Red Velvet Cookie Cake

I’m not sure about you all, but we love red velvet around here!! Red velvet cake is amazing, but we also love a cookie version. And who doesn’t love a cookie cake?! This recipe will be on repeat at our house for years to come. It gets devoured! I hope you all try it and love it as much as we do. Comment and let me know if you do try! 

Ingredients 

Red Velvet Cookie 

-1/2 cup unsalted butter, melted or melted and browned 

-1/2 cup light brown sugar

-1/4 cup granulated sugar

-1 large egg

-1 tablespoon vanilla extract

-3/4 teaspoon salt

-1/2 teaspoon baking soda

-1/4 teaspoon baking powder

-3 tablespoons cocoa powder

-1 tablespoon cornstarch

-1 ¼ cup 1:1 measure gluten free flour (I used King Arthur Brand)

-Approximately 1 cup white chocolate chips or chopped white chocolate bar

-1/2 teaspoon red food coloring 

Cream Cheese Buttercream 

-1/2 cup unsalted butter, softened to room temperature

-4 ounces cream cheese, softened to room temperature

-2 teaspoons vanilla extract 

-pinch of salt

-2 ½ cups powdered sugar

Instructions 

For the cookie:

1. Preheat the oven to 350 degrees Fahrenheit. 
2. Grease or line with parchment paper a 9 inch round cake pan or a large baking sheet if doing a heart shape. 
3. Melt butter in small saucepan over the stove on medium heat until just melted or cook it until it is browned. 
4. In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar. 
5. Stir in 1 large egg and vanilla extract. 
6. Stir in baking soda, baking powder, and salt. 
7. Add red food dye and mix until combined. 
8. Mix in cocoa powder, cornstarch, and flour until just combined. 
9. Add in white chocolate chips or chopped white chocolate and stir until mixed in well. 
10. Chill the dough in the refrigerator for about 30 minutes. 
11. Press dough into even layer in 9 inch round cake pan or shape into a heart on large baking sheet. 
12. If making heart shape use foil around it to help keep the shape while making. I have a picture to refer to for help with this. 
13. Bake for 12-15 minutes. 
14. Remove from oven and let cool completely. 

For the icing:

1. Cream butter and cream cheese together with a stand mixer fitted with a paddle attachment or with a hand mixer. 
2. Add in vanilla and salt. Mix until combined.
3. Slowly add in powdered sugar and mix on medium speed until creamy and combined well. 
4. Ice your completely cooled cookie cake as you like. Top with sprinkles if you prefer. 
5. Enjoy!! 

Notes 

-This can be made with regular wheat flour if you don’t need it to be gluten free. 

-Add milk or dark chocolate if you prefer that over white chocolate. 

-You can use natural food dye, the color just won’t be as red. 

Browned butter and sugars before mixing

What it looks like before you mix the dry ingredients in

The finished dough

Pressed into a heart shape with the foil around it to help it keep its shape

All done before icing

Decorated with icing and sprinkles!

It is so yummy!!

This is the icing tip I used to pipe with.

I hope you enjoy!!!