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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!

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

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Reader Interactions

Comments

  1. Mae

    September 5, 2013 at 6:39 pm

    Hello just want to check with you if this is soft or crispy cookies and how well do they keep? Room temperature or in the fridge always? By the way I live in a humid country… Malaysia…. Thank you

    Reply
  2. Mae

    September 5, 2013 at 6:37 pm

    Hi just want to check with you if this is a soft cookie or is it the crispy kind? And How well do they keep? At room temperature or in fridge always? Thank you

    Reply
  3. Joanna Morence

    April 24, 2013 at 2:37 pm

    There’s just something special about homemade cookies, especially chocolate chip cookies, so far as I’m concerned. It’s a great family activity, something even children can help with, and everyone loves eating the results..

    <Until next time .-*:"https://www.caramoan.co/caramoan-tour/

    Reply
  4. Hannah

    June 15, 2012 at 10:18 am

    Hi Joy!
    You r my favorite baker ever! My aunt gave me your cookbook for my birthday and it’s amazing!!!! I was going to make this recipe but realized that I didn’t have butter. :(
    So, I made the vanilla glaze and iced a whole bunch of graham crackers. Delicious!!! Thanks!
    Hannah

    Reply
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Trackbacks

  1. Red velvet black and white cookies – Whisking It says:
    May 11, 2014 at 2:30 pm

    […] love red velvet anything… So when I saw Joy’s red velvet black and white cookies I had to try them! However, her’s were meant to be sort of cake-like and I wanted […]

    Reply
  2. Hairy’s Blue-Green Alien Cow Patty Cookies – A Cautionary Tale | Twinkie Chan Blog says:
    January 11, 2013 at 7:36 pm

    […] a 2 hour time window to sneaky-bake before we headed down to Manda’s birthday dinner. I used this recipe for red velvet cookies from Joy the Baker (which is actually a Rachel Ray recipe) and this recipe for cream cheese frosting also from Joy the […]

    Reply

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