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Ingredients
| all-purpose flour (unsifted): 1 1/4 cups |
| unsweetened cocoa powder (sifted): 1 Tbl |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| unsalted butter: 1/2 cup (at room temperature) |
| granulated sugar: 3/4 cup |
| eggs: 1 (large) |
| red food coloring: 1 Tbl |
| pure vanilla extract: 1 1/2 tsp |
| buttermilk: 1/2 cup |
| powdered sugar (unsifted): 2 cups |
| light corn syrup: 2 Tbl |
| semisweet baking chocolate squares: 4 oz |
Red Velvet Black & White Cookies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
10 serving(s)
Tags
- Preheat the oven to 350°.
- Line a baking sheet with parchment paper.
- In a medium bowl, sift together the flour, cocoa, baking soda and salt.
- Using a mixer, beat 5 tablespoons butter with the granulated sugar until fluffy, 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 on the prepared baking sheet; spread out.
- 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.
- In a bowl, whisk together the confectioners' sugar, remaining 1/2 teaspoon vanilla, 1 tablespoon corn syrup and 2 tablespoons hot water until smooth.
- In another bowl, combine the chocolate, remaining 3 tablespoons butter and 1 tablespoon corn syrup; microwave until melted, about 1 minute.
- Coat the cookies with the vanilla, then the chocolate icing.
- Refrigerate until set, about 20 minutes.