Frosted Red Velvet Cookies Food

RED VELVET CRINKLE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Put the baking chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
• In the bowl of an electric mixer, cream together the granulated sugar and butter until light and fluffy. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then add the buttermilk, food coloring and vanilla. Scrape the bowl and mix once more.
• Combine the flour, baking powder and salt in a bowl and stir together. Add the flour mixture in 2 increments into the mixing bowl with the mixer on low. Scrape the bowl once and mix a final time until well combined. Fold in the chunked white chocolate.
• Scoop generous tablespoons of the dough, roll in the confectioners' sugar until generously coated and transfer them to the prepared baking sheets. Bake until the cookies are poufy and set, about 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool. Repeat with the remaining dough. Cool the cookies for 30 minutes and then recoat with confectioners' sugar if desired.

RED VELVET COOKIES

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.

RED VELVET COOKIES WITH CREAM CHEESE FROSTING

Steps:

• Mix all the cookie ingredients together. This will make a cookie dough.
• Roll into balls and place on a lightly greased cookie sheet. Flatten down slightly (depending on the thickness you desire).
• Bake at 375° until the tops crackle (about 8-10 minutes) or until desired doneness.
• Cool and then frost (they're also good without the frosting).
• For the frosting, beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth.
• Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Frosts one 13 × 9-inch cake generously, or fills and frosts one 8- or 9-inch two-layer cake. Refrigerate any remaining frosting.
• Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the margarine.

SINFUL RED VELVET COOKIES

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.

RED VELVET COOKIES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°.
• Combine the first 5 ingredients in a mixing bowl.
• Beat butter at medium speed with an electric mixer 2 minutes, until creamy.
• Gradually add sugar, beating well.
• Add eggs, 1 at a time, beating until blended after each addition.
• Beat in food coloring and vanilla.
• Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition, stopping to scrape the bowl as needed.
• Drop dough by 1/4 cupfuls 3 inches apart onto parchment paper-lined baking sheets.
• Spread dough to 3-inch rounds.
• Bake for 15 minutes, until tops are set; cool on baking sheets 5 minutes.
• Remove to wire racks, and cool completely.
• Crumble 1 cookie into fine crumbs to use as garnish.
• Make frosting--beat cream cheese, butter, vanilla, and salt at medium speed with an electric mixer 1 minute, until creamy.
• Gradually add powdered sugar, beating at low speed 2 minutes or until smooth.
• Spread about 2 1/2 tablespoons cream cheese frosting onto each cookie; sprinkle with crumbs.
• Store cookies in refrigerator up to 5 days.