Let’s just start with that name, how wonderful do these cookies sound? I am not only a lover of eggnog, as noted in my post from yesterday, I am also a lover of red velvet anything. I have learned that a few of my friends fall into this category as well, so they’ll be partaking in these cookies as soon as they’re done. (I am writing this post while I wait for the two hour refrigeration part of the recipe is over, it’ll make more sense when I explain the recipe and post pictures, all of the fun stuff!). Moral of this paragraph: red velvet is wonderful and you’ll be seeing quite a few posts involving the name. This recipe comes from recipegirl.com’s delicious Red Velvet Gooey Butter Cookies post.
The only ingredient I didn’t have for this recipe was red food coloring, picked some up and voila here we are! I thank food coloring for the blood like stain that is now covering my thumb. To start off, there are two bowls: dry ingredients in one, wet ingredients in the other. The wet ingredients bowl was fun,
the recipe calls for 4 tablespoons of butter, which I have! Except that I only had one tablespoons worth defrosted. I keep butter in my freezer like everyone else because the price of butter is just as ridiculous as the price of gas, and as an amateur baker I have found that you use a lot of butter in the kitchen. With this new found information, I took the butter out of my freezer and let it sit out on my counter for about a half hour. After that everything went perfectly! You mix 8 ounces of cream cheese with 4 tablespoons of butter until it’s smooth, I assume that smooth meant until they were completely combined and looked like whipped cream cheese. If I’m wrong, oh well, the cookies are still mixed. Once those two ingredients are a smooth consistency it’s time to add 1 large egg and 1 tablespoon of red food coloring. I wasn’t expecting the mix to turn red so quickly, it made me really happy. I mixed these together for about, I have no idea – everything was mixed though.
After the wet mixture is done you add in the dry ingredients. It seemed like there was a large amount of dry compared to wet, but after mixing it together it seemed normal. I was probably just excited about the coloring more than anything. Mixing this shit together was hard. In the comments of recipegirls’ directions one person asked if they
could use a handheld mixer, to which whoever runs recipegirls’ posts replied that it might be difficult and to be careful about not blowing your mixer’s motor. I totally experienced this! I really need a KitchenAide. I ended up having to mix a little with the handheld, mix with my hands, mix with a spatula, then do that over and over. My hands were a mess! (I apologize for the picture of my hand – but you needed to see it). It was worth it, but I was extremely worried about breaking my mixer. Once everything is all together and it has been mixed to the point where it pulls away from the sides of the bowl, you let it sit for a minimum of two hours in the refrigerator.
Okay! I am now currently in the process of baking all 41 cookies that this recipe made. I AM SO EXCITED, they look so good. They also taste very good, says my mother. I have people in line to get these, which makes me so incredibly happy. I love that people want the things I bake and I love even more that I can make these desserts for them.
To bake these adorable little cookies you: roll about 1 tablespoon worth of cookie into a ball, roll it into the confectioners sugar, place on parchment paper that’s on a cookie sheet, and bake them for about 12 minutes. Rolling these cookies out was an incredible mess, I ended up dropping one into the sugar and there was sugar all over my floor. You can see in the picture about 16% of the mess I ended up making. I purposefully only have this tiny corner of my kitchen table in the picture, it was kind of a disaster zone. If you ever walk into my kitchen while I am baking please be warned you will be entering the danger zone. In my opinion, my cookies came out just like the pictures recipegirl.com posted! I want to brag about that as much as I possibly can.
After letting them bake until the sides were set, I let them cool for about 2 minutes before placing them onto a cooling rack – which I just learned I had today. All of these recipes say to transfer onto a cooling rack, I didn’t think I had one, so I was going to buy some tomorrow. Well, my mother surprised me, we have three of them. At the moment I have 9 cookies in the oven and have 9 more to bake, and then it’s off to give a little joy to my friends with these in hand. I hope they like them as much as I like how they look! End result: totally a success!
As Baked by Ginger 