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Gooey Red Velvet Butter Cookies {Recipe}

Gooey Red Velvet Butter Cookies recipe from Red Velvet Lover’s Cookbook

Gooey Red Velvet Butter Cookies

Gooey Red Velvet Butter Cookies. Photo credit: Deborah Harroun

Author Deborah Harroun {Taste and Tell}:

When my cookie craving hits, I tend to want something gooey and soft rather than crisp. Well, cookies don’t get much softer or gooier than these. With cream cheese as one of the main ingredients, these cookies are guaranteed to be soft and delicious.

Cooks&Books&Recipes {Dee}:

I’m with Deborah: when it comes to cookies, the softer the better. Gooey is simply a bonus. These hit the spot. But keep in mind that the dough needs to chill for 2 hours, so when your craving starts, don’t wait!

Red Velvet Lover's Cookbook

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Gooey Red Velvet Butter Cookies

Featured Recipe From: Red Velvet Lover's Cookbook: Best-Ever Recipes for Everything Red Velvet, with More than 50 Scrumptious Sweets and Treats

Yield: 36

Ingredients:

2 1/4 cups Gold Medal® All-Purpose Flour

2 cups granulated white sugar

2 tablespoons unsweetened cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

8 ounces cream cheese, softened

4 tablespoons (1/2 stick) unsalted butter, softened

1 large egg

1 tablespoon red liquid food coloring

1/2 cup confectioners' sugar

Directions:

1. Whisk the flour, granulated sugar, cocoa, baking powder, and salt in a bowl to combine.

2. Beat the cream cheese and butter in a large bowl with an electric mixer until smooth. Beat in the egg and food coloring.

3. Add the dry ingredients to the creamed mixture and mix until the dough comes together. Cover with plastic wrap and chill the dough for 2 hours.

4. When ready to bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the confectioners' sugar in a shallow bowl.

5. Roll the dough into balls (about 1 tablespoon each). Roll the dough balls in the confectioners' sugar, then place on the baking sheets at least 3 inches apart. Bake until the edges of the cookies are set, 10 to 12 minutes. Transfer the cookies to racks to cool completely. Store the cookies in an airtight container for up to 3 days.

© 2014 Deborah Harroun

Reprinted with permission from Red Velvet Lover's Cookbook: Best-Ever Recipes for Everything Red Velvet, with More than 50 Scrumptious Sweets and Treats, by Deborah Harroun (Harvard Common Press)

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