Introduction

These Red Velvet Cookies with Cream Cheese Frosting offer a delightful twist on the classic cake, delivering soft, tender cookies topped with a rich, creamy frosting. Perfect for festive occasions or a sweet treat anytime, they combine a subtle cocoa flavor with vibrant red color to impress both the eyes and taste buds.

Red Velvet Cookies with Cream Cheese Frosting Recipe - Recipe Image

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

Step 1: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
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.
Step 3: Add the eggs one at a time, mixing until incorporated. Then add the vanilla extract and red gel food coloring, mixing until evenly combined.
Step 4: On low speed, gradually add the flour mixture and beat until just combined. Wrap the dough in plastic wrap, shape into a disk, and chill in the refrigerator for 1 hour or up to 2 days.
Step 5: Preheat the oven to 350°F (175°C) and line large baking sheets with parchment paper.
Step 6: Place the chilled dough between two sheets of parchment paper or plastic wrap and roll out to 1/4-inch thickness. If the dough is too firm, let it sit at room temperature for 5 to 10 minutes before rolling.
Step 7: Use a tall metal cookie cutter to cut out shapes and place them on the prepared baking sheets. Chill the cut dough on the sheets in the refrigerator for 30 minutes or until firm.
Step 8: Remove the dough from the refrigerator and prick the surface all over with the end of an instant-read thermometer or the blunt end of a skewer to prevent puffing during baking.
Step 9: Bake for 10 to 11 minutes, until the cookies are set. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 10: To make the frosting, beat the cream cheese, butter, and vanilla extract on medium-high speed until creamy and smooth.
Step 11: Gradually add the sifted powdered sugar on low speed and beat until the frosting is fluffy.
Step 12: Spread the cream cheese frosting over each cooled cookie using an offset spatula. Decorate with sprinkles if desired.

Tips & Variations

Use gel food coloring instead of liquid to achieve a vibrant red without thinning the dough.
If you prefer a chocolate twist, increase the cocoa powder by a tablespoon for a richer flavor.
For a festive touch, top the frosted cookies with crushed peppermint or colorful sprinkles.
Make the dough ahead and freeze it in a disk; thaw briefly before rolling and cutting shapes.

Storage

Store the frosted cookies in an airtight container in a single layer or separated by parchment paper to prevent sticking. They keep well for up to 1 day at room temperature. Unfrosted cookies can be frozen in airtight containers for up to 1 month; thaw before frosting. Reheat cookies slightly before frosting for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

You can, but gel food coloring is recommended because it provides a richer color without adding extra liquid that may alter the dough’s consistency.

How do I prevent the cookies from spreading too much when baking?

Chilling the dough before rolling and again after cutting the shapes helps keep the cookies firm, reducing spread while baking. Also, pricking the dough with a skewer prevents puffing.

Red Velvet Cookies with Cream Cheese Frosting Recipe

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★★★★★

4.7 from 93 reviews

These Red Velvet Cookies with Cream Cheese Frosting are soft, tender, and packed with classic red velvet flavor. Featuring a rich cocoa-infused dough tinted with vibrant red gel food coloring and topped with a smooth, tangy cream cheese frosting, these cookies offer a perfect balance of sweetness and texture. Perfect for holidays, celebrations, or any time you want a delightful twist on traditional red velvet cake.

Author: zara
Prep Time: 25 minutes
Cook Time: 11 minutes
Total Time: 1 hour 36 minutes
Yield: Approximately 24–30 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookies

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

Make the dry mix: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and sea salt. Set aside to combine these dry ingredients thoroughly.
Cream butter and sugar: In a large bowl, use an electric mixer to beat the unsalted butter and granulated sugar on medium-high speed until the mixture is smooth and well combined, about 2 minutes. This process aerates the batter for tender cookies.
Add wet ingredients: Add the eggs one at a time, beating well after each addition to ensure full incorporation. Then add the vanilla extract and red gel food coloring, mixing until evenly blended and the dough has a rich red hue.
Combine and chill dough: Reduce mixer speed to low and gradually add the sifted dry ingredient mixture. Beat just until combined, avoiding overmixing. Shape the dough into a disk, wrap in plastic wrap, and chill in the refrigerator until firm, approximately 1 hour or up to 2 days.
Roll and cut dough: Preheat the oven to 350°F (175°C) and line large baking sheets with parchment paper. Place chilled dough between two sheets of parchment or plastic wrap and roll to about 1/4-inch thick. If it’s too firm to roll, let sit at room temperature for 5-10 minutes. Use a tall metal cookie cutter to cut desired shapes and transfer the cookies to the prepared baking sheets.
Chill cookies before baking: Refrigerate the cut-out cookie dough on the baking sheets for 30 minutes or until firm. This step helps prevent spreading during baking.
Prep cookies for baking: Remove baking sheets from the refrigerator and prick the dough all over lightly with the end of an instant-read thermometer or the blunt end of a skewer to allow steam to escape and prevent bubbling.
Bake: Bake the cookies in the preheated oven for 10 to 11 minutes, or until the cookies are set around the edges. Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Make frosting: In 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 very smooth. Gradually add sifted powdered sugar on low speed and continue beating until fluffy.
Decorate cookies: Spread the cream cheese frosting generously over each cooled cookie using a small offset spatula. Optionally, decorate with sprinkles or additional toppings as desired.
Storage: Store frosted cookies in an airtight container in a single layer or separated by parchment paper for up to 1 day. Unfrosted cookies can be stored in airtight containers in the freezer for up to 1 month.

Notes

Ensure all dairy ingredients are at room temperature for better mixing and texture.
Sifted powdered sugar is essential for smooth frosting; do not skip this step.
Chilling both the dough and cut cookies before baking prevents excessive spreading, ensuring crisp edges and tender centers.
Use gel food coloring for vibrant color without adding extra liquid to the dough.
Cookies can be frozen unfrosted; frost after thawing for freshest taste.
For best results, roll dough between parchment paper to avoid sticking and minimize flour usage.

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