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Red Velvet Cookies with Cream Cheese Frosting Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/red-velvet-cookies-with-cream-cheese-frosting-recipe/