Red Velvet Black & White Cookies
March 2008
We gave a classic New York cookie some much-needed color.
Makes: 10 servings
Prep: 40 mins
Cook: 15 mins
- 1 1/4cups flour
- 1 tablespoon unsweetened cocoa powder
- 1/2teaspoon baking soda
- 1/2teaspoon salt
- 1 stick (4 ounces) unsalted butter, at room temperature
- 3/4cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 1/2teaspoons pure vanilla extract
- 1/2cup buttermilk
- 2 cups confectioners' sugar
- 2 tablespoons corn syrup
- 4 ounces semisweet chocolate
- Preheat the oven to 350 degrees . Line a baking sheet with parchment paper. In a medium bowl, sift together the flour, cocoa, baking soda and salt.
- Using a mixer, beat 5 tablespoons butter with the granulated sugar until fluffy, 3 minutes. Beat in the egg, food coloring and 1 teaspoon vanilla. Beat in the flour mixture alternately with the buttermilk until smooth.
- Place 1/4-cup scoops of batter 2 inches apart on the prepared baking sheet; spread out. Bake until a toothpick inserted in the center comes out dry, 12 to 15 minutes. Let the cookies sit for 5 minutes, then transfer to a rack to cool.
- In a bowl, whisk together the confectioners' sugar, remaining 1/2 teaspoon vanilla, 1 tablespoon corn syrup and 2 tablespoons hot water until smooth. In another bowl, combine the chocolate, remaining 3 tablespoons butter and 1 tablespoon corn syrup; microwave until melted, about 1 minute.
- Coat the cookies with the vanilla, then the chocolate icing. Refrigerate until set, about 20 minutes.
Tip
- Spread the cookie batter in a circular motion with the back of a spoon.
Tip
Downsize it
- Make mini cookies using 2-tablespoon scoops of batter
- Coat all of the cookies with the vanilla icing first- then the chocolate- to avoid smearing.
- If the icing gets too thick, add extra water until it's a spreadable consistency.