Red Velvet Cookies with Cream Cheese Frosting Recipe

Introduction

These Red Velvet Cookies with Cream Cheese Frosting combine a tender, cocoa-infused cookie base with a rich, tangy frosting for a delightful treat. Perfect for special occasions or any time you want a festive dessert with a classic red velvet twist.

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 (for frosting)
• 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 this dry mixture aside.
2. Step 2: In a large bowl, beat the butter and granulated sugar with an electric mixer on medium-high speed until smooth and well combined, about 2 minutes.
3. Step 3: Add eggs one at a time, mixing after each addition until just combined. Then add vanilla extract and red gel food coloring, blending until the color is even.
4. Step 4: Reduce mixer speed to low and gradually add the sifted flour mixture. Mix until just combined. Wrap the dough in plastic wrap, shape into a disk, and refrigerate until firm, about 1 hour or up to 2 days.
5. Step 5: Preheat the oven to 350°F. Line large baking sheets with parchment paper.
6. Step 6: On a lightly floured surface, roll out the chilled dough between two sheets of parchment paper or plastic wrap to about 1/4-inch thickness. Let the dough soften at room temperature for 5-10 minutes if too firm to roll.
7. Step 7: Cut dough into shapes using a tall metal cookie cutter. Place the shapes on the prepared baking sheets. Refrigerate the cut dough on the sheets for 30 minutes or until firm.
8. Step 8: Remove baking sheets from the refrigerator and prick each cookie all over with the end of an instant-read thermometer or the blunt end of a skewer to prevent puffing during baking.
9. Step 9: Bake for 10 to 11 minutes until the cookies are set. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10. Step 10: To make the frosting, beat cream cheese, butter, and vanilla extract in a stand mixer on medium-high until very light and creamy. Gradually add sifted powdered sugar on low speed and beat until fluffy.
11. Step 11: Once cookies are fully cooled, spread the cream cheese frosting over each cookie with a small offset spatula. Decorate with sprinkles if desired. Serve immediately or store as directed.

Tips & Variations

• Use gel food coloring for vibrant color without affecting dough consistency.
• Chill dough thoroughly to make rolling and cutting easier.
• For a twist, add a pinch of cinnamon or instant espresso powder to enhance the cocoa flavor.
• Swap the cream cheese frosting for a simple vanilla glaze if preferred.

Storage

Store frosted cookies in an airtight container in a single layer or separated by parchment paper. They will keep at room temperature for up to 1 day to maintain freshness. Unfrosted cookies can be stored in the freezer for up to 1 month; thaw before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be wrapped and refrigerated for up to 2 days before rolling and baking. This helps develop the flavors and makes rolling easier.

Why do I need to prick the cookies before baking?

Pricking the dough prevents the cookies from puffing up unevenly during baking, ensuring a flat surface that’s perfect for frosting.

Red Velvet Cookies with Cream Cheese Frosting Recipe

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★★★★★

4.9 from 111 reviews

• Author: Aiden
• Total Time: 1 hour 31 minutes
• Yield: Approximately 24 cookies depending on cutter size 1x

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Description

These Red Velvet Cookies with Cream Cheese Frosting combine the rich, tender texture of classic red velvet cake with the convenience and fun of cookies. Featuring a soft cocoa-flavored dough tinted with vivid red gel food coloring and topped with a smooth, creamy vanilla-infused cream cheese frosting, these cookies are perfect for parties, holidays, or any special occasion. The dough is chilled and rolled before cutting into shapes, then baked to tender perfection.

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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

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Instructions

1. Prepare 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 for later.
2. Cream Butter and Sugar: In a large bowl, use an electric mixer on medium-high speed to beat the unsalted butter and granulated sugar until smooth and well combined, approximately 2 minutes.
3. Add Eggs and Flavorings: Beat in the eggs one at a time until fully incorporated. Then add the pure vanilla extract and red gel food coloring, mixing until evenly combined and the dough takes on a vibrant red hue.
4. Combine Dry and Wet Ingredients: Reduce mixer speed to low, and gradually add the sifted flour mixture to the wet ingredients. Mix just until combined, avoiding overmixing to keep cookies tender.
5. Chill the Dough: Wrap the dough tightly in plastic wrap, shape it into a disk, and refrigerate until firm for at least 1 hour or up to 2 days.
6. Roll and Cut Cookies: Line large baking sheets with parchment paper. Place the chilled dough between two sheets of parchment paper or plastic wrap and roll out to 1/4-inch thickness. If dough is too firm, let it sit at room temperature 5 to 10 minutes before rolling. Use a tall metal cookie cutter to cut out the desired shapes and place them on the prepared baking sheets.
7. Chill Cut Dough: Refrigerate the baking sheets with cut dough for 30 minutes or until the dough is firm. Meanwhile, preheat the oven to 350°F (175°C).
8. Prick and Bake: Remove the trays from the refrigerator and prick the dough all over using the blunt end of a skewer or an instant-read thermometer to prevent puffing. Bake the cookies for 10 to 11 minutes or until set. Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
9. Prepare 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 light, creamy, and smooth. On low speed, gradually add the sifted powdered sugar and beat until fluffy.
10. Frost and Serve: Spread the cream cheese frosting 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. Cookies can also be frozen in airtight containers for up to 1 month before frosting.

Notes

• Be sure to sift the powdered sugar before adding it to the frosting to avoid lumps.
• If the dough is too firm to roll, allow it to sit at room temperature for a few minutes to soften slightly.
• Pricking the dough before baking helps prevent the cookies from puffing up too much and keeps them flat for decorating.
• For best results, use an electric mixer to achieve a smooth, creamy frosting.
• Store frosted cookies in a single layer or with parchment paper between layers to protect the frosting.
• You can prepare the dough up to 2 days in advance and freeze baked cookies for longer storage.

• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Red Velvet Cookies, Cream Cheese Frosting, Holiday Cookies, Red Velvet, Soft Cookies, Christmas Cookies