Red Velvet Sugar Cookies w/ White Chocolate Buttercream

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If you make even one cookie this year, this is the cookie you need to make. Soft, tender red velvet sugar cookies topped with a thick layer of silky white chocolate buttercream that isn’t as sweet as some of the other overbearingly sweet sugar cookie frostings out there. These are seriously perfect.

IMG_6175Bear with me, I bought a new camera a few weeks ago, and these cookies were the first things I photographed with it; so I’m still figuring out all the settings and what-not. Gotta love electronics…

IMG_6128Well it’s day 3 of my “Twelve Days of Christmas Treats”, so let’s take a couple of minutes to talk about these cookies. Actually, let’s just take a moment of silence, because these will be the death of your summer body. I just ate 3, but I’m also in the process of eating a fourth one as we speak, and there’s a fifth one calling my name already. Ugh, and a sixth one that I know I’ll give into.

IMG_6122I was so proud of myself when my brain gave birth to the idea of combining red velvet, sugar cookies, white chocolate, and buttercream together. I love anything red velvet, and so does my mom, but I’m not a huge fan of the stereotypical cream cheese frosting that goes with it. I’m also not big into the super sweet, thick icing that normally finds it’s way on top of all sugar cookies, that literally leaves a sugary film over your teeth. That’s why I took matters into my own hands, and concocted these gorgeous little masterpieces. The actual cookie is incredibly soft and tender. The dough has the addition of powdered sugar in it, which Is what makes them so delicate and moist (I’m assuming due to the small amount of cornstarch that is in powdered sugar). They have just the slightest hint of cocoa powder and a healthy dose of red food coloring for that classic flavor and appearance. But what makes these truly amazing is the buttercream. It’s so light and fluffy, and the addition of white chocolate makes it ultra creamy, and gives it the perfect amount of sweetness. My mom seriously randomly brings up how perfect this frosting is all the time. Randomly. That’s how good it is!

IMG_6171 IMG_6144I’ll have to retake these photos now that I have my camera figured out, or you could just make them for yourself and see first hand how simply perfect these are. I’d choose option #2 if I were you.

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Red Velvet Sugar Cookies w/ White Chocolate Buttercream
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Soft, tender red velvet sugar cookies, with a hint of cocoa; topped with a thick layer of silky, white chocolate buttercream. The BEST sugar cookies you will EVER eat. EVER.
Red Velvet Sugar Cookies w/ White Chocolate Buttercream
  • 1
  • 2
  • 3
  • 4
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Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Soft, tender red velvet sugar cookies, with a hint of cocoa; topped with a thick layer of silky, white chocolate buttercream. The BEST sugar cookies you will EVER eat. EVER.
Servings
24cookies
Servings
24cookies
Ingredients
Servings: cookies
Units:
Ingredients
Servings: cookies
Units:
Instructions
For the Cookies
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, beat together butter and both sugars with a hand mixer on low speed until combined. Raise speed to medium and beat for 3 minutes until light and fluffy. Add in egg, vanilla, and food coloring, and beat until fully incorporated. Using a rubber spatula, fold in the dry ingredients until just combined. Try not to over mix.
  3. Using a standard cookie scoop, scoop out dough, and place 12 dough balls onto the baking sheet. Lightly press down on the dough using the palm of your hand or a drinking glass, until the dough is about 2 inches wide and 1/2 inch thick (it doesn't have to be exact).
  4. Bake for 8-10 minutes ( the first set of cookies may take the full 10 minutes, as the second set may only take 8). Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer to a paper towel or cooling rack. Let cookies cool COMPLETLY before frosting.
For the Buttercream
  1. Place chocolate chips into a medium bowl. Microwave in 30 second increments, stirring in between, until chocolate is just about melted. Stir until completely smooth, set aside.
  2. Using a hand mixer, beat together butter, powdered sugar, and salt on low speed until combined. Raise speed to high and continue beating until very light and fluffy, 3 minutes. Pour in melted, slightly cooled chocolate and vanilla, and continue beating an additional 3 minutes.
  3. Once the cookies have completely cooled, you can decorate them however you'd like. I like to use a piping bag with an extra large star tip.
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