Red Velvet Cookies with Cream Cheese Frosting

Red velvet desserts are a classic for a reason—they combine a rich, cocoa-kissed flavor with a vibrant red hue that instantly catches the eye. But while cakes often steal the spotlight, cookies are a charming alternative that bring all that indulgence in a perfectly portable bite. Soft red velvet cookies, in particular, have a way of melting in your mouth while still holding their shape, making them ideal for sharing or enjoying alongside a cup of coffee.

These easy red velvet cookies are even better when paired with cream cheese frosting. The tangy, smooth frosting complements the subtle chocolate flavor and adds a luscious layer of sweetness that makes each bite irresistible. Whether you’re planning a holiday spread or a cozy weeknight treat, these cookies deliver a special touch without feeling fussy.

Christmas cookies don’t have to be complicated, and these red velvet delights are proof of that. The rich red color naturally brings a festive vibe, while the frosting swirls on top make them look like something straight from a bakery display. You’ll find yourself making them not just for the holidays, but for any occasion that calls for a bit of sweet indulgence.

I’ve tried countless recipes for the best red velvet cookies, and this version consistently hits the perfect balance: soft, tender cookies that are flavorful on their own but elevated by the frosting. Whether you’re a seasoned baker or just experimenting with red velvet desserts, this recipe is approachable, fun, and impossible to resist.

Why You’ll Love It

• Perfectly soft and chewy – Each cookie stays tender in the center with just enough structure to hold the frosting, giving you that dreamy soft red velvet texture in every bite.
• Easy to make – This recipe doesn’t require complicated techniques or fancy tools, making it a stress-free way to enjoy homemade red velvet desserts.
• Festive and eye-catching – The vibrant red cookies topped with creamy frosting look gorgeous on a cookie platter, making them ideal for Christmas cookies or any special gathering.
• Flavor that pops – The subtle cocoa in the dough combined with the tangy cream cheese frosting creates a balance of flavors that keeps everyone coming back for more.
• Versatile treat – These cookies work perfectly as gifts, dessert table stars, or even a fun weekend baking project—you can’t go wrong sharing them!

Ingredient List

For the Cookies:

• 2 ½ cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons red food coloring

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Ingredient Notes

• Butter: I always use unsalted butter for baking—it gives me full control over sweetness and flavor.
• Red food coloring: Don’t skip it! It gives these cookies their signature festive red hue.
• Cream cheese: Full-fat cream cheese makes the frosting extra creamy and indulgent—trust me, it’s worth it.
• Cocoa powder: I prefer Dutch-processed cocoa for a richer, deeper flavor in red velvet desserts.
• Powdered sugar: Sifting it into the frosting helps keep it smooth and silky without any lumps.

Kitchen Equipment Needed

• Mixing bowls – For combining dry and wet ingredients separately; I love using glass bowls so I can see everything clearly.
• Electric mixer or hand mixer – Makes creaming the butter and sugar super easy and smooth.
• Measuring cups and spoons – Essential for precise baking; I always keep a set of stainless steel ones handy.
• Spatula – Perfect for folding in flour without overmixing.
• Baking sheets – For evenly baked cookies; I prefer non-stick ones so cookies release easily.
• Parchment paper or silicone baking mat – Prevents sticking and makes cleanup a breeze.
• Cooling rack – Lets cookies cool completely and keeps frosting from melting.

Instructions

1. Prep Your Ingredients

• Measure out all your ingredients and have them ready.
• Soften your butter and cream cheese ahead of time—this makes mixing smoother and easier.
• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat.

2. Mix Dry Ingredients

• In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly combined.
• Pro tip: Whisk continuously to prevent lumps and ensure the cocoa blends thoroughly.

3. Cream Butter and Sugar

• In a large bowl, use an electric mixer to beat the butter and granulated sugar together until light and fluffy, about 2–3 minutes.
• Add the eggs one at a time, beating well after each addition.
• Mix in vanilla extract and red food coloring until the dough has a uniform, vibrant red color.
• Pro tip: Scrape down the sides of the bowl to make sure everything is fully incorporated.

4. Combine Wet and Dry Ingredients

• Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
• Avoid overmixing—overworked dough can make cookies tough.

5. Shape and Bake Cookies

• Use a cookie scoop or spoon to drop dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
• Bake for 10–12 minutes, or until edges are set but centers are still soft.
• Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
• Pro tip: Don’t worry if cookies look slightly underbaked in the center—they’ll firm up as they cool.

6. Make the Cream Cheese Frosting

• In a medium bowl, beat softened cream cheese and butter together until smooth and creamy.
• Gradually add powdered sugar, then mix in vanilla extract.
• Pro tip: For extra smooth frosting, sift the powdered sugar before adding it.

7. Frost the Cookies

• Once cookies are completely cooled, use a piping bag or knife to spread frosting on top.
• Decorate with sprinkles or festive toppings if desired.

Tips and Tricks for Success

• Room temperature ingredients – Make sure butter, eggs, and cream cheese are softened for smooth mixing and even baking.
• Don’t overmix the dough – Overworking can make cookies dense; mix until ingredients just come together.
• Chill the dough (optional) – For thicker cookies, refrigerate the dough for 15–30 minutes before baking.
• Even spacing on the sheet – Give cookies room to spread to avoid sticking together.
• Cool completely before frosting – Frosting will melt if cookies are warm, making a mess.
• Use quality cocoa – A good cocoa powder enhances the chocolate flavor without overpowering the cream cheese.

Ingredient Substitutions and Variations

• Butter: Can substitute with salted butter, just reduce added salt in the recipe.
• Flour: Use a 1:1 gluten-free flour blend for soft red velvet cookies that everyone can enjoy.
• Red food coloring: Try natural beet juice or powdered food coloring for a more natural option.
• Cream cheese frosting: Swap half the cream cheese with mascarpone for a richer, tangier flavor.
• Add-ins: Mini chocolate chips, crushed candy canes, or sprinkles make these cookies extra festive.
• Cocoa powder: Use natural cocoa if you prefer a slightly lighter chocolate flavor.

Serving Suggestions

• I love serving these soft red velvet cookies with a cold glass of milk—it’s the perfect balance of sweet and creamy.
• Pair them with a warm cup of coffee or hot cocoa for a cozy afternoon treat.
• Arrange them on a festive platter for Christmas cookies—it instantly makes your holiday table feel extra special.
• Sandwich two cookies together with a generous layer of cream cheese frosting for a fun twist.
• Serve alongside fresh berries or a light fruit salad to add a refreshing contrast to the rich, sweet cookies.

Storage and Reheating Instructions

• Room temperature: Store cookies in an airtight container for up to 3 days to keep them soft.
• Refrigerator: Keep frosted cookies in the fridge for up to 5 days; allow them to come to room temperature before serving.
• Freezer: Freeze unfrosted cookies in a single layer for up to 3 months; thaw at room temperature before frosting.
• Reheating: Warm cookies in the microwave for 10–15 seconds to bring back that freshly-baked softness.
• Frosting tip: If frosting gets too firm after refrigeration, let it sit at room temperature for 10 minutes, then gently stir before spreading.

Frequently Asked Questions

Can I make these cookies ahead of time?

Absolutely! You can bake them a day or two in advance and store them in an airtight container at room temperature. Frost just before serving for the best results.

Can I use a different frosting?

Yes! While cream cheese frosting is classic, buttercream or even a chocolate ganache would taste amazing too.

How do I make the cookies extra soft?

For softer cookies, slightly underbake them and let them cool on the baking sheet for a few minutes before transferring to a cooling rack.

Can I use a natural food coloring instead of red food coloring?

Definitely. Beet juice or powdered beet extract works well, but the color may be slightly less vibrant than traditional red food coloring.

Can I freeze these cookies?

Yes! Unfrosted cookies freeze best. Place them in a single layer in an airtight container or freezer bag for up to 3 months. Thaw before frosting.

What’s the best way to decorate for Christmas?

Sprinkles, edible glitter, or crushed candy canes make these cookies festive and fun—perfect for holiday cookie trays.

Did you try this recipe? Let me know in the comments how it turned out!