Red Velvet Frosted Cookies

Red Velvet Frosted Cookies

Scroll to find recipe and step by step instructions.

Measurments:

  • 3/4 cup butter

  • 3/4 cup of packed brown sugar (light or dark)

  • 1/3 cup white granulated sugar

  • 1 large egg

  • 2 tsp of vanilla extract

  • 1 tbsp molasses (optional but highly recommended)

  • 2 tsp red food coloring

  • 2 cup of All-purpose flour

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1/4 tsp of salt (optional if you used salted butter)

  • 1/4 cup cocoa powder

  • 1 tsp expresso powder

Go to Bakery Style Buttercream page for frosting:

Step By Step

  • Step 1

    • Preheat oven to convection 350 degrees fahrenheit.

    • Beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white).

  • Step 2

    • Add in brown sugar and white sugar. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).

  • Step 3

    • Add your large egg and stir into mixture.

    • Mix in vanilla and molasses (optional).

  • Step 4

    • Add flour, baking soda, baking powder, expresso powder, cocoa powder, and salt to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.

  • Step 5

    • Use a 1/3 cup scoop (or however much your heart desires) and place a single ball of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.

  • Step 6

    • After baking your test cookie, place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit on your tray.

    • Bake cookies for 11-12 minutes (for 1/3 cup scoop).

  • Step 7

    • For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.

    • Cool your cookies in the fridge before icing your cookies.

  • Step 8

    • Put frosting in a ziploc/piping bag or frost with a utensil.

    • Crumbl one of your cookies to put on top.

    • Put in fridge to store up to 10 days or in room temperature for 8 days!

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