Friday, December 16, 2011

Red Velvet Cookies


 Red velvet and Christmas are a perfect combo in my world. I mean what could be more perfect for Christmas celebration than a bright red cake topped with a luscious creamy white frosting? It's a decadent treat with colors that are tailor made for the season. I've had the recipe for these cookies dogeared in my copy of Taste of the South magazine since last year. I thought they looked like a perfect Christmas cookie. I'm so glad I finally tried this recipe. They are everything wonderful about red velvet cake, in a cookie. I think that I even like them a little better than red velvet cake. The cookies are rolled in sugar before they are baked which gives the outside just a slight crunch, that's so good. ( I'm not just saying that to sound like Giada ,it really is good, but I'm pretty sure she'd also approve of the slight crunch on the outside.)
 If you like red velvet cake these cookies will not disappoint. Plus they how perfect are they for serving at a holiday party??!

Red Velvet Cookies
Printable Recipe

For the cookies:
1/2 cup unsalted butter, softened
1 1/2 cups sugar, divided
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons natural unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
Red gel food coloring

In a large bowl, beat butter and 1 cup sugar at medium speed with an electric mixer. Add egg and vanilla, beating until well blended.
In a separate bowl, combine flour, cocoa, baking soda, and salt.
Add flour mixture 1/2 cup at a time to butter mixture, beating well after each addition. Add desired amount of red gel food coloring, stirring well. Refrigerate for 1 hour.
Preheat oven to 350°. Line 2 baking sheets with parchment paper.
Using your hands, roll dough into 1 1/2-inch balls. Roll balls in remaining 1/2 cup sugar. Place 2 inches apart on prepared baking sheets; flatten slightly with a spatula.
Bake until slightly soft, 7 to 9 minutes. Let cool on baking sheets for 2 minutes. Transfer cookies to wire racks, and let cool completely. Spread cream cheese frosting on flat side of 1 cookie. Top with another cookie, flat side toward filling. Repeat with remaining cookies and filling.

Cream cheese frosting filling:
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract

In a large bowl, beat cream cheese and butter until creamy. Gradually add confectioners’ sugar, beating well after each addition. Add vanilla, beating well. (I put green gel coloring into half of the cream cheese frosting and left half white.)

Source: Taste of the South, Dec/Jan 2011

Hohoho yeah!

6 comments:

Les rêves d'une boulangère (Brittany) said...

Yes! Perfect for Christmas! Also this is a really unique way to serve up red velvet..love it :)

bellini said...

These are very festive and perfect for the holidays!!!

grace said...

this is just too festive! i especially love the ones with green filling. clever work!

Sharyl said...

I'm whoopie pie obsessed, so I'm going to make these tomorrow to go with chocolate peanut butter whoopie pies I made today!! Can't wait to try these.

Rebecca said...

I have been making Red Velvet Cake since I was big enough to reach the table. I made these cookies for B&B guests. They were wonderful! A suggestion...please add a suggested starting amount to the recipe for the red gel. I only bought one tube .67 oz which didn't even begin to turn them red. I called them Velvet cookies and decided I would just leave out the coloring for next time.dria

Half Baked said...

Hi Rebecca, The original recipe didn't give a specific amount. I'm a cake decorator so I have Americolor super red on hand all the time and added it until the dough turned red. I think i used about 1/2 an ounce. It will probably take between 1/2 to 1 ounce of gel color to make the cookies red. Hope that helps!