February is my month to host the group, What’s Baking. With Valentine’s Day and all, I thought red velvet would be appropriate. I don’t think I have ever made anything red velvet. I’m really not sure why. But, it’s been on my baking to do list for a long time, so let’s cross this one off.
I had a hard time figuring out what to bake. Brownies, cookies, cake, cupcakes? So, many to choose from. But, if you’ve been here before, you know my family’s love for soft, frosted sugar cookies. You know, the Lofthouse style ones? I finally came across these red velvet cookies with cream cheese frosting and immediately knew they were it. Have you ever visited the blog Cooking Classy? If not, you totally should. Jaclyn’s pictures are just beautiful and everything she bakes looks amazing. I can’t tell you how many things I’ve pinned. Now, I just need to find the time…
These cookies were easy enough to make. But, I think I should have used regular cocoa versus the Dutch processed. The color would have been more red and a bit less muddled. But, I guess that’s just aesthetics and I need to get over it. For Jaclyn’s cookies, it looks like she frosted them by hand. I can never make my cookies look nice that way, so I chose to pipe them instead. I pulled out like 10 different colors of sprinkles, but I loved the white against the white frosting. Then, I decided white sprinkles weren’t enough, so I added some disco dust for sparkle. Disco dust…say what? I have never heard of it before either. It’s edible glitter and it will make your cookies look beautiful.
The verdict? My husband and kids absolutely loved them. I had 21 cookies yesterday and only 4 today. These cookies are really soft, with just a hint of chocolate which pairs perfectly with the sweet cream cheese frosting. If you haven’t made anything red velvet, or you have and you’re crazy for it, make these cookies. You’ll love them. Promise. Another keeper for me.
Stay tuned for the round up of all the yummy red velvet desserts….I can’t wait to see what everyone made!
Soft Red Velvet Cookies with Cream Cheese Frosting
Yield: 16 cookies ( I got 21)
2 1/4 cups cake flour
3 Tbsp unsweetened cocoa powder I used Valrhona Dutched
2 tsp cornstarch
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup softened unsalted butter
1/4 cup vegetable shortening I like Crisco sticks- more accurate and less mess
1 cup granulated sugar
1 large egg
1 large egg white
1 1/2 tsp vanilla extract (I used 1 tsp vanilla and 1/2 tsp vanilla paste)
1 tsp lemon juice or vinegar
Red food coloring I used ~ 1.5 tsp of AmeriColor Super Red Gel Paste
Sprinkles, if desired.
Cream Cheese Frosting
4 oz. cream cheese, softened
1/4 cup butter, softened (I used unsalted and added a pinch of salt)
3/4 tsp vanilla extract
2 1/2 cups powdered sugar
In a large bowl, whisk together the cake flour, cocoa powder, cornstarch, baking powder and salt until well combined. Although the directions didn’t say, I sifted the mixture because my cocoa was lumpy. Set aside the flour mixture.
In the bowl of your KitchenAid mixer, blend the butter, shortening and sugar with the paddle attachment until light-colored and fluffy, ~ 3 minutes. Mix in the egg, then the egg white, vanilla, vinegar (or lemon juice) and food coloring.
With your mixer on low, slowly add in the dry ingredients. Mix just until combined. Scrape down the sides and bottom of the bowl with a spatula to make sure every last bit is incorporated.
Cover your mixing bowl with plastic wrap. Chill x 2 hours.
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper or a Silpat.
Remove the dough from the fridge. Shape the dough into ~ 3 Tbsp balls. I got 8 cookies per sheet. Grease or lightly wet your hands and press the dough down to about 1/2-inch high.
Bake ~9 to 11 minutes. Rotate the cookie sheet halfway through the bake time. Remove the sheet from the oven and cool the cookies on the baking sheet ~2 minutes before transferring to a cooling rack.
Cool completely before frosting.
For the frosting:
In the bowl of your KitchenAid, with the whisk attachment, whip the cream cheese and butter until light-colored and fluffy. Blend in the vanilla. Slowly add in the powdered sugar, blending until well combined and fluffy. I added about 1 tsp half and half to thin the frosting out a bit to make piping easier.
Source: Cooking Classy