Red Velvet Black and White Cookies

Black and White

I’m dusting this recipe off, shining it up and throwing it in your general direction.  It would just be a shame for these cookies to languish in the Joy the Baker archives when they absolutely must be included in your holiday baking.

Let’s make a deal.  You jump in the kitchen and throw a batch of these together, and I’ll pop in the kitchen and crank out a few cranberry recipes.  It’s teamwork.  Delicious, delicious teamwork.  Let’s do it.

So Delicious!

Red Velvet Black and White

Sweet.  Cakey.  Clever.  Wrapped up as gifts or piled on a platter, these cookies are always crowd pleaser. Love!

Red Velvet Black and White Cookies

recipe by Rachel Ray

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makes 10 large cookies

1 1/4 cup all-purpose flour

1 Tablespoon cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking soda

5 Tablespoons butter, at room temperature

3/4 cup sugar

1 egg

1 Tablespoon red food coloring

1 teaspoon vanilla

1/2 cup buttermilk

For Vanilla Glaze

2 cups powdered sugar

1 Teaspoon light corn syrup

1/2 teaspoon vanilla extract

2 Tablespoons hot water

For Chocolate Glaze

4 ounces semi-sweet chocolate

3 Tablespoons butter

1 Tablespoon light corn syrup

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, or grease and flour the pan well so the cookies don’t stick. In a medium bowl, sift together flour, cocoa, baking soda and salt.

Using a mixer, 5 Tablespoons of butter with the granulated sugar until fluffy, about 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 of the prepared baking sheet, spread the batter out with a butter knife, so they’re not completely flat but spread out a bit. 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.

To make the glazes-

In a bowl, whisk together the powdered sugar, 1/2 teaspoon vanilla extract, 1 tablespoon of corn syrup and 2 tablespoons hot water, until smooth. That’s your vanilla glaze.

In a seperate bowl, melt the butter and the chocolate in a microwave for about 1 minute. Add the corn syrup and stir until smooth. That’s your chocolate glaze!

Once the cookies are cooled, face them all bottom side up of a clean surface. Spread half of the cookie with vanilla glaze and the other half with chocolate glaze. Refrigerate for 20 minutes to set. And…


50 thoughts on “Red Velvet Black and White Cookies

  1. these look yummy but I was wondering, how crumbly/soft are these cookies? i was thinking of dipping them in white chocolate and sprinkling on some red and green sprinkles for festivities. also, how is the chocolate flavor?


  2. I was JUST thinking about these cookies yesterday!! Red velvet cake and black and white cookies…how could you go wrong with that combination?

  3. I want to thank you because yesterday I threw a Xmas party for my friends and baked your poppyseed lemon muffins, they were a huge success and my mother says they are the beste ever, fresh and interesting.

  4. Oh, thank you for digging up this recipe. I’ve seen it before but totally forgot, even though I absolutely love black and white cookies! I think I’ll make a comparison of this recipe and my usual one. At first glance, this one’s chocolate glaze seems richer, a good thing ;-) .
    In any case, the red velvet part of this recipe will have to go; I just don’t get the appeal of artificially colored cake. Is it something you have to grow up with to like?

  5. thanks for the recipe they look great- i tried and made my first red velvet cake earlier this year so i will be sure willing to try these biscuits/cookies

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