After a long day filled with work and responsibilities, there’s nothing quite like the joy of stepping into a warm kitchen, ready to create something special. Imagine the vibrant scent of melted butter mingling with cocoa and vanilla, drawing everyone to the heart of your home. Today, I’m sharing a delightful recipe that’s sure to add a festive spark to your cookie collection: Red Velvet Pan-Banging Cookies.
Crafted using a unique pan-banging technique, these cookies boast buttery, rippled edges that give way to a chewy center. With the classic rich flavor of red velvet cake and a luscious cream cheese icing, they’re not only a treat for the taste buds but also a feast for the eyes. Whether you’re planning a holiday gathering or simply craving a comforting homemade dessert, these cookies will bring smiles to faces and warmth to hearts. Let’s get baking!
Why Love Red Velvet Pan-Banging Cookies?
Festive Delight: These cookies bring vibrant holiday cheer with their stunning red color and festive toppings.
Unique Technique: The pan-banging method creates stunning ruffled edges, delivering both visual appeal and a satisfying texture.
Rich Flavor: Infused with cocoa and creamy icing, they capture the essence of traditional red velvet cake, making them a fabulous treat.
Easy to Make: Whether you’re a seasoned baker or a novice, this simple recipe ensures you achieve perfect results every time.
Crowd-Pleasing: Perfect for gatherings, these cookies are sure to impress family and friends, sparking joy and sweet conversations.
For even more cookie inspiration, check out our post on delightful holiday cookie recipes.
Red Velvet Pan-Banging Cookies Ingredients
For the Cookie Dough
- All-Purpose Flour – Provides structure; substitute with gluten-free flour for a GF version.
- Baking Soda – Acts as a leavening agent for dough rise.
- Fine Salt – Enhances flavors; use kosher salt if preferred.
- Cream of Tartar – Stabilizes the dough; can be omitted but contributes to texture.
- Unsalted Butter – Adds richness and moisture; ensure it’s at room temperature for easy mixing.
- Granulated Sugar – Sweetens and helps with cookie spread during baking.
- Large Egg – Binds ingredients together; can’t be replaced without affecting texture.
- Dutch-Process Cocoa Powder – Contributes a deeper chocolate flavor; alternate with natural cocoa if needed, but it may alter taste.
- Red Food Coloring – Adds classic red velvet hue; gel-based is preferred for vibrancy.
- Pure Vanilla Extract – Enhances overall flavor.
For the Cream Cheese Icing
- Cream Cheese – Provides creaminess and tang; must be softened.
- Unsalted Butter – Adds texture and richness to the icing.
- Water – Adjusts icing consistency; use sparingly.
- Confectioners’ Sugar – Sweetens and thickens icing; adjust quantity for desired thickness.
- Holly Sprinkles – Decorative element; optional for festive appeal.
These delightful Red Velvet Pan-Banging Cookies will become a cherished holiday staple in your kitchen!
How to Make Red Velvet Pan-Banging Cookies
-
Preheat Oven: Adjust the oven rack to the middle position and preheat to 350°F (180°C). Line three sheet pans with foil or parchment paper for easy cleanup.
-
Whisk Dry Ingredients: In a spacious bowl, whisk together the all-purpose flour, baking soda, fine salt, and cream of tartar until well combined. This mixture sets the foundation for your cookies!
-
Mix Wet Ingredients: In a stand mixer, beat the unsalted butter until creamy and smooth. Gradually mix in the granulated sugar until fluffy. Add the large egg, cocoa powder, red food coloring, and vanilla extract, stirring until everything is harmoniously blended.
-
Combine Mixtures: Slowly add the dry ingredient mixture into the wet ingredients, mixing on low speed until just fully incorporated. The dough should be smooth and slightly sticky.
-
Form Cookies: Use a cookie scoop to portion out your dough into 3 oz balls. Space them evenly on the prepared sheet pans to give them room to spread during baking.
-
Bake & Bang: Bake one pan at a time for 13-16 minutes, tapping the pan against the oven rack every couple of minutes after the first 8 minutes. This will create beautiful ruffles and enhance their texture.
-
Cool Cookies: Once baked, transfer the cookies to a wire rack and let them cool for about 10 minutes before icing. This brief cooling allows them to firm up slightly!
-
Prepare Icing: In a small bowl, melt the unsalted butter. Whisk in the softened cream cheese, water, vanilla, and salt until smooth. Gradually add the confectioners’ sugar, whisking until you achieve your desired icing consistency.
-
Decorate: Dip half of each cooled cookie into the icing, then sprinkle with holly sprinkles for a festive touch. Allow the icing to set before serving; your cookies are now party-ready!
Optional: Serve with a glass of milk or hot cocoa for a delightful treat!
Exact quantities are listed in the recipe card below.
What to Serve with Red Velvet Pan-Banging Cookies?
Indulging in soft, chewy cookies is a sweet luxury, and having the perfect accompaniments can elevate your experience even more.
- Cold Glass of Milk: The classic duo, milk pairs beautifully with cookies, enhancing the chocolatey richness and creamy texture of the cream cheese icing.
- Rich Hot Cocoa: Cozy up with a cup of creamy hot cocoa; its warmth complements the gooey center of these festive cookies wonderfully.
- Light Vanilla Ice Cream: The cool creaminess of vanilla ice cream creates a delightful contrast with the sweet, chewy cookie, making every bite a dream.
- Festive Fruit Salad: A bright fruit salad with berries and citrus adds a refreshing twist to balance the richness of the cookies. Think zesty and bright!
- Coffee or Espresso: For an adult twist, a cup of robust coffee or espresso can deepen the flavors and bring out the cocoa notes in the cookie.
- Nutty Biscotti: Pairing these cookies with a crunchy almond biscotti adds texture, making each bite an adventure of flavors and contrasts.
- Chocolate Drizzle: Consider drizzling melted chocolate over the cookies; it adds an extra layer of indulgence that chocolate lovers will adore.
- Decaf Tea: For a lighter option, a warm cup of herbal tea can provide a calming palate cleanser, enhancing the sweet flavors of the cookies.
- Cinnamon-Spiced Chai: The spices in chai tea pair beautifully with the cocoa flavor, adding warmth and depth to your cookie experience.
Make Ahead Options
These Red Velvet Pan-Banging Cookies are perfect for meal prep enthusiasts! You can mix the cookie dough and refrigerate it for up to 24 hours in advance to save time on busy baking days. Just make sure to wrap the dough tightly in plastic wrap to maintain its moisture and prevent any odd fridge odors from seeping in. When you’re ready to bake, scoop the chilled dough onto your sheet pans and proceed with the baking instructions as normal. You can also prepare the cream cheese icing a day ahead; store it in the refrigerator and give it a quick whisk before dipping when it’s time to serve. This way, you’ll enjoy warm, freshly baked cookies with minimal effort and just as delicious results!
Red Velvet Pan-Banging Cookies Variations
Feel free to explore these delightful twists and make this recipe uniquely yours!
-
Dairy-Free: Substitute unsalted butter with coconut oil and use a dairy-free cream cheese for the icing.
-
Nutty Addition: Fold in ½ cup of chopped pecans or walnuts into the dough for a crunchy surprise. Nuts add a lovely earthiness that complements the sweetness of the cookies.
-
Chocolate Lovers: Incorporate semi-sweet or dark chocolate chips for an extra rich flavor that enhances the cookie’s cocoa notes.
-
Spicy Kick: Add a pinch of cayenne or espresso powder to the dough for a subtle warmth that balances the sweetness beautifully.
-
Gluten-Free: Swap all-purpose flour with a gluten-free blend to cater to dietary needs without sacrificing texture.
-
Flavored Icing: Mix in almond or hazelnut extract into your cream cheese icing for a gourmet twist that elevates your cookies.
-
Cocoa Boost: Use dark cocoa powder in place of Dutch-process for a bolder chocolate flavor that’s sure to impress.
-
Fruit Fusion: Add ½ cup of dried cranberries or cherries to the dough for a sweet-tart contrast that brings a pop of color and taste.
Expert Tips for Red Velvet Pan-Banging Cookies
-
Room Temperature Butter: Ensure your unsalted butter is at room temperature; this helps create a creamy, fluffy mixture for a perfect dough.
-
Avoid Overbaking: Keep a close eye on your cookies; the centers should be soft and chewy. Remove them when they look slightly underbaked for best results.
-
Correct Pan-Banging Technique: When tapping the pan, do it gently yet firmly to create those lovely ruffled edges without damaging the cookies.
-
Thick Icing Hack: If your cream cheese icing is too thin, gradually add more confectioners’ sugar to achieve the desired thickness without overwhelming the flavor.
-
Use Gel Food Coloring: For a more vibrant and lasting red color in your Red Velvet Pan-Banging Cookies, opt for gel-based food coloring instead of liquid.
How to Store and Freeze Red Velvet Pan-Banging Cookies
-
Room Temperature: Keep your cookies in an airtight container for up to 5 days. They’ll stay fresh and delicious, ready for any cravings!
-
Fridge: For longer shelf life, refrigerate your Red Velvet Pan-Banging Cookies due to the cream cheese icing. Bring them back to room temperature before serving for optimal flavor.
-
Freezer: Store cookies in a freezer-safe container for up to 3 months. Layer them with parchment paper to prevent sticking. Thaw at room temperature when you’re ready to enjoy!
-
Reheating: If you prefer warm cookies, gently reheat in the microwave for about 10 seconds. This enhances their delightful texture and flavor.
Red Velvet Pan-Banging Cookies Recipe FAQs
How do I choose the right level of ripeness for my ingredients?
Absolutely! For the best results, ensure your butter is at room temperature—soft but not melted—to help create that creamy texture in your cookie dough. Similarly, using fresh eggs is vital, as they contribute both to the structure and the overall flavor. If the egg is room temperature, it will blend more easily into the mixture.
How should I store my cookies after baking?
Very good question! Store your Red Velvet Pan-Banging Cookies in an airtight container at room temperature for up to 5 days. If you have opted for the cream cheese icing, I’d recommend refrigerating them for longer freshness. Just remember to allow them to come to room temperature before serving for the best taste and texture!
Can I freeze Red Velvet Pan-Banging Cookies and how should I do it?
Of course! To freeze your cookies, first, allow them to cool completely. Then, layer them in an airtight freezer-safe container, placing parchment paper between layers to prevent sticking. These cookies can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature, and if you like, microwave for about 10 seconds to warm them back up.
What should I do if my cookie dough seems too sticky?
No worries! If your dough feels too sticky, it could be due to warm temperatures or the butter being too soft. Refrigerate the dough for 30 minutes, which will help firm it up for easier handling. Also, you can lightly flour your hands or the cookie scoop to make shaping the cookies much simpler.
Are there any common allergies connected to the ingredients?
Yes, indeed! The main allergens in this recipe include dairy (from butter and cream cheese) and gluten (from all-purpose flour). If you’re baking for someone with allergies, you can opt for gluten-free flour and dairy-free butter alternatives. Always be sure to double-check packaging for possible cross-contamination!
Can I substitute any ingredients for a healthier version?
Absolutely! For a lower sugar option, consider substituting some of the granulated sugar with a sweetener of your choice. Bear in mind that adjustments may be necessary for texture and flavor; you might need to experiment a bit to find the balance that works for you. Enjoy your baking adventure!
Red Velvet Pan-Banging Cookies for Unforgettable Holiday Treats
Ingredients
Equipment
Method
- Preheat oven to 350°F (180°C) and line three sheet pans with parchment paper.
- Whisk together flour, baking soda, fine salt, and cream of tartar in a bowl.
- In a stand mixer, beat butter until creamy. Gradually add sugar and mix until fluffy. Add egg, cocoa, food coloring, and vanilla, stirring until blended.
- Slowly add dry ingredients to wet mixture, mixing until just incorporated.
- Scoop dough into 3 oz balls and space them on prepared sheet pans.
- Bake for 13-16 minutes, banging the pan against the oven rack every couple of minutes after the first 8 minutes.
- Transfer cookies to wire rack to cool for about 10 minutes.
- Prepare icing by melting butter and whisking in cream cheese, water, vanilla, and salt until smooth. Gradually add confectioners' sugar until desired consistency.
- Dip half of each cooled cookie into icing and sprinkle with holly sprinkles.