Red Velvet Cookies with Cream Cheese Frosting Recipe

Introduction

Red Velvet Cookies with Cream Cheese Frosting are a delightful twist on the classic cake, offering rich cocoa flavor and a vibrant red color. These soft, fluffy cookies topped with smooth cream cheese frosting make a perfect treat for any occasion.

Ingredients

• 2 cups (240g) all-purpose flour
• ¼ cup (24g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 1 Tablespoon (15mL) red food coloring
• 4 ounces (113g) full fat block cream cheese, softened to room temperature
• ¼ cup (57g) unsalted butter, softened to room temperature
• 1 and ¾ cup (210g) powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Step 1: Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this dry mixture aside.
3. Step 3: Using a handheld or stand mixer with a paddle attachment, cream the softened butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
4. Step 4: Add the egg and beat again until combined, scraping down the sides of the bowl as needed.
5. Step 5: Mix in the vanilla extract and red food coloring on medium speed. Scrape down the bowl thoroughly to ensure even color distribution and mix again until fully incorporated.
6. Step 6: Reduce the mixer speed to low and gradually add the flour mixture. Mix just until the dough forms; it will be crumbly. Use your hands to bring the dough together.
7. Step 7: Using a medium cookie scoop, drop dough balls onto the prepared baking sheet. Roll the mounds into smooth balls with your hands and gently flatten each slightly.
8. Step 8: Bake for 10-11 minutes until the cookies are puffed and edges are set. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting, about 30 minutes.
9. Step 9: For the frosting, beat the cream cheese and softened butter on high speed until smooth and creamy.
10. Step 10: Lower mixer speed to low, then add powdered sugar, vanilla extract, and a pinch of salt. Increase to medium-high speed and beat for 2 minutes until smooth.
11. Step 11: Spread frosting onto each cooled cookie using a small offset spatula. Add sprinkles or other decorations if desired before the frosting sets.

Tips & Variations

• For a deeper red color, use gel food coloring instead of liquid to avoid altering the dough’s consistency.
• If you prefer less sweetness, reduce the powdered sugar in the frosting slightly.
• Try adding white chocolate chips to the dough for a sweet contrast.
• Use cream cheese frosting as a dip instead of spreading, perfect for parties.

Storage

Store the frosted cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months; thaw at room temperature before serving. If unfrosted, freeze the cookie dough balls and bake fresh when desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without cream cheese frosting?

Yes, you can enjoy the red velvet cookies plain or dust them lightly with powdered sugar for a simpler treat. The frosting adds richness but is not required.

What is the best way to get soft, chewy cookies?

Do not overbake; remove the cookies when the edges are set but the centers are still slightly soft. Allowing them to cool on the baking sheet helps retain moisture and chewiness.

Red Velvet Cookies with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.6 from 525 reviews

Delight in these soft and tender Red Velvet Cookies topped with a rich and creamy homemade cream cheese frosting. Perfectly balanced with a hint of cocoa and a vibrant red hue, these cookies offer a festive treat that’s easy to bake and irresistibly delicious.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Total Time: 56 minutes
• Yield: Approximately 24 standard cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (240g) all-purpose flour
• ¼ cup (24g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• ½ cup (113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon (15mL) red food coloring

Cream Cheese Frosting

• 4 ounces (113g) full fat block cream cheese, softened to room temperature
• ¼ cup (57g) unsalted butter, softened to room temperature
• 1 and ¾ cup (210g) powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat and set aside for easy cookie removal and clean-up.
2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa throughout the flour. Set aside.
3. Cream Butter and Sugar: In a large bowl using a handheld electric mixer or stand mixer with paddle attachment, beat softened unsalted butter and granulated sugar together on medium-high speed until light and fluffy, about 2-3 minutes. This will help create a tender cookie texture.
4. Add Egg and Flavorings: Beat in the large egg until fully incorporated, scraping down the sides of the bowl as needed. Add vanilla extract and red food coloring, then mix on medium speed until combined and the dough has a consistent red color.
5. Combine Dry and Wet Mixtures: Reduce mixer speed to low and slowly add the flour mixture to the wet ingredients. Mix just until a crumbly dough forms. Do not overmix. Use your hands to gently bring the dough together into a cohesive ball.
6. Shape Cookies: Using a medium cookie scoop (approximately #50), portion the dough onto the prepared baking sheet. Roll each mound into a smooth ball with your hands, then press down slightly to flatten the cookies just a bit for even baking.
7. Bake: Bake the cookies for 10-11 minutes, or until they are puffed and edges look set. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, about 30 minutes, prior to frosting.
8. Make Cream Cheese Frosting: In a large bowl, beat softened cream cheese and unsalted butter together on high speed until smooth and creamy. Reduce speed to low and slowly add powdered sugar, vanilla extract, and a pinch of salt. Increase speed to medium-high and continue beating for 2 minutes until the frosting is fluffy and smooth.
9. Frost Cookies: Using a small offset spatula, spread an even layer of cream cheese frosting over the cooled cookies. Optionally, decorate with sprinkles before the frosting sets. Store leftover cookies tightly covered at room temperature for up to 5 days or freeze for up to 3 months, thawing before serving.

Notes

• The dough will be crumbly before you press it together — this is normal for these cookies.
• Make sure all ingredients, especially butter, eggs, and cream cheese, are at room temperature for best mixing results.
• You can substitute red food coloring with natural beet juice powder for a natural alternative.
• Use parchment paper or silicone mats to prevent sticking and for easier cleanup.
• Cookies may be stored at room temperature or frozen; thaw completely before frosting or serving.

Keywords: red velvet cookies, cream cheese frosting, baked cookies, holiday cookies, festive treats