Frosted Red Velvet Cookies
Apr. 28th, 2010 12:55 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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bakeitupIt's my birthday, and so I'm being indulgent. This is my favorite cookie. In fact, it's a cookie based on my favorite cake. Red velvet cake, however, is complicated. Red velvet cookies on the other hand? Easy peasy.
Frosted Red Velvet Cookies
Cookies
2 cups unsalted butter, room temperature
1 cup powdered sugar
½ cup cornstarch
3 cups all-purpose flour
½ cup cocoa powder
3 tablespoons red food coloring
Frosting
4 ounces cream cheese, room temperature
4 ounces butter, room temperature
½ cup powdered sugar
2 tablespoons milk
Using an electric mixer in a large mixing bowl, whip the butter until it's light and fluffy.
Sift the powdered sugar, cornstarch, flour and cocoa powder together into a smaller bowl. Then sift the mixture into the whipped butter in batches, mixing by hand until incorporated. Add the food coloring and mix with electric mixer for 2-3 minutes on high speed.
Place the dough into saran wrap and chill in the freezer for 15 minutes. Preheat oven to 375°F/185°C.
Remove the dough from the freezer and scoop out small amounts, rolling into balls and pressing out into cookie shapes onto ungreased cookie sheets. These cookies will not expand during baking, so press into the exact thickness and size desired.
Bake 8-10 minutes at 375°F. Remove to a wire rack and cool completely before icing.
To make the frosting: combine all ingredients and mix well. The frosting should have a light, spreadable consistency but shouldn't be liquid, as it won't set up. If it's too thick, add milk by teaspoons until the proper consistency is achieved. Spread a very light layer onto each cooled cookie. Alternatively: spread a thick layer on the bottom of a cookie and sandwich with a second.
Frosted Red Velvet Cookies
Cookies
2 cups unsalted butter, room temperature
1 cup powdered sugar
½ cup cornstarch
3 cups all-purpose flour
½ cup cocoa powder
3 tablespoons red food coloring
Frosting
4 ounces cream cheese, room temperature
4 ounces butter, room temperature
½ cup powdered sugar
2 tablespoons milk
Using an electric mixer in a large mixing bowl, whip the butter until it's light and fluffy.
Sift the powdered sugar, cornstarch, flour and cocoa powder together into a smaller bowl. Then sift the mixture into the whipped butter in batches, mixing by hand until incorporated. Add the food coloring and mix with electric mixer for 2-3 minutes on high speed.
Place the dough into saran wrap and chill in the freezer for 15 minutes. Preheat oven to 375°F/185°C.
Remove the dough from the freezer and scoop out small amounts, rolling into balls and pressing out into cookie shapes onto ungreased cookie sheets. These cookies will not expand during baking, so press into the exact thickness and size desired.
Bake 8-10 minutes at 375°F. Remove to a wire rack and cool completely before icing.
To make the frosting: combine all ingredients and mix well. The frosting should have a light, spreadable consistency but shouldn't be liquid, as it won't set up. If it's too thick, add milk by teaspoons until the proper consistency is achieved. Spread a very light layer onto each cooled cookie. Alternatively: spread a thick layer on the bottom of a cookie and sandwich with a second.
