Red Velvet Cookies

Red velvet cake is not usually considered a Holiday dessert.  However, I think it should be! As a little girl, I wore red velvet dresses this time of the year, and when I hear "red velvet" I am reminded of Christmas time! I felt like making a red velvet cake, but I am in Holiday cookie mode right now, so I decided that I must create some red velvet cookies this year! 

I wanted them to have all the flavor of the famous cake, but be contained in the smaller scale cookie.  This was not difficult to accomplish, they had to have plenty of vanilla a touch of cocoa, and that sweet heavenly frosting to top them off!  My red velvet cake recipe is different from others however, because I use beets to color the cake and not food coloring.  I do not like the idea of pouring an entire red food coloring bottle into a single cake, especially if it is artificial.  So a while back I came up with a cake recipe using beet puree, and it does the trick!  It worked the same in the cookies, and bonus nobody can tell that there are beets in them (so don't tell shhhh)!  They were delicious without the frosting ( I know because I couldn't wait for them to cool to try some), soft fragrant vanilla cookies, but of course it wouldn't be red velvet without the sweet cream cheese icing!  So I whipped up a batch and frosted them once they were cool. 

I couldn't resist adding a little pink to the frosting, even though the classic is white...what can I say, I needed to add my own touch!  They were heavenly...and if you enjoy red velvet cake, you should try making these!  They are so much easier! 

Vegan Red Velvet Cookies

makes about 2 dozen

Cookies:

1 cup maple sugar, or granulated organic sugar

1/3 cup coconut oil

1/4 cup Earth Balance vegan buttery spread at room temperature

1/2 cup cooked red organic beet puree
1 Tbsp pure vanilla extract
1/2 cup agave nectar

2 1/2 cups whole wheat pastry flour

1 tsp unsweetened cocoa powder
1 Tbsp baking powder
1 tsp sea salt

Frosting:

1 8 oz pkg vegan cream cheese
1 Tbsp pure vanilla extract
2 cups powdered sugar (or more if needed)
a few drops beet based red food coloring (optional)

In a large bowl, combine buttery spread and coconut oil with sugar and beat until fluffy and well combined. Beat in the beets, vanilla extract, and agave nectar until well combined. In a smaller bowl, whisk together flour, cocoa powder, salt, baking powder, then add to the large bowl, and mix until well combined, and place in the fridge to chill until firm (preferably overnight). To bake, Preheat your oven to 375 degrees. Line 2 large baking sheets with parchment paper. Roll balls into about 2 inch balls, and place on prepared cookie sheets a couple inches apart (refrigerate unused dough while baking the other trays). Bake for about 10-12 minutes, until puffed and just starting to brown slightly (but do not overbake!). Remove from the oven and let cool on the pan a few minutes, then remove to a wire rack to cool. Repeat with remaining cookies.  When cookies are completely cool, beat cream cheese in a bowl until soft and fluffy.  Beat in powdered sugar (adding more if a stiffer consistency is desired), vanilla, and food coloring until well blended.  Place frosting in a pastry bag and pipe decoratively atop the cookies.