Red Velvet Cookies
Red Velvet Cookies
- 2 cups all-purpose flour*
- 2 tablespoons unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 cup vegetable oil
- 1 large egg
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon red food color gel
- 1 tablespoon white vinegar
Cream Cheese Frosting
- 1 stick (1/2 cup) unsalted butter, soft
- 1 8-ounce package cream cheese, room temperature
- 4 cups Imperial Sugar Confectioners Powdered Sugar
- 2 teaspoons vanilla extract
- 2 tablespoons red sprinkles
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F. Line 2-3 cookie sheets with parchment paper and set aside.
- Sift together flour, cocoa powder, and baking soda and set aside.
- In a bowl large enough to hold all ingredients, whisk together oil and egg. Add sugar and salt and whisk rapidly smooth. Add buttermilk, food color, and vinegar.
- Add flour mixture all at once and using a whisk, mix until just combined. Mixing too much will make batter runny and make cookies tough.
- Either use a piping bag fitted with a medium sized plain tip or using a spoon, drop/pipe two tablespoon amounts onto prepared cookie sheets about 2 inches apart.
- Place in oven and bake until center of cookies bounce back when lightly pressed with a finger, about 10-12 minutes. Let cool.
- For cream cheese frosting combine butter and cream cheese and on low speed mix until completely blended.
- Add powdered sugar and vanilla and mix on low speed until smooth.
- Spread frosting on surface of cookie and sprinkle with red sprinkles.
Made these & they didn't spread. Stayed the shape of the scoop. Followed directions. Oh well live & learn.
Awesome! As an amateur baker, I always trying something different and this was super easy. Solid hint of chocolate from the cocoa and syrup. Meaty but light texture, more like a cupcake top. Followed the directions exactly, including 1/2 cream cheese frosting recipe and still have about 2 cups leftover. If you like anything red velvet, go for it!