Ok, you might need to sit down for this one. This is going to be good. I don’t know where to start with these cookies. Red Velvet Black and White Cookies- they brilliantly combine the tradition of black and white cookies with the near religion that is red velvet cake. The cookie is soft, moist and cakey, and the frosting… shut up! They were SO incredibly good… and this is coming from me… I practically eat cookies for a living!
When it comes to Black and White Cookies, I think I have a problem. They are absolutely my favorite cookie in the world. I like Black and White Cookies more than I like…. I dunno: puppies. Yea, and who doesn’t like puppies!? So it’s pretty serious.
I can’t take credit for the cleverness of this delicious cookie. The idea is from Rachel Ray. I know… she seems to be everywhere these days, even a dog food cooking show. Crazy.
Onto the cookie.
Seriously. Please understand me when I say that YOU MUST MAKE THESE COOKIES! They’re brilliant! They’ll instantly make you more popular (if you share) and they’ll reduce the fine lines and puffiness under your eyes (if you use them like spa cucumber slices). I wouldn’t lie to you. Go. Make!
Red Velvet Black and White Cookies
recipe by RayRay
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 tablespoon light corn syrup
1/2 teaspoon vanilla extract
1-2 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 look like the pictures below. 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…Yum!
mary
Rachael Ray hurts me. Physically and emotionally. But I plan on making these immediately. Look to the cookie!
Nikki
Ok, I’m sorry Joy but, I can not come visit your blog anymore. I already ate a gooey cake tonight now I’m now craving red velvet cookies. My tummy loves you, but my growing rear end … not so much :P
Holly
You are in my brain I swear! I was just obsessing over black and whites the other day (I’m still going to try making them) and, even though I’m not much of a RayRay fan, I still think these look and sound great! As always, spot on!
Linda
To be honest, I hate RayRay and I’m so lucky that she’s not a regular on free-to-air Australian TV! She seems to be bloody everywhere these days. First her books, now her own talk show, magazines. And that annoying nasal throaty voice. Oh god. Okay enough ranting here in the comment section…
These cookies look great Joy. Hopefully I’ll be able to try them soon. That frosting looks positively sinful :)
Stephanie
Oh my god!!! You have combined my love of red velvet and my love of black and white cookies! My mind is literally blowing as I write this! Must remain calm…
m
this looks delicious.
Chelle
I’ve never had red velvet cake/cupcakes OR black and white cookies. Sad, I know :( However, yours have inspired me to give both a try!
steph
rayray–no way! that’s a great idea she had! i love the black & white, too…gotta be homemade though, NYC deli ones are always stale.
Mike
:o
I love black and white cookies! Growing up, whenever a trip was made to the bakery, I always found myself leaving with a b&w in hand. These look excellent and I haven’t had one in years. I have to try this soon.
amanda
haha I am with you Joy, sometimes I love baked goods more than puppies.I’m glad somebody admitted to their secret so hopefully my guilt will ease away :) I have never had a Black & white cookie (I know, how deprived am I?!)but I’ve seen these recipes pop up everywhere over the internet. I might have to try it out soon! I like Rachae;s magazine because the recipes always turn out great and are pretty cheap ingredient wise but poor Ray Ray needs big PR break soon, or else she will find herself making ONLY doggie treats.
Deborah
I’m featuring a bunch of recipes from that exact magazine, and I can’t tell you how many times I have read over that recipe, wanting to make them. Now that I know that you love them, I will have to make them!
Dawnie
Greetings from Charlotte, NC! Joy, I was just getting over my giddy reading of your gooey chocolate cakes, and then WOW! I would love to try this . . .question: does the icing set up enough that I could possible stack 2-3 high without yummy frosting sticking? Thanks so much for sharing!
John
Wow…pure brilliance on these cookies…I’m not into stealing recipes, but consider this one stolen. And, damn, I thought I was the only one that called Rachel Ray “RayRay”…of well, off to the kitchen.
Alanna
Okay. Sitting down. Now give me a cookie.
|;>
Sarah
Wow…I am trying this one. They look awesome! :)