RED VELVET CRINKLE COOKIES
This recipe is special to me because it is totally original, my very own! The cookies are firm but not crunchy on the outside, and they're tender inside. The powdered sugar makes them melt in your mouth. -Jane Rundell, Alanson, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. Beat in vinegar, food coloring and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Stir in chips. Refrigerate, covered, 1 hour or until firm., Preheat oven to 350°. Shape dough into 1-1/2-in. balls; roll in confectioners' sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until tops are cracked and edges are set, 12-15 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 166 calories, Fat 6g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 108mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
RED VELVET COOKIES
These unique cookies have been a part of our holiday tradition for as long as I can remember. My mother made them when I was little, and now I often bake a batch for my own family.-Mindy Young, Hanover, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 43m
Yield 7-1/2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in egg yolks and food coloring. , Combine flour, cocoa, baking powder and salt. Add to the creamed mixture alternately with buttermilk, beating well after each addition., In another bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. Fold in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 12-14 minutes. Remove to wire racks to cool completely., In a large bowl, beat the butter, confectioners' sugar and salt until blended. Add enough milk to achieve desired consistency. Crumble 8 cookies and set aside. , Frost remaining cookies; sprinkle with cookie crumbs. Store in an airtight container.
Nutrition Facts : Calories 124 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 79mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
RED VELVET BOX COOKIES RECIPE BY TASTY
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
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 COOKIES
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
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 SNOWFLAKES
Make and share this Red Velvet Snowflakes recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 32m
Yield 4 cakes, 4 serving(s)
Number Of Ingredients 16
Steps:
- PREHEAT oven to 350°F.
- Spray a 16 3/4 x 11 3/4 x1 inch rimmed baking sheet with no stick spray.
- IN A MEDIUM BOWL beat shortening, sugar, vanilla and salt until light and fluffy. Add egg, Mix again to incorporate.
- IN A SMALL BOWL combine cocoa and red food coloring. Add cocoa mixture to creamed mixture. Add buttermilk and flour alternatively, beginning and ending with buttermilk.
- IN A SMALL BOWL combine soda and vinegar. Add to batter, beating well. Pour batter into prepared pan.
- BAKE 12 min.or until toothpick inserted in center comes out clean. Remove from oven. Place on wire rack to cool.
- USING A 5-INCH SNOWFLAKE CUTTER cut 12 pieces from the cake.Cut 4 smaller pieces with a 2 inch cutter.
- TO MAKE THE FROSTING in a small saucepan combine brown sugar and 2 Tbs butter over medium heat. Stir until sugar dissolves. Bring to a boil remove from heat.Add to cream, whisking well. Transfer to a heat resistant bowl.Let cool 1 hour, stirring occasionally.
- IN A LARGE BOWL combine remaining 3 TBS butter and cream cheese. Beat on med. high until smooth.Add vanilla. With mixer running, slowly add cooled brown sugar mixture. beating until combined. Gradually add confectioners sugar mixing until completely smooth.Refrigerate at least 30 minute before using.
- TO ASSEMBLE CAKES, place 4 lg snowflakes on 4 individual plates. Pipe icing along the spokes of each snowflake, top with another snowflake, repeat icing. End with a mini snowflake and pipe a rosette on top Garnish with edible glitter.
Nutrition Facts : Calories 943.6, Fat 53.2, SaturatedFat 28.1, Cholesterol 170.1, Sodium 463.9, Carbohydrate 108.1, Fiber 1.5, Sugar 75.4, Protein 11.6
RED VELVET SNOWFLAKE COOKIES
Red velvet cake mix cookies.
Provided by ahuwyler
Time 4h55m
Yield 24
Number Of Ingredients 7
Steps:
- Combine cake mix, cake flour, melted butter, eggs, evaporated milk, and food coloring in a large bowl. Mix with an electric mixer on slow speed until fully combined. Cover the bowl with plastic wrap and place in the refrigerator for at least 4 hours, but best if overnight. The longer the dough sits, the easier it is to roll out and cut.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
- Roll dough on a lightly floured piece of parchment paper to a thickness of 1/8 or 1/16 inch. Cut cookies with a snowflake-shaped cookie cutter and place on the prepared cookie sheet. Dust off any flour from the top of the cookies with a brush or paper towel.
- Bake in the preheated oven for 6 to 7 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 25 to 30 minutes more.
- Decorate fully cooled cookies as desired with icing.
Nutrition Facts : Calories 172.7 calories, Carbohydrate 19.5 g, Cholesterol 36.2 mg, Fat 9.9 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 5.7 g, Sodium 117.4 mg, Sugar 0.2 g
RED VELVET SANDWICH COOKIES
Provided by Food Network Kitchen
Time 45m
Yield 16 sandwich cookies
Number Of Ingredients 13
Steps:
- Make the cookies: Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the butter, confectioners' sugar and vanilla in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. Reduce the mixer speed to low and beat in the flour mixture in 2 additions. Add the food coloring and beat until combined. Transfer the dough to a clean surface and knead a few times. Roll into a 10-inch-long, 1-inch-diameter log; wrap in plastic wrap and freeze until firm, about 2 hours.
- Meanwhile, make the filling: Pulse the coconut, cream cheese, confectioners' sugar, salt and vanilla in a food processor until combined. Refrigerate until ready to use.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Remove the dough from the freezer and unwrap. Slice the dough into 1/4-inch-thick rounds and arrange about 1 inch apart on the prepared baking sheets. Bake until the cookies are firm around the edges, 8 to 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.
- Spread about 1 teaspoon of the filling on the flat side of half of the cookies, then sandwich with the remaining cookies.
- Cook's Note: If the dough feels dry after you beat in the food coloring, beat in up to 2 more tablespoons softened butter until the dough stays together when pinched and is kneadable.
RED VELVET SHORTBREAD COOKIES RECIPE BY TASTY
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
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
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