I mean, it's really just chocolate, but somehow the red makes it taste special, y'know?
I'm not a particular fan of cake, but then the Roommate brought home some red velvet with cream cheese frosting cookies from the store.
They were those big fluffy Lofthouse-style cookies with a thick layer of cream cheese-flavored icing. And they were not bad.
But I knew I could make them better.
So I trolled the internet and found this recipe first. They looked pretty delicious, but no way was I going to buy a cake mix in order to make homemade cookies. That's dumb, y'all. The cream cheese frosting, though, seemed like a win. It at least gave me a method and ingredients.
So I combined them.
It was supposed to be for Valentine's Day for the DDH, but I ended up with a migraine that Monday night and didn't get them made. So instead they were a welcome home present.
And a successful one. ^_^
|One recipe, three styles.|
Note: Your cream cheese should be room temperature when you make the frosting, so get that out ahead of time.
This recipe has you make the frosting ahead of time, freeze it for at least two hours, and then use it as a filling for the cookies. That would probably be the most delicious thing ever. I didn't have time to do that, so I made it while the first batch of cookies was cooking and ended up using it three ways:
- Spread thickly on cooled cookies, like you would ice a cake.
- Spread onto hot-out-of-the-oven cookies, so it melted and became more glaze-like.
- Pressed an indentation into not-yet-baked cookies, filled indentation with icing, put a little extra dough on top, and baked thusly. This was the closest to the filled cookie version, obviously, and my favorite.
For the Cookies:
Preheat oven to 375 degrees.
In a large bowl, beat together 1/2 cup (one stick) butter, 1/2 cup white sugar, and 1/2 cup brown sugar until fluffy.
|...to this. Or that's how I interpret "fluffy," anyway.|
Beat in 1 tsp. red food coloring. If you look at the original recipe, you will notice that her cookies turned out bright red, even after being baked. Mine didn't. They were more of a red-tinged chocolate color. So if you want bright red cookies, you may want to add more food coloring, or maybe try adding some after you add the cocoa if they're not still red enough. Because obviously they were really red at this point.
|It's hard to tell in the picture, but it was bright! red! at this point.|
|This dough is really thick and stiff, and I think I had to use a beater.|
|...to this. And you can't use a beater or you'll break up the chips.|
|It's hard to tell.|
|A semi-filled cookie.|
|Small glaze-y cookies. Not really as thin as a glaze, but melty.|
|Medium Lofthouse-style cookies.|
|On the tray.|
|The icing browned slightly at the tips.|
Beat 8 oz. (one brick) more-or-less room temperature cream cheese with 2 cups powdered sugar and 1 tsp. vanilla.
|There's cream cheese under there somewhere.|
This frosting is amazing. I was eating it right out of the bowl (it also makes way more than you really need for the cookies and you would be fine halving it, I suspect). It's tangy and creamy like the cream cheese and not too sweet, with that back-of-the-tongue vanilla taste...nom nom nom. So much better than cream-cheese-flavored store-bought frosting. SO MUCH BETTER.
I ate so much dough and icing that I'm not sure I ever even tried a finished cookie--but the dough and incing were good! ^_~
The DDH loved them, especially the icing. He kept adding more to the already-thickly-frosted cookies.
|"That's the right amount of icing."|
These cookies are definitely best warm--though what cookie isn't? I'll have to fiddle with the recipe to see if I can make them fudgier and chewier, as they end up being just a touch dry (though maybe that's a good thing against the frosting?).
Also, remember that you'll want to refrigerate them if they're going to hang around more than a day or so!