I’m dusting this recipe off, shining it up and throwing it in your general direction. It would just be a shame for these cookies to languish in the Joy the Baker archives when they absolutely must be included in your holiday baking.
Let’s make a deal. You jump in the kitchen and throw a batch of these together, and I’ll pop in the kitchen and crank out a few cranberry recipes. It’s teamwork. Delicious, delicious teamwork. Let’s do it.
Sweet. Cakey. Clever. Wrapped up as gifts or piled on a platter, these cookies are always crowd pleaser. Love!
Red Velvet Black and White Cookies
recipe by Rachel Ray
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 Teaspoon light corn syrup
1/2 teaspoon vanilla extract
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 donโt 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 theyโre not completely flat but spread out a bit. 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. Thatโs 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. Thatโs 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. Andโฆ
Yum!
50 Responses
i love looking round at everyone’s blogs and seeing what foods mean christmas to them! i’ve never heard of anything like these cookies but i’m glad i know about them now!
Huh! That’s an interesting recipe. Looks good, Joy! :)
Btw, I emailed you at the joy@joythebaker.com…did you get it or did it go to your spam box?? :)
I made these as a Christmas treat for family last year and my mum is insisting that I make them again. Yours look fantastic
Oh, these cookies are beautiful! I made your Giant Sugar Cookies over the weekend and they didn’t make it to Monday. Love your website:)
I made these last year and had the same problem as Rachael did. I wrapped them in wax paper and had that problem. I will try again this year with the plastic wrap.
They were *HUGE* hits last year. :)
Hi Joy! LOVE your blog, your enthusiasm and your warmth! I just finished final exams and can’t wait to try this recipe tonight! Do you have any suggestions for substitutes for the light corn syrup?
Thanks in advance!
These are by far my most favorite recipe that you’ve made. I made them for a friend’s birthday and she was totally blown away.
Ummm…I mentioned you as my current girl crush in a blog entry…(this might get awkward. i’m shy)
https://www.acozykitchen.com/homemade-thin-mints/
ooo! these look awesome!
Can I substitute cocoa powder (instead of semi-sweet chocolate) in the recipe?
(in the glaze)… sorry, I wasn’t clear about that!
These looks delish!
Have you ever attempted Red Velvet Pumpkin cake? Because I’ve heard of Red Velvet Raspberry and Strawberry versions. I was just wandering because I have cans of pumpkin leftover from Thanksgiving and I’m craving cake!
If you have tried it out, please let me know about it :)
these were the crowning glory in my cookies packages to my family. I also made the peanut butter sandwich cookies that your sister made which were also AMAZING! Your are a rock star and your sister is one too!! Happy Holidays Joy!!
Oh my gosh, Joy! These look heavenly!!!!
I have just met you, and I love you.
I just stumbled upon this gem of awesomeness by recommendation of a friend. She said I remind her of you… or you remind her of me… ANYWAY. I saw this recipe and almost fell over because a) my love of red velvet runs deeper than most human relationships b) my love of black and white cookies is a close second to the love of red velvet. awesome. definitely a new loyal reader! : )
I saw these and decided to try them – when I looked in the oven, I had to laugh. They were the equivalent of dark pink pancakes! They didn’t taste to bad, though, and I still love your blog. :)
I don’t know you. I’ve never met you. I’ve never tried your baked goods. But after seeing the pictures of these red velvet black and white cookies I’m pretty sure you are a genius. I keep getting goosebumps looking at them. If I walked into work with these I am pretty sure I would be mauled by the women in my office. Wow. Just wow.
I’ve made Red Velvet cupcakes a couple times but I can never seem to get them to be red at all. I’ve gone through entire bottles of red food coloring and it’s never red…not anything close to your delicious looking cookies. Perhaps it is time to try again with this recipe instead.
Joyyyy. Can I tell you a story? A story of a girl who managed to get to a ripe old age without ever having tried red velvet, in any shape or form. And then she made these on New Year’s Eve. And already her New Year’s resolution is shot.
These are one of the best cookies I have ever made or tasted. And this is from a girl who does not really like cookies, seriously. I’m pretty sure the only cookies I really had this whole year were Fig Newtons. A couple of things- I’m not sure how, but I accidentally used 1 ts of vanilla in the vanilla glaze and can I just say as a general warning to everyone- whatever you do, make sure that does not happen. The extra vanilla( I used real too!) totally ruined the glaze and made it taste almost sickly medicinal. I freaked out for a second but then was saved by cream cheese- I used about 1 1/2 TB of cream cheeses, added a TB of the vanilla glaze, and about 2 TB of whipping cream and voila, a perfectly lovely white frosting that was fantastic on the cookies. The cream cheese+ red velvet combo was a match made in heaven, and along with the chocolate ganache topping, the cookie overall didn’t become painfully sweet and was just, in a word, perfect. My family did like it better cut into small squares after refrigerating- and it also stops me from swallowing a whole cookie at a time:)
What a fantastic foray into red velvet— can’t wait to try your cupcake/ cake recipes!
Oh wow! I cannot wait to make this recipe tommorrow! Il have to brave the crazy wind and rain here in Scotland to get some powdered sugar from the shop but im pretty sure its going to be worth the resultant frizztastic hair! Ive never had red velvet cookies or black and white cookies (never heard of them until today to be honest!) but they sound right up my street! I made your lovely Red Velvet cupcakes for a friends birthday last week and they went down really well ( a bit too well, I never got to taste one :/ ) however I made them with my grans depression era buttercream frosting which I flavoured with cinnamon. A-m-a-z-i-n-g!
Thanks soo much for all these lovely recipes Joy!