Go Back
–+ servings
Red Velvet Pan-Banging Cookies

Red Velvet Pan-Banging Cookies for Unforgettable Holiday Treats

Delicious Red Velvet Pan-Banging Cookies are perfect for festive celebrations, boasting a chewy center and cream cheese icing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Cooling Time 10 minutes
Total Time 46 minutes
Servings: 24 cookies
Course: DESSERTS
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a GF version.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 1/2 teaspoon Fine Salt Use kosher salt if preferred.
  • 1/2 teaspoon Cream of Tartar Contributes to texture; can be omitted.
  • 1 cup Unsalted Butter Ensure it's at room temperature.
  • 1 cup Granulated Sugar Sweetens and aids in spread.
  • 1 large Egg Binds ingredients together.
  • 1/4 cup Dutch-Process Cocoa Powder For deeper chocolate flavor.
  • 1 tablespoon Red Food Coloring Gel-based preferred for vibrancy.
  • 1 teaspoon Pure Vanilla Extract Enhances flavor.
Cream Cheese Icing
  • 8 oz Cream Cheese Must be softened.
  • 1/2 cup Unsalted Butter Adds texture and richness.
  • 1 tablespoon Water Use sparingly for consistency.
  • 3 cups Confectioners' Sugar Adjust for desired thickness.
  • 1/4 cup Holly Sprinkles Optional for festive appeal.

Equipment

  • Stand mixer
  • Cookie Scoop
  • Baking Sheets
  • Parchment Paper
  • whisk
  • wire rack

Method
 

Baking Instructions
  1. Preheat oven to 350°F (180°C) and line three sheet pans with parchment paper.
  2. Whisk together flour, baking soda, fine salt, and cream of tartar in a bowl.
  3. 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.
  4. Slowly add dry ingredients to wet mixture, mixing until just incorporated.
  5. Scoop dough into 3 oz balls and space them on prepared sheet pans.
  6. Bake for 13-16 minutes, banging the pan against the oven rack every couple of minutes after the first 8 minutes.
  7. Transfer cookies to wire rack to cool for about 10 minutes.
  8. Prepare icing by melting butter and whisking in cream cheese, water, vanilla, and salt until smooth. Gradually add confectioners' sugar until desired consistency.
  9. Dip half of each cooled cookie into icing and sprinkle with holly sprinkles.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Serve cookies with a glass of milk or hot cocoa for a delightful treat.

Tried this recipe?

Let us know how it was!