Red Velvet Cookies with Cream Cheese Frosting
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.
Equipment
- Mixing Bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Spatula
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling Rack
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
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.
Notes
Nutritional Value (per cookie, with frosting):
- Calories: 210
- Total Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 120mg
- Total Carbohydrates: 26g
- Sugars: 18g
- Protein: 2g