People really go crazy for red velvet. I know this firsthand, because I go crazy for red velvet. There is just something about that ruby red cake against the snowy white of the cream cheese frosting and we all seem unable to resist. Although in my book, red velvet cake is good any day, it is an especially pretty treat to make to celebrate Valentine's Day.
While there is nothing like a slice of 3-layer red velvet cake slathered with cream cheese frosting, there is not always time to whip one up during the busy week. That is why I was so happy to find this recipe for frosted red velvet cookies. These cake-like cookies have that sweet, with a slight hint of cocoa, taste that is the distinctive taste of red velvet cake. They have that delicious slight tang too from the sour cream (which is used in these cookies instead of the buttermilk that is traditionally found in the cake version). I liked that the recipe calls for a sprinkling of chocolate chips-- just enough to give these cookies a little texture and to add a touch more cocoa flavor without overpowering the cookie.
I used Southern Living's recipe for small-batch cream cheese icing to frost these cookies. This recipe makes about 1 2/3 cups icing which is perfect for this recipe.
I have to say that I really love these cookies. They are dangerous for me to have around the house-- soft frosted cookies are my absolute favorite, and the fact that these taste like a slice of red velvet cake in cookie form makes these irresistible!
Frosted Red Velvet Cookies
2 oz. semi-sweet chocolate, chopped (You can also use unsweetened chocolate)
1/2 cup butter, softened
2/3 cup packed brown sugar
1/3 cup sugar
1 Tbsp. red food coloring
1 tsp. vanilla extract
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1 cup (6 oz.) semisweet chocolate chips
1. In a microwave, melt semi-sweet (or unsweetened, if using) chocolate; stir until smooth. Cool. Preheat oven to 375 degrees F.
2. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, food coloring, and vanilla. Add cooled chocolate; beat until blended. In another bowl, mix the flour, baking soda, and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in chocolate chips.
3. Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 375 degrees for 6-9 minutes or until set. Remove to wire racks to cool completely. Spread with frosting.
Makes: 3 1/2 to 4 dozen
Adapted from Taste of Home
Small-Batch Cream Cheese Frosting
1 (8-oz) package cream cheese, softened
3 tbs. unsalted butter, softened
1 1/2 to 1 3/4 cups powdered sugar
1/8 tsp. salt
1 tsp. vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add 1 1/2 cups powdered sugar and salt, beating until blended. Add more powdered sugar, one tablespoon at a time, if icing appears to thin-- up to an additional 1/4 cup until the desired consistency is reached. Stir in vanilla.
Adapted from Southern Living