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Red Velvet Cookies
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Red Velvet Cookies

Course Cookies, Dessert
Cuisine American
Keyword easy-red-velvet-cookies, red-velvet-cookies, red-velvet-desserts
Prep Time 20 minutes
Cook Time 14 minutes
Cooling time 2 hours
Total Time 2 hours 34 minutes
Servings 30 cookies
Author Melissa Sperka

Ingredients

  • 1/2 cup butter softened
  • 1/2 cup butter flavor shortening such as Crisco
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1 Tbsp red food coloring
  • 3 cups all purpose flour
  • 1/3 cups cocoa powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chopped pecans or walnuts optional
  • FROSTING OPTIONAL
  • 1/2 cup butter softened
  • 4 oz cream cheese softened
  • 1 tsp vanilla
  • 3 cup powdered sugar
  • 3-4 Tbsp cream
  • FOR ROLLING OPTIONAL
  • powdered sugar

Instructions

  • 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.

Notes

  • 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.