It’s February and I thought well, chocolate is perfect for this month, because almost everyone enjoys a little chocolate treat around Valentine’s Day, but I was hoping for some color too with all the rain and gray skies we’ve been experiencing here in Southwestern Pennsylvania. I decided to bake this batch of Red Velvet Cookies stuffed with cream cheese frosting and I had both chocolate AND a bit of color. Deep, rich, RED VELVET color.
Classic red velvet flavors are present in these soft chocolate cookies. Buttermilk is generally used in baking red velvet desserts, but I made my own version of tangy by adding 1 teaspoon of apple cider vinegar to 2 Tablespoons whole milk and allowing that to go to work on the cookie batter. The result is a soft and velvety texture with just a hint of the tang flavoring of traditional red velvet baked goods.
The red is Americolor super red gel coloring. If you don’t like using food dyes, you can definitely leave it out, it doesn’t affect the cookie texture. I did locate beet powder at one of my favorite online ingredient shops, Nuts.com that you could also try as a substitute. I don’t have experience using this substitute, but will try it in the future.
The cream cheese filling is required for me as I didn’t want to bake just a soft, red cookie!
I added a mixture of semi-sweet and white chocolate chips to add some more interest and I love the result!
For more cookie and brownie recipes, follow us on Instagram and I’ll try to tempt you with more delicious ideas for baking! If you bake a batch, snap a photo and hashtag #countrycupboardcookies on Instagram so we can see your cookies!
Comment below if you have any ideas or requests for new cookie recipes. I’d love to share a few with you!
Enjoy your baking! Judy
- ½ cup soft butter (4 ounces or 1 stick)
- ½ cup white sugar (3½ ounces)
- ¼ cup packed light brown sugar (1¾ ounces)
- 1 whole egg
- 2 teaspoon vanilla
- 2 TBL whole or 2% milk
- 1 teaspoon vinegar (apple cider or white)
- ¾ teaspoon red gel food coloring (adjust for color desired)
- 1½ cup unbleached all purpose flour ( 6½ ounces)
- 3 Tablespoon Dutch-process cocoa
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup white chocolate chips (3 ounces)
- ½ cup semi-sweet chocolate chips (3 ounces)
- 8 ounces cream cheese, softened
- 6 Tablespoons Butter, softened
- 1 pound powdered sugar (4 cups)
- 1 teaspoon pure vanilla
- Cream butter and sugars
- Add egg and vanilla and mix until blended
- Add vinegar to milk and add to batter mixture until combined.
- Add Food coloring next. I used ¾ teaspoon of pure red GEL food coloring, add more or less depending on the depth of color you want. Mix until combined.
- Combine dry ingredients of flour, dutch cocoa, baking soda, baking powder and salt in separate bowl and whisk until cocoa is incorporated.
- Add dry ingredients to cookie dough and blend.
- Stir in white and dark chocolate chips.
- Cover & Chill 30 minutes to one hour as this batter is sticky.
- Preheat oven to 350 degrees.
- Scoop chilled cookie dough using medium cookie scoop onto parchment lined cookie sheet.
- Bake 10 minutes. Cool on cookie sheet for 5 minutes before removing to tray. Allow to cool completely before filling with cream cheese frosting.
- Beat softened butter until creamy. Add softened cream cheese and continue to beat until combined. Don't overbeat, just until fluffy consistency. Beat in vanilla.
- Make cookie sandwiches with the cream cheese frosting. Use a lot! Store any extra in fridge for later baking.
I used Americolor super red gel coloring. Be careful when using it. I have white vinegar around to help remove any stains. White clothing while baking is not recommended! Any redness on your hands will remove using soap and water.
If you bake these delicious red velvet cookies, snap a photo & tag us #countrycupboardcookies on Instagram
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