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
red velvet
cookies
the story
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!
ingredients
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Red Velvet Cookies:
1 cup unsalted butter
3/4 cup granulated sugar
1 egg
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
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Cream Cheese Frosting:
1/2 cup unsalted butter (softened)
4 oz regular cream cheese
2 cups confectioners' sugar
1 tsp vanilla extract
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tHe process
Cookie Instructions:
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.
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In an electric stand mixer, cream together butter and granulated sugar until combined.
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Add in egg and vanilla. Continue to mix.
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Next, add in flour, salt, baking soda, cocoa powder and red food coloring and continue mixing until all are combined.
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Roll cookie dough into balls (roughly 1-1.5 tablespoons worth of dough) and place them on the baking sheet. Bake for 17 minutes.
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Let cool before adding the cream cheese frosting.
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Cream Cheese Frosting Instructions:
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Beat butter and cream cheese in electric stand mixer until combined.
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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.
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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.