Print

Red Velvet Cookies with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.8 from 53 reviews

Delightfully soft and chewy red velvet cookies topped with a rich and creamy cream cheese frosting, perfect for festive occasions or whenever you’re craving a classic Southern-inspired treat.

Ingredients

Scale

For the 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

For the 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. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and fine sea salt. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together with an electric mixer on medium speed until the mixture is light, fluffy, and pale, about 3-4 minutes.
  4. Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and red gel food coloring, mixing until the color is uniformly distributed.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined to avoid overmixing and tough cookies.
  6. Shape Cookies: Lightly flour your hands and scoop about tablespoon-sized portions of dough, rolling them into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft. Avoid overbaking to maintain chewiness.
  8. Cool the Cookies: Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare Cream Cheese Frosting: In a medium bowl, beat together the cream cheese and unsalted butter until smooth and creamy. Add the vanilla extract, then gradually beat in the sifted powdered sugar until the frosting is smooth and spreadable.
  10. Frost the Cookies: Once the cookies are completely cooled, spread a generous amount of cream cheese frosting on top of each cookie using a spoon or an offset spatula.
  11. Serve and Store: Serve the cookies immediately or store them in an airtight container in the refrigerator for up to 5 days for best freshness. Bring to room temperature before serving.

Notes

  • Use red gel food coloring for vibrant color without altering the texture of the dough.
  • Make sure butter and eggs are at cool room temperature to ensure smooth mixing and proper texture.
  • Do not overbake cookies to keep them soft and chewy inside.
  • Store frosted cookies in the refrigerator because of the cream cheese frosting.
  • You can add a pinch of cinnamon or espresso powder for extra depth of flavor if desired.

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

Find it online: https://busyrecipe.com/red-velvet-cookies-with-cream-cheese-frosting-recipe/