Red Velvet Cookies With Cream Cheese Frosting Recipes

CREAM CHEESE FROSTING FOR RED VELVET CAKE

Steps:

• Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.

RED VELVET COOKIES

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.

RED VELVET COOKIES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°.
• Combine the first 5 ingredients in a mixing bowl.
• Beat butter at medium speed with an electric mixer 2 minutes, until creamy.
• Gradually add sugar, beating well.
• Add eggs, 1 at a time, beating until blended after each addition.
• Beat in food coloring and vanilla.
• Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition, stopping to scrape the bowl as needed.
• Drop dough by 1/4 cupfuls 3 inches apart onto parchment paper-lined baking sheets.
• Spread dough to 3-inch rounds.
• Bake for 15 minutes, until tops are set; cool on baking sheets 5 minutes.
• Remove to wire racks, and cool completely.
• Crumble 1 cookie into fine crumbs to use as garnish.
• Make frosting--beat cream cheese, butter, vanilla, and salt at medium speed with an electric mixer 1 minute, until creamy.
• Gradually add powdered sugar, beating at low speed 2 minutes or until smooth.
• Spread about 2 1/2 tablespoons cream cheese frosting onto each cookie; sprinkle with crumbs.
• Store cookies in refrigerator up to 5 days.

RED VELVET COOKIES WITH CREAM CHEESE FROSTING

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.

FROSTED RED VELVET COOKIES

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.

RED VELVET OREO COOKIES WITH CREAM CHEESE FROSTING RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Mix together cake mix, eggs and shortening until well combined. The dough will be pretty thick.
• Roll dough into balls, making sure they are all similar in size.
• Place dough onto ungreased cookie sheet and bake for 8 minutes.
• Immediately transfer cookies to a cooking rack.
• Cream together cream cheese, butter, vanilla and powdered sugar until smooth.
• Spread onto cooled cookies and sandwich together.