Red Velvet Cookies

Before we get started, I need to clear up the rumors. I’ve been hearing too much misinformation in the comment section and I gotta defend my girl. Red velvet is NOT just chocolate with red food dye. It’s not! They are lying to y’all on the internet I swear. Red velvet is definitely its own flavor, with a unique taste profile that’s totally different. And to show y’all just how versatile red velvet can be, I’m using the flavor to create a cookie that’ll steal the entire show. 

Nothing beats a red velvet cake. The haters will say red velvet is just chocolate cake covered in red food dye, but I’m here to dispel the rumors. Red velvet is an entirely unique flavor. Yes, it does have cocoa powder in it, but that doesn’t mean it’s the same as chocolate cake. Instead, it has a much lighter taste profile. And, it pairs wayyyy better with cream cheese frosting than a regular chocolate cake. And this recipe puts those facts to the test. 

By now, y’all should know that I love to push the boundaries on cookie flavors. 

PRO TIPS:

• The cookies must be completely cooled or the frosting will melt.

• The cream cheese frosting is adaptable to your preference. Add more or less sugar to suit your taste buds.  

• If the frosting is too soft to pipe place in the refrigerator for a few minutes to firm up. 

• If you do not have a piping bag feel free to use a zip lock bag or just spread the icing onto the cookie

• Red velvet is NOT chocolate. It has a mild chocolate flavor. 

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Red Velvet Cookies

What you will need:

For the Cookies: 

• ½ cup of salted butter softened

• ½ cup packed brown sugar

• ½ cup granulated white sugar

• 1 large egg at room temperature

• 1 teaspoon vanilla extract

• Red Gel Food Coloring (add until you're happy with the color. I used about 2 tsp.)

• ½ teaspoon white vinegar

• 1 ½ cups of all purpose flour

• 3 tablepsoons cocoa powder

• ¼ cup cornstarch

• ½ teaspoon baking soda

• ½  teaspoon salt

• 1 tablespoon buttermilk 

For the Cream Cheese Frosting: 

• ¼ cup of salted butter softened

• 4 oz of cream cheese softened

• ½ -1 cup powder sugar (depending on how sweet you like your frosting) 

• 1 teaspoon vanilla extract

• Dash of Salt 

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Making the cookies:

1. In a bowl, beat together the butter, brown sugar, and granulated white sugar until light and full. 

2. Once smooth and creamy add in the egg and vanilla extract.

3. Add in the vinegar and the red food coloring. Add as much food coloring as you please until you are happy with the shade. I used about 2 tsp. Set aside.

4. In another bowl combine the dry ingredients, flour, cocoa powder, cornstarch, baking soda, and salt 

5. Mix the butter mixture with the dry ingredients, careful not to overmix.

6. Add in the tablespoon of buttermilk. 

7. Portion of the cookie dough for the desired size. I like large cookies, (4 oz scoop which makes about 4 cookies) 

8. Refrigerate for at least 1 hour or up to 24 hours before baking.

9. Preheat oven to 350 degrees.

10. Bake cookies for 10-15 minutes or until the edges are set to touch. Do not overbake. 

11. Cool on the sheet tray for 10 minutes and then place cookies on a cooling rack until completely cooled. 

Making the frosting:

1. While the cookie are cooling prepare the frosting.

2. Beat together the butter and cream cheese until smooth and creamy. 

3. Add in the salt, powder sugar and vanilla extract.

4. Mix until smooth.

5. Place the frosting into a piping bag.

Assembly:

1. Grab a cooled cookie and pipe a swirl of cream cheese frosting on it. Start from the inside and work your way out when piping. 

2. Garnish with red velvet crumbles or desired decor.

3. Enjoy!

Store the remainder in the refrigerator.