Red Velvet Cookies Baked Until the Edges Set

Red Velvet Cookies Baked Until the Edges Set is filed under Cookies and built around all purpose flour, cocoa powder, and baking powder. Plan on 15 cookies.

Count on 20 minutes of prep, 10 minutes of cooking, 2 hours of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the cookies

• 1 ¼ cups all purpose flour
• ¼ cup cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt
• ½ cup unsalted butter cold but pliable
• ½ cup sugar
• ¼ cup dark brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon red food dye
• ¼ cup sugar for rolling

For the frosting

• ½ cup unsalted butter Softened
• 6 tablespoons cream cheese Softened
• 2 cups confectioner’s sugar
• 1 teaspoon vanilla
• 2 tablespoons heavy cream

How the cooking goes

Make the red velvet cookie dough

1. In a medium bowl, whisk together flour, cocoa powder, baking powder and kosher salt. Keep it to one side.
2. In the bowl of a electric mixer fitted with the paddle attachment, cream butter, granulated sugar and dark brown sugar until a smooth paste forms.
3. Beat in the egg. Turn the mixer to low then add the vanilla and red food dye. Once it incorporates, beat it well.
4. Reduce the mixer speed to low and slowly add the flour mixture in several additions. Let each one almost completely incorporate before adding the next. Scrape down the bowl several times with a silicone spatula.
5. Scoop or spoon out golf ball sized portions of the cookie dough. Roll into a ball and place on a sheet pan lined with parchment. Cover and refrigerate for at least 2 hours.

Bake

1. When ready to bake, heat the oven to 325°F convection or 350°F standard.
2. Tip about ¼ cup granulated sugar in a bowl and roll each cookie dough ball in the sugar before placing back on the lined sheet pan. Space the cookies 2 inches apart to allow for spreading.
3. Oven-bake in a preheated oven for 9-10 minutes, rotating the sheet halfway through. The cookies will spread and look matte on top. The tops will begin to have little cracks and will no longer look shiny.
4. Allow to cool on the sheet pan completely before frosting.

Make the frosting & assemble

1. In the bowl of a electric mixer fitted with the paddle attachment, beat together butter, powdered sugar, vanilla, vanilla bean seeds until light and smooth. Switch to whisk attachment and add cream.
2. Frost your cooled cookies and enjoy!

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Moravian Christmas Cookies Baked Until the Edges Set and Oatmeal Cream Pie Cooled Before Slicing.