Ok, you might need to sit down for this one. This is going to be good. I don’t know where to start with these cookies. Red Velvet Black and White Cookies- they brilliantly combine the tradition of black and white cookies with the near religion that is red velvet cake. The cookie is soft, moist and cakey, and the frosting… shut up! They were SO incredibly good… and this is coming from me… I practically eat cookies for a living!
When it comes to Black and White Cookies, I think I have a problem. They are absolutely my favorite cookie in the world. I like Black and White Cookies more than I like…. I dunno: puppies. Yea, and who doesn’t like puppies!? So it’s pretty serious.
I can’t take credit for the cleverness of this delicious cookie. The idea is from Rachel Ray. I know… she seems to be everywhere these days, even a dog food cooking show. Crazy.
Onto the cookie.
Seriously. Please understand me when I say that YOU MUST MAKE THESE COOKIES! They’re brilliant! They’ll instantly make you more popular (if you share) and they’ll reduce the fine lines and puffiness under your eyes (if you use them like spa cucumber slices). I wouldn’t lie to you. Go. Make!
Red Velvet Black and White Cookies
recipe by RayRay
makes 10 large cookies
1 1/4 cup all-purpose flour
1 Tablespoon cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
5 Tablespoons butter, at room temperature
3/4 cup sugar
1 egg
1 Tablespoon red food coloring
1 teaspoon vanilla
1/2 cup buttermilk
For Vanilla Glaze
2 cups powdered sugar
1 Teaspoon light corn syrup
1/2 teaspoon vanilla extract
For Chocolate Glaze
4 ounces semi-sweet chocolate
3 Tablespoons butter
1 Tablespoon light corn syrup
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, or grease and flour the pan well so the cookies don’t stick. In a medium bowl, sift together flour, cocoa, baking soda and salt.
Using a mixer, 5 Tablespoons of butter with the granulated sugar until fluffy, about 3 minutes. Beat in the egg, food coloring and 1 teaspoon vanilla. Beat in the flour mixture alternately with the buttermilk until smooth.
Place 1/4-cup scoops of batter 2 inches apart of the prepared baking sheet, spread the batter out with a butter knife, so they’re not completely flat but look like the pictures below. Bake until a toothpick inserted in the center comes out dry, 12 to 15 minutes. Let the cookies sit for 5 minutes, then transfer to a rack to cool.
To make the glazes-
In a bowl, whisk together the powdered sugar, 1/2 teaspoon vanilla extract, 1 tablespoon of corn syrup and 2 tablespoons hot water, until smooth. That’s your vanilla glaze.
In a seperate bowl, melt the butter and the chocolate in a microwave for about 1 minute. Add the corn syrup and stir until smooth. That’s your chocolate glaze!
Once the cookies are cooled, face them all bottom side up of a clean surface. Spread half of the cookie with vanilla glaze and the other half with chocolate glaze. Refrigerate for 20 minutes to set. And…Yum!
April 2nd, 2008 at 4:37 am
Wow…I am trying this one. They look awesome!
April 2nd, 2008 at 5:28 am
Okay. Sitting down. Now give me a cookie.
|;>
April 2nd, 2008 at 6:46 am
Wow…pure brilliance on these cookies…I’m not into stealing recipes, but consider this one stolen. And, damn, I thought I was the only one that called Rachel Ray “RayRay”…of well, off to the kitchen.
April 2nd, 2008 at 7:08 am
Greetings from Charlotte, NC! Joy, I was just getting over my giddy reading of your gooey chocolate cakes, and then WOW! I would love to try this . . .question: does the icing set up enough that I could possible stack 2-3 high without yummy frosting sticking? Thanks so much for sharing!
April 2nd, 2008 at 8:28 am
I’m featuring a bunch of recipes from that exact magazine, and I can’t tell you how many times I have read over that recipe, wanting to make them. Now that I know that you love them, I will have to make them!
April 2nd, 2008 at 8:38 am
haha I am with you Joy, sometimes I love baked goods more than puppies.I’m glad somebody admitted to their secret so hopefully my guilt will ease away
I have never had a Black & white cookie (I know, how deprived am I?!)but I’ve seen these recipes pop up everywhere over the internet. I might have to try it out soon! I like Rachae;s magazine because the recipes always turn out great and are pretty cheap ingredient wise but poor Ray Ray needs big PR break soon, or else she will find herself making ONLY doggie treats.
April 2nd, 2008 at 9:03 am
I love black and white cookies! Growing up, whenever a trip was made to the bakery, I always found myself leaving with a b&w in hand. These look excellent and I haven’t had one in years. I have to try this soon.
April 2nd, 2008 at 10:50 am
rayray–no way! that’s a great idea she had! i love the black & white, too…gotta be homemade though, NYC deli ones are always stale.
April 2nd, 2008 at 1:59 pm
I’ve never had red velvet cake/cupcakes OR black and white cookies. Sad, I know
However, yours have inspired me to give both a try!
April 2nd, 2008 at 3:21 pm
this looks delicious.
April 2nd, 2008 at 3:51 pm
Oh my god!!! You have combined my love of red velvet and my love of black and white cookies! My mind is literally blowing as I write this! Must remain calm…
April 2nd, 2008 at 5:06 pm
To be honest, I hate RayRay and I’m so lucky that she’s not a regular on free-to-air Australian TV! She seems to be bloody everywhere these days. First her books, now her own talk show, magazines. And that annoying nasal throaty voice. Oh god. Okay enough ranting here in the comment section…
These cookies look great Joy. Hopefully I’ll be able to try them soon. That frosting looks positively sinful
April 2nd, 2008 at 6:33 pm
You are in my brain I swear! I was just obsessing over black and whites the other day (I’m still going to try making them) and, even though I’m not much of a RayRay fan, I still think these look and sound great! As always, spot on!
April 2nd, 2008 at 7:12 pm
Ok, I’m sorry Joy but, I can not come visit your blog anymore. I already ate a gooey cake tonight now I’m now craving red velvet cookies. My tummy loves you, but my growing rear end … not so much
April 2nd, 2008 at 8:19 pm
Rachael Ray hurts me. Physically and emotionally. But I plan on making these immediately. Look to the cookie!
April 2nd, 2008 at 8:29 pm
I adore black and whites, which is pretty much a cruel trick of fate as I am a midwesterner who currently lives in Chicago and I just havent found them around here that satisfy the craving. I have yet to actually attempt them myself. It seems like putting too much temptation too close to my fingertips. But these do look good…
April 2nd, 2008 at 11:15 pm
Joy, these look delicious, I’d love a taste!
April 3rd, 2008 at 3:48 am
Those cookies look really good. The red is so bright and strong and contrasts well with the perfect white and black.
April 3rd, 2008 at 4:39 am
Hi Joy, I love trying out your recipes
I have a question : I live in Istanbul where there is no such thing as corn syrup. Any ideas for even the poorest substitute??
April 3rd, 2008 at 5:05 am
You’ve convinced me - I’m bookmarking the recipe and will make them as soon as possible! They look fantastic.
April 3rd, 2008 at 7:06 am
I am another poor soul who has yet to try a black and white cookie or red velvet cake. Maybe I always thought black and white was just too dull and needed another punch of color? If that was the case, these look like the perfect remedy!
April 3rd, 2008 at 9:25 am
[...] her recipes and photos are magic. (Seriously, check out yesterday’s post: Red Velvet Black and White Cookies. My crush on Joy now knows no [...]
April 4th, 2008 at 7:12 am
First of all: YOURE IN THE PAPER?? Look at you go!
Second: I made these cookies last night and they were incredible. Although they weren’t as pretty as yours I used the word rustic when presenting mine. We’ll talk soon. See you in a week or so.
Lauren
April 4th, 2008 at 11:51 am
These look delicious, I have to make dessert for a get-together next week, thanks for the idea!
April 4th, 2008 at 3:33 pm
The red just makes them pop!
April 4th, 2008 at 11:25 pm
Mmmm…they look so good. They’re going on my list.
April 5th, 2008 at 8:32 am
While I’ve made red velvet cake and cupcakes before, I’ve never tried red velvet cookies or black and white cookies. I’ve never even heard of black and white cookies before (I assume you’re talking about the icing on top?) Do I live in some sort of horrible Midwestern cookie bubble? If so, this post just popped it.
Your write up was more than enough to make me agreeable to trying these cookies. Better than puppies? I am so there. Thanks for sharing!
April 5th, 2008 at 9:52 am
Boy do those cookies look amazing. I would love to sink my teeth into them right now! Beautiful.
April 6th, 2008 at 1:41 pm
Beautiful
April 7th, 2008 at 7:14 am
What amazing looking cookies! I need to try these!
April 9th, 2008 at 7:21 am
You made me want to make them!
April 23rd, 2008 at 4:34 am
OK.. here’s my question.
Could I incorporate a little cream cheese to the white frosting? I’m used to red velvet cake with cream cheese frosting. Red velvet and cream cheese just go together. I think a touch wouldn’t overpower the flavor, but maybe it would. You’re the baker. What do you think?
April 23rd, 2008 at 7:26 am
Hi Aysenil- Here s a link to a recipe for a corn syrup substitute! Thanks for reading from half way across the world! http://www.cooks.com/rec/view/0,1823,147170-227206,00.html
Hi Cadi- I know how you feel about red velvet and cream cheese. The two just seem to belong together. In the case of these cookies, believe it or not… I wouldn’t put cream cheese in the vanilla glaze. Here’s why: The old school vanilla glaze is a perfect compliment to the cookie and the chocolate glaze. It’s really perfect. Also, the glaze is so simple that I don’t think cream cheese would properly incorporate into the ingredients. Lastly, the icing may not set up properly (harden on top) if cream cheese is added. But don’t make me the final judge! Go. Try. Eat! I’m sure it will taste heavenly!
April 24th, 2008 at 5:19 pm
AHH! For the last time, they’re half Moons! Not black and whites! They were first made in central New York and are still sold here >_<
April 25th, 2008 at 2:48 am
so yummy!!! could you give one to me?
April 25th, 2008 at 8:57 am
Joy, I heard of you from my friend Genevieve at Delilah bakery, and now I just “Stumbled Upon” you! That is very exciting that your blog is getting stumbled on! Anyway, Gen may have mentioned us to you already, but my fiance and I are having a wedding reception on June 21 and we need a cake. Can you help? We definitely want red velvet.
April 26th, 2008 at 9:50 pm
Thanks so much, Joy! Now, I can try the four recipes I’ve been dying to but couldn’t… Happy baking
May 1st, 2008 at 7:11 pm
[...] only real way to say thank you is with cookies. These Red Velvet Black and White Cookies have gone off the charts in their popularity on this site. So, three lucky Joy the Baker readers [...]
May 14th, 2008 at 8:22 am
[...] is the recipe, by way of Joy, by way of (oh, the horror) Rachael [...]
May 26th, 2008 at 10:17 pm
I’ve made regular black-and-white cookies before, so I was anxious to try this recipe.
but for me, it didn’t work so well. I’m no seasoned baker, so I probably did something wrong.
The cookies flattened out too much, so they were too thin and a little crispy at the edges, not moist and cakey like a real B&W cookie should be. And it wasn’t because the batter was too thin — it was nice and thick. Wonder what I did wrong. And some of them stuck to the parchment paper. It was a bit of a disaster.
June 17th, 2008 at 1:15 pm
Nice recipes
June 24th, 2008 at 6:09 pm
thank you so very very much joy! i’ve ben looking for a made-from-scratch red velvet cookie recipe for at least a year now–i even checked yahoo answers and nobody knew anything. and i don’t watch tv, so i never would’ve known about this if you hadn’t posted it.
i made a batch yesterday, with raw sugar and agave instead of the white sugar and corn syrup, and they are so yummy! they came out really huge! i wasn’t expecting that. so i guess mine are black and tans. boy are they delicious!
August 24th, 2008 at 5:26 pm
[...] the Baker is a favorite read. I wish I could bake. I made her Red Velvet Black and White Cookies once and it didn’t turn out as good as they were supposed to probably. Well, she recently [...]
September 9th, 2008 at 9:18 pm
Absolutely gorgeous photos! A must try on my list!
September 14th, 2008 at 10:00 pm
I’m so excited about happening onto this website. I’m getting married in December and I’ve been looking for party favors that matched my theme and red velvet cake is my absolute favorite. My colors are red black and white and this is as close as I have come to good enough party favors for my reception. Thanks Rachel Ray.
October 5th, 2008 at 1:41 pm
I am so making these for a dessert party!
October 9th, 2008 at 1:54 pm
Good Morning, Joy! What a pleasure it was to see your picture and what a beautiful young lady you’ve become. I know you don’t remember me but I’m Linda O’s Mother. If you don’t remember her call your Mother, Dad, Grandparents, etc. Just wanted to say that Linn gave me the name of the website and I have been checking it out. Beautiful desserts, etc! Keep on baking! Hugs, Verla
November 9th, 2008 at 6:14 pm
I just made these for my field hockey banquet tonight and they were delicious! I love black and whites and I love red velvet so they were the perfect combination! thanks!
November 10th, 2008 at 1:16 pm
[...] Red Velvet Black and White Cookies from Joy the Baker Print This Post • Subscribe • E-mail this Leave a Comment [...]
November 12th, 2008 at 1:51 pm
Is the amount of butter listed incorrectly? The recipe you gave says 5 tablespoons but Rachel Ray’s recipe calls for 8 tablespoons (1 stick) of butter.
November 12th, 2008 at 2:34 pm
Cindy- I baked these a while ago and seem to remember using 5 Tablespoons of butter but you’re right, Rachel Ray’s recipe is different. Let’s go with her recipe for 1 stick of butter since I don’t remember correctly! Thanks Cindy!
November 24th, 2008 at 8:31 pm
Hi Joy,
I am new to your site and am just going through all your past post now. One question, for this soft cookies, how long does it last if we pack them in air tight container?
Thanks.
-sue-
December 4th, 2008 at 12:07 pm
[...] Red Velvet Black and White Cookies: Seriously. Please understand me when I say that YOU MUST MAKE THESE COOKIES! They’re brilliant! They’ll instantly make you more popular (if you share) and they’ll reduce the fine lines and puffiness under your eyes (if you use them like spa cucumber slices). I wouldn’t lie to you. Go. Make! Recipe found at Joy The Baker. [...]
December 4th, 2008 at 1:26 pm
[...] Red Velvet Black and White Cookies- Easily my favorite cookie! Now, extra festive! [...]
December 4th, 2008 at 9:22 pm
I just moved to NYC and people here are obsessed with two things: black and white cookies and red velvet cake. These cookies are going to blow my coworkers’ minds.
December 9th, 2008 at 1:40 pm
These cookies remind me of that joke: “What’s black and white and ‘red’ all over?” A newspaper!
I guess it doesn’t work when you type it out, but in this case, it would be these cookies. Yummy!
December 9th, 2008 at 6:55 pm
Hey, anyone else find it as finny as I that it says “Vanilla graze”? That is what I plan on doing after they are done… the vanilla (& chocolate) graze!
December 10th, 2008 at 1:04 am
I love these cookies. My mom found your site from TipNut and I had to make these cookies when she showed them to me. I’m obsessed with other things you have listed, but one thing at a time.
I was confused, also, by the recipe. It says 1 stick of butter, but the instructions say 5 Tablespoons of butter… so I had to read your comments to get the skinny on what to do.
My family loved them!
I wasn’t expecting them to be so big, so I may make smaller cookies next time. But, I’m in love. *swoon*
December 10th, 2008 at 9:23 pm
[...] 1. The Red Velvet Black and White Cookie from Joy The Baker [...]
December 11th, 2008 at 2:11 pm
These look amazing! I think I’ve found just the cookie to get me out of my non-baking rut. Look to the cookie!
December 12th, 2008 at 8:36 am
OH THESE LOOK SOOOOOOOOOO good. Thank you very much for this recipe. These will surely be made very often in my house. I LOVE Red Velvet cake but these look so much quicker to make and much easier to send with hubby in his lunches. YUM!
December 13th, 2008 at 3:55 pm
I just made the batter and put it in the oven, they all completely flattened out and ran together, im a pretty seasoned baker so this was a waste of ingredients for me….
December 13th, 2008 at 7:27 pm
jennifer- i’m sorry the cookies didn’t work out for you! i know how frustrating that is. i haven’t made these cookies in a few months. i’ll give them a go tomorrow to make sure the recipe still holds up. again… sorry!
December 19th, 2008 at 11:05 am
[...] And don’t forget the world of Red Velvet Black and White Cookies! [...]
December 19th, 2008 at 3:48 pm
[...] and don’t forget Red Velvet Black and White Cookies [...]
December 20th, 2008 at 12:54 pm
Joy - love your blog! Amazing recipes. I made this recipe and although it tasted great, it looked like the dog’s breakfast. Can you specify how wide to spread out the cookies and how many cookies this recipe will yield?
Also, I used parchment (my foolproof always reliable parchment) and they stuck to the paper…
December 21st, 2008 at 7:33 pm
I loved the idea of these cookies but sadly i just made them and they puffed up like a cake and not so much like the pictures you showed I mut have done something wrong but they are very good even when they are cupcake style.
December 22nd, 2008 at 4:32 pm
Hey all! It seemed like some of you were running into trouble when making this recipe! I’m so sorry. Nothing is worse that putting a bunch of time and energy into something and then having it come out all crazy.
I made the cookies myself, twice, this weekend. I realized that I had too much butter in the cookie recipe. The stick of butter I had previously posted was too much. Yikes! I’m so sorry! The cookie recipe only requires 5 Tablespoons of butter, NOT 8 Tablespoons.
I used a 1/4-cup measuring cup to scoop the cookies onto a greased and floured pan (I skipped the parchment) and spread them so they were roughly 2 1/2 to 3-inch circles. Going along that way, the recipe should yield 8-10 big old cookies.
Hope this helps!
December 22nd, 2008 at 8:22 pm
Best. Cookies. Ever. After I got the vanilla glaze to be glazey, all was well. However, the cookies seemed to be pretty huge, so maybe next time I’ll scoop a little bit less.
January 2nd, 2009 at 9:35 pm
I just finished making these cookies, and for some reason the chocolate glaze had this funky texture… Was it because of the butter&chocolate? Also, how can I get the vanilla glaze to have more flavor than just … sugar?
Otherwise I think the cookie part turned out well
January 5th, 2009 at 1:09 pm
I made these for our family for Christmas. Everyone loved them! So pretty! Since there seemed to be a controversy about the ingredients I went to RR’s website to look at the recipe. The confusion occurred because her site says you need 8 T butter, but it should spell out early on 8 T butter, divided. 5T are for the cookie batter & the other 3T are for the chocolate glaze. I didn’t know if others spreading issue was because of excess butter or because of batter temperature. I always chill cookie dough first for cookies I don’t want spreading, so I chilled this for about 30 minutes, then spread out some dough with a knife to 3 inch circles. Baked them on a Baker’s Joy sprayed baking sheet. They were perfect. My vanilla glaze didn’t work so well. I had to add milk to make it work. I may have done something wrong. I’ll try again sometime using your recipe.
Thanks very much! You have a wonderful blog!!!!!
February 4th, 2009 at 12:15 pm
[...] Red Velvet Black and White Cookies from Joy the Baker Print This Post • Subscribe • E-mail this Leave a Comment [...]
February 6th, 2009 at 10:39 pm
Hi Joy,
I just finished making these cookies tonight. The red velvet cookie is so delicious. But for some reason my vanilla glaze and chocolate glaze are so sweet that it really over-powers the cookie. I checked and i did follow the recipe as written. Is there any way to make a lighter (less sweet) glaze? Thank you!!
February 12th, 2009 at 10:00 pm
Hi Joy- Per my earlier post. I now know why my white icing was WAY too sweet. In the ingredients list the white glaze calls for 1 teaspoon of corn syrup. But later on in the methodology to make the glaze it says mix 1 TABLESPOON corn syrup- which is what I did. So I’m thinking it should have been only 1 teaspoon- is that correct? Thank you!
February 13th, 2009 at 10:28 am
Hi linda. Sorry for the confusion. Yes, 1 teaspoon is the way to to, especially since you don’t like the glaze overly sweet. Thanks! I’ll fix that shortly!
March 25th, 2009 at 1:14 pm
I love this idea!! My daughter is turning 15 this weekend and we are having a Twilight party for her. These cookies are perfect for that. They are the exact color that I need!! Thanks for posting this recipe!!
April 21st, 2009 at 6:13 pm
Actually, rachel ray is from upstate new york i think?
which is where im from, and we are known for our “halfmoons”
they are almost like black and white cookies
except the bottom is like chocolate cake, and the “glaze” is more like a frosting. they’re delicious!
http://k53.pbase.com/o4/89/683489/1/72341080.NAz2pPaI.Halfmoon_cookiecopy.jpg
thats the best picture i could find!
but these look delicious as well, im going to try them as soon as i get a chance!
May 1st, 2009 at 2:12 am
[...] so I came across this recipe while looking for red velvet cupcake recipes. Not only was it for red velvet cookies, but from scratch! Boy was I excited. I had found another red velvet cookies recipe that uses cake [...]
June 15th, 2009 at 5:29 pm
I made these for a housewarming, and everyone FREAKED out. Thanks for sharing!
June 15th, 2009 at 10:36 pm
[...] Number Four: Red Velvet Black and White Cookies [...]
June 25th, 2009 at 8:13 am
Well, I had never tried red velvet cake OR black and white cookies before nor had I been tempted. The pictures and descriptions in this blog finally tempted me to try both. Unfortunately, they are just not my cup of tea, though they did come out pretty and were fun to make. Making the vanilla glaze, though, there was no way that I was going to be able to incorporate 2 cups of powdered sugar into just 3tbsp of liquid. About a cup and 1/8 was all that I used in the end. Perhaps I tried to incorporate too much sugar at one on the first try? Also, the R. Ray recipe does call for 1tbsp of corn syrup in that glaze, not 1tsp.
June 26th, 2009 at 8:38 am
I made my first Joy The Baker recipe- these turned out great! The cookies were a little big for my taste- so I made smaller ones. Also, made a double bath. Some of them fell apart a little but since I made so much there are plenty to work with! Especially in the smaller size. Thanks for the great recipe!
June 28th, 2009 at 10:09 pm
[...] Velvet Cookie Sandwiches Source: Adapted from Joy the Baker (love [...]