Prepare to elevate your dessert game with these magnificent Red Velvet Black and White Cookies! This recipe takes a beloved New York classic—the iconic black and white cookie—and infuses it with the rich, decadent flavor and striking crimson hue of red velvet. The result is a truly unforgettable treat that combines a soft, cake-like red velvet cookie base with the signature dual frosting of creamy vanilla and luxurious chocolate. Perfect for special occasions, holiday baking, or simply to indulge in a unique twist on a timeless favorite, these cookies are a feast for both the eyes and the palate. Get ready to bake a batch that will impress everyone!
If your heart beats for red velvet, then you absolutely must try these Red Velvet Gooey Butter Cookies next. They are another irresistible creation that perfectly captures the magic of red velvet!
The Iconic Black and White Cookie: A New York Staple Transformed
The traditional black and white cookie holds a special place in the heart of New Yorkers. It’s not just a cookie; it’s a small, fluffy cake-like disc, usually with a subtle hint of lemon, generously frosted half with vanilla and half with chocolate. It’s a pastry counter classic, a deli favorite, and a symbol of simple, comforting indulgence. While it might be an East Coast phenomenon, its charm is undeniable, even for those of us who didn’t grow up seeing them in every bakery window.
This red velvet rendition takes that beloved classic and gives it an exciting, modern twist. The idea for these Red Velvet Black and White Cookies first captured my imagination years ago. I distinctly remember flipping through an issue of Every Day with Rachael Ray and seeing these vibrant cookies featured. Shortly after, the incredibly talented Joy the Baker shared her version, and from there, the concept seemed to spread like wildfire across the food blogging community. When a recipe gains such widespread popularity, it’s usually a strong indicator of its deliciousness and ingenuity. So, I dug out my old copy of the magazine, eager to bring this fantastic creation to life in my own kitchen.
In my corner of the world, specifically Utah, black and white cookies aren’t nearly as prevalent as they are in New York. I’d be hard-pressed to name a local bakery that consistently sells them. However, I was familiar with these beauties and instantly knew that turning the cookie base into red velvet would be a stroke of genius. The combination of the distinctive red velvet flavor with the classic vanilla and chocolate icings proved to be an absolute winner. While I confess a slight preference for the rich chocolate-iced side, the truth is, I’d happily devour the entire cookie, celebrating the harmonious blend of flavors and textures.
Why Red Velvet? The Allure of a Classic Flavor Profile
Red velvet is more than just a color; it’s a distinct flavor profile that has captivated dessert lovers for generations. Characterized by its subtle cocoa notes, a hint of tang from buttermilk or vinegar, and its signature deep red hue, red velvet offers a sophisticated yet comforting taste. When combined with cream cheese frosting, it creates a symphony of flavors that is both rich and perfectly balanced. In the context of a black and white cookie, red velvet elevates the experience, offering a more complex base than the traditional vanilla cookie. The slight chocolate undertone of the red velvet pairs beautifully with both the sweet vanilla and the robust chocolate icings, ensuring that each bite is a delightful journey of contrasting yet complementary tastes.
Beyond its flavor, the visual appeal of red velvet is undeniable. The vivid red cookie, juxtaposed with the stark white vanilla and dark chocolate icings, creates a stunning presentation. This makes the Red Velvet Black and White Cookie not just a treat for the taste buds, but also a showstopper on any dessert table. It’s a conversation starter, a perfect dessert for holidays like Valentine’s Day or Christmas, or simply an elegant indulgence any time of the year. The transformation into red velvet doesn’t just change the color; it deepens the character and charm of an already beloved cookie.
Crafting Your Red Velvet Black and White Masterpiece
Creating these Red Velvet Black and White Cookies is a rewarding experience, combining classic baking techniques with a touch of creative flair. The process involves making a tender, cake-like red velvet cookie, followed by crafting two distinct icings that give these cookies their signature look and flavor.
The Cookie Base: Achieving that Perfect Red Velvet Texture and Color
The foundation of these cookies is a soft, moist, and slightly tangy red velvet dough. It’s crucial to use good quality cocoa powder for that subtle chocolate flavor, and the buttermilk is key for both tenderness and that characteristic tang. Don’t shy away from the red food coloring – it’s essential for achieving that iconic vibrant hue that makes these cookies so visually appealing. When mixing, be careful not to overmix, as this can lead to tough cookies. The batter should be smooth and cohesive.
The Icing Duo: Vanilla and Chocolate Perfection
The contrast of the icings is what truly defines a Black and White cookie. For the vanilla icing, powdered sugar, corn syrup, vanilla extract, and hot water come together to form a smooth, glossy glaze. The corn syrup helps give it that classic sheen and slightly chewy texture when set. For the chocolate icing, semi-sweet chocolate, butter, and corn syrup are melted together to create a rich, velvety coating. Ensuring both icings are smooth and spreadable is key to achieving that clean, distinctive half-and-half look.
Baking and Icing Technique: Tips for Success
When baking, scoop generous portions of batter onto parchment-lined baking sheets and spread them slightly. These cookies are meant to be larger and flatter, more akin to small cakes. Baking until a toothpick comes out clean ensures they are perfectly cooked through without being dry. Cooling them completely before icing is non-negotiable; warm cookies will melt the glaze and ruin the presentation.
For the icing, it’s customary to coat the flat side of the cookie. Start with the vanilla icing, allowing it to set slightly before applying the chocolate. The trick is to work quickly and smoothly to achieve that crisp dividing line between the two flavors. Don’t worry if your first few aren’t perfect; practice makes perfect, and they’ll taste delicious no matter what!
Tips for Perfection and Serving Suggestions
To ensure your Red Velvet Black and White Cookies turn out flawlessly, here are a few expert tips:
- Room Temperature Ingredients: Make sure your butter and egg are at room temperature for the cookie dough. This helps them cream together smoothly, creating a uniform batter and a tender cookie.
- Sift Dry Ingredients: Sifting the flour and cocoa powder prevents lumps and ensures your cookies have a light, even texture.
- Don’t Overbake: These cookies are meant to be soft and cake-like. Bake them just until a toothpick inserted into the center comes out clean. Overbaking will result in dry cookies.
- Cool Completely: This is critical! Attempting to ice warm cookies will cause the icing to melt and run, ruining the distinct halves. Allow them to cool completely on a wire rack.
- Icing Consistency: Both the vanilla and chocolate icings should be smooth and thick enough to coat the cookie without being too runny. If your vanilla icing is too thick, add a tiny bit more hot water. If it’s too thin, whisk in a little more powdered sugar. For the chocolate, if it’s too thick, microwave for a few more seconds or add a tiny drop of corn syrup.
- The Half-and-Half Method: Dip one half of the flat side of the cooled cookie into the vanilla icing, allowing any excess to drip off. Place it on parchment paper and immediately do the same with the chocolate icing on the other half. For a cleaner line, you can use a small offset spatula to spread the icing rather than dipping.
- Refrigerate to Set: Placing the iced cookies in the refrigerator for about 20 minutes helps the icing set quickly and firmly, making them easier to handle and preventing smudging.
Serving and Storage:
These Red Velvet Black and White Cookies are best enjoyed fresh, but they also store well. Serve them as a decadent dessert after a meal, alongside a cup of coffee or tea, or as a delightful treat for a party or gathering. Their vibrant color makes them particularly suitable for festive occasions.
Store leftover cookies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. If refrigerated, allow them to come to room temperature for about 15-20 minutes before serving for optimal texture and flavor.
Explore More Red Velvet Recipes
Can’t get enough of that luscious red velvet flavor? Here are some other fantastic red velvet creations you absolutely have to try:
- Red Velvet Cheesecake Cake: The ultimate indulgence, combining two beloved desserts.
- Red Velvet Sheet Cake with Cookies and Cream Frosting: A crowd-pleasing cake with a delightful twist on the frosting.
- Red Velvet Tres Leches Cake: A moist and tender cake soaked in three kinds of milk, infused with red velvet goodness.
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Red Velvet Black and White Cookies
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Ingredients
Cookies
- 1 1/4 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter at room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
Vanilla Icing
- 2 cups powdered sugar
- 1 tablespoon corn syrup
- 1/2 teaspoon vanilla extract
- 2 tablespoons hot water
Chocolate Icing
- 4 ounces semi-sweet chocolate
- 3 tablespoons butter
- 1 tablespoon corn syrup
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Sifting helps to aerate the dry ingredients and ensures a smooth, lump-free batter.
- In a separate large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3 minutes. Beat in the egg, red food coloring, and vanilla extract until well combined and the color is uniform. Gradually add the sifted flour mixture alternately with the buttermilk, beginning and ending with the flour mixture, mixing on low speed until just smooth. Be careful not to overmix.
- Drop 1/4-cup scoops of the batter onto the prepared baking sheet, spacing them at least 2 inches apart. Gently spread each scoop slightly with the back of a spoon to form a flatter, round disk. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a cookie comes out clean. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the vanilla icing. In a small bowl, whisk together the powdered sugar, vanilla extract, corn syrup, and hot water until the mixture is completely smooth and free of lumps. The consistency should be thick enough to coat the back of a spoon but still pourable.
- For the chocolate icing, combine the semi-sweet chocolate, butter, and corn syrup in another microwave-safe bowl. Microwave on high for about 1 minute, then stir until the chocolate and butter are fully melted and smooth. If needed, microwave for additional 15-second intervals, stirring after each, until smooth.
- Once the cookies are completely cool, gently spread one half of the flat side of each cookie with the vanilla icing. Allow this side to set slightly, then spread the other half with the chocolate icing, creating the distinctive black and white pattern. Place the iced cookies back on parchment paper and refrigerate them for about 20 minutes to allow the icings to fully set before serving.