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09 February 2012

Red Velvet Cookies

These cookies are as yummy as they sound. I mean who doesn't love a little red velvet with cream cheese in their life? I take them to school with me to see how "yummy" they taste, and these went pretty fast. They are easy to make (if you follow my semi-homemade way) and delicious!

Red Velvet Cookies

I searched a bit to find cookies that you could make from scratch and ones that had more of a cakey soft texture than crunchy.

Adapted From Kitchen meets Girl


Preheat oven to 350 degrees
2 3/4 c. all purpose flour
1/3 c. unsweetened cocoa
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 sticks of butter or 1c of butter (softened)
1 1/4 c. sugar
2 large eggs
1 tsp. red food coloring
2 tsp. vanilla
3/4 c. buttermilk
Betty Crocker Cream Cheese Frosting


Mix together all dry ingredients (flour, baking powder, baking soda, cocoa, salt) separately. I like to use a sifter so that there are no lumps in my mixture. Set aside. Then mix butter, sugar, and eggs together. Once smooth, mix in food coloring and vanilla. Add dry ingredients alternately with buttermilk- slowly (I add 1c. of dry and then 1/4 of of butter milk at a at a time). Put spoonfuls on a cookie tray (I use an ice cream scoop. I fill it half full and then dump onto tray). Bake for 10-15 minutes. My cookies came out best at 12 minutes :) let them cool until not warm to the touch. They usually came out in non-perfect circles, which drove me crazy. So I used circle cookie cutters to get the perfect cookie shape. I used a wilton 21 (open star tip) to ice the cookies. I moved from inside out. And then topped with some red sprinkles!


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