Red Velvet Black & White Cookies

You can imagine how hard these cookies are to resist, right?

But there’s good reason to wait.

Whether you’re baking for your honey or your kids, the combination of flavors and textures from two classic bakery treats—red velvet cake and black & white cookies—is, well, hard to walk away from. Take pleasure in knowing that there will always be the icing bowls to lick after (or during) assembly.

Valentine’s Day Gluten-Free Red Velvet Black & White Cookies

Yield: 10

Ingredients

1¼ cups Silvana's Kitchen Gluten-Free All-Purpose Flour

1 tablespoon unsweetened cocoa powder

½ teaspoon baking soda

½ teaspoon salt

1 stick (4 ounces) unsalted butter, at room temperature

¾ cup granulated sugar

1 large egg

1 tablespoon red food coloring

1½ teaspoons pure vanilla extract

½ cup buttermilk

2 cups confectioners' sugar

2 tablespoons corn syrup or brown rice syrup

4 ounces semisweet chocolate

Instructions

  1. Preheat the oven to 350 °. Line a baking sheet with parchment paper. In a medium bowl, sift together the flour blend, cocoa, baking soda and salt.
  2. Using a mixer, beat 5 tablespoons butter with the granulated sugar until fluffy, 3 minutes. Beat in the egg, food coloring and 1 teaspoon vanilla. Beat in the flour mixture alternately with the buttermilk until smooth.
  3. Place 1/4-cup scoops of batter 2 inches apart on the prepared baking sheet; spread out. Bake until a toothpick inserted in the center comes out dry, 12 to 15 minutes. Let the cookies sit for 5 minutes, then transfer to a rack to cool.
  4. In a bowl, whisk together the confectioners' sugar, remaining 1/2 teaspoon vanilla, 1 tablespoon corn syrup (or brown rice syrup) and 2 tablespoons hot water until smooth. In another bowl, combine the chocolate, remaining 3 tablespoons butter and 1 tablespoon corn syrup (or brown rice syrup); microwave until melted, about 1 minute. Coat the cookies with the vanilla, then the chocolate icing. Refrigerate until set, about 20 minutes.

Notes

To get same-sized cookies, I like to use an ice cream scoop to easily and quickly portion out the cookie batter.

https://silvanaskitchen.com/valentines-day-gluten-free-red-velvet-black-white-cookies/

12 Comments

  • Theresa P.

    These look amazing!! I LOVE RED VELVET CAKE!!!!!!!!!!!!!!! and to try them as a cookie! YUM! and frosting too! you’ve got everthing right here in those little cookies. I will be trying this recipe for sure. Thanks, for another great recipe.

  • Brooke

    These look wonderful! Red Velvet is so perfect for Valentine’s Day! I just made Gluten Free Red Velvet cupcakes that turned out really well. If you want to peak they are posted on my website. I will have to try your cookies next!

  • jill jones

    Ummm, I must haave done something really wrong!! I just put these in the oven (and it looked just like your photo) and now they are completely spread out over the entire pan and spilling over the edge. The only thing different is that I used the King Arthur Four (GF) flour mix instead of yours…I didn’t think think it would make such a huge difference. gggrrrr!

  • Silvana

    Hi Jill,

    Oh, no! King Arthur’s gluten-free flour mix is great, but they don’t include xanthum (or guar) gum. I’d add 1 teaspoon to the flour blend before continuing with the recipe. Otherwise, it sounds like the batter was the right consistency!

    What did you do for Valentine’s Day?!?!

  • Dena

    I made your strawberry cupcakes for a Valentine’s Party @ the school where I work. They were a big treat and saved the party for a girl who has recently been diagnosed with egg, dairy, and wheat allergies. She is just learning to cope with this. I have been Gluten free for years but have always used it as an excuse to focus on the chocolates! I am learning so much from this little sweetheart’s struggles.

  • Nancy Olson

    This is really presenting love and inspiration. I love your blog because it inspires me with a healthy recipe while enjoying the delicious tastes of those recipes.
    Keep healthy and thanks for sharing.

    ~N

    • Silvana Nardone

      Sure! I would swap in non-hydrogenated shortening for the butter and for the buttermilk, just stir together 1/2 cup of your preferred non-dairy milk with 1/2 teaspoon apple cider vinegar. Happy baking!