Red Velvet Black and White Cookies
This classic New York cookie gets a fun red velvet twist in these Red Velvet Black and White Cookies!
Yield: 12 cookies
For the cookies
  • 1¼ cup AP flour
  • 1 tbsp cocoa powder
  • ½ tsp salt
  • ½ tsp baking soda
  • 5 tbsp butter, room temperature
  • ¾ cup sugar
  • 1 egg
  • 1 tsp vanilla
  • ½ cup buttermilk
  • a pinch of red food gel coloring
For the vanilla glaze
  • 2 cups powdered sugar
  • 1 tbsp light corn syrup
  • ½ tsp vanilla extract
  • 1-2 tbsp hot water
For the chocolate glaze
  • 4 oz semi-sweet chocolate (use Hershey’s. I used really good chocolate and it just tasted too good, if you know what I mean)
  • 3 tbsp butter
  • 1 tbsp light corn syrup
  1. Preheat oven to 350. Line two baking sheets with parchment paper or grease and flour them REALLY WELL so that the cookies don’t stick. These are super cake-y so they will stick. Every chance they get. Be wary.
  2. In a medium bowl, sift together flour, cocoa powder, salt and baking soda.
  3. Using a mixer, cream 5 tbsp butter with the sugar until fluffy, about 3 minutes. Beat in the egg and vanilla. Beat in the flour mixture alternating with the buttermilk until smooth. Dip the back of a spoon into your red food gel and then dip it into your batter. Mix until evenly distributed. Add more until you get the red color that you desire.
  4. Place ¼ cup scoops of batter about 2 inches apart on the prepared baking sheet. Using a butter knife, spread the batter so that they are still quite thick but are flat on top. THIS IS CRUCIAL. If these are too thin, they will fall apart when you are trying to put icing on them. Because they are cake-y they are ONLY sturdy if they are thick and they will spread quite a bit, I promise. So just be careful. Bake until a toothpick inserted comes out dry, about 12-15 minutes. Let sit for 5 minutes and then transfer to a cooling rack.
  5. For the vanilla glaze, whisk together the powdered sugar, vanilla, corn syrup, and hot water until smooth. When the cookies are cool, face them bottom side up and spread half of the cookie with vanilla glaze. You can do this with a butter knife.
  6. For the chocolate glaze, in a bowl, melt the butter and chocolate in the microwave for about 1 minute or until melted. Add the corn syrup and stir until smooth.
  7. Spread this over the second half of the cookies (use a spoon). Refrigerate/freeze for 20 minutes to set.
Adapted from Rachael Ray
Nutrition Information
Serving size: 1 cookie
Recipe by Joanne Eats Well With Others at