Red Velvet Cookies with Cream Cheese Frosting
Christmas is hands-down my favorite time of the year; even more so now that I’m a mama. Experiencing Christmas through Doodlebug’s eyes reminds me again how magical the spirit of the season truly is. So when I stumbled on across the 12 Weeks of Christmas Cookies & Sweets hosted by Meal Planning Magic a few weeks ago, I was so excited. Even though I missed the first few weeks, each Thursday for the next 7 weeks I will be posting my favorite Christmas cookies and other treats. Whoo-hoo! An excuse to make a ton of sugary-sweets!
I knew as soon as I joined this group that the first recipe I wanted to make was for these red velvet cookies. I’ve been eyeing this recipe for a long time–what better time to give it a try?
This recipe certainly did not disappoint. They are out of the “Big Fat Cookie” section from the Southern Living 2009 Christmas Cookbook, and aptly titled. These cookies are HUGE and make quite a dramatic presentation. They’ll also make a dramatic presentation on your waistline if you don’t share, so bake these ahead and have them ready to go for your holiday parties.
- 2¾ cups all purpose flour
- ⅓ cup unsweetened cocoa
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter, softened
- 1¼ cups sugar
- 2 large eggs
- 2 tablespoons red food coloring
- 1 tablespoon vanilla extract
- ¾ cup buttermilk
- 1 8-ounce package cream cheese, softened
- ½ cup butter, softened
- ½ teaspoon vanilla extract
- dash of salt
- 1 1-pound box of powdered sugar
- Preheat oven to 350. Combine first five ingredients in a medium bowl.
- Beat butter at medium speed for 2 minutes, or until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Beat in food coloring and vanilla.
- Add flour mixture alternately with buttermilk, beginning and ending with the flour mixture. Beat at low speed until blended after each addition, stopping to scrape bowl as needed.
- Drop dough by ¼ cupfuls three inches apart onto a parchment-lined baking sheet. Spread dough to three-inch rounds.
- Bake at 350 for 15 minutes, or until tops are set. Cool on baking sheet five minutes. Remove to wire racks, and cool completely, about 20 minutes.
- Spread with cream cheese frosting and sprinkle crumbled cookie crumbs on top.
- Beat cream cheese, butter, vanilla and salt at medium speed until creamy.
- Gradually add powdered sugar, beating at low speed for two minutes, or until smooth.
Be sure to check out all of the fabulous cookies the other 12 weeks of Christmas Cookies (and sweets) bloggers baked up for this week!
10 EASY SLOW COOKER MEALS RECIPE BOOK
Interestingly enough, I didn’t grow up with an interest in cooking. In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
Grab My Cookbook!