Description
These Red Velvet Cookies with Cream Cheese Frosting are soft, chewy, and perfectly festive! The bright red hue and subtle cocoa flavor are balanced by a tangy, sweet cream cheese frosting that makes every bite irresistible. Perfect for holidays, parties, or a special treat!
Ingredients
Scale
For the Red Velvet Cookies:
- 2 1/4 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons buttermilk
- 1 tablespoon red food coloring (gel)
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Prepare the cookie dough: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the egg, buttermilk, red food coloring, vanilla extract, and vinegar, and mix until smooth. Gradually add the dry ingredients and mix until just combined.
- Chill the dough for 15-20 minutes to firm up, making it easier to scoop.
- Shape the cookies: Scoop the dough into 1-inch balls and place them on the prepared baking sheets, spacing them 2 inches apart.
- Bake for 8-10 minutes, until the cookies are set but still soft in the center. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
- Make the cream cheese frosting: Beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, and continue beating until fluffy. Spread the frosting generously over each cooled cookie.
- Serve and enjoy!
Notes
- Chill the dough: Chilling the dough before baking helps prevent the cookies from spreading too much, ensuring they stay soft and chewy.
- Gel food coloring: Use gel food coloring for the brightest red color, which also won’t affect the dough's consistency as much as liquid food coloring.
- Storage: Store these cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 7 days. They can also be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 150
- Sugar: 13g
- Sodium: 70mg
- Fat: 7g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg