I’m dusting this recipe off, shining it up and throwing it in your general direction. It would just be a shame for these cookies to languish in the Joy the Baker archives when they absolutely must be included in your holiday baking.
Let’s make a deal. You jump in the kitchen and throw a batch of these together, and I’ll pop in the kitchen and crank out a few cranberry recipes. It’s teamwork. Delicious, delicious teamwork. Let’s do it.
Sweet. Cakey. Clever. Wrapped up as gifts or piled on a platter, these cookies are always crowd pleaser. Love!
Red Velvet Black and White Cookies
recipe by Rachel Ray
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
2 Tablespoons hot water
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 spread out a bit. 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!
{ 43 comments… read them below or add one }
Yum! I have to make these. Thanks for sharing, Joy!
i was just thinking about making cookies and now i think i’ll make these!
Lovely! As a New Yorker, of course I love black-and-whites, and the red velvet is a great touch!
They look yummy! I’ve never made these before (there not really all over the place here in Kansas lol) but I would love to give them a try! Thanks!
thanks for the recipe they look great- i tried and made my first red velvet cake earlier this year so i will be sure willing to try these biscuits/cookies
This seems interesting! I’ve never heard of red velvet cookies before. Definitely bookmarking this recipe!
cakey cookies….and they’re red too!
Oh, thank you for digging up this recipe. I’ve seen it before but totally forgot, even though I absolutely love black and white cookies! I think I’ll make a comparison of this recipe and my usual one. At first glance, this one’s chocolate glaze seems richer, a good thing
.
In any case, the red velvet part of this recipe will have to go; I just don’t get the appeal of artificially colored cake. Is it something you have to grow up with to like?
I want to thank you because yesterday I threw a Xmas party for my friends and baked your poppyseed lemon muffins, they were a huge success and my mother says they are the beste ever, fresh and interesting.
Thanks!
This would be the perfect gift!
I was just checking this recipe out last night!! I am making some red velvet cookies today. Can;t wait!
So pretty! Does the glaze stay put if packaged as a gift? They would definitely wow! Especially here in the south.
I was JUST thinking about these cookies yesterday!! Red velvet cake and black and white cookies…how could you go wrong with that combination?
these look yummy but I was wondering, how crumbly/soft are these cookies? i was thinking of dipping them in white chocolate and sprinkling on some red and green sprinkles for festivities. also, how is the chocolate flavor?
thanks!
What a pretty holiday cookie!
I love black and white cookies! Red velvet makes it that much better! Although I do love the hint of lemon in black and white cookies
These are soooooo good!!! Perfect way to start the holiday baking!
These cookies look a lot nicer than those giant Black & White Cookies they sell in the nyc delis (the horrors).
What a creative twist on a classic!
these cookies look delicious! yummy!
This is the first time I \’m hrearing of red velvet cookies! Interesting.
I made these about a week ago and they turned out so much better than the regular black and white cookies I made. I’m not sure how to store them, though. I stored them between parchment in an airtight container and they became pretty gross within hours–super soft and almost sticky so that the cake was sticking to the paper.
Hi Rachael,
I always wrap mine individually in plastic wrap. That seems to work for me.
This tip makes perfect sense–why do I ever put any stock in the way Martha Stewart arranges and packages cookies for photos?
I have red velvet whoopie pies in my future.
Red velvet remixes in every form. Seems like a good idea to me.
P.S. I missed out on the whole best gift/regifting post, but I think my best best gift ever is my kitchenaide mixer that will be in my kitchen as of January! The result of an Aunt who doesn’t cook + a niece who does. Hell yeah.
Thank you for bringing this recipe back out. My daughter and I made these tonight for me to take to work and for her to give to her horseback teacher as a Christmas gift
They’re black and white and red all over! (It had to be said.) They look delicious.
i love looking round at everyone’s blogs and seeing what foods mean christmas to them! i’ve never heard of anything like these cookies but i’m glad i know about them now!
Huh! That’s an interesting recipe. Looks good, Joy!
Btw, I emailed you at the joy@joythebaker.com…did you get it or did it go to your spam box??
I made these as a Christmas treat for family last year and my mum is insisting that I make them again. Yours look fantastic
Oh, these cookies are beautiful! I made your Giant Sugar Cookies over the weekend and they didn’t make it to Monday. Love your website:)
I made these last year and had the same problem as Rachael did. I wrapped them in wax paper and had that problem. I will try again this year with the plastic wrap.
They were *HUGE* hits last year.
Hi Joy! LOVE your blog, your enthusiasm and your warmth! I just finished final exams and can’t wait to try this recipe tonight! Do you have any suggestions for substitutes for the light corn syrup?
Thanks in advance!
These are by far my most favorite recipe that you’ve made. I made them for a friend’s birthday and she was totally blown away.
Ummm…I mentioned you as my current girl crush in a blog entry…(this might get awkward. i’m shy)
http://www.acozykitchen.com/homemade-thin-mints/
ooo! these look awesome!
Can I substitute cocoa powder (instead of semi-sweet chocolate) in the recipe?
(in the glaze)… sorry, I wasn’t clear about that!
These looks delish!
Have you ever attempted Red Velvet Pumpkin cake? Because I’ve heard of Red Velvet Raspberry and Strawberry versions. I was just wandering because I have cans of pumpkin leftover from Thanksgiving and I’m craving cake!
If you have tried it out, please let me know about it
these were the crowning glory in my cookies packages to my family. I also made the peanut butter sandwich cookies that your sister made which were also AMAZING! Your are a rock star and your sister is one too!! Happy Holidays Joy!!
Oh my gosh, Joy! These look heavenly!!!!
I have just met you, and I love you.
I just stumbled upon this gem of awesomeness by recommendation of a friend. She said I remind her of you… or you remind her of me… ANYWAY. I saw this recipe and almost fell over because a) my love of red velvet runs deeper than most human relationships b) my love of black and white cookies is a close second to the love of red velvet. awesome. definitely a new loyal reader! : )
I saw these and decided to try them – when I looked in the oven, I had to laugh. They were the equivalent of dark pink pancakes! They didn’t taste to bad, though, and I still love your blog.
I don’t know you. I’ve never met you. I’ve never tried your baked goods. But after seeing the pictures of these red velvet black and white cookies I’m pretty sure you are a genius. I keep getting goosebumps looking at them. If I walked into work with these I am pretty sure I would be mauled by the women in my office. Wow. Just wow.
I’ve made Red Velvet cupcakes a couple times but I can never seem to get them to be red at all. I’ve gone through entire bottles of red food coloring and it’s never red…not anything close to your delicious looking cookies. Perhaps it is time to try again with this recipe instead.
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