- 1/2 cup unsalted butter
- 1/2 cup butter-flavored vegetable shortening
- 1 egg, room temperature
- 3 tablespoons buttermilk
- 1/2 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- 2 teaspoons red food coloring
- 2¼ cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup powdered sugar, sifted
- 1/4 cup unsalted butter, melted
- 2 cups powdered sugar, sifted
Red velvet is such a popular flavor here in the South. I’m always on the lookout for ways to “red velvetize” my favorite desserts. These dainty cookies capture the classic flavor of red velvet cake while looking incredibly festive on holiday dessert tables.
In a large bowl, cream together butter and shortening. Mix in the egg until well combined. Mix in the buttermilk, vinegar, vanilla and food coloring until creamy. Set aside.2.
In another large bowl, whisk together flour, unsweetened cocoa powder, salt and powderedsugar.3.
Combine the dry ingredients into the wet ingredients.4.
Cover and chill the dough for 1 hour.5.
Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.6.
Using a 1-tablespoon ice cream scoop, scoop out the dough and roll into a smooth ball. If larger cookies are desired, you may eyeball scoops.7.
Place the balls 2 inches apart on the prepared baking sheet. Bake for 12 to 14 minutes.8.
Remove from the oven and let the cookies rest on the pan for 2 minutes.9.
Meanwhile, prepare the coating by melting the butter in a medium mixing bowl and placing the powdered sugar into another bowl.10.
Carefully dip the warm cookie into the melted butter. Shake off any excess then immediately coat the cookie in powdered sugar, shaking off excess. Place cookie on a cooling rack to cool completely.11.
Once cooled, toss cookies once more in the powdered sugar if desired. Store cookies layered between parchment paper in an airtight container.