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Red Velvet Cookies

 Red Velvet Cookies
These unique cookies have been a part of our holiday tradition for as long as I can remember. My mother made them when I was little, and now I often bake a batch for my own family.—Mindy Young, Hanover, Pennsylvania
90 ServingsPrep: 30 min. Bake: 15 min./batch + cooling

Ingredients

  • 1 cup shortening
  • 1 cup sugar
  • 3/4 cup packed brown sugar
  • 3 eggs, separated
  • 2 teaspoons red food coloring
  • 4 cups all-purpose flour
  • 3 tablespoons baking cocoa
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 cups (12 ounces) semisweet chocolate chips
  • FROSTING:
  • 1-1/2 cups butter, softened
  • 3-3/4 cups confectioners' sugar
  • 1/8 teaspoon salt
  • 3 to 4 tablespoons 2% milk

Directions

  • In a large bowl, cream the shortening and sugars until light and
  • fluffy. Beat in egg yolks and food coloring.
  • Combine the flour, cocoa, baking powder and salt. Add to the creamed
  • mixture alternately with buttermilk, beating well after each
  • addition.
  • In another bowl with clean beaters, beat egg whites until stiff peaks

2 of 2

Red Velvet Cookies (continued)

Directions (continued)

  • form; fold into batter. Fold in chocolate chips.
  • Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake
  • at 350° for 12-14 minutes or until set. Remove to wire racks to
  • cool completely.
  • In a large bowl, beat the butter, confectioners' sugar and salt until
  • blended. Add enough milk to achieve desired consistency. Crumble
  • eight cookies and set aside.
  • Frost remaining cookies; sprinkle with cookie crumbs. Store in an
  • airtight container or freeze for up to 1 month. Yield: 7-1/2 dozen.
Nutritional Facts: 1 cookie equals 124 calories, 7 g fat (3 g saturated fat), 15 mg cholesterol, 71 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.