix everything except the powdered sugar into a bowl (Batter will be thick).
- Spoon into balls and roll in the powdered sugar.
- Place on cookie sheets leaving about 2 inches (5 cm) between cookies. Level with a glass.
- Bake for 8 to 10 minutes until cookies brown SLIGHTLY on the edges.
- Enjoy!
Nutrition Facts : Calories 99 calories, Carbohydrate 14 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, Sugar 7 grams
RED VELVET SANDWICH COOKIES
This is my Husbands Favorite cake, so when I found this recipe for cookies I knew I had to try these.. Now I have to make them every Christmas.
Provided by GingerlyJ
Categories Dessert
Time 25m
Yield 12-15 Sandwiches, 12-15 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F.
- Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.
- Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.
- Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.
- Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
- For the Cream Cheese Frosting:.
- In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
- Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired.
Nutrition Facts : Calories 589.8, Fat 33.5, SaturatedFat 20.8, Cholesterol 127.8, Sodium 416.7, Carbohydrate 69, Fiber 0.7, Sugar 56.2, Protein 5.8
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