Do I have to remove the pan from the oven to bang it?

No, you can gently lift and drop one side while it stays on the rack.

How do I keep centers soft without underbaking?

Bake until edges are firm but the centers still look slightly shiny they’ll set as they cool.

Can I use natural coloring instead of gel?

You can, but natural colors won’t stay as bright once baked.

Can I skip the icing?

Yes, though the icing adds that classic red velvet tang.

Can I make these smaller?

Absolutely. Just reduce baking time by 2–3 minutes for smaller portions.

Red Velvet Pan-Banging Cookies | Delightful Holiday Treat

Name: Red Velvet Pan-Banging Cookies | Delightful Holiday Treat
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Cuisine: American
Ingredients: 2 cups (284 g) all-purpose flour; 1 teaspoon baking soda; 3/4 teaspoon fine salt; 1/2 teaspoon cream of tartar; 1 cup (227 g) unsalted butter, room temperature; 1 1/2 cups (300 g) granulated sugar; 1 large egg; 2 tablespoons Dutch-process cocoa powder; 1 tablespoon red food coloring (gel-based); 1 tablespoon pure vanilla extract; 3 oz (85 g) cream cheese, softened; 1 tablespoon unsalted butter, melted; 2 to 4 tablespoons water; 1/2 teaspoon pure vanilla extract; Pinch of salt; 1 to 1 1/2 cups (120–180 g) confectioners’ sugar; Optional: holly sprinkles for decoration

Description

A festive red velvet cookie with dramatic ripples, crisp edges, chewy centers, and a smooth cream cheese icing — perfect for Christmas gatherings.

Ingredients

Scale

2 cups (284 g) all-purpose flour

1 teaspoon baking soda

3/4 teaspoon fine salt

1/2 teaspoon cream of tartar

1 cup (227 g) unsalted butter, room temperature

1 1/2 cups (300 g) granulated sugar

1 large egg

2 tablespoons Dutch-process cocoa powder

1 tablespoon red food coloring (gel-based)

1 tablespoon pure vanilla extract

Icing:

3 oz (85 g) cream cheese, softened

1 tablespoon unsalted butter, melted

2 to 4 tablespoons water

1/2 teaspoon pure vanilla extract

Pinch of salt

1 to 1 1/2 cups (120–180 g) confectioners’ sugar

Optional: holly sprinkles for decoration

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Instructions

1. Preheat oven to 350°F (180°C) and line three baking sheets with foil or parchment.

2. Whisk together flour, baking soda, salt, and cream of tartar in a bowl.

3. Cream butter until smooth, then add sugar and beat until fluffy.

4. Add egg, cocoa, red coloring, and vanilla. Mix until combined.

5. Slowly add the dry ingredients until dough forms.

6. Shape into 3 oz (85 g) balls (about 1/4 cup). Place four per pan.

7. Bake one sheet at a time. After 8 minutes, lift and drop the pan gently to form ripples.

8. Repeat the pan drop every 2 minutes until edges are set (13–16 minutes total).

9. Cool cookies on the pan for 10 minutes, then move to a rack to finish cooling.

10. Make the icing: whisk cream cheese, melted butter, vanilla, and salt; then add sugar gradually.

11. Add water as needed for a thick but dippable consistency.

12. Dip half of each cooled cookie into icing, decorate, and let set completely.

Notes

Makes 10 large cookies.

For smaller cookies, use 1 1/2 oz dough and reduce baking time slightly.

Freeze dough balls up to 2 weeks; bake from frozen by adding 1–2 minutes.

Foil encourages more spread; parchment produces slightly thicker cookies.

Iced cookies should be refrigerated due to cream cheese.

Best eaten the same day for ideal texture.

Prep Time: 20 minutes
Cook Time: 16 minutes
Category: Christmas Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 310
Sugar: 25g
Sodium: 180mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg