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Red Velvet Cookies with Cream Cheese Frosting Recipe

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★★★★★

4.7 from 121 reviews

These Red Velvet Cookies with Cream Cheese Frosting offer a delicious twist on classic red velvet cake. Soft, slightly chewy cookies boast a subtle cocoa flavor and vibrant red color, topped with a smooth, tangy cream cheese frosting that perfectly complements the sweet cookie base. Ideal for celebrations or everyday treats, these cookies are easy to bake and sure to impress.

Ingredients

Scale

For the Red Velvet Cookies

  • 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

For the 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 and prepare baking sheet: Preheat your oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and allow even baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to ensure they are evenly combined. Set aside.
  3. Cream butter and sugar: Using a handheld electric mixer or stand mixer with paddle attachment, cream the softened butter and granulated sugar in a large bowl on medium-high speed for about 2-3 minutes until the mixture is light and fluffy.
  4. Add egg: Crack in the large egg and continue beating until fully incorporated. Scrape down the sides of the bowl as needed to mix everything evenly.
  5. Add vanilla and food coloring: Pour in the vanilla extract and red food coloring. Beat on medium speed to combine, then scrape down the bowl’s sides and bottom to evenly distribute the color and ingredients. Beat again until the dough is uniformly colored.
  6. Incorporate dry ingredients: Reduce the mixer speed to low and slowly add the flour mixture. Mix just until a crumbly dough forms. Use your hands to gently bring the dough together into a cohesive ball.
  7. Form and bake cookies: Using a medium cookie scoop, drop balls of dough onto the prepared baking sheet. Roll each mound into a smooth ball and gently flatten slightly with your hand. Bake for 10-11 minutes until cookies are puffed and edges are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, about 30 minutes.
  8. Make cream cheese frosting: In a clean bowl, beat the softened cream cheese and unsalted butter on high speed until smooth and creamy. Then lower speed, add powdered sugar, vanilla, and a pinch of salt. Increase speed to medium-high and beat for 2 minutes until frosting is smooth and fluffy.
  9. Frost the cookies: Use a small offset spatula to spread the cream cheese frosting evenly over each cooled cookie. Optionally, decorate with sprinkles before the frosting sets.
  10. Storage: Store leftover cookies covered tightly at room temperature for up to 5 days. For longer storage, freeze cookies up to 3 months and thaw at room temperature before serving.

Notes

  • Room temperature ingredients help the dough come together better and create a creamier frosting.
  • Do not overbake cookies to keep them soft and slightly chewy.
  • Use gel food coloring for more intense color without thinning the dough.
  • Store cookies in a single layer to maintain frosting appearance and texture.
  • These cookies freeze well; wrap tightly to avoid freezer burn.

Keywords: red velvet cookies, cream cheese frosting, holiday cookies, soft cookies, cocoa cookies, festive dessert

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