Whether it's a slice of Susiecake's red velvet cake or a Sunday morning splurge of red velvet pancakes, nothing says yummy more than red velvet. These cookies are cake-like in consistency and fall into the whoopie pie family more so than a cookie. Definitely not as moist as a piece of red velvet cake but still pretty darn good and a great holiday cookie to make for friends and family.
Paula Deen's Red Velvet Cookies
Ingredients
1 1/3 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, room temperature
1 cup sugar
2 eggs
2 tablespoons buttermilk
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1 tablespoon red food coloring
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
1 stick butter, softened
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
3/4 cup finely chopped pecans, optional
Directions
Preheat oven to 375 degrees F.
Mix together the cocoa powder, flour, baking powder, baking soda and salt.
Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring.
Once combined, add the dry ingredients to wet. Mix until thoroughly combined.
Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles. Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired.
Sprinkle with powdered sugar, if desired.
