Red Velvet Cookie Cocktail Recipes

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RED VELVET COOKIE COCKTAIL

Try this luscious dessert cocktail as the perfect finish to your next dinner party. Cake-flavored vodka and red velvet cookies turn ice cream into a spectacular grownup treat.

Provided by Jessica Walker

Categories     Beverage

Time 5m

Yield 1

Number Of Ingredients 4



Red Velvet Cookie Cocktail image

Steps:

  • In blender, blend ice cream, milk and vodka until smooth.
  • Pour in chilled glass. Top with crumbled cookie.

Nutrition Facts : ServingSize 1 Serving

1 cup vanilla ice cream
1/4 cup milk
3 tablespoons cake-flavored vodka
Red Velvet Cookie, crumbled

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

Provided by Taste of Home

Categories     Desserts

Time 43m

Yield 7-1/2 dozen.

Number Of Ingredients 16



Red Velvet Cookies image

Steps:

  • 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 8 cookies and set aside. , Frost remaining cookies; sprinkle with cookie crumbs. Store in an airtight container.

Nutrition Facts : Calories 124 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 79mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

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

RED VELVET COOKIES

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



Red Velvet Cookies image

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

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

RED VELVET COOKIES

Turn the popular cake into chewy cookies, complete with cream cheese icing. Box them up to give as a gift, or make a batch of dough to keep in the freezer

Provided by Anna Glover

Categories     Afternoon tea, Dessert, Treat

Time 35m

Yield Makes 16-18

Number Of Ingredients 12



Red velvet cookies image

Steps:

  • Beat the butter and sugars together with an electric whisk until pale and fluffy. Beat in the egg, vanilla and food colouring until you have a bright red batter. Sieve over the flour, cocoa and bicarb. Fold everything together to make a stiff evenly-coloured dough, then fold in the chocolate chips.
  • Put the dough on a sheet of baking parchment, fold the parchment over the dough and mould into a sausage shape about 6cm wide. Chill until ready to bake. Will keep for a week in the fridge or one month in the freezer.
  • Heat the oven to 190C/170C fan/gas 5. Cut the cookie dough into 1cm thick slices using a sharp knife and arrange on two large baking sheets lined with baking parchment well-spaced apart so they have room to spread in the oven. Bake in batches, keeping the unbaked cookies on the sheet in the fridge while the rest are baking.
  • Bake in the middle of the oven for 13-15 mins until the cookies are crisp at the edges, but still soft in the centre. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Beat the soft cheese in a small bowl to a loose consistency, then stir in the icing sugar. Use a piping bag or spoon to drizzle the icing over the cookies. Un-iced cookies keep for five days in an airtight container, or two days iced.

Nutrition Facts : Calories 268 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

175g soft salted butter
200g light brown soft sugar
100g caster sugar
1 large egg
2 tsp vanilla extract
½-1 tbsp red food colouring gel, depending on strength
225g plain flour
25g cocoa powder
½ tsp bicarbonate of soda
150g white chocolate chips or chunks
2 tbsp soft cheese
6 tbsp icing sugar

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