Skip to main content

Red Velvet Cookies


I didn't get the cake made yesterday, but I did manage to bake up a new cookie recipe that I wanted to try. See, cookies are easier, lol. Anyway, I am reading Carrot Cake Murder by Joanne Fluke and it is full of recipes (it's the first book by her that I've read). This recipe sounded interesting, and after my failed Pink Velvet Cupcakes last week (What? I didn't blog about that? Really? And no, you won't see anything else about that catastrophe, LOL) these sounded like just the thing to try. My parents were here for supper, and everyone that tried one agreed that they were good. I felt they were missing something though. I didn't have time to make the cream cheese frosting for them, so perhaps that was it. After consulting with my Red Velvet Cake expert today, she agrees that they needed the frosting. :)

Red Velvet Cookies

2 oz unsweetened baking chocolate
1/2 cup (1 stick) unsalted butter at room temperature
2/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1/2 tsp baking soda
1/2 tsp salt
1 large egg
1 Tbsp red food coloring
1 tsp vanilla extract
3/4 cup sour cream
2 cups flour
1 cup semi-sweet chocolate chips

Preheat oven to 375'F. Line a cookie sheet with parchment paper.

Unwrap the chocolate and break into pieces. Place in a microwave-safe bowl and cook on high for 90 seconds, or until melted. Stir until smooth and set aside to cool.

In the bowl of a mixer combine the butter and sugars. Beat on medium speed until smooth. Add the baking soda and salt, and mix to incorporate.

Add the egg and beat on medium until smooth, about one minute. Add the food coloring and vanilla and mix well.

Scrape down the sides of the bowl and add the melted chocolate; mix well, about one minute. Scrape down the bowl again and add in half the flour. When the flour is incorporated, mix in the sour cream. Add in the rest of the flour. Stir in the chocolate chips.

Drop by rounded teaspoonfuls onto the cookie sheet. If the dough is too sticky to work with, chill for 30 minutes. Bake for 9-11 minutes, or until they rise and become firm. Let cool on sheet for 1-2 minutes, then remove to cooling rack. After they are cool, frost with Cream Cheese Frosting. Yield: 3 dozen

Cream Cheese Frosting

1/4 cup softened butter
4 oz softened cream cheese
1/2 tsp vanilla extract
2 cups confectioner's sugar

Mix the softened butter with the softened cream cheese and vanilla until the mixture is smooth. Add the confectioner's sugar in half-cup increments until the frosting is of proper spreading consistency.

Katy's notes: The vanilla in the cookie batter was my addition. The first pan I baked, I made the cookies and little small and they were slightly overbaked. I increased the size for the next pan and that worked better. For the food coloring, I used Wilton No-Taste Red gel coloring.

Comments

Anonymous said…
How cool! This is one of my favorite cakes, never thought I'd see it in a cookie, very neat :).
Gigi said…
Red Velvet cookies! How cool! Diane Mott Davidson writes in a similar style like Fluke. She even includes recipes as well.
ShellyH said…
They look fabulous! I love to bake cookies and yesterday made malted milk ball cookies! Welcome to the foodie blog roll.

Popular posts from this blog

Homemade Cinnamon Dolce Latte

I recently professed my love of coffee and fancy coffee drinks.  After the success of the Peppermint Mocha , I decided to tackle the Cinnamon Dolce Latte, another one of my favorites.  According to the Starbucks website, it has flavors of "cinnamon, butter and brown sugar".  Well, I covered the cinnamon and brown sugar components, but left out the butter.  And you know what, I think it turned out quite well, if I do say so myself!  I honestly wasn't sure if the cinnamon flavor in the syrup was going to be strong enough, but it was.  I will admit to being impatient and not letting it steep for very long, so the cinnamon flavor might develop more if you do actually let it sit and cool off first.  If you wanted it to be even stronger, you could always add a tiny bit of cinnamon oil to it as well.  But be careful -- a little of that goes a long way! How much to make depends on how much you'll actually use.  I just made a single batch this first time, but considering

Thick and Chewy Snickerdoodles

I admit, I love snickerdoodles.   Cinnamon and vanilla?   Yes, please.   What’s funny is that I never really had them much as a kid, just occasionally in the school cafeteria.   I know, ew. Anyway, snickerdoodles were one of the first cookies that the Munchkin helped make when he was little.   He could help dump everything in the mixer (or “loud noise” as he would call it!) and then it was fun for him to roll the balls of dough in the cinnamon sugar before putting them on the baking sheet. Even since then, my go-to recipe for snickerdoodles has been this one by Emeril.   It’s a great recipe, baking up a thin, crispy cookie (at least when I make them!).   However, I was looking for something different this time, something thicker and chewier.   I found this recipe from the blog How Sweet it Is .   I decided to try it, and while I did keep the ingredient list the same I changed up the method a bit to suit me better.   The result?   What I was looking for – thick and

Chewy Ginger Snaps

Sit down.  No really, I mean it.  There are 12 weeks until Christmas.  Seriously.  Get out your calendar and count if you don't believe me!  Do you know how I know this?  Because I'm participating in the 12 Weeks of Christmas Cookies this year.  It's hosted by April of Abby Sweets .  And there's a linky thing to all the other cookie posts  down at the bottom of this post.  Or at least there's supposed to be.  ;) Aside from being horrible at time management and also being a huge procrastinator, want to know what my biggest problem has been?  Narrowing down what cookies I'm going to make!  There are just so many choices out there.  I decided to start with this recipe for Chewy Ginger Snaps. I got this recipe many years ago off an online parenting message board, and I've made it several times since then and adjusted the recipe slightly.  I'm sure there are several recipes out there, and I'm just not certain of the original source.  I quite often m