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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
  • Total Time
    Prep: 30 min. Bake: 15 min./batch + cooling
  • Makes
    7-1/2 dozen

Ingredients

  • 1 cup shortening
  • 1 cup sugar
  • 3/4 cup packed brown sugar
  • 3 large eggs, separated, room temperature
  • 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 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

  • Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in egg yolks and food coloring.
  • Combine 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 form; fold into batter. Fold in chocolate chips.
  • Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 12-14 minutes. 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.
Nutrition Facts
1 cookie: 124 calories, 7g fat (3g saturated fat), 14mg cholesterol, 79mg sodium, 16g carbohydrate (11g sugars, 0 fiber), 1g protein.
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