There's an undeniable charm in the kitchen when the holiday season rolls around. I found myself craving the perfect treat to share with friends and family, something that strikes a balance between festive flair and indulgent flavor. That's when these Red Velvet Pan-Banging Cookies took center stage.
As I began mixing the rich cocoa and vibrant red food coloring, the anticipation grew. The buttery aroma wafting through the air, combined with a hint of cream cheese, set the stage for a truly unforgettable cookie experience. These delightful treats are not just gorgeous; they are incredibly easy to make, bringing a sense of accomplishment with every bite.
Whether you’re hosting a gathering or simply treating yourself, these cookies are sure to impress. With their unique pan-banging technique that creates irresistible ripples, you’ll be enchanted by their chewy edges and soft centers. So, grab your apron and let’s dive into a baking adventure that’s perfect for every occasion!
Why You'll Love This Red Velvet Pan-Banging Cookies
- These Red Velvet Pan-Banging Cookies are a breeze to whip up, making them perfect for both novice and seasoned bakers alike.
- The combination of rich cocoa and vibrant color not only tantalizes your taste buds but also makes for a stunning presentation that will wow your guests.
- Their unique texture with chewy edges and soft centers is irresistibly satisfying and ideal for sharing at any gathering.
- Plus, the delectable cream cheese icing adds an extra layer of indulgence that takes these cookies to the next level of deliciousness.
Red Velvet Pan-Banging Cookies Ingredients
Get ready to bake some delightful Red Velvet Pan-Banging Cookies with these essential components!
For the Cookie Dough
- All-purpose flour – a key ingredient for structure; be sure to spoon and level it for accuracy.
- Baking soda – helps the cookies rise, creating that fluffy texture we all love.
- Fine salt – enhances the flavors; don’t skip it, as it balances the sweetness.
- Cream of tartar – adds tang and contributes to the cookies' unique texture.
- Unsalted butter – use room temperature for easier creaming with sugar, making a light, fluffy base.
- Granulated sugar – sweetens while contributing to a delightful crunchy exterior.
- Large egg – provides moisture and helps bind the dough for a cohesive cookie.
- Dutch-process cocoa powder – imparts a rich, deep chocolate flavor that complements the red color.
- Red food coloring (gel-based) – gives those stunning red hues; gel is recommended for vibrant results.
- Pure vanilla extract – elevates the flavor profile for a sweet, aromatic touch.
For the Icing
- Cream cheese – brings a tangy sweetness that pairs perfectly with the cookies.
- Unsalted butter (melted) – adds smoothness to the icing and extra richness.
- Water – adjust to the preferred thickness; start with less for a thicker icing, if desired.
- Confectioners’ sugar – sweetens and thickens the icing; gradually mix in for the best consistency.
- Vanilla extract – a touch more vanilla deepens the flavor of your icing.
- Pinch of salt – balances the sweetness of the icing for a well-rounded taste.
Optional Decoration
- Holly sprinkles – add a festive touch to your cookies; perfect for a holiday gathering!
How to Make Red Velvet Pan-Banging Cookies
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Preheat the Oven: Begin by preheating your oven to 350°F (180°C) and lining three baking sheets with foil or parchment paper. This prepares an inviting canvas for your delightful cookies.
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Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, fine salt, and cream of tartar. This key step ensures even distribution of the leavening agents for perfectly puffy cookies.
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Cream the Butter: Grab your mixer and cream the unsalted butter until smooth. Then, add granulated sugar and beat until the mixture is fluffy and light. This will create a rich base that’s full of flavor.
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Mix in the Egg and Flavorings: Add the large egg, Dutch-process cocoa powder, red food coloring, and pure vanilla extract to the butter-sugar mixture. Mix until everything is well combined, and be mesmerized by the vibrant color!
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Incorporate Dry Ingredients: Slowly add the dry mixture to the wet ingredients, stirring until a dough forms. The dough should be soft and slightly sticky; resist the urge to overmix for the best texture.
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Shape the Cookies: Scoop the dough into 3 oz (85 g) balls, approximately one-quarter cup each, and place four on each prepared baking sheet. This spacing allows room for spreading and creates those luscious chewy edges.
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Bake and Bang the Pan: Bake one sheet at a time. After 8 minutes, gently lift the pan and drop it back onto the oven rack to create those delightful ripples.
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Repeat the Pan Drop: Continue dropping the pan every 2 minutes until the edges are set, usually after 13–16 minutes. Watch closely as they transform into cookie perfection!
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Cool the Cookies: Once baked, allow the cookies to cool on the baking sheet for 10 minutes. Then, transfer them to a cooling rack where their flavor will deepen.
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Prepare the Icing: For the icing, whisk together the softened cream cheese, melted unsalted butter, vanilla extract, and a pinch of salt. Gradually add confectioners’ sugar, mixing until smooth.
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Adjust the Consistency: If needed, add water tablespoon by tablespoon until the icing is thick but dippable—just the right consistency to adorn your cookies.
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Decorate the Cookies: Dip half of each cooled cookie into the icing, allow the excess to drip off, and decorate. Let set fully before indulging in these beautiful treats!
Optional: Sprinkle with holly sprinkles for a festive touch.
Exact quantities are listed in the recipe card below.
What to Serve with Red Velvet Pan-Banging Cookies?
There's something magical about pairing sweet treats with delightful sides and sips to create a memorable experience.
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Classic Milk: A chilled glass of milk perfectly complements the rich cocoa and creamy icing, making every bite even more indulgent.
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Vanilla Ice Cream: The cold, creamy texture of vanilla ice cream pairs beautifully with the warm cookies, creating a delightful contrast.
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Fresh Berries: Light and refreshing, fresh strawberries or raspberries add a burst of tartness that balances the sweetness of the cookies.
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Creamy Hot Chocolate: A warm cup of creamy hot chocolate offers a cozy indulgence that enhances the dessert vibe during colder months.
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Fruit Salad: A vibrant fruit salad with oranges, apples, and grapes brightens the plate, providing a fresh, zesty counterpoint to the rich cookies.
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Nutty Charcuterie Board: Include some nuts and cheeses alongside your cookies for a sophisticated touch. The saltiness of the nuts complements the sweetness beautifully.
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Sparkling Water with Citrus: This effervescent drink refreshes the palate, adding a hint of zest that pairs well with the cookies' rich flavors.
Delight in these combinations to elevate your cookie experience!
Make Ahead Options
These Red Velvet Pan-Banging Cookies are ideal for meal prep, helping you save precious time on busy days! You can prepare the cookie dough up to 24 hours in advance by shaping the dough into balls and storing them in an airtight container in the refrigerator. This way, they stay fresh and ready to bake whenever you crave something sweet. Additionally, the icing can be made up to 3 days ahead; simply store it in the refrigerator and stir before use to restore its smooth consistency. When you’re ready to bake, just take the dough out, let it rest for a few minutes, and follow the baking instructions. Enjoy the same scrumptious results with minimal effort!
How to Store and Freeze Red Velvet Pan-Banging Cookies
Room Temperature: Store your cookies in an airtight container at room temperature for up to 3 days to maintain their chewy texture and delightful flavor.
Fridge: If you want to keep them fresh a bit longer, place the cookies in the fridge for up to 1 week. Just ensure they're well wrapped to prevent drying out.
Freezer: For longer storage, freeze the cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container, where they’ll keep well for up to 3 months.
Reheating: When you're ready to enjoy them again, simply thaw the cookies at room temperature for a few minutes. If desired, pop them in the microwave for 10-15 seconds to warm them up and refresh their delightful texture.
Red Velvet Pan-Banging Cookies Variations
Feel free to explore these tasty twists on the classic recipe and make them your own!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend to suit dietary needs without sacrificing flavor.
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Veggie Power: Incorporate finely grated zucchini or beetroot to add moisture and a nutritional boost while enhancing the color.
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Nutty Delight: Add chopped walnuts or pecans to the cookie dough for a wonderful crunch and earthy flavor that pairs beautifully with the sweetness.
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Spicy Kick: Toss in a dash of cayenne pepper or cinnamon for a surprising warmth that complements the rich cocoa perfectly.
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Vanilla-Orange Fusion: Replace vanilla extract with orange zest and juice for a fresh zesty note that brightens these cookies up.
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Choco-Mint Treats: Mix in mint chocolate chips to give your cookies a refreshing twist—perfect for mint lovers!
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Dairy-Free: Use coconut cream or almond milk instead of cream cheese in the icing for a dairy-free option that doesn’t compromise on flavor.
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Double Chocolate: For the chocolate buffs, add chocolate chunks to the dough for an irresistible double-chocolate experience that promises richness in every bite.
Chef's Helpful Tips
- For your Red Velvet Pan-Banging Cookies, remember to spoon and level your flour to ensure accuracy and prevent dense cookies.
- When creaming the butter and sugar, take your time to achieve a light, fluffy mixture that provides a great base for your cookies.
- Be mindful of the dough's texture; it should be soft and slightly sticky, so avoid overmixing when incorporating the dry ingredients.
- Bake one sheet at a time and make sure to drop the pan at the right intervals for the perfect ripples, usually at 8 minutes and every 2 minutes thereafter until the edges are set.
Red Velvet Pan-Banging Cookies Recipe FAQs
How do I select ripened ingredients for this recipe?
Absolutely! For this Red Velvet Pan-Banging Cookies recipe, it's important to use room temperature unsalted butter (about 65°F or 18°C) for easy creaming. Ideally, your large egg should also be at room temperature. This will help create that perfect light and fluffy texture you're looking for.
How should I store the cookies after baking?
To keep your Red Velvet Pan-Banging Cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want the cookies to last longer, place them in the fridge, well-wrapped, where they can stay good for up to 1 week without drying out.
Can I freeze these cookies? If so, how?
Absolutely! To freeze your Red Velvet Pan-Banging Cookies, start by laying them out on a baking sheet in a single layer and freeze for about 1-2 hours, until solid. Once frozen, transfer them into a freezer-safe bag or container. They’ll keep well for up to 3 months. When you want to enjoy them, just thaw at room temperature for a few minutes or microwave for 10-15 seconds to refresh their delightful texture.
What should I do if my cookies spread too much while baking?
Very! If your cookies are spreading too much, it could be due to the butter being too warm when creamed or not enough flour in the mixture. Ensure the butter is at room temperature and not melted. Also, for a bit firmer dough, consider adding an extra tablespoon of flour. A well-chilled dough can also help prevent spreading, so you could chill the shaped dough for about 15-30 minutes before baking.
Can I make these cookies gluten-free or dairy-free?
Sure! To make gluten-free Red Velvet Pan-Banging Cookies, swap the all-purpose flour with a 1:1 gluten-free flour blend. For a dairy-free alternative, use coconut oil or a dairy-free butter substitute in place of unsalted butter. With these adjustments, you'll still get those delightful chewy edges and soft centers!
Are there any allergy considerations for these cookies?
Definitely! This recipe contains common allergens such as gluten (from the flour), dairy (from the butter and cream cheese), and eggs. If you have guests with allergies, it's always best to communicate the ingredients used. Alternatively, vegan cream cheese and egg substitutes can be used to modify the recipe for those with dietary restrictions.
Red Velvet Pan-Banging Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C) and line three baking sheets with foil or parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking soda, fine salt, and cream of tartar.
- Cream the unsalted butter until smooth, then add granulated sugar and beat until fluffy.
- Mix in the large egg, Dutch-process cocoa powder, red food coloring, and pure vanilla extract.
- Slowly add the dry mixture to the wet ingredients, stirring until a dough forms.
- Scoop the dough into 3 oz (85 g) balls and place four on each prepared baking sheet.
- Bake one sheet at a time. After 8 minutes, gently lift the pan and drop it back to create ripples.
- Continue dropping the pan every 2 minutes until the edges are set, usually after 13–16 minutes.
- Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a cooling rack.
- Whisk together the cream cheese, melted unsalted butter, vanilla extract, and a pinch of salt.
- Gradually add confectioners’ sugar, mixing until smooth. Adjust thickness with water if necessary.
- Dip half of each cooled cookie into the icing, allow excess to drip off, and decorate with sprinkles.
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