Red Velvet Cookies

Warning: This post is a bit rich in photos. :) 

I had fun baking these and the lighting was somewhat good so I took the chance to take not only the finished product but some of the in-process shots.

I LOVE red velvet cupcakes especially when they're topped with the richest cream cheese frosting. The next time I make those cupcakes, I'll be sure to add a dash of coffee as I've heard this gives the chocolate its richer, thus yummier, taste.

Those cookies above can be more aptly called cupcake tops as their textures are more cupcake-y than cookie-ish. I was VERY tempted to pipe some buttercream frosting but had to remind myself that "Hey, I am making cookies, not cupcakes!"

I have tried eating one two days after I baked them. Still good!

Here are some photos of these in process.

I use small ice cream scoops to ensure uniform cookies size

Look at the rich red color.. (just carefully tuck in those loose ends)

As it was baking in the oven (I kept an eye on them the whole time!)

Sans glaze

This was how I originally glazed them, but figured it's too sweet for "adults"

So I tried spooning the glaze and basically throw it around

(Look how much glaze I wasted. :( I know what to do the next time.)

In the future, I'll just put the glaze in a piping bag and pipe away to minimize "waste" which just went into my tummy. :)

Let me know how yours turn out when you try this recipe.

Red Velvet Cookies

Adapted from Kitchen Meets Girl

Ingredients for the cookies:

• 2 3/4 cups all purpose flour
• 1/3 cup unsweetened cocoa
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup butter, softened
• 1 1/4 cups sugar
• 2 large eggs
• 2 Tbsp red food coloring (I just used 1 Tbsp)
• 1 Tbsp vanilla extract (I just used 1 tsp)
• 3/4 cup buttermilk

For the glaze (Butter icing):

Adapted from AllRecipes.com

• 2 cups powdered sugar
• 2 1/2 Tbsp cream or whole milk
• 4 Tbsp butter
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350˚F. 
2. Combine flour, cocoa, baking powder, baking soda, and salt in a bowl. Whisk until thoroughly combined.
3. In a separate bowl, cream butter and sugar until creamy. Add eggs one at a time, beating until incorporated. 
4. Combine vanilla, food coloring and buttermilk in one cup. 
5. Add flour mixture alternately with the buttermilk into the butter mixture, making sure to start and end with the flour. So, add 1/3 of the flour mixture into the butter mixture, then 1/2 of the buttermilk, then another 1/3 of the flour, followed by the remaining buttermilk, then the remaining flour mixture. Mix well after each addition before adding the next one.
6. Scoop dough and drop about 2.5 inches apart onto a parchment-lined baking sheet or one with silicon mat. 
7. Bake for 15 minutes, or until tops are set. Mine are done in just 13 minutes. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. Make sure cookies are completely cool before adding the glaze, about 20 minutes.
9. Do the glaze. In a saucepan, combine the butter and cream/milk until butter has melted. Add in the vanilla extract and stir. Dump the powdered sugar in one go and vigorously beat until all sugar has melted. 
10. Remove from heat and start working fast. You can dip the top of the cookie on the glaze, wait until the dripping has almost stopped and rotate cookies in one direction to "collect" the glaze. Replace on wire rack to allow the glaze to harden. 
11. Alternatively, you can line the cookies up in a cool baking pan, put the glaze in a piping bag and pipe diagonally over all the cookies.

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