Bloody Eyeball Red Velvet Cookies with Cream Cheese Icing
Equipment
- Mixing bowls
- Baking sheet
- Electric mixer
- Wire rack
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- Red gel food coloring
- Candy eyeballs
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, beat the softened butter and granulated sugar until light. Add the egg, red food coloring, and vanilla extract, then mix until combined.
- Stir the dry ingredients into the wet mixture to form a dough. Scoop and shape into 8 small balls, place them on the baking sheet, and flatten slightly.
- Bake for 10 to 12 minutes until the edges are set. Cool the cookies completely on a wire rack.
- Beat the cream cheese and softened butter until smooth. Add the powdered sugar and vanilla extract, then mix until creamy.
- Spread the cream cheese icing over each cooled cookie. Use red gel food coloring to draw veins around the edges and place a candy eyeball in the center of each one.
Notes
Make the icing just before decorating so it spreads smoothly without crusting. Store finished cookies in the refrigerator in a single layer to keep the cream cheese icing firm. If the dough feels sticky, chill it for 15 minutes before shaping. Use a small piping tip or toothpick for the red veins to control the bloody look without overdoing it.
Course: Dessert
Cuisine: American
Equipment: Mixing bowls, Baking sheet, Electric mixer, Wire rack
Cuisine: American
Equipment: Mixing bowls, Baking sheet, Electric mixer, Wire rack