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Red Velvet Cookies with Cream Cheese Frosting Recipe

★★★★★

4.9 from 111 reviews
  • Author: Aiden
  • Total Time: 1 hour 31 minutes
  • Yield: Approximately 24 cookies depending on cutter size 1x

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.

Ingredients

Scale

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 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

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