Frosted Red Velvet Cookies Recipes

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RED VELVET COOKIES



Red Velvet Cookies image

These cookies are just as good as the cake, only on a smaller scale. They melt in your mouth!

Provided by K.c. Maxwell

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 40m

Yield 36

Number Of Ingredients 15

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 (1 ounce) squares unsweetened baking chocolate, broken into pieces
½ cup unsalted butter, softened
⅔ cup brown sugar, firmly packed
⅓ cup white sugar
1 large egg
1 tablespoon red food coloring
¾ cup sour cream
1 cup semisweet chocolate chips
¼ cup unsalted butter, softened
4 ounces cream cheese, at room temperature
½ teaspoon vanilla extract
2 cups confectioners' sugar, sifted

Steps:

  • Preheat oven to 375 degrees F (190 degrees C) with the rack in the middle position. Grease baking sheets or line with parchment paper. Sift together the flour, baking soda, and salt.
  • Break the chocolate squares into chunks, place in a microwave-safe bowl and microwave on High until the chocolate melts, about 90 seconds. Stir the chocolate until smooth and set aside to cool.
  • In a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; pour in the egg and beat until smooth. Mix in the red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. Add half of the sifted dry ingredients, stirring until well incorporated. Beat in the sour cream and mix in the remaining dry ingredients. Fold in the chocolate chips. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
  • Bake one sheet at a time in the preheated oven until they spring back when pressed, about 9 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
  • For the cream cheese frosting, whip 1/4 cup butter, cream cheese, and vanilla until smooth. Blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency.

Nutrition Facts : Calories 162.5 calories, Carbohydrate 21.8 g, Cholesterol 20.9 mg, Fat 8.4 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 5.1 g, Sodium 66.4 mg, Sugar 15.2 g

RED VELVET COOKIES WITH CREAM CHEESE FROSTING



Red Velvet Cookies With Cream Cheese Frosting image

Wow! These cookies pack both a tasty and visual punch! Their bright red color lends itself nicely to holiday cooking, and they couldn't get any easier to make!

Provided by jeniwan

Categories     Dessert

Time 25m

Yield 36-48 cookies

Number Of Ingredients 8

1 (18 ounce) box red velvet cake mix (any brand will do)
2 eggs
1/3 cup oil
1 (8 ounce) package cream cheese (softened)
1/4 cup stick margarine (softened) or 1/4 cup butter (softened)
2 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar

Steps:

  • Mix all the cookie ingredients together. This will make a cookie dough.
  • Roll into balls and place on a lightly greased cookie sheet. Flatten down slightly (depending on the thickness you desire).
  • Bake at 375° until the tops crackle (about 8-10 minutes) or until desired doneness.
  • Cool and then frost (they're also good without the frosting).
  • For the frosting, beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth.
  • Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Frosts one 13 × 9-inch cake generously, or fills and frosts one 8- or 9-inch two-layer cake. Refrigerate any remaining frosting.
  • Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the margarine.

Nutrition Facts : Calories 107, Fat 5.7, SaturatedFat 1.8, Cholesterol 17.3, Sodium 39.4, Carbohydrate 13.6, Sugar 13.3, Protein 0.8

FROSTED RED VELVET COOKIES



Frosted Red Velvet Cookies image

My student job in college was in the bakery. These dreamy morsels take me back to that special place and time. Red velvet lovers will appreciate this fun take on the cake. -Christina Petri, Alexandria, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 14

2 ounces unsweetened chocolate, chopped
1/2 cup butter, softened
2/3 cup packed brown sugar
1/3 cup sugar
1 large egg, room temperature
1 tablespoon red food coloring
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup semisweet chocolate chips
1 can (16 ounces) cream cheese frosting
Sprinkles, optional

Steps:

  • In a microwave, melt unsweetened chocolate; stir until smooth. Cool., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, food coloring and vanilla. Add cooled chocolate; beat until blended. In another bowl, mix the flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in chocolate chips., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 375° for 6-9 minutes or until set. Remove to wire racks to cool completely. Spread with frosting. If desired, decorate with sprinkles.

Nutrition Facts : Calories 103 calories, Fat 5g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 62mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

RED VELVET CRINKLE COOKIES



Red Velvet Crinkle Cookies image

Cream cheese in the dough keeps these cookies from being too sweet and the raspberry liqueur - which we found essential in tests - balanced the saltiness of the batter. This recipe makes a big batch; use all the suggested finishes for a red, white and green cookie collection.

Provided by Food Network Kitchen

Categories     dessert

Time 47m

Yield Makes: 90 2-inch cookies

Number Of Ingredients 6

One 8-ounce package cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
2 large eggs
2 tablespoons raspberry liqueur, such as Chambord
One 18.25-ounce package red velvet cake mix
Confectioners' sugar, sanding sugar, small white nonpareils or finely chopped pistachios, for decorating

Steps:

  • Heat oven to 375 degrees F.
  • Beat the cream cheese and butter with an electric mixer on medium speed in a large bowl until fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition; mix in the raspberry liqueur.
  • Sift the red velvet cake mix into the bowl and stir until completely blended and the mixture forms a dough. Cover and refrigerate at least 30 minutes.
  • Line two baking sheets with parchment paper. Using your hands, roll 1 teaspoon of dough at a time into a ball, and then roll each ball in the desired decoration. Place the balls on the prepared baking sheet, about 3 inches apart. These will be baked in three batches, so it is best to keep the dough in the refrigerator while one batch is baking, and roll them right before they go into the oven.
  • Bake until the cookies spread and the tops begin to crackle, 10 to 12 minutes. Cool the cookies on the baking sheet for 5 minutes, and then remove to a rack to cool completely.

RED VELVET BOX COOKIES RECIPE BY TASTY



Red Velvet Box Cookies Recipe by Tasty image

Here's what you need: red velvet cake mix, eggs, vegetable oil, powdered sugar

Provided by Quinton Washington

Categories     Desserts

Yield 24 cookies

Number Of Ingredients 4

1 box red velvet cake mix
2 eggs
⅓ cup vegetable oil
powdered sugar, for topping

Steps:

  • Preheat the oven to 375°F (190°C).
  • Mix everything except the powdered sugar into a bowl (Batter will be thick).
  • Spoon into balls and roll in the powdered sugar.
  • Place on cookie sheets leaving about 2 inches (5 cm) between cookies. Level with a glass.
  • Bake for 8 to 10 minutes until cookies brown SLIGHTLY on the edges.
  • Enjoy!

Nutrition Facts : Calories 99 calories, Carbohydrate 14 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, Sugar 7 grams

RED VELVET VALENTINE'S DAY COOKIES



Red Velvet Valentine's Day Cookies image

Made these for my boyfriend for Valentine's Day while he was gone for the military. They kept and shipped well and were a hit amongst his whole unit. Trial and error went into this recipe and it has become a family favorite.

Provided by darface13

Categories     Cut-Out Cookies

Time 2h20m

Yield 40

Number Of Ingredients 17

1 cup brown sugar
¾ cup unsalted butter, softened
½ cup white sugar
¾ cup light sour cream
4 tablespoons red food coloring
1 egg
3 cups all-purpose flour, divided
4 tablespoons dark cocoa powder (such as Hershey's® Special Dark®)
3 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
4 ¼ cups powdered sugar, divided
4 (8 ounce) packages Neufchatel cheese, softened
1 cup butter, softened
2 teaspoons vanilla extract
1 (12 ounce) package miniature semisweet chocolate chips
¼ cup powdered sugar

Steps:

  • Combine brown sugar, butter, and white sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix in sour cream, food coloring, and egg.
  • Combine 2 1/2 cups flour, dark cocoa powder, regular cocoa powder, baking soda, and salt in a separate bowl. Gradually stir flour mixture into butter mixture until well combined. Place dough in the refrigerator to chill for at least 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of greased and floured parchment paper.
  • Spread remaining 1/2 cup flour on a clean, dry surface and use some to coat a rolling pin. Roll chilled dough to a thickness of approximately 1/4 inch and cut cookies with whatever shape cookie cutter you like. Place 2 inches apart onto the prepared baking sheet.
  • Bake in batches in the preheated oven until cookies bounce back immediately after being touched, about 7 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 8 to 10 minutes more.
  • Stir 4 cups powdered sugar, Neufchatel cheese, butter, and vanilla extract in a large bowl until creamy. Fold in chocolate chips. Transfer frosting into a resealable plastic bag.
  • Cut one corner off the plastic bag and pipe frosting onto 1/2 of the cookies. Top with remaining cookies and sprinkle with remaining 1/4 cup powdered sugar.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 35.9 g, Cholesterol 44.8 mg, Fat 16.7 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 10.4 g, Sodium 173.9 mg, Sugar 26.6 g

RED VELVET SHORTBREAD COOKIES RECIPE BY TASTY



Red Velvet Shortbread Cookies Recipe by Tasty image

Transform store-bought cake mix into these merry and bright red velvet Christmas cookies! Decorate the cookies with white chocolate designs and sprinkles for an extra-festive touch!

Provided by Tikeyah Whittle

Categories     Desserts

Time 1h30m

Yield 24 cookies

Number Of Ingredients 10

2 sticks unsalted butter, softened
¾ cup all purpose flour, plus more for dusting
1 box red velvet cake mix
3 tablespoons water
5 oz vanilla candy melts
white sanding sugar
red sprinkle
Red and green sprinkle
white sprinkle
Assorted 4-inch cookie cutter

Steps:

  • In a large bowl, use an electric mixer on medium speed to cream the butter until smooth, about 1 minute. Add the flour and mix until combined, about 30 seconds. Add the cake mix and water and continue mixing until smooth, about 1 minute more. Transfer the dough to a sheet of plastic wrap and flatten into a disc. Wrap tightly, then refrigerate until slightly firmed, about 30 minutes.
  • Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  • Divide the dough in half. Working with one portion at a time (wrap the other in the plastic and refrigerate until ready to use), roll out on a lightly floured surface to ½ inch thick. Cut out shapes using the cookie cutters. Use an offset spatula to gently lift the cookies and transfer to the prepared baking sheets, spacing 1 inch apart. Gather and re-roll the scraps until all of the dough is used.
  • Bake the cookies until they have puffed and the edges begin to crisp, 8-10 minutes. Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
  • When ready to decorate, place the candy melts in a microwave-safe bowl and microwave in 30-second intervals, stirring between, until melted completely.
  • Line a baking sheet with parchment paper.
  • Dip the cookies in the candy melts, then place on the prepared baking sheet. Alternatively, transfer the candy melts to a small piping bag and cut the tip, then drizzle over the cookies. Garnish with the red, green, and white sprinkles. Let sit until the candy hardens, about 10 minutes.
  • Enjoy!

Nutrition Facts : Calories 115 calories, Carbohydrate 21 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, Sugar 11 grams

RED VELVET RICH AND CREAMY COOKIES



Red Velvet Rich and Creamy Cookies image

Cake becomes cookie in this rich and dreamy twist on the classic taste of red velvet cake. Make yourself look like a professional pastry chef with cookies that look the part. Flex your cookie-making skills with an absolutely mouth-watering recipe. Our red velvet cookies are easy to make too, with the help of your not-so-secret ingredient...Betty Crocker™ Cookie Mix! For the final touch, we have 6 words for you; red velvet cookies cream cheese frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 36

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup unsweetened cocoa
1/4 cup butter or margarine, softened
1/4 cup sour cream
1 tablespoon red food color
1 egg
3/4 to 1 cup Betty Crocker™ Rich & Creamy cream cheese frosting
1/4 cup chopped nuts

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
  • Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
  • Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
  • Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 9 g, TransFat 1 g

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