Name: Red Velvet Black-and-White Cookies
Prep time: 15 min
Yield: About 30 cookies
Ingredients: 2 1/4 cups all-purpose flour; 2 tablespoons unsweetened cocoa powder; 1 teaspoon baking soda; 3/4 teaspoon kosher salt; 1/2 cup (1 stick) unsalted butter, at room temperature; 1 cup granulated sugar; 1 large egg plus 1 large egg yolk; 1 tablespoon red food coloring; 1 1/2 teaspoons pure vanilla extract; 3/4 cup buttermilk; Cream Cheese Frosting (see Note); Chocolate Glaze (see Note)

1 of 6 Place a rack in center of oven and heat to 350 degrees . Line 2 baking sheets with parchment paper.

2 of 6 In a medium bowl, whisk flour, cocoa powder, baking soda and salt.

3 of 6 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.

4 of 6 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.

5 of 6 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.

6 of 6 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.