Comments on: Red Velvet Black and White Cookies

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By: Bekah

Bekah — Sun, 03 Apr 2011 06:02:20 +0000

Hi! Late response, but for anyone else reading through the comments looking for tips like I am at two in the morning….
I was just thinking it might work to set the cookie cutters down on your greased, papered, etc. baking sheet and then pour the batter in through the top (that is, if your cutters are open at the top). Hopefully, if the batter is thick enough, the shapes will hold. Hopefully. :)
Absolutely love this blog, by the way!

By: Julie

Julie — Fri, 31 Dec 2010 20:33:34 +0000

I LOVE these cookies! They’re so gorgeous and so delicious! Made 5 batches this Christmas season.
Learned alot in the process. Light corn syrup and dark chocolate will help keep the frosting less sweet. Also, I only needed to make 1/2 the recipe of frosting to cover all the cookies. Letting the cookies cool on the cookie sheet kept the bottoms smooth, making them easier to frost. When adding corn syrup to the melted chocolate, if it “curdles” just add melted butter to make it smooth again. I tried several times to alter the recipe to make them crispy or chewey. No luck. So just accepted they are an indeed a “cakey” but yummy cookie!

By: Rose

Rose — Mon, 27 Dec 2010 03:24:10 +0000

joy, thank you, you’re amazing! I basically owe my entire baking obsession to you, because you’re adorableness and gorgeous pictures (and love appreciation of chocolate) just make me want to make everything you post!
just made these.
they’re amazing.
no surprise there.

By: joythebaker

joythebaker — Thu, 16 Dec 2010 17:47:38 +0000

i know how crazy this time of year is… i’m so sorry you had a bad experience with this recipe.

By: Lauren

Lauren — Thu, 16 Dec 2010 13:32:47 +0000

I made these cookies to take to a Christmas cookie exchange party. Of course around Christmas thing are busy, so I had just enough time scheduled to make these in between everything going on. I followed the recipe exactly. I didn’t even get to the glaze step because the cookies themselves were so bad I just threw them all away. My husband, who will eat anything, told me I should not serve those to people. Do not waste your time on this recipe like I did.

By: Linda

Linda — Fri, 10 Dec 2010 06:04:06 +0000

Has this recipe been corrected? I’m excited to give this a try! It sounds yummy!

By: Erin

Erin — Tue, 07 Dec 2010 00:09:40 +0000

Ugh, I’m kicking myself for not reading through *all* the comments before baking these cookies (I read a few and couldn’t wait any longer! I had to try them!). I followed the instructions that said to add 1 tablespoon of corn syrup to the vanilla glaze (should have been 1 teaspoon). I realized the mistake after trying a finished cookie and realizing that the vanilla glaze was WAAAAY too sweet. Joy, I beg you to please fix the recipe before another person makes the same mistake! The amount is right in the ingredient list, but not in the actual recipe instructions. Very disappointing.

By: Red Velvet Cookie Sandwiches

Red Velvet Cookie Sandwiches — Sun, 10 Oct 2010 04:28:49 +0000

[...] Velvet Cookie Sandwiches Source: Adapted from Joy the Baker (love [...]

By: joythebaker

joythebaker — Fri, 08 Oct 2010 08:12:55 +0000

hi kayla.
i think you should definitely stick with a classic, rolled sugar cookie recipe with red dye in it. and try to find a gel red die as it’s stronger than the grocery store liquids.
sugar cookies are the way to go. happy baking!