Red Velvet Black and White Cookies
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… stop throwing things. Is RayRay loosing her luster? More and more people see, to be annoyed with her. Is it her new dog food cooking show? Maybe.
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
1 1/4 cup all-purpose flour
1 Tablespoon cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
5 Tablespoons butter, softened
3/4 cup sugar
1 egg
1 Tablespoon red food coloring
1 teaspoon vanilla
1/2 cup buttermilk
For Vanilla Graze
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, beat 5 tablespoons 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. 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!
42 Responses to “Red Velvet Black and White Cookies”
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Wow…I am trying this one. They look awesome!
Okay. Sitting down. Now give me a cookie.
|;>
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.
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!
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!
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.
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.
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.
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!
this looks delicious.
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…
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
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!
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
Rachael Ray hurts me. Physically and emotionally. But I plan on making these immediately. Look to the cookie!
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…
Joy, these look delicious, I’d love a taste!
Those cookies look really good. The red is so bright and strong and contrasts well with the perfect white and black.
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??
You’ve convinced me - I’m bookmarking the recipe and will make them as soon as possible! They look fantastic.
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!
[…] 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 […]
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
These look delicious, I have to make dessert for a get-together next week, thanks for the idea!
The red just makes them pop!
Mmmm…they look so good. They’re going on my list.
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!
Boy do those cookies look amazing. I would love to sink my teeth into them right now! Beautiful.
Beautiful
What amazing looking cookies! I need to try these!
You made me want to make them!
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?
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!
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 >_<
so yummy!!! could you give one to me?
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.
Thanks so much, Joy! Now, I can try the four recipes I’ve been dying to but couldn’t… Happy baking
[…] 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 […]
[…] is the recipe, by way of Joy, by way of (oh, the horror) Rachael […]
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.
Nice recipes
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!