U N L I M I T E D I D E A S
F O R A
L I M I T E D B U D G E T
Nothing tops an incredible dinner quite like a dessert that people can't stop talking about. We love red velvet cake, but don't always want to go to the trouble of making an entire cake, especially for a smaller group of people. These cookies will help give you your red velvet fix, in a more compact version. These cookie are everything that you would want in a red velvet dessert. The highlight of this tasty treat has to be the cream cheese frosting. It is creamy, smooth and sweet; and it serves as an excellent complement to the rich, soft cookie. Happy baking!
Red Velvet Cookies:
1 cup unsalted butter
3/4 cup granulated sugar
1 tbsp vanilla extract
2 cups all purpose flour
1/2 tsp salt
1 tsp baking soda
1/4 cup cocoa powder
1/2 tsp red food coloring
Cream Cheese Frosting:
1/2 cup unsalted butter (softened)
4 oz regular cream cheese
2 cups confectioners' sugar
1 tsp vanilla extract
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. *Note* Depending on the size of your baking sheet, you may need two. This recipe makes about a dozen cookies.
In an electric stand mixer, cream together butter and granulated sugar until combined.
Add in egg and vanilla. Continue to mix.
Next, add in flour, salt, baking soda, cocoa powder and red food coloring and continue mixing until all are combined.
Roll cookie dough into balls (roughly 1-1.5 tablespoons worth of dough) and place them on the baking sheet. Bake for 17 minutes.
Let cool before adding the cream cheese frosting.
Cream Cheese Frosting Instructions:
Beat butter and cream cheese in electric stand mixer until combined.
Next, add in confectioners' sugar and vanilla until completely mixed.
To create our signature drizzle, make sure the cookies have cooled from the oven before the frosting is added.
Place the frosting mixture into a microwave safe bowl and heat for 30 seconds to a minute. The goal is to loosen up its density as much as possible for easy spreading.
Once warm, stuff the frosting into a ziploc sandwich bag and seal it. Cut a very small corner of the bag and apply pressure. as you drizzle the icing over each cookie.