With Valentine’s Day approaching, Mrs. Sweetwood shares her recipe for red velvet cookies.

She explains that “these cookies feature the delicious flavors found in Red Velvet Cake,” including a mild cocoa flavor, a little tang from buttermilk, and sweet cream cheese frosting.

Mrs. Sweetwood notes that they are easier to make than red velvet cake and are “perfect to share with those you love.”

Cookie Ingredients

2-1/4 cups all-purpose flour

1/3 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
3/4 cup brown sugar

3/4 cup granulated sugar
2 eggs
2 tablespoons buttermilk
1 tablespoon red food coloring
1 teaspoon vanilla

Frosting Ingredients
1/2 cup (1 stick) unsalted butter
1 pkg. (8 ounces) cream cheese
1-1/2 cups confectioners’ sugar
1 teaspoon vanilla

Directions:

1. Preheat oven to 350°F. Line 3 baking sheets with parchment paper; set aside.

2. For COOKIES, in a medium bowl, whisk together flour, cocoa, baking soda & salt; set aside.

3. In a large bowl, using an electric mixer, beat 1 cup butter, brown sugar & granulated sugar, scraping sides occasionally, until light & fluffy.

4. Beat in eggs, buttermilk, food coloring & vanilla until blended.

5. Gradually beat in flour mixture until blended.

6. Drop dough by level 2-tablespoonful scoops onto baking sheets.

7. Bake for 11 minutes or until cookies are just set. Remove and let stand on the baking sheet for 3 minutes, then remove cookies to a wire rack to cool completely.

8. For FROSTING, in a medium bowl, using an electric mixer beat 1/2 cup butter & cream cheese until light and fluffy.

9. Gradually beat in confectioners’ sugar and vanilla until blended.

10. To serve, spread frosting over each cooled cookie.

Makes about 3 dozen cookies.

It is recommended to store the cookies in the refrigerator.