This is a fabulous recipe from way back in the archives from 2008. I LOVE these cookies. Seriously, I bet you can’t eat just one! I sure can’t. Definitely hard to resist. I made these this past weekend for our great friends that just had a precious baby girl and they were worth sharing with you all again. Your friends and family with rave over these and they look so fancy too! Also, a great way to use up buttermilk, which is always a plus! Oh and in case you missed my previous post, like Macaroni & Cheesecake on facebook, here!
Red Velvet Black & White Cookies
Original Source: Every Day with Rachael Ray March 2008
Makes 10 large cookies, or 15 medium sized cookies
Original Source: Every Day with Rachael Ray March 2008
Makes 10 large cookies, or 15 medium sized cookies
Ingredients:
For Cookies:
1 1/4 cups flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tbsp. unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 tablespoon red food coloring
1 teaspoons pure vanilla extract
1/2 cup buttermilk
1 1/4 cups flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tbsp. unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 tablespoon red food coloring
1 teaspoons pure vanilla extract
1/2 cup buttermilk
For Vanilla Frosting:
2 cups confectioners’ sugar
1/2 tsp. Vanilla
1 tbsp. corn syrup
2 tbsp. hot water
For Chocolate Frosting:
4 ounces semisweet chocolate
3 tbsp. unsalted butter
1 tbsp. corn syrup
Directions:
For Cookies:
Preheat oven to 350 degrees. Cover two baking sheets with parchment paper & set aside.
In a medium sized bowl, whisk together flour, cocoa, baking soda & salt, set aside.
In the bowl of a stand mixer, cream together 5 tbsp. butter with sugar until light & fluffy. Gradually beat in eggs, food coloring & 1 tsp. vanilla. With the mixer on low add in the flour mixture and the buttermilk in increments, alternating between the two, starting and ending with the flour mixture. Mix until all are incorporated.
Place 1/4 cup scoops for large cookies, 1/8 cup scoops for medium sized cookies, onto baking sheet, 2 inches a part. Flatten the dough balls out with the back of a spoon into a larger circle.
Bake for 12-15 minutes, until a toothpick inserted comes out clean. Let cookies sit on baking sheets for 5 minutes and then transfer to cooling rack. Cool Completely.
For Vanilla Frosting:
In a medium sized bowl, add the confectioners sugar, vanilla, corn syrup & hot water. Whisk together until smooth and a spreadable consistency. If frosting is too stiff, add a tad more hot water.
For Chocolate Frosting:
In a small microwavable bowl, add chocolate, 3 tbsp. butter and corn syrup. Microwave until melted, approximately 1 minute and stir until smooth. Let set for a few minutes. Will seem like it would be too runny to spread, but it sets up nicely.
For Assembly:
Coat one half of each cookie with vanilla frosting first, then the chocolate frosting. Refrigerate for 20 minutes so icing sets, then store in an airtight container at room temperature.
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 
These look great.