Red Velvet Black-and-White Cookies
- cal. (kcal) 143
- Yield: About 30 cookies
- Prep: 15 mins
- Bake: at 350°F for 10 minutes per batch
unsweetened cocoa powder
(1 stick) unsalted butter, at room temperature
large egg plus 1 large egg yolk
red food coloring
pure vanilla extract
Cream Cheese Frosting (see Note)
Chocolate Glaze (see Note)
- Place a rack in center of oven and heat to 350 degrees . Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk flour, cocoa powder, baking soda and salt.
- With an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 5 minutes. Add egg and yolk; beat 1 minute. Stop mixer and scrape down bowl. Add food coloring and vanilla, and beat on medium until well incorporated.
- Add half the flour mixture and beat on low. Add buttermilk in a slow stream while beating on low. Add remaining flour mixture and beat on low until well mixed. Let batter rest 15 minutes.
- Drop batter by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheets. Bake 1 sheet at a time until dry on top and slightly firm to the touch, about 10 minutes. Remove from oven and cool on sheet for 5 minutes. Transfer to a wire rack and cool completely before frosting.
- To frost, turn cookies bottom side up and gently wipe off any crumbs. Using 2 separate butter knives, cover half of each cookie with Cream Cheese Frosting and the other half with Chocolate Glaze. Allow to set for about 30 minutes. Wrap individually or store in an airtight container with parchment paper separating any layers.
- Cream Cheese Frosting: Beat 4 oz softened cream cheese on medium speed until as smooth as possible, 1 to 2 minutes. Add 1/4 cup (1/2 stick) softened unsalted butter and beat on medium until smooth, about 3 minutes. Add 1 cup sifted confectioners' sugar. Blend until incorporated. Add 1 tsp vanilla and 1/2 cup sifted confectioners' sugar. Beat on medium-high until frosting is smooth and silky.
- Chocolate Glaze: In a heatproof bowl, combine 5 tbsp softened unsalted butter and 8 oz semisweet chocolate chips. Set bowl over a pan of simmering water so that water does not hit bottom of bowl. Stir until melted and smooth, 5 to 6 minutes. Remove bowl from pan. Stir in 1/4 cup light corn syrup and a pinch of kosher salt. Cool slightly before glazing cookies.
- Recipe courtesy of Joy Wilson, aka Joy the Baker, Creator of the successful blog Joy the Baker; author of three cookbooks, including her latest, Over Easy: Sweet and Savory Recipes for Leisurely Days.
- "Invest a few dollars in an oven thermometer so you know whether your oven runs true, cool or extra hot. And use a cookie scoop--like an ice cream scoop that comes in lots of sizes--to create perfectly portioned cookies every time. --Joy Wilson