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!
Amy I.
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.
Marina
This recipe is GENIUS! black and white cookies alone are amazing, red velvet cake is heaven, a fusion of both…NIRVANA!!!!
Loan Advance
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!!!
Adriana A.
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!!
Alice
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
Tara
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!
Melany
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
Em
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!
Lara
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.
Ngoc
I made these for a housewarming, and everyone FREAKED out. Thanks for sharing! :)
amela
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!
Brandi
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!!