Red Velvet Cookies
User Reviews
5
Red Velvet Cookies
Description
This recipe produces soft red velvet cookies with a rich cocoa taste heightened by brewed coffee. The use of red food coloring gives them their characteristic color. The dough is carefully mixed and chilled to ensure the cookies spread minimally and stay thick.
After baking, the cookies are cooled completely to prevent the cream cheese frosting from melting. The frosting combines softened cream cheese and powdered sugar with milk or cream for a smooth, tangy complement. Sandwiching the cookies with this frosting adds a moist and creamy layer.
White chocolate chips in the frosting provide a subtle sweetness and contrast. Baking on parchment or silicone mats avoids sticking and promotes even cooking. Monitoring baking time closely helps maintain a soft texture without overbaking.
Ingredients
- 1 cup butter 226g, unsalted
- 1 cup granulated sugar (200g)
- 1 egg
- 2 teaspoons vanilla extract (10mL)
- 2 cups all-purpose flour (240g)
- ¼ cup cocoa powder (25g)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 tablespoon coffee 15mL, hot brewed
- 1 tablespoon red food coloring 15mL, liquid
- ¾ cup semisweet chocolate chips 130g, chopped
- 12 ounces cream cheese softened, (340g)
- 1 cup powdered sugar sifted, (100g)
- 2 tablespoon milk 30mL, or heavy cream
- 1 cup white chocolate chips (150g)
Instructions
- Sift the flour, cocoa, salt, baking soda, and baking powder into a bowl then whisk together and set aside.
- Using a stand or hand mixer, beat butter and sugar in a bowl until creamy, about 2 minutes. Beat in egg and vanilla until combined.
- Gradually add flour mixture to butter mixture, beating on low speed until just combined.
- Add coffee and red food coloring until evenly combined. (do not overbeat).
- Fold in 1 cup chopped chocolate.
- Refrigerate dough for 30 minutes.
- Scoop dough using a 1 tablespoon scoop; gently roll between your hands to make smooth balls. Place dough balls on a parchment-lined rimmed baking sheet, spacing about 2 inches apart.
- Bake at 350° until edges are firm, 10 to 12 minutes.
- Let cool on pan 10 minutes; transfer cookies to a wire rack, and let cool completely.
- Using a stand or hand mixer, beat cream cheese and powdered sugar until smooth. Beat in milk or heavy cream, if desired.
- Spread about 1 tablespoon filling onto bottom sides of half of cookies. Top with remaining cookies, bottom-sides down.
- Microwave white chocolate in a small bowl in 30-second intervals until smooth (about 3 times).
- Spoon melted white chocolate into a ziploc plastic bag. Snip the corner off the bag, and drizzle cookies as desired. Freeze cookies for about 15 minutes to let chocolate set.
Notes
- Use high-quality cocoa powder and chocolate chips for richer flavor.
- Gel-based red food coloring provides vibrant color without adding excess liquid.
- Chill the dough for at least 30 minutes to prevent excessive spreading during baking.
- Ensure cream cheese and butter for frosting are at room temperature for a smooth texture.
- Use parchment paper or silicone mats to prevent sticking and promote even baking.
- Remove cookies from the oven when edges are firm but centers may appear slightly underbaked; they firm up as they cool.
- Let cookies cool completely before frosting to avoid melting the frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 60g | 20% |
| Protein | 7g | 14% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 225mg | 9% |
| Potassium | 209mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
| Vitamin A | 887IU | 18% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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