Red Velvet Cookies with Cream Cheese Frosting Recipe

Introduction

These Red Velvet Cookies with Cream Cheese Frosting are a delightful twist on the classic cake. Soft, chewy, and beautifully tinted, they’re topped with a rich, creamy frosting that makes them perfect for any occasion. Easy to make and sure to impress!

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

1. Step 1: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
2. Step 2: In a large bowl, use an electric mixer to beat the butter and granulated sugar on medium-high speed until smooth and well combined, about 2 minutes.
3. Step 3: Add the eggs one at a time, mixing until combined after each addition. Stir in the vanilla extract and red gel food coloring until evenly mixed.
4. Step 4: On low speed, gradually add the flour mixture. Beat just until combined. Wrap the dough in plastic wrap, pat into a disk, and chill in the refrigerator until firm, about 1 hour or up to 2 days.
5. Step 5: Line large baking sheets with parchment paper. Roll the chilled dough between two pieces of parchment or plastic wrap to 1/4-inch thickness. If too firm, let sit at room temperature 5 to 10 minutes before rolling.
6. Step 6: Using a tall metal cookie cutter, cut out shapes and place them on the prepared baking sheets. Chill for 30 minutes or until firm. Meanwhile, preheat oven to 350°F (175°C).
7. Step 7: Remove trays from fridge, prick the dough all over with the blunt end of a skewer or an instant-read thermometer. Bake for 10 to 11 minutes until cookies are set. Cool on baking sheets 5 minutes, then transfer to wire racks to cool completely.
8. Step 8: Meanwhile, make the frosting: In a stand mixer bowl fitted with the paddle attachment, beat cream cheese, butter, and vanilla on medium-high speed until light and smooth.
9. Step 9: Gradually add sifted powdered sugar on low speed and beat until fluffy and creamy.
10. Step 10: Spread frosting on each cooled cookie with a small offset spatula. Decorate with sprinkles if desired. Store in an airtight container in a single layer or between parchment sheets for up to 1 day.

Tips & Variations

• Use gel food coloring for vibrant red without softening the dough like liquid colors can.
• Allow the cookies to chill before baking to keep their shape and texture.
• Try adding a teaspoon of instant espresso powder to the dough to enhance the cocoa flavor.
• For a festive touch, top frosted cookies with red and white sprinkles or edible glitter.

Storage

Store frosted cookies in an airtight container in a single layer or with parchment paper between layers at room temperature for up to one day. For longer storage, freeze unfrosted cookies in an airtight container for up to one month. Thaw completely before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies vegan or dairy-free?

This recipe isn’t easily adapted to vegan or dairy-free versions due to the cream cheese frosting and butter in the dough. However, you can try using vegan butter and dairy-free cream cheese alternatives, but results may vary.

Why do I need to prick the dough before baking?

Pricking the dough prevents the cookies from puffing up too much and helps them bake evenly with a flat surface, perfect for frosting.

Red Velvet Cookies with Cream Cheese Frosting Recipe

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★★★★★

4.7 from 108 reviews

Delight in these soft and tender Red Velvet Cookies topped with a luscious cream cheese frosting. Perfectly balanced with a hint of cocoa and vibrant red coloring, these cookies offer a classic red velvet flavor in cookie form. Ideal for parties, holidays, or any sweet craving, they feature a smooth cream cheese frosting that adds richness and a creamy finish to every bite.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Total Time: 1 hour 31 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 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

Cream Cheese Frosting

• 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

1. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and fine sea salt. Set this mixture aside to prepare for combining with wet ingredients.
2. Make Cookie Dough: In a large bowl, beat the unsalted butter and granulated sugar using an electric mixer on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add the eggs one at a time, mixing after each addition until fully incorporated. Stir in the vanilla extract and red gel food coloring until evenly blended. Reduce mixer speed to low and gradually add the sifted dry ingredients, mixing just until combined. Be careful not to overmix. Wrap the dough in plastic wrap and form into a disk. Chill in the refrigerator for at least 1 hour or up to 2 days, allowing the dough to firm up for easier handling.
3. Roll and Cut Dough: Line large baking sheets with parchment paper. Place the chilled dough between two sheets of parchment paper or plastic wrap on a flat work surface. Roll the dough out to a uniform thickness of 1/4 inch. If the dough is too firm to roll, allow it to sit at room temperature for 5 to 10 minutes to soften slightly. Using a tall metal cookie cutter, carefully press out shapes from the dough and transfer them to the prepared baking sheets, spacing evenly.
4. Chill Cookies Before Baking: Refrigerate the cut cookie dough on the baking sheets for 30 minutes or until firm. This step helps maintain the shape during baking. Meanwhile, preheat your oven to 350°F (175°C).
5. Prepare for Baking: Remove the baking sheets from the refrigerator. Using the blunt end of a skewer or the end of an instant-read thermometer, prick the surface of each cookie dough cutout all over to prevent puffing during baking.
6. Bake Cookies: Bake the cookies in the preheated oven for 10 to 11 minutes or until set but still soft to the touch. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely.
7. Store Cookies: Once cooled, store the cookies in an airtight container. They can be frozen for up to 1 month if needed.
8. Make Cream Cheese Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, unsalted butter, and vanilla extract on medium-high speed until the mixture is very light, creamy, and smooth. Gradually add the sifted powdered sugar on low speed and beat until the frosting becomes fluffy and spreadable.
9. Frost Cookies: Use a small offset spatula to spread a generous layer of cream cheese frosting over each cooled cookie. Optionally, decorate with sprinkles for a festive touch.
10. Serve and Store: Serve the frosted cookies immediately, or store in an airtight container in a single layer, or separated by parchment paper, for up to 1 day for best freshness.

Notes

• Make sure to sift the powdered sugar for the frosting to avoid lumps and achieve a silky texture.
• Chilling the dough both before cutting and after cutting helps maintain cookie shape and texture.
• If you don’t have red gel food coloring, you can substitute with liquid food coloring but use less as it may affect dough consistency.
• Cookies freeze well un-frosted — freeze baked cookies in an airtight container, then frost after thawing.
• Use room temperature ingredients (butter, eggs, cream cheese) for best consistency and ease in mixing.
• Pricking the dough before baking prevents puffing for a flat cookie and even baking.

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