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 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 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. 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!
sarah
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. :)
Sarah
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:)
Sarah
I made these as a Christmas treat for family last year and my mum is insisting that I make them again. Yours look fantastic
S
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?? :)
michelle
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!
ephrat
They’re black and white and red all over! (It had to be said.) They look delicious.
janelle
Thank you for bringing this recipe back out. My daughter and I made these tonight for me to take to work and for her to give to her horseback teacher as a Christmas gift
Megan
I have red velvet whoopie pies in my future.
Red velvet remixes in every form. Seems like a good idea to me.
P.S. I missed out on the whole best gift/regifting post, but I think my best best gift ever is my kitchenaide mixer that will be in my kitchen as of January! The result of an Aunt who doesn’t cook + a niece who does. Hell yeah.
Rachael
I made these about a week ago and they turned out so much better than the regular black and white cookies I made. I’m not sure how to store them, though. I stored them between parchment in an airtight container and they became pretty gross within hours–super soft and almost sticky so that the cake was sticking to the paper.
joythebaker
Hi Rachael,
I always wrap mine individually in plastic wrap. That seems to work for me.
Rachael
This tip makes perfect sense–why do I ever put any stock in the way Martha Stewart arranges and packages cookies for photos?
The Purple Foodie
This is the first time I \’m hrearing of red velvet cookies! Interesting.
Natalie
these cookies look delicious! yummy!
Erika from The Pastry Chef At Home
These cookies look a lot nicer than those giant Black & White Cookies they sell in the nyc delis (the horrors).
What a creative twist on a classic!
Alicia
These are soooooo good!!! Perfect way to start the holiday baking!
Karla
I love black and white cookies! Red velvet makes it that much better! Although I do love the hint of lemon in black and white cookies :)
Kristi Rimkus
What a pretty holiday cookie!