Red Velvet Cookies37 Reviews
- Prep: 30 min
- Cook: 10 min
- Ready In: 40 min
“These cookies are just as good as the cake, only on a smaller scale. They melt in your mouth!” - by KC
Original recipe yields 36 servings
- Preheat oven to 375 degrees F (190 degrees C) with the rack in the middle position. Grease baking sheets or line with parchment paper. Sift together the flour, baking soda, and salt.
- Break the chocolate squares into chunks, place in a microwave-safe bowl and microwave on High until the chocolate melts, about 90 seconds. Stir the chocolate until smooth and set aside to cool.
- In a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; pour in the egg and beat until smooth. Mix in the red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. Add half of the sifted dry ingredients, stirring until well incorporated. Beat in the sour cream and mix in the remaining dry ingredients. Fold in the chocolate chips. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
- Bake one sheet at a time in the preheated oven until they spring back when pressed, about 9 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
- For the cream cheese frosting, whip 1/4 cup butter, cream cheese, and vanilla until smooth. Blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency.
Amount Per Serving (36 total)
- 162 cal
- 8.4 g
- 21.8 g
Based on a 2,000 calorie diet
Reviews (37)Rate This Recipe
"I served these Red Velvet Cookies at the church baazar last week and they were such a pleasant surprise for everyone. I was given the "Best Cook" award for these tasty bits. I could not get the came..." See morera to work as I wanted to try uploading a picture of these on a nice 1940's plate but I had the camera turned around backwards and only took pictures of myself. But perhaps next time I will do it right. Too bad."
"These are DIVINE! Any chocolate lover will go banana's for these! We did not have sour cream so we used vanilla yogurt instead, if we had to do this again instead of doing the 3/4 cup of yogurt we wo..." See moreuld of tried 1/2 cup as yogurt is more runny then sour cream so then we would not of had to add more flour to make these cookies the right consistency. These are so moist and delicious, and the cream cheese frosting is the bomb! Finally they were really red, we got red food coloring from Micheal's and it worked 100 times better then the red you buy in most grocery stores"
"Wow- these are crazy good! I made my cookies twice as big and they were unbelievably soft and just perfect. I lined my baking pan with foil so I could have the cookies set once out of the oven and p..." See morelace the next batch right in the oven to waste precious baking time. Plus- no clean up afterwards:) "
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