Frosted Red Velvet Cookies
Source: Charles Farrier, Crumble & Whisk
This recipe was demonstrated for CUESA’s Market to Table program on February 29, 2020.
Makes 16 cookies
1¾ cups all-purpose flour
1 tablespoon natural unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
12 tablespoons (stick and a half) softened unsalted butter
1 cup granulated sugar
1 large egg
1 tablespoon red food coloring
1½ teaspoons vanilla extract
¼ cup sour cream
4 oz cream cheese, softened
1¼ cup confectioner’s sugar
Cookie: Whisk flour, cocoa, baking soda, and salt together in a bowl.
Using a stand mixer, beat 8 tablespoons (one stick) of butter and granulated sugar on medium-high until pale and fluffy for about 2 minutes.
Add egg, food coloring, and vanilla. Beat until combined for about 30 seconds.
Reduce speed to low and add half of flour mixture, followed by sour cream, and then the remaining flour mixture until combined.
Preheat oven to 350°F. Then use a #24 disher to drop scoops onto sheet pan (15 per pan).
Bake until the center of each cookie are set for about 12 to 16 minutes. Rotate halfway through at 6 to 8 minutes.
Frosting: In a mixing bowl, mix cream cheese, remaining 4 tablespoons (half stick) of butter and remaining ½ teaspoon of vanilla on medium low until combined for about 30 seconds. Reduce speed to low and slowly add confectioners’ sugar and mix until smooth. Increase speed to medium high and beat until light and fluffy.
Pull cookies and immediately remove from hot pan to cool table. Let cool fully.
Frost each cookie with about a tablespoon of the frosting.
Photo by Kora Vandervall.