Red Velvet Black & White Cookies

Total Time
30mins
Prep 15 mins
Cook 15 mins

Source: Rachael Ray magazine

Ingredients Nutrition

Directions

  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.

Reviews

(1)
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

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