Best The Devil In Red Velvet Cookies Recipes

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RED VELVET CRINKLE COOKIES



Red Velvet Crinkle Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h25m

Yield 48 cookies

Number Of Ingredients 12

4 ounces baking chocolate
2 cups granulated sugar
2 sticks (1 cup) salted butter, softened
2 large eggs
3 tablespoons buttermilk
5 teaspoons red food coloring
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces good white chocolate, chopped into chunks
2 cups confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Put the baking chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
  • In the bowl of an electric mixer, cream together the granulated sugar and butter until light and fluffy. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then add the buttermilk, food coloring and vanilla. Scrape the bowl and mix once more.
  • Combine the flour, baking powder and salt in a bowl and stir together. Add the flour mixture in 2 increments into the mixing bowl with the mixer on low. Scrape the bowl once and mix a final time until well combined. Fold in the chunked white chocolate.
  • Scoop generous tablespoons of the dough, roll in the confectioners' sugar until generously coated and transfer them to the prepared baking sheets. Bake until the cookies are poufy and set, about 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool. Repeat with the remaining dough. Cool the cookies for 30 minutes and then recoat with confectioners' sugar if desired.

RED VELVET COOKIES



Red Velvet Cookies image

These cookies are just as good as the cake, only on a smaller scale. They melt in your mouth!

Provided by K.c. Maxwell

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 40m

Yield 36

Number Of Ingredients 15

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 (1 ounce) squares unsweetened baking chocolate, broken into pieces
½ cup unsalted butter, softened
⅔ cup brown sugar, firmly packed
⅓ cup white sugar
1 large egg
1 tablespoon red food coloring
¾ cup sour cream
1 cup semisweet chocolate chips
¼ cup unsalted butter, softened
4 ounces cream cheese, at room temperature
½ teaspoon vanilla extract
2 cups confectioners' sugar, sifted

Steps:

  • Preheat oven to 375 degrees F (190 degrees C) with the rack in the middle position. Grease baking sheets or line with parchment paper. Sift together the flour, baking soda, and salt.
  • Break the chocolate squares into chunks, place in a microwave-safe bowl and microwave on High until the chocolate melts, about 90 seconds. Stir the chocolate until smooth and set aside to cool.
  • In a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; pour in the egg and beat until smooth. Mix in the red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. Add half of the sifted dry ingredients, stirring until well incorporated. Beat in the sour cream and mix in the remaining dry ingredients. Fold in the chocolate chips. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
  • Bake one sheet at a time in the preheated oven until they spring back when pressed, about 9 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
  • For the cream cheese frosting, whip 1/4 cup butter, cream cheese, and vanilla until smooth. Blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency.

Nutrition Facts : Calories 162.5 calories, Carbohydrate 21.8 g, Cholesterol 20.9 mg, Fat 8.4 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 5.1 g, Sodium 66.4 mg, Sugar 15.2 g

SINFUL RED VELVET COOKIES



Sinful Red Velvet Cookies image

This is based on a Paula Deen recipe, so it's quite rich ;) This is by far the most luxurious cookie I make. They never last long. They're painfully easy to make, which may be bad news for your waistline.

Provided by Im cookin

Categories     Dessert

Time 17m

Yield 24-30 cookies, 5-7 serving(s)

Number Of Ingredients 6

1 (8 ounce) brick cream cheese, room temperature
1/2 cup butter, room temperature (1 stick)
1 egg
1 tablespoon vanilla extract
1 (18 ounce) box red velvet cake mix
confectioners' sugar, for rolling and dusting

Steps:

  • In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.
  • Beat in the egg.
  • Beat in the vanilla extract.
  • Beat in the cake mix.
  • Cover and refrigerate for at least 2 hours to firm up so that you can roll the batter into balls.I've chilled batter overnight and it comes out fine.
  • After batter has chilled and you're ready to make the cookies, preheat the oven to 350°F.
  • Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar.
  • Place on an ungreased cookie sheet, 2 inches apart.
  • Bake 12 minutes. The cookies should remain soft and gooey.
  • Cool completely and sprinkle with more confectioners' sugar, if desired.
  • To make these devilishly rich, I also top the cookies with cream cheese frosting, which is simple to make. I use Bev's Cream Cheese Frosting (recipe #55530), but double the vanilla. Or, if I'm making them for people I know have more of a savory tooth than sweet, I'll triple it to a full tablespoon.

Nutrition Facts : Calories 339.9, Fat 34.9, SaturatedFat 20.7, Cholesterol 136, Sodium 322.4, Carbohydrate 2.3, Sugar 1.8, Protein 4.2

THE DEVIL IN RED VELVET COOKIES



The Devil in Red Velvet Cookies image

Make and share this The Devil in Red Velvet Cookies recipe from Food.com.

Provided by thunderhorn

Categories     Dessert

Time 17m

Yield 24-36 cookies

Number Of Ingredients 5

1 (18 ounce) box devil's food cake mix
1 (3 ounce) box cherry Jell-O, divided
1/3 cup oil
2 eggs
2 -4 tablespoons sugar, granulated or powdered

Steps:

  • Preheat oven to 350 degrees.
  • Grease or spray cookie sheets.
  • Combine sugar and 1/4 jello powder. Set aside.
  • Combine cake mix, oil, eggs, remaining 3/4 jello powder. Dough will be stiff.
  • Form into balls and roll on all sides in sugar mixture.
  • Bake 12- 15 minutes.

Nutrition Facts : Calories 141.6, Fat 6.8, SaturatedFat 1.3, Cholesterol 17.6, Sodium 187.1, Carbohydrate 18.8, Fiber 0.5, Sugar 9.2, Protein 3

RED VELVET CRACKLE COOKIES



Red Velvet Crackle Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield about 24 cookies

Number Of Ingredients 10

2 ounces white chocolate
1 1/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
3 tablespoons vegetable oil
1 1/2 teaspoons red food coloring
3/4 cup granulated sugar
1 cup confectioners' sugar

Steps:

  • Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Whisk the flour, cocoa powder, baking powder and salt in a medium bowl; set aside.
  • Whisk the eggs, vegetable oil and food coloring in a large bowl; whisk in the granulated sugar and melted white chocolate until smooth. Stir the flour mixture into the egg mixture with a wooden spoon until combined. Transfer the dough to a piece of plastic wrap and pat into a rectangle; tightly wrap and refrigerate until firm, at least 2 hours or overnight.
  • Position racks in the upper and lower thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a bowl. Roll tablespoonfuls of dough into balls; toss the balls in the confectioners' sugar to coat. Slightly flatten the balls, then dip again in the confectioners' sugar. Arrange the cookies 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are puffed and firm, 16 to 18 minutes. Let cool completely on the baking sheets.

RED VELVET WHOOPIE PIE COOKIES



Red Velvet Whoopie Pie Cookies image

Give this East-Coast favorite a Southern accent. Start with Betty Crocker™ Super Moist™ devil's food cake mix and frosting, and don't forget the red food coloring for that distinctive "velvet" touch.

Provided by By Paula Jones

Categories     Dessert

Time 45m

Yield 12

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/2 cup butter, softened
2 eggs, beaten
1 bottle (1 oz) red food color
1 container (1 lb) Betty Crocker™ Rich & Creamy cream cheese frosting

Steps:

  • Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone baking mat.
  • In large bowl, beat cake mix, butter, eggs and food color with electric mixer on medium speed until well combined (batter will be very thick). Using 1-inch cookie scoop, drop dough about 2 inches apart onto cookie sheets.
  • Bake 10 to 12 minutes or until set. Remove from cookie sheets to cooling racks; cool completely, about 15 minutes.
  • For each whoopie pie, spread desired amount of cream cheese frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.

Nutrition Facts : ServingSize 1 Serving

RED VELVET CRINKLE COOKIES



Red Velvet Crinkle Cookies image

A deep red, chewy cookie that has a delicate crackled crust dusted with a touch of powdered sugar.

Provided by Duncan Hines(R) Canada

Categories     Trusted Brands: Recipes and Tips     Duncan Hines® Canada

Time 1h

Yield 48

Number Of Ingredients 6

6 tablespoons butter
1 cup powdered sugar
1 teaspoon cornstarch
1 (18.25 ounce) box Duncan Hines® Red Velvet Cake Mix
2 large eggs
1 teaspoon lemon zest

Steps:

  • Preheat oven to 375 degrees F. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.
  • Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms.
  • Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.
  • Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
  • Store in airtight container with wax paper or parchment separating layers.

Nutrition Facts : Calories 71.2 calories, Carbohydrate 11.4 g, Cholesterol 11.6 mg, Fat 2.7 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 1.4 g, Sodium 78.3 mg, Sugar 2.6 g

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