Red Velvet Cream Cheese Cookies

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Red Velvet Cream Cheese Cookies

Everyone seems to love anything labelled Red Velvet these days. Our own Red Velvet Cake recipe has been incredibly popular here on Rock Recipes. With cream cheese frosting being the perfect accompaniment to the popular cake, I decided it would also be delicious to sandwich together some red velvet cookies.

As you can see from the photo, I experimented with the final look of the cookies and whether you choose the powdered sugar crackle look, the added holiday sparkle of rolling in white sugar  or just leave them plain, they look and taste delicious either way. Combining all three versions on a serving plate would also look fantastic during the Christmas season too.

Red Velvet Cream Cheese Cookies

Recipe by Barry C. Parsons

Red Velvet Cream Cheese Cookies - delicious, soft, red velvet cookies sandwiched together with smooth, luscious cream cheese frosting. A favorite cake in cookie form.

Prep time: About 1 hour 15 minutes including tome to chill the cookie dough
Cook time: 13 - 15 minutes
Total time: About 1 1/2 hours plus cooling time for the cookies.
Yield: About 1 dozen sandwiched cookies.

Ingredients

• 1 2/3 cups flour
• 1/3 cup cocoa 
• 1 tsp baking powder
• 1/4 tsp baking soda 
• 1/2 tsp salt
• 1 cup sugar
• 1/2 cup butter
• 2 eggs
• 1 tsp vanilla extract
• 2 tbsp buttermilk
• 1 tbsp liquid red food color or 1 tsp red color paste (add more or less if you like)
• 3/4 cup white sugar or powdered sugar (for rolling, optional)
• FOR THE CREAM CHEESE FROSTING
• 1/2 cup (4 oz) cream cheese
• 1 tsp vanilla extract
• 2 1/2 cups icing sugar (powdered sugar)

Directions

1. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2. Cream together the butter and sugar very well.
3. Beat in the vanilla.
4. Beat in the eggs, one at a time, then beat in the buttermilk and food coloring.
5. Fold in the dry ingredients until a soft dough forms. Don't overwork the dough.
6. Cover the dough and refrigerate for about an hour or more. It should be quite cold.
7. Scatter the white sugar or powdered sugar in the bottom of a pie plate if you are rolling these in sugar at all.
8. Roll the chilled dough into 1 inch balls and then roll the balls into the sugar.
9. Place the dough balls about 2 inches apart on a parchment lined baking sheet.
10. Bake at 350 degrees F for about 13 -15 minutes until they do not look wet on the top and spring back when lightly touched..
11. Cool on the tray for a few minutes before transferring the cookies to a wire rack to cool completely.
12. Sandwich 2 of the cookies together with about a tablespoon of the cream cheese frosting.
13. Store in an airtight container in the fridge.

The Velvet Cake Collection; Red, Orange, Lemon and White

My attempt at developing a great Red Velvet Cake was such a success that I couldn't stop there. The texture was so light, moist and tender that I couldn't help but try other flavor variations. Since then, I've had additional success with lemon, orange and even white (vanilla) versions of this delicious cake. Pick your favorite version or try them all. They all make outstanding choices for birthday cakes too; one of these will almost certainly please any taste.

Am I done with variations of this recipe yet? Maybe not...I already have an idea for another one. Here's a hint, think pink...stay tuned.

Click the photo or title to be taken to individual recipes.

Red Velvet Cake

Orange Velvet Cake

Lemon Velvet Cake

White Velvet Cake

Lemon Velvet Cake

Lemon Velvet Cake

It all started with me trying to develop the best Red Velvet Cake recipe I could.  It was such a sucess and I loved the moist, tender texture of that cake so much that I just had to try a White Velvet Cake and then an Orange Velvet Cake. Those turned out to be a couple of the most popular cake recipes ever on Rock Recipes so I couldn't stop there. Keeping the lemon lovers like me in mind, a luscious lemon version was inevitable. The creamy, tangy lemon buttercream frosting goes particularly well with this beautiful lemon cake too.

Am I done with Velvet Cake recipes yet? Maybe not, I have an idea that might work out for yet another version. Here's a clue...think pink. :) 

Lemon Velvet Cake

Recipe by Barry C. Parsons

Developed from an outstanding Red Velvet Cake recipe, this lemon cake is a perfectly moist and tender crumbed cake with a lemony buttercream frosting. An ideal birthday cake for the lemon lover in your life.

Prep time: Approximately 20 minutes
Cook time: 35 minutes
Total time: Approximately 1 hour.
Yield: 12 -16 servings
Ingredients

• 1 1/4 cups sifted all purpose flour
• 1 1/2 cups sifted cake flour
• 1/2 teaspoon baking soda
• 1 1/2 tsp baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2/3 cup vegetable oil
• 1/3 cup vegetable shortening at room temperature
• 1 tsp good quality vanilla extract
• 2 tsp pure lemon extract
• 3 large eggs
• 1 1/2 cups buttermilk
• zest of two small or one large lemons, grated and finely chopped
• FOR THE FROSTING
• 8 cups icing sugar (powdered sugar)
• 2 cups unsalted butter
• 1 tsp pure lemon extract
• 1 tsp minced lemon zest (optional) 
• aprox 4 tbsp milk

Directions

1. Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
2. In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed with whisk attachment until light and fluffy
3. Beat the eggs in one at a time.
4. Fold in the lemon zest.
5. Fold in the dry ingredients alternately with the buttermilk.
6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
7. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
8. FOR THE FROSTING: mix together the icing sugar, lemon zest and butter until it becomes sort of crumbly.
9. Add the lemon extract and a little of the milk.
10. Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.
11. Fill and frost the cake. Garnish with candied lemon zest if desired.
12. To make candied lemon zest, remove the zest with a sharp vegetable peeler in long strips, avoiding as much of the white pith as possible.
13. Bring one cup of water and one cup of sugar to a slow boil.
14. Add the pieces of lemon zest and boil for about 15 minutes. Drain the lemon zest on a wire rack.
15. When cool, cut them in strips and roll in fine sugar. 

For the other recipes in our Velvet Cakes Collection click the photo below.

Lemon Velvet Cake

The Best Red Velvet Cake

The Best Red Velvet Cake

Click the photo at the bottom of the post for our other velvet cake recipes, White Velvet, Orange Velvet and Lemon Velvet.

Our Red Velvet Cake is a hybrid recipe taking its inspiration from several versions of this classic southern dessert cake that I've tried over the years. In general, I've found that the simpler the recipe, the better the cake. This recipe really could not be more simple; it just combines the wet ingredients and dry ingredients separately and then brings them together to form a very pourable batter, which produces a very moist cake.

I've seen some recipes that also include an outrageous amount of red food coloring, which I am not particularly fond of using in general but infrequently will for special occasions and this recipe uses a very reasonable 1 1/2 tsp of liquid red food coloring. The upcoming Canada Day weekend seemed like a good time to feature the red in this cake with the white of our double cream cheese frosting, the two colors of our national flag.

Recipes also vary greatly on the amount of cocoa in a Red Velvet Cake, ranging from only a teaspoon to several tablespoons. I prefer the higher end of the cocoa scale for just a little more chocolate edge to this terrific cake. Some folks object to this because it produces a more brownish red cake so if this is a concern, you can cut back on the cocoa if you like but do not omit it altogether, the red velvet purists will hunt you down for that crime against cake! I've read from several sources that toasted pecans in the frosting between the layers is also a critical component. I'm going to call it optional but since I really love lightly toasted pecans, I think they add outstanding flavour and a crunchy component that I find irresistible.
Grease two 9 inch cake pans and line the bottom and sides with parchment paper. Preheat oven to 325 degrees F.

The Best Red Velvet Cake

Sift together and set aside:

• 1 1/4 cups all purpose flour
• 1 1/4 cups cake flour
• 1 1/2 cups sugar
• 1/2 teaspoon baking soda
• 1 1/2 tsp baking powder
• 1 teaspoon salt
• 3 tbsp cocoa

In the bowl of an electric mixer blend together well:

• 1 cup vegetable oil
• 1 1/2 cups buttermilk
• 2 large eggs
• 1 1/2 tsp liquid red food coloring
• 1 1/2 teaspoon white vinegar
• 2 teaspoons vanilla extract

Mix in the dry ingredients all at once and blend until smooth. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 8 inch cake pans.

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.

Turn cakes onto a wire rack, remove the parchment paper and allow to cool completely. When the cake is completely cool, you can cut the two layers into 4 using a sharp serrated bread knife if you like or just have 2 layers in you prefer. I think the four layers helps to get a good ratio of cake to frosting in each bite.

• 1 cup chopped toasted pecans

Fill all of the layers and the top of the cake with double cream cheese frosting, sprinkling each layer with 1/4 cup of the toasted pecans.

Double Cream Cheese Frosting

• 1 1/2 cups (12 ounces) cream cheese
• 3/4 cup butter
• 2 tsp vanilla extract
• 1 kilo bag of icing sugar (About 8 cups)
• 1-3 tbsp milk; enough to bring the frosting to a spreadable consistency

Mix all the ingredients together and beat well until smooth and fluffy.

Click the photo below to see the other outstanding recipes in our 

VELVET CAKE COLLECTION

The Best Red Velvet Cake