Red Velvet Valentine's Day Cookies recipe
All Recipes Dessert Recipes Cookies Cut-Out Cookie Recipes
Ingredients
- 1 cup brown sugar ¾ cup unsalted butter, softened ½ cup white sugar ¾ cup light sour cream 4 tablespoons red food coloring 1 egg 3 cups all-purpose flour, divided 4 tablespoons dark cocoa powder (such as Hershey's® Special Dark®) 3 tablespoons unsweetened cocoa powder ½ teaspoon baking soda ½ teaspoon salt 4 ¼ cups powdered sugar, divided 4 (8 ounce) packages Neufchatel cheese, softened 1 cup butter, softened 2 teaspoons vanilla extract 1 (12 ounce) package miniature semisweet chocolate chips ¼ cup powdered sugar
Nutrition Info
- 301.2 caloriescarbohydrate: 35.9 gcholesterol: 44.8 mgfat: 16.7 gfiber: 1 gprotein: 4.1 gsaturatedFat: 10.4 gservingSize: -sodium: 173.9 mgsugar: 26.6 gtransFat: : -unsaturatedFat: : -
Directions Red Velvet Valentine's Day Cookies
Directions
-
Combine brown sugar, butter, and white sugar in a large bowl, beat with an electric mixer until smooth and creamy. Mix in sour cream, food coloring, and egg.
Combine 2 1/2 cups flour, dark cocoa powder, regular cocoa powder, baking soda, and salt in a separate bowl. Gradually stir flour mixture into butter mixture until well combined. Place dough in the refrigerator to chill for at least 1 hour.
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of greased and floured parchment paper.
Spread remaining 1/2 cup flour on a clean, dry surface and use some to coat a rolling pin. Roll chilled dough to a thickness of approximately 1/4 inch and cut cookies with whatever shape cookie cutter you like. Place 2 inches apart onto the prepared baking sheet.
Bake in batches in the preheated oven until cookies bounce back immediately after being touched, about 7 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 8 to 10 minutes more.
Stir 4 cups powdered sugar, Neufchatel cheese, butter, and vanilla extract in a large bowl until creamy. Fold in chocolate chips. Transfer frosting into a resealable plastic bag.
Cut one corner off the plastic bag and pipe frosting onto 1/2 of the cookies. Top with remaining cookies and sprinkle with remaining 1/4 cup powdered sugar.