Red Velvet Cookies With Cream Cheese Frosting Recipes

CREAM CHEESE FROSTING FOR RED VELVET CAKE

Steps:

• Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.

RED VELVET COOKIES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°.
• Combine the first 5 ingredients in a mixing bowl.
• Beat butter at medium speed with an electric mixer 2 minutes, until creamy.
• Gradually add sugar, beating well.
• Add eggs, 1 at a time, beating until blended after each addition.
• Beat in food coloring and vanilla.
• Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition, stopping to scrape the bowl as needed.
• Drop dough by 1/4 cupfuls 3 inches apart onto parchment paper-lined baking sheets.
• Spread dough to 3-inch rounds.
• Bake for 15 minutes, until tops are set; cool on baking sheets 5 minutes.
• Remove to wire racks, and cool completely.
• Crumble 1 cookie into fine crumbs to use as garnish.
• Make frosting--beat cream cheese, butter, vanilla, and salt at medium speed with an electric mixer 1 minute, until creamy.
• Gradually add powdered sugar, beating at low speed 2 minutes or until smooth.
• Spread about 2 1/2 tablespoons cream cheese frosting onto each cookie; sprinkle with crumbs.
• Store cookies in refrigerator up to 5 days.

RED VELVET COOKIES WITH CREAM CHEESE FROSTING

Steps:

• Mix all the cookie ingredients together. This will make a cookie dough.
• Roll into balls and place on a lightly greased cookie sheet. Flatten down slightly (depending on the thickness you desire).
• Bake at 375° until the tops crackle (about 8-10 minutes) or until desired doneness.
• Cool and then frost (they're also good without the frosting).
• For the frosting, beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth.
• Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Frosts one 13 × 9-inch cake generously, or fills and frosts one 8- or 9-inch two-layer cake. Refrigerate any remaining frosting.
• Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the margarine.