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
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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).
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Step 2
Add in brown sugar and white sugar. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).
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Step 3
Add your large egg and stir into mixture.
Mix in vanilla and molasses (optional).
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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.
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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.
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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).
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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.
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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!