• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Bread
  • Cookies
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans

Red Velvet Black and White Cookies

April 2, 2008 by Joy the Baker 115 Comments

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

Print this Recipe!

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!

Previous PostNext Post

Filed Under: Buttermilk, Cookies, Holiday, Recipes, Snacks

Previous Post: « What’s the best salt for baking?
Next Post: Old Fashioned Chocolate Pudding »

Reader Interactions

Comments

  1. Amy I.

    September 13, 2009 at 7:25 pm

    Hey Joy! Longtime reader of your blog, but I think this is actually the first time I’ve made a recipe that I found through you! These cookies are divine. Been meaning to make them forever, and so glad I finally had an occasion, so thanks! I’m always baffled by RR recipes though, the many I’ve made almost always take WAYYY longer than 30 minutes. Hmm.

    Reply
  2. Marina

    September 10, 2009 at 1:15 pm

    This recipe is GENIUS! black and white cookies alone are amazing, red velvet cake is heaven, a fusion of both…NIRVANA!!!!

    Reply
  3. Loan Advance

    September 8, 2009 at 1:28 pm

    yummy!!! that looks delicious I love the fact that you took the time to guide us through all the process of making this really nice lookin cookies… I will try your resepie just so you know I do give you credit for this cookies… your great!!!

    Reply
  4. Adriana A.

    August 14, 2009 at 11:15 pm

    Hi!! i’m going to make these tomorrow to gift them to a friend. How well do this go stacked, or pilled in a plate? Will the frosting smear all over other cookies if they are kind of over each other???
    Thanks!!

    Reply
  5. Alice

    July 21, 2009 at 3:54 pm

    Hi Joy,
    Another one stumbling onto your blog through my subscription to tipnut. I would love to subscribe to yours also but couldn’t find the link to do so.
    These cookies have got to be the most amazing thing since ….. I hope all the bugs are worked out with the recipe as I am going to have to make these for our church dinner on Sunday for a big surprise. I have never seen so many people in one place that perfer red velvet cake over other kinds. You have certainly made my day with finding your recipe. it sounds like you are a top notch baker and I would love to try more of your recipes. Thanks and Best Wishes, Alice

    Reply
  6. Tara

    July 11, 2009 at 7:57 am

    I made these last night & made 2 batches! They came out FANTASTIC & it was worth being up until 1 a.m. making them (didn’t start until 10 and watched a show or two while they cooled). I tweaked the recipe a bit, only because I find many times red velvet doesn’t not have enough of a chocolate taste when that chocolate taste is what makes it so special…SO, I added an extra tbsp of cocoa powder (I used Ghiradelli) to each batch for a total of 2 tbsp per batch. Also, I don’t think that red velvet is true red velvet without cream cheese frosting, so I took a risk and added about half of a container of cream cheese (8 oz container) to the mixture of confectioners sugar, corn syrup & hot water…it really mixed together nicely & the cream cheese frosting had the perfect flavor, wasn’t too sweet & hardned perfectly on the cookies!

    Reply
    • Melany

      December 10, 2009 at 6:06 pm

      Oh my I just stumpled across this site on google.. YES!! Im excited to say the least. And reading about these cookies the first thing that came to mind is that I would make them with Cream cheese.. :) So glad to hear someone tried it and it was good.. Here I go.. Im making them in 5…4…3…2

      Reply
  7. Em

    June 26, 2009 at 8:38 am

    I made my first Joy The Baker recipe- these turned out great! The cookies were a little big for my taste- so I made smaller ones. Also, made a double bath. Some of them fell apart a little but since I made so much there are plenty to work with! Especially in the smaller size. Thanks for the great recipe!

    Reply
  8. Lara

    June 25, 2009 at 8:13 am

    Well, I had never tried red velvet cake OR black and white cookies before nor had I been tempted. The pictures and descriptions in this blog finally tempted me to try both. Unfortunately, they are just not my cup of tea, though they did come out pretty and were fun to make. Making the vanilla glaze, though, there was no way that I was going to be able to incorporate 2 cups of powdered sugar into just 3tbsp of liquid. About a cup and 1/8 was all that I used in the end. Perhaps I tried to incorporate too much sugar at one on the first try? Also, the R. Ray recipe does call for 1tbsp of corn syrup in that glaze, not 1tsp.

    Reply
  9. Ngoc

    June 15, 2009 at 5:29 pm

    I made these for a housewarming, and everyone FREAKED out. Thanks for sharing! :)

    Reply
  10. amela

    April 21, 2009 at 6:13 pm

    Actually, rachel ray is from upstate new york i think?
    which is where im from, and we are known for our “halfmoons”
    they are almost like black and white cookies
    except the bottom is like chocolate cake, and the “glaze” is more like a frosting. they’re delicious!
    https://k53.pbase.com/o4/89/683489/1/72341080.NAz2pPaI.Halfmoon_cookiecopy.jpg

    thats the best picture i could find!

    but these look delicious as well, im going to try them as soon as i get a chance!

    Reply
  11. Brandi

    March 25, 2009 at 1:14 pm

    I love this idea!! My daughter is turning 15 this weekend and we are having a Twilight party for her. These cookies are perfect for that. They are the exact color that I need!! Thanks for posting this recipe!!

    Reply
« Older Comments
Newer Comments »
Comments Page 6 of 8
« Previous 1 … 4 5 6 7 8 Next »

Trackbacks

  1. Milk & Cookies » Red Velvet Black and White Cookies says:
    September 3, 2009 at 4:04 pm

    […] cookies come (yet again) from Joy the Baker. The results of this week’s baking experiment are […]

    Reply
  2. Red Velvet Cookie Sandwiches « My Baking Heart says:
    June 28, 2009 at 10:09 pm

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

    Reply
  3. Joy the Baker Top Five | Joy the Baker says:
    June 15, 2009 at 10:36 pm

    […] Number Four: Red Velvet Black and White Cookies […]

    Reply
  4. bakingaddict.com » Blog Archive » Red Velvet COOKIES from Scratch! says:
    May 1, 2009 at 2:12 am

    […] so I came across this recipe while looking for red velvet cupcake recipes. Not only was it for red velvet cookies, but from scratch! Boy was I excited. I had found another red velvet cookies recipe that uses cake […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Buttermilk

Sliced Texas Sheet Cake in a pan.
Texas Sheet Cake Recipe

For the past few, oh I dunno…. decades the only real question for family gatherings is: who is going to make the Texas Sheet Cake? It’s goes without saying that this unassuming, pecan studded cake will be sliced up at the end of every family celebration. As sure as the sun will rise, ya know?…

Read More

Slice of chocolate cake with chocolate frosting on a plate with a fork.
Everybody’s Birthday Cake – Chocolate Peanut Butter

What’s your go-to birthday cake? I’m taking a wild guess and crossing my fingers that it’s the best chocolate birthday cake with chocolate frosting. My dream cake? Literally any cake someone else bakes for me, amen. Though if they happen to bake an angel food cake topped with mountains of fresh raspberry whipped cream that…

Read More

Savory Pumpkin Pancetta Waffles with greens and eggs

I haven’t had to pull out all the stops, and all of my party tricks to host brunch and dinner guests this year. In some ways it’s been a luxury to let the dishes pile and air dry on the kitchen counter and I’ve been a little lazy about keeping champagne cold in the fridge…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

FAVORITE FRUIT RECIPES

Strawberry pie filling inside of unbaked crust with crumble top.

My Best Strawberry Crumble Pie Recipe

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Strawberry white chocolate chai sugar cookies on a cooling rack.

Taylor Swift’s Strawberry White Chocolate Chai Sugar Cookies

POPULAR CAKES

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Slice of Chocolate Guinness Cake on a small pink plate

Chocolate Guinness Loaf Cake with Cream Cheese Frosting

Sliced and plated funfetti cake slices.

Funfetti Birthday Bundt Cake

Footer

Instagram

joythebaker

I’m calling it, friends. IT’S SUMMER and to ce I’m calling it, friends. IT’S SUMMER and to celebrate you’re going to need the latest issue of Joy the Baker Magazine. ⁣
⁣
This issue is packed with road-trip inspiration, summer’s best burgers, backyard margaritas, no-churn ice cream and cakes that bake without an oven. ⁣
⁣
We get crafty, we get campy, there’s so much ice dye… this one’s more than food - it’s our summer bucket list in magazine form. ⁣
⁣
Pick up your copy wherever magazines are sold across the US and Canada or buy a copy online using the link in my profile. ⁣(🙌 free shipping!) 
⁣
Also, look at this cover shot by @emferretti! The whole magazine is that mouthwatering. 👏☀️🍓
I spent part of this fine weekend cleaning this ve I spent part of this fine weekend cleaning this very hardworking pantry. It’ll never be rainbow organized or picture perfect but I’ll tell ya, a few sets of @rubbermaid containers, @ballcanning jars and brown packing tape with a @sharpie marker make this a high functioning space for recipe testing and life living. 
⁣
Swipe to see my supervisor 🦁 inspecting my work. ⁣
⁣
#organized #pantryorganization #joythebaker #weekendwork
Not gonna lie, peanut butter was my main food grou Not gonna lie, peanut butter was my main food group this week - either smeared on fruit or baked as cookies. ⁣
⁣
If you feel me on this, my top 10 peanut butter recipes will serve you well. 👏 Find the link in the bio, like we do. ⁣
⁣
#peanutbutter #cookies #cobbler #joythebaker
I either need a pep talk or chocolate cake though I either need a pep talk or chocolate cake though I think I actually need both - stat.⁣
⁣
This particular cake is gluten and dairy free though you’d never know it based on its tender chocolate crumb and swoopy coconut based frosting. ⁣
⁣
I’ll leave the 🍫 recipe linked in the bio. Please leave any pep talk thoughts in the comments below (lol I’m not even kidding). xo
Mmkay you can take one pie and one sweater to the Mmkay you can take one pie and one sweater to the deserted island. I suppose I’m set! 🤪
⁣
My Very Best 🍓 🍓 Crumble Pie recipe linked in the profile and the sweater is an old gem from Forever21 and sure it’s getting a little tighter every year it’s weird how sweaters shrink sitting in drawers waiting for strawberry season. ⁣
⁣
#strawberrypie #joythebaker #mothersday #bakedfromscratch
In this week’s Sunday post I talk about learning In this week’s Sunday post I talk about learning how to ride a motorcycle, making my summer bucket list dreams come true, and easing out that clutch. ⁣
⁣
Am I roadworthy? Not quite yet, but I am super proud of myself. ⁣
⁣
Your Sunday reads, linked in the profile.
Load More... Follow on Instagram

Copyright © 2022 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up