Red Velvet Cookies with Cream Cheese Frosting Recipe

Introduction

These Red Velvet Cookies with Cream Cheese Frosting are a delightful twist on a classic favorite. Soft, tender cookies with a hint of cocoa are topped with a smooth, creamy frosting that makes every bite irresistible. Perfect for sharing or enjoying as a special treat.

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, beat the butter and sugar on medium-high speed with an electric mixer until smooth and well combined, about 2 minutes. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract and red gel food coloring until combined.
3. Step 3: On low speed, gradually add the flour mixture and beat just until 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.
4. Step 4: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper. Place the chilled dough between two sheets of parchment or plastic wrap and roll out to 1/4-inch thickness. If too firm, let sit at room temperature for 5 to 10 minutes before rolling.
5. Step 5: Using a tall metal cookie cutter, cut out shapes and place them on the prepared baking sheets. Chill the cut dough on the baking sheets in the refrigerator for 30 minutes or until firm.
6. Step 6: Remove the baking sheets from the fridge and prick the dough all over with the end of an instant-read thermometer or the blunt end of a skewer. Bake for 10 to 11 minutes, until the cookies are set. Let cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
7. Step 7: To make the frosting, beat the cream cheese, butter, and vanilla in a stand mixer fitted with the paddle attachment on medium-high speed until light and creamy. Gradually add the sifted powdered sugar on low speed and beat until fluffy.
8. Step 8: Spread the cream cheese frosting evenly over each cooled cookie using a small offset spatula. Decorate with sprinkles if desired. Store cookies in an airtight container in a single layer or separated by parchment paper for up to 1 day.

Tips & Variations

• Use gel food coloring to achieve bright red cookies without adding extra moisture.
• If you prefer a thicker frosting, chill it briefly before spreading on the cookies.
• For extra festive cookies, add sprinkles on top of the frosting right after spreading.
• You can substitute the red gel food coloring with natural alternatives like beet powder for a subtle color.

Storage

Store the frosted cookies in an airtight container in the refrigerator for up to 1 day to keep the frosting fresh. For longer storage, keep the unfrosted cookies frozen in an airtight container for up to 1 month and frost them just before serving. To reheat, let the cookies come to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without cream cheese in the frosting?

Yes, you can substitute the cream cheese with an equal amount of unsalted butter for a simple buttercream frosting, though the flavor and texture will differ.

Why do I need to prick the dough before baking?

Pricking the dough allows steam to escape, helping the cookies to bake evenly and avoid puffing up too much.

Red Velvet Cookies with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.5 from 126 reviews

Delight in these classic Red Velvet Cookies, featuring a tender cocoa-infused dough baked to perfection and topped with a rich, creamy cream cheese frosting. Perfectly festive for any occasion, these cookies combine the nostalgic flavors of red velvet cake with the convenience of a cookie, finished with a smooth frosting that adds the ideal sweet tang.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Total Time: 1 hour 31 minutes (including chilling time)
• Yield: Approximately 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. Prepare the dry ingredients: In a medium bowl, sift together the all purpose flour, unsweetened cocoa powder, baking powder, and fine sea salt. Set aside to ensure even mixing and no clumps.
2. Cream butter and sugar: Using an electric mixer in a large bowl, beat the unsalted butter and granulated sugar on medium-high speed until well combined and smooth, approximately 2 minutes. This creates a light base for the dough.
3. Add eggs and flavorings: Incorporate the eggs one at a time, mixing well after each addition to maintain a smooth batter. Then add the vanilla extract and red gel food coloring until fully blended, achieving the classic red velvet color.
4. Combine dry and wet ingredients: On low speed, gradually add the sifted flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep cookies tender.
5. Chill the dough: Wrap the dough in plastic wrap, shape into a disk, and chill in the refrigerator until firm, about 1 hour or up to 2 days. This helps with rolling and enhances flavor.
6. Roll out and cut shapes: Preheat oven to 350°F (175°C). Line large baking sheets with parchment paper. Roll the chilled dough between two large pieces of parchment or plastic wrap to a 1/4-inch thickness. If too firm, let rest at room temperature for 5–10 minutes before rolling. Use a tall metal cookie cutter to cut shapes and place cookies on prepared sheets.
7. Chill the cut cookies: Refrigerate the shaped cookies on baking sheets for 30 minutes or until firm to prevent spreading during baking.
8. Prick and bake: Remove cookie sheets from refrigerator and prick the dough all over with a skewer or the tip of an instant-read thermometer to allow steam to escape. Bake in preheated oven for 10 to 11 minutes, or until cookies are set to the touch.
9. Cool the cookies: Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10. Prepare the cream cheese frosting: In a stand mixer bowl with paddle attachment, beat cream cheese, butter, and vanilla extract on medium-high speed until light, creamy, and smooth. Gradually add sifted powdered sugar on low speed and beat until fluffy.
11. Frost and serve: Spread the cream cheese frosting evenly over each cooled cookie using a small offset spatula. Optionally decorate with sprinkles. Store frosted cookies in an airtight container in a single layer or separated by parchment paper for up to 1 day.
12. Storage tip: Unfrosted cookies can be kept frozen in an airtight container for up to 1 month, making them perfect for advance preparation.

Notes

• Be sure to sift the powdered sugar to prevent lumps in the frosting for a silky texture.
• Resting the dough chilled and the cut cookies firm ensures minimal spreading and maintains cookie shape during baking.
• Pricking the dough with a skewer prevents air bubbles and helps cookies bake evenly.
• Use gel food coloring for vibrant red without thinning the dough.
• Room temperature ingredients mix more evenly and produce a better cookie texture.
• To keep the frosting soft, store frosted cookies at room temperature and consume within one day.

Keywords: red velvet cookies, cream cheese frosting, holiday cookies, cocoa cookies, red velvet dessert