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Categories:
unsalted butter light brown sugar egg vanilla light corn syrup flour cocoa powder baking powder salt buttermilk coloring cream cheese unsalted butter vanilla powdered sugar
Viewed: 61 - Published at: 6 years agoIngredients
- 12 cup unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla
- 1 tablespoon light corn syrup
- 2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 12 teaspoon baking powder
- 14 teaspoon salt
- 12 cup buttermilk, at room temperature
- 12-1 ounce green liquid food coloring
- 8 ounces cream cheese, at room temperature
- 5 tablespoons unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- 2 12 cups powdered sugar
Method
- Preheat oven to 375 degrees.
- Line baking sheet with parchment paper, with pencil side down.
- Beat butter and sugar in mixing bowl on medium high speed until light and fluffy, about 2-3 minutes.
- Add egg and beat until well incorporated.
- Mix in vanilla and corn syrup and beat about 30 seconds more.
- Combine flour, cocoa, baking powder and salt in a small mixing bowl.
- Add 1/3 of the mix to the batter and beat on low speed until just incorporated.
- Add 1/2 of the buttermilk and beat until just incorporated.
- Repeat with another 1/3 of the flour mix and the rest of the buttermilk and finally the last 1/3 of the flour mix.
- Scrape sides of the bowl as needed.
- Finally add food coloring, start with about 1/2 and mix until the color is uniform but do not over beat.
- Transfer batter to a piping bag fitting with a large round tip and pipe onto parchment paper.
- Bake about 8 minutes until the cookies are set.
- Cool about 5 minutes on the pan and then transfer to a wire rack to cool completely.
- Beat cream cheese and butter on medium high speed until smooth and fluffy, about 3 minutes.
- Add in vanilla and beat about another minute.
- Add powdered sugar, 1 cup at a time beating on low until incorporated.
- Transfer to a piping bag and pipe onto back of 1/2 the cookies.
