Introduction

These Red Velvet Cookies with Cream Cheese Frosting are a delightful twist on the classic cake. Soft and chewy with a vibrant red color, they are topped with a smooth, tangy cream cheese frosting that makes each bite irresistible. Perfect for holidays or any special occasion.

A close-up view of a woman's hand gently holding a half-eaten deep red cookie with a thick layer of smooth, creamy white frosting on top. The cookie's texture is soft and moist, with a visible crumb inside. In the background, four whole cookies with the same white frosting are placed on a white plate with a black border, sitting on a white marbled surface. The frosting is evenly spread in a circular motion, creating a clean and inviting look. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set aside.
Step 3: In a large bowl, cream the softened butter and granulated sugar using a handheld mixer or stand mixer fitted with a paddle attachment until light and fluffy, about 2-3 minutes. Add the egg and beat again, scraping down the bowl as needed.
Step 4: Add the vanilla extract and red food coloring, mixing on medium speed until combined. Scrape down the sides and bottom of the bowl to evenly distribute the color, then beat again until fully incorporated.
Step 5: Reduce mixer speed to low and gradually add the flour mixture. Mix until a dough forms; it will be crumbly, which is normal. Use your hands to bring the dough together.
Step 6: Use a medium cookie scoop to drop dough balls onto the prepared baking sheet. Roll the dough into smooth balls and gently flatten them slightly.
Step 7: 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 (about 30 minutes) before frosting.
Step 8: For the frosting, beat cream cheese and softened butter on high speed until smooth and creamy.
Step 9: Lower mixer speed and add powdered sugar, vanilla extract, and a pinch of salt. Beat on medium-high for 2 minutes or until smooth.
Step 10: Spread the cream cheese frosting on each cooled cookie using a small offset spatula. Add sprinkles if desired before the frosting sets.

Tips & Variations

Make sure all dairy ingredients are at room temperature to ensure a smooth dough and frosting.
If you prefer less intense red color, reduce the food coloring slightly or use natural beet powder as a substitute.
For extra texture, add white chocolate chips or chopped nuts to the cookie dough before baking.

Storage

Store the cookies covered tightly at room temperature for up to 5 days. They also freeze well for up to 3 months; thaw fully at room temperature before serving. If desired, refresh the frosting by gently warming and re-whipping before spreading.

How to Serve

The image shows several round red velvet cookies placed on a metal cooling rack over a white marbled surface. Each cookie has two layers: a dense, deep red base layer with a slightly cracked texture and a thick, creamy white frosting layer generously spread on top with smooth, swirled patterns. The cookies are closely arranged in rows, with a white cloth featuring red heart shapes partly visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gel food coloring instead of liquid?

Yes, gel food coloring works well and provides vibrant color without thinning the dough. Use about half the amount compared to liquid coloring.

Do I have to frost the cookies?

No, these cookies are delicious on their own. Frosting adds sweetness and creaminess, but you can omit it for a simpler treat or dust the cookies with powdered sugar instead.