Thedevilinredvelvetcookies 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



Red Velvet Cookies image

These red velvet cookie cutouts have a hint of chocolate flavor and are so simple to prepare. A drizzle of white chocolate on top adds pizzazz.

Provided by Vallery Lomas

Categories     dessert

Time 1h

Yield 1 dozen cookies

Number Of Ingredients 10

1 1/2 cups all-purpose flour, plus more for dusting
2 1/2 tablespoons unsweetened cocoa powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, at room temperature
2/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 teaspoons red gel food coloring
1 cup white chocolate chips

Steps:

  • Position the racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
  • Sift the flour, cocoa, salt and baking soda together into a medium bowl. Whisk to combine and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.
  • Add the egg and continue to mix on medium until combined, scraping the bottom and sides of the bowl as needed. Add the vanilla and food coloring and mix until combined and bright red.
  • Reduce the speed to low and spoon in the flour mixture. Continue to mix until just combined. Remove the bowl from the stand mixer and use a rubber spatula to ensure that all of the flour is incorporated.
  • Lightly flour a clean work surface. Mound the dough onto it and press into a disc. Wrap in plastic and refrigerate for 30 minutes to allow the butter to firm up.
  • Lightly dust your work surface with flour. Remove the dough from the refrigerator and roll to a thickness or 1/4 to 1/2 inch. Use cookie cutters to cut the dough into shapes and place on the prepared baking sheets. Brush off excess flour with a clean pastry brush if necessary. Freeze the cutouts for 15 minutes so they retain their shape when baked.
  • Bake until the cookies are dry and set, rotating the pans halfway through, 10 to 11 minutes. Transfer the cookies to a wire rack to cool completely.
  • Meanwhile, put the chocolate chips in a microwave-safe bowl. Heat in 15-second intervals, stirring well in between each, until completely melted and smooth. (Alternatively, bring 1 inch of water in a medium saucepan to a simmer over medium-low heat. Put the chocolate chips in a heatproof bowl and place over the simmering water. Allow the chocolate to melt, stirring occasionally with a rubber spatula until smooth.)
  • Using a fork, drizzle white chocolate over the cooled cookies to create a random zigzag pattern. Allow to set. Store the cookies in an airtight container at room temperature for up to 4 days.

SINFUL RED VELVET COOKIES



Sinful Red Velvet Cookies image

This is based on a Paula Deen recipe, so it's quite rich ;) This is by far the most luxurious cookie I make. They never last long. They're painfully easy to make, which may be bad news for your waistline.

Provided by Im cookin

Categories     Dessert

Time 17m

Yield 24-30 cookies, 5-7 serving(s)

Number Of Ingredients 6

1 (8 ounce) brick cream cheese, room temperature
1/2 cup butter, room temperature (1 stick)
1 egg
1 tablespoon vanilla extract
1 (18 ounce) box red velvet cake mix
confectioners' sugar, for rolling and dusting

Steps:

  • In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.
  • Beat in the egg.
  • Beat in the vanilla extract.
  • Beat in the cake mix.
  • Cover and refrigerate for at least 2 hours to firm up so that you can roll the batter into balls.I've chilled batter overnight and it comes out fine.
  • After batter has chilled and you're ready to make the cookies, preheat the oven to 350°F.
  • Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar.
  • Place on an ungreased cookie sheet, 2 inches apart.
  • Bake 12 minutes. The cookies should remain soft and gooey.
  • Cool completely and sprinkle with more confectioners' sugar, if desired.
  • To make these devilishly rich, I also top the cookies with cream cheese frosting, which is simple to make. I use Bev's Cream Cheese Frosting (recipe #55530), but double the vanilla. Or, if I'm making them for people I know have more of a savory tooth than sweet, I'll triple it to a full tablespoon.

Nutrition Facts : Calories 339.9, Fat 34.9, SaturatedFat 20.7, Cholesterol 136, Sodium 322.4, Carbohydrate 2.3, Sugar 1.8, Protein 4.2

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

THE DEVIL IN RED VELVET COOKIES



The Devil in Red Velvet Cookies image

Make and share this The Devil in Red Velvet Cookies recipe from Food.com.

Provided by thunderhorn

Categories     Dessert

Time 17m

Yield 24-36 cookies

Number Of Ingredients 5

1 (18 ounce) box devil's food cake mix
1 (3 ounce) box cherry Jell-O, divided
1/3 cup oil
2 eggs
2 -4 tablespoons sugar, granulated or powdered

Steps:

  • Preheat oven to 350 degrees.
  • Grease or spray cookie sheets.
  • Combine sugar and 1/4 jello powder. Set aside.
  • Combine cake mix, oil, eggs, remaining 3/4 jello powder. Dough will be stiff.
  • Form into balls and roll on all sides in sugar mixture.
  • Bake 12- 15 minutes.

Nutrition Facts : Calories 141.6, Fat 6.8, SaturatedFat 1.3, Cholesterol 17.6, Sodium 187.1, Carbohydrate 18.8, Fiber 0.5, Sugar 9.2, Protein 3

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