Red Velvet Black & White Cookies

Total Time
Prep 15 mins
Cook 15 mins

Source: Rachael Ray magazine

Ingredients Nutrition


  1. Preheat the oven to 350°.
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, sift together the flour, cocoa, baking soda and salt.
  4. Using a mixer, beat 5 tablespoons butter with the granulated sugar until fluffy, 3 minutes.
  5. Beat in the egg, food coloring and 1 teaspoon vanilla.
  6. Beat in the flour mixture alternately with the buttermilk until smooth.
  7. Place 1/4-cup scoops of batter 2 inches apart on the prepared baking sheet; spread out.
  8. Bake until a toothpick inserted in the center comes out dry, 12 to 15 minutes.
  9. Let the cookies sit for 5 minutes, then transfer to a rack to cool.
  10. In a bowl, whisk together the confectioners' sugar, remaining 1/2 teaspoon vanilla, 1 tablespoon corn syrup and 2 tablespoons hot water until smooth.
  11. In another bowl, combine the chocolate, remaining 3 tablespoons butter and 1 tablespoon corn syrup; microwave until melted, about 1 minute.
  12. Coat the cookies with the vanilla, then the chocolate icing.
  13. Refrigerate until set, about 20 minutes.
Most Helpful

OMGosh! Love these and cannot stop eating them. These are hefty-sized cookies. I forgot to frost bottom-side-up, but they are still divine. I may make them a bit smaller next time so they can be shared further.

tarheeljanet December 18, 2008