Red velvet cookies with cream cheese frosting
‘Tis the season for baking, and merry Red Velvet Cookies are a great choice to brighten up any table. Soft andslightly chewy, they’re loaded with chocolatey, red-velvet Aavor and pretty enough to pack up in gift tins for family, friends and acquaintances.
MAKES ABOUT 24 COOKIES
3/4cup unsalted butter, softened
1/2cup firmly packed light brown sugar
1/2cup granulated sugar 1 large egg.
以 cups Swans Down rt Cake Flour
1/2tsp baking soda
1/2 tbsp liquid red food coloring
1 teaspoon vanilla extract
6 ounces cream cheese, softened 2 cups confectioners’ sugar
PREHEAT oven to 375° Line two
baking sheets with parchment paper.
CooKIEs: In a large bowl, beat sugars and butter with a mixer in medium-high rate until fluffy,3
to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well.
WHIsK collectively Swans Down Cake Flour, cocoa and baking soda in another bowl. Using a mixer on medium speed, slowly add flour mixture to butter mixture, beating until blended. Add food coloring, vinegar and vanilla, beating until combined.
SHAPE cookie dough into chunks (about 2 tablespoons each) and place at least 2 inches apart on preparedpans. Refrigerate for 10 minutes.
BAKE until shirts are set, about 8
Moments. Let cookies cool on pans for 5 minutes, then transfer to wire racks to cool completely.
FROSTING: In a large bowl, beat cream cheese with a mixer at large speedfor 1minute. Reduce mixer speed to medium and gradually add confectioners’ sugar, beating until smooth. Crumble two of the chilled cookies and put aside. Spread frosting over remaining cookies and sprinkle with cookie cutter.