.:red velvet:.


No, it’s not Christmas time {but it will be here before we know it!}.  And no, I can’t even pull a “Christmas in August” because it’s now September.  But I had a hankering for these super-scrumptious red velvet cookies with cream cheese frosting.   The recipe is from the 2009 Christmas with Southern Living book that I may or may not have stolen from my roommate.  And the beginning of the recipe may start with “BIG FAT cookies” so you know we had to try it.  And they are aaaamazing!  But this time I put a little twist on them.  Instead of making them huge like the recipe says I made them tiny and filled them with frosting and made little sandwich cookies {a whoopie pie of sorts}. 

So, this time I used my small scoop from the pampered chef to scoop the batter onto the pan because I wanted to make mini cookies and sandwich them together. { the recipe says to use ¼ cup of batter for each cookie and just ice the tops.  so they are normally these gigantic, delicious cookie cake things}  And I’ll tell you the truth, while the little ones are cute, they’re not as tasty.  So, I recommend making them bigger and leaving them open because they really do taste better that way!


Red Velvet Cookies

2 ¾ cups all purpose flour

1/3 cup unsweetened cocoa

1 ½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 cup butter, softened

1 ¼ cups sugar

2 large eggs

2 Tbsp. liquid red food  coloring

1 Tbsp. vanilla extract

¾ cup buttermilk


Preheat oven to 350 degrees. 

Combine first 5 ingredients in medium bowl (I like to sift them together). 





Beat butter at medium speed with an electric mixer until smooth and silky (about 2 minutes).  

Add sugar and beat until light and fluffy. 

 Add eggs one at a time. 

Add vanilla and food coloring.

 Add dry mixture, alternating with the buttermilk, beginning and ending with the dry stuff. 



Line a cookie sheet with parchment paper.

 Scoop about 1 tablespoon batter onto cookie sheet with small scooper. 



Now, if you want to make them big like the original recipe calls for scoop about a ¼ cup onto cookie sheet and spread into about a 2-3 inch circle so that the batter is evenly spread out. 

Bake for  about 8 minutes if you making the little ones or 15 minutes for the big ones. 

Let cool.


Cream Cheese Frosting

2 sticks of butter, softened

8oz. brick of cream cheese, softened

3-4 cups powdered sugar

1 tsp. vanilla

Pinch of salt

Beat butter and cream cheese in electric mixer until smooth and silky (about 5-6 minutes). 

Add powdered sugar one cup at a time. 

 Add vanilla and pinch of salt. 

Beat for 4-5 more minutes until smooth and fluffy. 

Ice tops of cookies.

 I recommend storing iced cookies in the refrigerator for best results. 






2 thoughts on “.:red velvet:.

  1. Well they do look wonderful and you know anytime you need something sampled we are just down the sidewalk….<3

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