Red Velvet Cookies with Cream Cheese Frosting are a delightful twist on the classic cake. These cookies are soft, cocoa-infused, and boast a vibrant red hue, topped with a smooth, creamy frosting. Perfect for special occasions or simply as a sweet treat, this recipe captures the rich flavors of red velvet and cream cheese in cookie form.
Why You’ll Love This Red Velvet Cookies with
These cookies are not just visually stunning; they offer a deliciously unique taste. Here are a few reasons to adore this recipe:
- Perfect for any occasion, especially holidays and celebrations.
- Easy Red Velvet Cookie Recipe that anyone can follow.
- Rich flavor profile with a hint of cocoa.
- Soft and chewy texture that melts in your mouth.
- Versatile; can be made gluten-free with a simple swap.
- Pairs wonderfully with cream cheese frosting for a decadent treat.
This recipe fits well within the American cuisine, appealing to both kids and adults alike. It’s a fantastic way to incorporate a beloved dessert into cookie form!
Ingredients for Red Velvet Cookies with
Gather these items:
- 3 cups (381 grams) all purpose flour, plus more for dusting
- 1/4 cup (21 grams) unsweetened cocoa powder
- 2 1/2 teaspoons baking powder
- 1/8 teaspoon fine sea salt
- 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
- 1 1/2 cups (300 grams) granulated sugar
- 2 large eggs, at cool room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon red gel food coloring
- 4 ounces (113 grams) cream cheese, at room temperature
- 4 tablespoons (57 grams) unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (125 grams) powdered sugar, sifted
How to Make Red Velvet Cookies with Step-by-Step
- Step 1: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set this mixture aside for later use.
- Step 2: In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until smooth, about 2 minutes. Add the eggs one at a time, mixing after each addition. Incorporate the vanilla extract and red gel food coloring until evenly blended. On low speed, gradually add the flour mixture and beat until just combined. Wrap the dough in plastic wrap, shape it into a disk, and chill in the refrigerator for about 1 hour or up to 2 days.
- Step 3: Line baking sheets with parchment paper. Place the chilled dough between two large pieces of parchment paper or plastic wrap on a work surface. Roll the dough out to 1/4-inch thickness, letting it sit at room temperature for 5 to 10 minutes if it’s too firm. Use a tall metal cookie cutter to cut out shapes and transfer them onto the prepared baking sheets.
- Step 4: Refrigerate the baking sheets with cut dough for 30 minutes or until firm. Preheat the oven to 350°F (175°C) during this time.
- Step 5: Remove the sheets from the refrigerator and prick the dough all over using the end of an instant-read thermometer or the blunt end of a skewer. Bake the cookies for 10 to 11 minutes until set. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Step 6: The baked cookies can be stored in airtight containers in the freezer for up to 1 month.
- Step 7: In a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until light, creamy, and smooth. Gradually add the sifted powdered sugar on low speed and beat until fluffy.
- Step 8: Spread the cream cheese frosting over each cooled cookie using a small offset spatula. Optionally, decorate with sprinkles. Store decorated cookies in an airtight container in a single layer or between sheets of parchment paper for up to 1 day.
Pro Tips for the Best Red Velvet Cookies with
Keep these in mind:
- Ensure your butter is at room temperature for easy mixing.
- Chill the dough to prevent spreading during baking.
- Use a high-quality red gel food coloring for a vibrant hue.
- For a unique twist, try adding chocolate chips for Red Velvet Chocolate Chip Cookies.
Best Ways to Serve Red Velvet Cookies with
These cookies are perfect for various occasions:
- Serve them at parties and gatherings for a colorful dessert option.
- Pair with a glass of milk or a hot cup of coffee.
- Use them as festive treats for Christmas celebrations.
How to Store and Reheat Red Velvet Cookies with
Store these cookies in an airtight container to maintain their freshness. They can be kept at room temperature for up to 1 day or in the refrigerator for about a week. To reheat, simply pop them in the microwave for a few seconds or enjoy them cold.
Frequently Asked Questions About Red Velvet Cookies with
What’s the secret to perfect Red Velvet Cookies with?
The secret lies in chilling the dough and using quality ingredients like fresh butter and eggs. This ensures a soft texture and rich flavor in the cookies.
Can I make Red Velvet Cookies with ahead of time?
Yes! You can prepare the dough ahead of time and refrigerate it for up to two days. Just roll and cut the cookies when you’re ready to bake.
How do I avoid common mistakes with Red Velvet Cookies with?
Avoid overmixing the dough and ensure accurate measurements. These factors can lead to cookies that are either too tough or spread too much during baking.
Variations of Red Velvet Cookies with You Can Try
Consider these delicious variations:
- For a chocolatey twist, make Red Velvet Chocolate Chip Cookies.
- Add nuts for a crunchy texture with Red Velvet Cookies with Nuts.
- Try Gluten-Free Red Velvet Cookies using almond or coconut flour.
- Top with colorful Red Velvet Cookies with Sprinkles for a festive touch.
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For more on the history of red velvet cake, you can visit The Spruce Eats.
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Red Velvet Cookies with Cream Cheese Frosting Delight
- Total Time: 2 hours 10 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Red Velvet Cookies with Cream Cheese Frosting are a delightful twist on the classic cake, featuring soft, cocoa-infused cookies with a vibrant red hue and topped with a smooth, creamy frosting.
Ingredients
- 3 cups (381 grams) all purpose flour, plus more for dusting
- 1/4 cup (21 grams) unsweetened cocoa powder
- 2 1/2 teaspoons baking powder
- 1/8 teaspoon fine sea salt
- 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
- 1 1/2 cups (300 grams) granulated sugar
- 2 large eggs, at cool room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon red gel food coloring
- 4 ounces (113 grams) cream cheese, at room temperature
- 4 tablespoons (57 grams) unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (125 grams) powdered sugar, sifted
Instructions
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set this mixture aside for later use.
- In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until the mixture is smooth and well combined, about 2 minutes. Then add the eggs one at a time, mixing after each addition. Incorporate the vanilla extract and red gel food coloring until evenly blended. On low speed, gradually add the flour mixture and beat until just combined. Wrap the dough in plastic wrap, shape it into a disk, and chill in the refrigerator for about 1 hour or up to 2 days.
- Line baking sheets with parchment paper. Place the chilled dough between two large pieces of parchment paper or plastic wrap on a work surface. Roll the dough out to 1/4-inch thickness, letting it sit at room temperature for 5 to 10 minutes beforehand if it’s too firm. Use a tall metal cookie cutter to cut out shapes and transfer them onto the prepared baking sheets.
- Refrigerate the baking sheets with the cut dough for 30 minutes or until the dough is firm. Preheat the oven to 350°F (175°C) during this time.
- Remove the sheets from the refrigerator and prick the dough all over using the end of an instant-read thermometer or the blunt end of a skewer. Bake the cookies for 10 to 11 minutes until they are set. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- The baked cookies can be stored in airtight containers in the freezer for up to 1 month.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until light, creamy, and smooth. Gradually add the sifted powdered sugar on low speed and beat until the frosting is fluffy.
- Spread the cream cheese frosting over each cooled cookie using a small offset spatula. Optionally, decorate with sprinkles. Store decorated cookies in an airtight container in a single layer or between sheets of parchment paper for up to 1 day.
Notes
- Prep Time: 1 hour
- Cook Time: 10-11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg