Tuesday, December 13, 2011

Red Velvet Cookies

Currently sitting on my desk at work - SIN!!

Is there any food that sounds more sinful than red velvet cake?  Red - the color of sin.  Velvet - such a  sensual fabric, it is sure to be sinful...  Cake - delicious, delicious sin.

Red velvet cake has been big in the south for many years, and lately, red velvet cupcakes have been driving the ridiculous cupcake obsession in America.  This, friends, is even better. 

Red. Velvet. Cookies.

How could red velvet cake have been improved?  By making it a cookie.  Cookies are the best.  Which is what I have done.  Make hundreds, eat them all, and wallow in sin.

  • 5 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 2 ½ tsp. baking Soda
  • 1 ½ tsp. salt
  • 1 tsp. ground cinnamon
  • 2 cups unsalted butter, softened
  • 2 cups granulated sugar
  • 2/3 cup packed brown sugar
  • 4 eggs
  • 2 oz. bottle red food coloring
  • 2 tsp. vanilla
  • 1 tsp. lemon juice

  1. Combine flour, cocoa powder, baking soda, salt and cinnamon. Set aside.
  2. Beat butter until light and fluffy. Beat in sugars until smooth. Add eggs, food coloring, vanilla and lemon juice. Beat just until combined.
  3. Add flour mixture and beat just until combined.
  4. Place tablespoon-size balls of dough 2 inches apart on ungreased cookie sheets.
  5. Bake at 350 for 10 – 12 minutes. Edges will be set, but centers will still be soft. Cool on wire racks. Cooled cookies may be iced with cream cheese frosting.


  • 8 oz. cream cheese, softened
  • ½ cup butter
  • 2 tsp. vanilla
  • 5 – 6 cups confectioners sugar
  1. Cream butter and cream cheese together until light and fluffy.
  2. Add vanilla and confectioners sugar, 1 cup at a time, until frosting is slightly dry but still smooth.
  3. Frost cookies.

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