Description
Soft, chewy Red Velvet Cookies topped with a creamy, tangy cream cheese frosting—perfect for holidays, parties, or a sweet indulgence anytime. These cookies offer the nostalgic flavor of red velvet cake in a handheld, frosted treat that looks as beautiful as it tastes.
Ingredients
For the Cookies:
- 1 and 1/2 cups (190g) all-purpose flour
- 2 tablespoons (15g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 large egg, room temperature
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring (gel recommended)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon vanilla extract
Optional Garnish:
- Powdered sugar for dusting
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
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In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
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In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
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Add egg, milk, vanilla, and red food coloring; beat until combined.
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Gradually mix in dry ingredients on low speed until just combined.
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Scoop dough onto baking sheets, spacing about 2 inches apart. Chill if needed for 20–30 minutes.
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Bake for 10–12 minutes, until edges are set. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
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To make the frosting, beat cream cheese and butter until smooth. Add powdered sugar gradually, then beat until light and fluffy. Stir in vanilla.
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Once cookies are cool, frost each cookie and garnish with powdered sugar if desired.
- Prep Time: 15 minutes
- Chill Time: 20 minutes
- Cook Time: 10 minutes