Tonight I am having a Christmas Appetizer & Dessert recipe swap at my house with the girls from my Sunday School Class. I racked my brain for what to make for the dessert part, and so many things came to mind. I decided to go to my magazine clippings binder to the holiday baking section to see if anything peaked my interest. I was immediately drawn to these red velvet black & white cookies from Everyday with Rachel Ray. I’ve always wanted to try black & white cookies and I just couldn’t resist the red velvet twist. Red Velvet Cake is my absolute favorite, so what better way to try out my first black & white cookies!
I followed the recipe to a “t” since it was my first crack at these. These were light, fluffy and moist and the chocolate and vanilla frostings are, of course, the perfect pair. These are delicious and I hope they are a big hit tonight! They would be perfect wrapped up and tied with a bow for holiday gift giving. I am so making these all the time! Oh, and I doubled the recipe to have 20 cookies so the girls can take some home if they would like, but the recipe below is for the regular amount of 10 large cookies.
I’m also submitting these to Joelen’s Holiday Cookie Swap Adventure.
Red Velvet Black & White Cookies
Original Source: Every Day with Rachael Ray March 2008
Makes 10 Large Cookies
Prep Time: 40 min Bake Time: 15 min
Ingredients:
1 1/4 cups flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (4 ounces) unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 tablespoon red food coloring
1 1/2 teaspoons pure vanilla extract
1/2 cup buttermilk
2 cups confectioners’ sugar
2 tablespoons corn syrup
4 ounces semisweet chocolate
1 1/4 cups flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (4 ounces) unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 tablespoon red food coloring
1 1/2 teaspoons pure vanilla extract
1/2 cup buttermilk
2 cups confectioners’ sugar
2 tablespoons corn syrup
4 ounces semisweet chocolate
Directions:
1. Preheat the oven to 350°. Line a baking sheet with parchment paper. In a medium bowl, sift together the flour, cocoa, baking soda and salt.
1. Preheat the oven to 350°. Line a baking sheet with parchment paper. In a medium bowl, sift together the flour, cocoa, baking soda and salt.
2. Using a mixer, beat 5 tablespoons butter with the granulated sugar until fluffy, 3 minutes. Beat in the egg, food coloring and 1 teaspoon vanilla. Beat in the flour mixture alternately with the buttermilk until smooth.
3. Place 1/4-cup scoops of batter 2 inches apart on the prepared baking sheet; spread out. Bake until a toothpick inserted in the center comes out dry, 12 to 15 minutes. Let the cookies sit for 5 minutes, then transfer to a rack to cool.
4. In a bowl, whisk together the confectioners’ sugar, remaining 1/2 teaspoon vanilla, 1 tablespoon corn syrup and 2 tablespoons hot water until smooth. In another bowl, combine the chocolate, remaining 3 tablespoons butter and 1 tablespoon corn syrup; microwave until melted, about 1 minute.
5. Coat the cookies with the vanilla on half of each cookie, then the chocolate icing on the other half. Refrigerate until set, about 20 minutes.
Welcome! I'm Stephanie, a thirty something girl loving life with my husband Adam and our two little miracles living in gorgeous Southeast Tennessee. I'm passionate about Jesus, traveling, sports (Go Titans!), and of course food! Read more about me 
Love the red!! The cookies look wonderful!
These look awesome! Thanks so much for participating in the blogging event – I’m sure your guests will love these!
Stephanie, these look great! I love red velvet too and I can’t wait to make these!
Great timing- I have to make a dessert for a party next week! 😉
hey! I tagged you to do a survey on my 101 blog list! It’s NewlyAshworth of My Yummy Goodness =) Enjoy!
So I must have done something wrong, as my cookie dough came out more like cake batter. I suppose that if I can’t make cookies, then I can at least attempt to turn them into red velvet cupcakes! 🙂