If you are not a fan of frosting, these cookies are not for you.
My son is not a fan of frosting. I honestly don’t understand it. It doesn’t matter if it’s a thin layer of frosting, a poured frosting or a bubblegum frosting — he doesn’t want it.
It’s so confusing. How is he even mine? Do you know what it’s like when people say, “Aren’t you lucky, getting to eat all those cupcakes your mom makes?” and he smiles awkwardly and nods?
It’s like living a lie.
I’ve tried to feed him frosting so many times. I’ve begged, I’ve pleaded, I’ve even put teensy bits on a spoon and said, “Look at your baby sister!! She LOVES it!! See? Even BABIES like frosting!!”.
But then I realized that is weird, we aren’t supposed to force babies and 9 year olds to eat frosting. It’s like I’m the opposite of a good mom or something.
Back to these cookies.
When I was invited to participate in a virtual baby shower for my friend Bev, I KNEW I needed something festive and over the top. If you know Bev, you’ll understand that. If you don’t know Bev…you need to. Girlfriend is pregnant with TWINS and I have no doubt that she will be such a fun mom. Her personality shines through on her site — what you see is what you get. I am so excited for her, and I cannot WAIT to meet those sweet babies!!
Since Bev is originally from Arkansas (just about an hour north of me), I thought these red cookies would be perfect. We are all Razorback all the time in these parts!! The chocolate dipped frosting is creamy, cool, and loaded with crunchy bits of candy canes — just like my favorite peppermint ice cream.
These Red Velvet Hi Hat Cookies are seriously special. Your Christmas needs them!!
(and Bev needs them. I can only imagine how hungry growing TWO children makes a woman)
- 1 box red velvet cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 4 sticks salted butter, slightly softened
- 2/3 cup heavy cream
- 2 tsp vanilla extract
- 7 cups powdered sugar
- 5 candy canes, crushed
- Chocolate Coating:
- 2 cups semi sweet chocolate chips
- 5 TBS vegetable oil
- Prepare cookies: Preheat oven to 350. Line two large baking sheets with parchment paper and set aside.
- In the bowl of a mixer, combine cake mix, eggs, oil, and water. Mix on medium low speed until combined. Place small spoonfuls of batter (I used a small spoon) on lined baking sheet, several inches apart — they spread a lot!! Bake for about 7 minutes, until edges are set and centers spring back when lightly touched. Remove from oven and let cool on baking sheet for a few minutes. Remove to wire rack to finish cooling.
- Prepare frosting: In the bowl of your mixer, beat butter, cream, and vanilla on medium low until combined. Slowly add powdered sugar until just barely mixed in. Increase mixer speed to high and beat for a minute and a half, until smooth and fluffy. Test the frosting with a spoon -- it it's too thick to pipe, add cream, one Tablespoon at a time, until it's thin enough to pipe but thick enough to hold it's shape. Fold in candy pieces and fill a piping bag fitted with a large round tip (alternately, you can use a resealable sandwich bag with the corner snipped off).
- Pipe frosting on COMPLETELY COOLED cookies. Place frosted cookies on a large baking sheet and refrigerate for one hour.
- Prepare chocolate coating: In a microwave safe bowl, heat chocolate chips and vegetable oil in the microwave, stopping to stir thoroughly ever 30 seconds. Repeat process until chocolate is melted and smooth. Dip cookie frosting in chocolate, holding upside down for a moment to allow excess to drip off. Sprinkle with additional crushed candy, if desired. Allow chocolate to set completely before serving.
Store uneaten cookies in the refrigerator.
I truly hope you enjoy these cookies — that chocolate dipped frosting is SO SO good!!
Now…since this is a baby shower, there are lots of other girls joining in on the fun. Make sure to check out their recipes, too!!
Bacon Cotija Guacamole from Gaby Dalkin
Gruyère Gougères from Shaina Olmanson
Lemon Risotto Tarts from Kelly Salemi
Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz Della Croce
Spinach and Feta Quinoa Bites from Aggie Goodman
Roasted Red Grape, Brie and Rosemary Flatbread from Laurie McNamara
The Fastest Appetizer Ever from Brooke McLay
Apple Pear Tart – Two Ways from Sarah Glyer
Chocolate Chai Frappe from Brandy O’Neill
Cherry Chocolate Kiss Smoothie from Amy Flanigan
Cranberry Sorbet Bellini – Non-Alcoholic and Alcoholic from Megan Keno
Peppermint Mocha Affogato from Christina Lane
toasted marshmallow cream hot chocolate from Jessica Merchant
Pomegranate Lemonade Punch from Heather Christo
Kale Salad with Pomegranate, Orange and Pine Nuts from Rachel Gurk
Pear Cranberry Arugula Salad from Tracy Benjamin
Brussels Sprout Salad + maple roasted cranberry dressing from Katie Unger
Gluten-Free Pasta Salad from Lisa Thiele
Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather Disarro
Winter Citrus Salad from Catherine McCord
Creamy Roasted Red Pepper and Chicken Sausage Pasta from Heidi Larsen
Eggplant Parmesan Lasagna from Joanne Ozug
cheesy chicken enchilada ‘double’ stacks from Lauren Grier
Jalapeno Popper Chicken Soup from Kevin Lynch
Thai Spiced Chicken with Coconut Cream Swiss Chard from Brandi Evans
Sausage and Red Pepper Quiche from Tasty Kitchen
Roasted Red Pepper Pasta with Goat Cheese from Julie Deily
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies from Averie Sunshine
Glazed Dulce de Leche Pound Cake from Meagan Micozzi
Mississippi Mud Pie Brownie Ice Cream from Megan DeKok
Buttermint Frosted Sugar Cookie Cups from Shelly Jaronsky
4-Ingredient Peanut Butter Chocolate Cookies from Ali Ebright
Sweet Potato Creme Brulee from Brian Samuels
Whole Wheat Double Chocolate Mint Cookies from Aimée Wimbush-Bourque
Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie Dodd
Double Chocolate Panini from Kathy Strahs
Enjoy and have a fabulous Tuesday. Happy baby shower day, Bev!!!