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Red velvet black and white cookies on a white background.
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Red Velvet Black and White Cookies

The traditional New York cookie is given a red velvet makeover with these Red Velvet Black and White Cookies.
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings 10 large or 24 smaller cookies
Calories
Author Deborah Harroun

Ingredients

Cookies

  • 1 1/4 cups flour
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 tablespoons unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon red food coloring
  • 1 teaspoon pure vanilla extract
  • 1/2 cup buttermilk

Vanilla Icing

  • 2 cups powdered sugar
  • 1 tablespoon corn syrup
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons hot water

Chocolate Icing

  • 4 ounces semi-sweet chocolate
  • 3 tablespoons butter
  • 1 tablespoon corn syrup

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • In a medium bowl, sift together the flour, cocoa, baking soda and salt.
    1 1/4 cups flour, 1 tablespoon unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
  • Using a mixer, beat 5 tablespoons butter with the granulated sugar until fluffy, 3 minutes. Beat in the egg, food coloring and 1 teaspoon vanilla. Beat in the flour mixture alternately with the buttermilk until smooth.
    5 tablespoons unsalted butter, 3/4 cup granulated sugar, 1 large egg, 1 tablespoon red food coloring, 1 teaspoon pure vanilla extract, 1/2 cup buttermilk
  • Place 1/4-cup scoops of batter 2 inches apart on the prepared baking sheet; spread out. Bake until a toothpick inserted in the center comes out dry, 12 to 15 minutes. Let the cookies sit for 5 minutes, then transfer to a rack to cool.
  • In a bowl, whisk together the powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon corn syrup, and hot water until smooth.
    2 cups powdered sugar, 1 tablespoon corn syrup, 1/2 teaspoon vanilla extract, 2 tablespoons hot water
  • In another bowl, combine the chocolate, butter and corn syrup; microwave until melted, about 1 minute.
    4 ounces semi-sweet chocolate, 3 tablespoons butter, 1 tablespoon corn syrup
  • Coat the cookies with the vanilla, then the chocolate icing. Refrigerate until set, about 20 minutes.

Notes

from Every Day with Rachael Ray March 2008