Red Velvet Black White Cookies
Indulge in the perfect fusion of flavor and nostalgia with these Red Velvet Black White Cookies, a delightful twist on the classic New York treat. With their soft, cake-like texture and signature red velvet richness, these cookies are elevated by a glossy dual-layer frosting—one half creamy vanilla and the other decadent chocolate. Vibrant with hints of cocoa and a splash of tangy buttermilk, these cookies are as stunning as they are delicious. Ideal for holiday gatherings, parties, or anytime you want to impress, this recipe balances elegance with simplicity for a dessert that’s sure to steal the spotlight. Bake, frost, and enjoy a batch of these irresistible red velvet cookies in just under 40 minutes!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 2 large Eggs
- 0.5 cups Buttermilk
- 1 tablespoon Red food coloring
- 1 teaspoon Vanilla extract
- 3 cups Powdered sugar
- 4 tablespoons Whole milk
- 2 teaspoons Light corn syrup
- 0.5 cups Semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
In a small bowl, stir together the buttermilk, red food coloring, and vanilla extract.
Gradually add the dry flour mixture to the butter mixture, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Using a cookie scoop or tablespoon, drop 2-tablespoon mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are set and the tops spring back when gently pressed. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
To make the frosting, whisk together the powdered sugar, 2 tablespoons of milk, and corn syrup in a medium bowl until smooth and glossy. Adjust with a little more milk if necessary to achieve a spreadable consistency. Transfer half of the frosting to a heatproof bowl.
In the heatproof bowl, microwave the chocolate chips in 20-second intervals, stirring until melted and smooth. Stir the melted chocolate into the reserved half of the frosting to create the chocolate frosting.
Frost the flat sides of the cookies: spread the white frosting over one half of each cookie, and the chocolate frosting over the other half. Let the frosting set for about 30 minutes before serving.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 111 mg | 5% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 51.6 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 84 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
