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!
Julie
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!
Rose
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.
Lauren
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.
joythebaker
i know how crazy this time of year is… i’m so sorry you had a bad experience with this recipe.
Linda
Has this recipe been corrected? I’m excited to give this a try! It sounds yummy!
Erin
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.
Kayla
I am absolutely going to make these nest week for a family celebration! We are having a themed night with lots of playing cards, and I plan to make make card suit- shaped cookies with the cookie cutters I found. How would you advise that I go about shaping these into my heart and diamond cutters? From the looks of it, I’m assuming this is not a recipe that I can lay the dough flat and just cut out shapes… Any advice? I would really love to make these! My only other idea so far was to make a sturdier, classic sugar cookie recipe, use red food dye, and cut accordingly. Thoughts? Thank you so much :)
joythebaker
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!
Bekah
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!
iris
‘Made these and they’re really tasty! I have enough leftover ingredients to make another batch…but it would be nice to have a vanilla glaze that didn’t just taste like pure sugar.
Ecochic
The first recipe of yours I’ve tried out! I did these red velvet cookies, but minus the red :) (didn’t have food colouring). I treated my coworkers to a fresh batch, and we were wonderfully on sugar highs for a meeting that afternoon. Delicious!
Melissa
I can’t wait to try these for a Christmas exchange I’m having. I use a Silpat baking mat most of the time, would that work for these cookies?
Thanks!
Melissa
Jen
I made these and mailed them to a friend for her birthday! They were fantastic! Except the vanilla icing absolutely would not stop being a thick gunky mess. Booo. I made a different one with powdered sugar, butter, and milk and life was good again. Thanks for the idea!