Please allow me to take a break from the usual photo and recipe post to tell you all how fabulous you are!

I only started Joy the Baker about 5 months ago.  In those short months, I have connected with fellow food lovers from around the world.  The response has been truly heart warming.  The praise, support and inspiration has really changed my life.

Thank you!  Thank you for visiting so loyally.  Thank you for reading, drooling and commenting.  Thank you for trying my recipes and telling me about your successes and oopsies.  Thank you for all of the laughs and inspiration that you have unknowingly provided me.  

The 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 will find these little beauties in their mail boxes- a thank you from me to you!  All you have to do is a leave a comment on this post, and I’ll pick at least three random names, ship them off, and you’ll enjoy cookies!  Go on, leave me a comment.  Tell me something good.

Thanks again for all of your support!  It means so much to me! 

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

Print this recipe!

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!