RED VELVET COOKIES
RED VELVET COOKIES will be the “beautiful” cookie in the bunch!
RED VELVET COOKIES
My daughter loves anything red velvet. This year I was on a hunt for a Red Velvet Cookie for her. While searching through Pinterest I found one that caught my eye! The picture was beautiful with the gorgeous red cookie and a bright white frosting. The “pin” was from Taste of Home. Although the pictures were great the reviews not so much! Most of the reviews thought the cookies were way to dry and crumbly. Well who the heck wants a dry crumbly cookie…not me!!! Other reviews disliked the frosting. Ok great…now what do I do…I have a beautiful cookie that does not taste so beautiful! I did what anyone else who loves to cook and bake does…re-create a recipe of my own until I came up with one that I loved! In fact, I loved it so much that I made 7 dozen of them!!! 5 dozen I am bringing to a cookie exchange and the other 2 I am eating….just kidding….the other 2 I am going to add to my Christmas cookie platters.
This cookie is a mix between a Red Velvet Cookie and Red Velvet Cake. The frosting is a cross between cream cheese and buttercream. Since I loved the Double Chocolate Chip Pudding Cookies I made so much the other day, I decided to add some instant pudding to these as well to take care of the “dry and crumbly” factor. The recipe from Taste of Home separated the eggs; adding the egg yolks to batter and then whipping the eggs whites until stiff and then folding them into the batter later. I instantly thought of “meringue” when I heard the words “whip egg whites until still peaks form”. Meringue in cookies screamed hard and crunchy to me. I omitted this step and just added the eggs all together instead of separating them. Add in some milk chocolate chips and I believe we have a winner…the perfect Red Velvet Cookie!
- 1 cup shortening
- 1 cup sugar
- 3/4 cup brown sugar
- 3 eggs
- 3 teaspoons red food coloring
- 4 cups all purpose flour
- 3 tablespoons unsweetened baking cocoa
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 package chocolate or vanilla instant pudding (dry mix only)
- 1 cup buttermilk
- 2 cups - milk chocolate chips
- 8 ounces cream cheese
- 1/4 cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 2-3 tablespoons heavy whipping cream
- In a large bowl, cream the shortening and the sugars until light and fluffy.
- Beat in the eggs one at a time.
- Add the food coloring and mix well.
- In a separate large bowl, combine the flour, cocoa powder, baking powder, salt and dry pudding mix.
- Add the flour mixture to the creamed sugar mixture a little at a time alternately with the buttermilk. Beat well after each addition of flour mixture and buttermilk.
- Fold in the chocolate chips.
- Drop by tablespoons about 2 inches a part onto a greased baking sheet (or baking sheet lined with parchment paper). Bake at 350 degrees for about 12 minutes.
- Remove from oven and let cool on baking sheet for about 5 minutes. Remove to wire rack to cool completely.
- Once completely cool frost tops of cookies and crumble extra cookie on top for decoration.
- In a large bowl beat the cream cheese, butter, powdered sugar and vanilla until well blended. Slowly add in the heaving whipping cream a tablespoon at a time whipping with beaters the whole time. Do this until you have reached desired consistency.
- *Before I added the chocolate chips to the cookie batter I removed enough dough to make 2-3 cookies. Bake these cookies just like you do the rest of them. Once cooled you can crumble these extra cookies up and sprinkle them on top of the frosted cookie.
- ** Makes about 3 dozen cookies.