The holidays just aren't complete without a myriad of sweet sugary cookies to enjoy. These Red Velvet Cookies will make a spectacular addition to the desserts menu and they always appeal to kids of all ages
Red Velvet Cookies
In many ways red velvet is synonymous with Southern baking. It's always fun to use the same red velvet concept in recipes for cookies, brownies, ice box pies, cheesecake and trifles as well as these red velvet parfaits from Call Me PMc. It's just a natural progression to create more and more ways to enjoy red velvet treats. These tasty red velvet cookies were part of a Christmas cookie swap submitted by a friend of mine, named Wendy. Wendy is a pastry chef, and all around fabulous person. I've made these cookies myself, and they are quite delicious at any time of the year but, are especially suited for holiday baking. Wendy gives two options you can either frost the cookies or roll them in powdered sugar like a crinkle cookie. Either way, they're bound to disappear.
Tips for Making Red Velvet Cookies
- Start with room temperature eggs and butter.
- These cookies can be made with the addition of nuts, chocolate chips, or rolled in powdered sugar before baking.
- These cookies are best if, after you frost them, you place them into a sealed container and allow to rest for a few hours or overnight for the flavor to proof.
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Helpful Kitchen Items:
Red Velvet Cookies
- ½ cup butter softened
- ½ cup butter flavor shortening such as Crisco
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 1 tablespoon red food coloring
- 3 cups all purpose flour
- ⅓ cups cocoa powder
- 2 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped pecans or walnuts optional
- FROSTING OPTIONAL
- ½ cup butter softened
- 4 oz cream cheese softened
- 1 teaspoon vanilla
- 3 cup powdered sugar
- 3-4 tablespoon cream
- FOR ROLLING OPTIONAL
- powdered sugar
- Using an electric mixer, cream together butter, shortening, sugars, eggs, vanilla and food coloring.
- In a separate bowl, whisk together flour, cocoa, baking soda and salt. Gradually add to creamed mixture and beating until fully combined..
- Stir in nuts by hand, if using. Another option as an alternative to nuts: 1 cup of chocolate or white chocolate chips can be added if desired as well.
- Option #1: Using a large cookie scoop divide the dough placing 3" apart on ungreased cookie sheet. Bake at 375°F for 12-14 minutes.
- Option #2: If using powdered sugar as a coating, using large cookie scoop to divide dough, roll into balls, then roll in powdered sugar, place on baking sheet, flatten slightly before baking.
- For both options: Remove from oven allow to cool on pan 2 minutes, then transfer to wire cooling racks to cool completely.
- *If using powdered sugar, remove from oven and transfer to cooling racks, sprinkle with more powdered sugar while still warm if desired.
- Frosting for Option #1 : Cream butter and cream cheese, add vanilla, powdered sugar and 3Tbsp milk mixing until smooth. Add more milk as needed, to reach desired spreading consistency. Frost cooled cookies.
- These cookies are best when after you frost them, you place into a sealed container and allow to rest for a few hours or overnight.
- If using the powdered sugar, using large scoop, scoop dough, roll into balls, roll in powdered sugar, place on baking sheet, flatten slightly then bake.
- Place wax paper between layers if using frosting.
- These cookies are best when stored in the refrigerator, whether frosted or not. The flavor stays fresher longer.
These could easily cause one to blow a diet, they look delicious. I may have to make them.
Teresa, I know they are scrumptious! But, then again, it is our fabulous friend, Wendy. :)Thanks for stopping by, ♥ Melissa
I made these at Christmas... SOooo good!! ♥
Lillian! It does my heart good to hear from you! Missing you terribly, Love Melissa
Lillian (My Recipe Journey)
OMG!!!! I'm a red velvet freak!!! I wish I had some of these right now!!! Great post!