Red Velvet Cookie Cocktail Recipes

RED VELVET COOKIES

Steps:

• 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.

RED VELVET CRINKLE COOKIES

Steps:

• Preheat oven to 375 degrees F. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.
• Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms.
• Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.
• Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
• Store in airtight container with wax paper or parchment separating layers.

RED VELVET CRINKLE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Put the baking chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
• In the bowl of an electric mixer, cream together the granulated sugar and butter until light and fluffy. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then add the buttermilk, food coloring and vanilla. Scrape the bowl and mix once more.
• Combine the flour, baking powder and salt in a bowl and stir together. Add the flour mixture in 2 increments into the mixing bowl with the mixer on low. Scrape the bowl once and mix a final time until well combined. Fold in the chunked white chocolate.
• Scoop generous tablespoons of the dough, roll in the confectioners' sugar until generously coated and transfer them to the prepared baking sheets. Bake until the cookies are poufy and set, about 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool. Repeat with the remaining dough. Cool the cookies for 30 minutes and then recoat with confectioners' sugar if desired.

RED VELVET COOKIE COCKTAIL

Steps:

• In blender, blend ice cream, milk and vodka until smooth.
• Pour in chilled glass. Top with crumbled cookie.

RED VELVET COOKIES

Steps:

• Position the racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Sift the flour, cocoa, salt and baking soda together into a medium bowl. Whisk to combine and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.
• Add the egg and continue to mix on medium until combined, scraping the bottom and sides of the bowl as needed. Add the vanilla and food coloring and mix until combined and bright red.
• Reduce the speed to low and spoon in the flour mixture. Continue to mix until just combined. Remove the bowl from the stand mixer and use a rubber spatula to ensure that all of the flour is incorporated.
• Lightly flour a clean work surface. Mound the dough onto it and press into a disc. Wrap in plastic and refrigerate for 30 minutes to allow the butter to firm up.
• Lightly dust your work surface with flour. Remove the dough from the refrigerator and roll to a thickness or 1/4 to 1/2 inch. Use cookie cutters to cut the dough into shapes and place on the prepared baking sheets. Brush off excess flour with a clean pastry brush if necessary. Freeze the cutouts for 15 minutes so they retain their shape when baked.
• Bake until the cookies are dry and set, rotating the pans halfway through, 10 to 11 minutes. Transfer the cookies to a wire rack to cool completely.
• Meanwhile, put the chocolate chips in a microwave-safe bowl. Heat in 15-second intervals, stirring well in between each, until completely melted and smooth. (Alternatively, bring 1 inch of water in a medium saucepan to a simmer over medium-low heat. Put the chocolate chips in a heatproof bowl and place over the simmering water. Allow the chocolate to melt, stirring occasionally with a rubber spatula until smooth.)
• Using a fork, drizzle white chocolate over the cooled cookies to create a random zigzag pattern. Allow to set. Store the cookies in an airtight container at room temperature for up to 4 days.