Red Velvet Cookies with Cream Cheese Frosting Recipe
Introduction
Red velvet cookies with cream cheese frosting offer a delightful twist on the classic cake flavor. These soft, vibrant cookies are perfect for holidays or any special occasion when you want a treat that’s both festive and delicious.
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 sugar with an electric mixer on medium-high speed until smooth and well combined, about 2 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and red food coloring until evenly blended.
- Step 3: On low speed, gradually add the flour mixture and mix until just combined. Wrap the dough in plastic wrap, shape into a disk, and chill in the refrigerator until firm, about 1 hour or up to 2 days.
- Step 4: Preheat oven to 350°F. Line baking sheets with parchment paper. Roll the chilled dough between two sheets of parchment or plastic wrap to 1/4-inch thickness. If dough is too firm, let it sit at room temperature for 5 to 10 minutes before rolling.
- Step 5: Use a tall metal cookie cutter to cut shapes and place cookies on the prepared baking sheets. Chill in the refrigerator for 30 minutes or until firm.
- Step 6: Remove cookies from the fridge and prick them all over gently with the end of an instant-read thermometer or skewer. Bake for 10 to 11 minutes until set. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Step 7: For the frosting, beat cream cheese, butter, and vanilla in a stand mixer fitted with a paddle attachment on medium-high speed until light and creamy. On low speed, gradually add sifted powdered sugar and beat until fluffy.
- Step 8: Spread 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.
Tips & Variations
- Make sure to sift the powdered sugar for smooth frosting without lumps.
- If you prefer a more intense red color, add a little more red gel food coloring in small increments.
- Use a variety of cookie cutter shapes to match different occasions and make the cookies more festive.
- If you don’t have an electric mixer, beat the butter and sugar well by hand for a fluffy texture, though it may take longer.
Storage
Store frosted cookies in an airtight container in a single layer or separated by parchment paper for up to 1 day at room temperature. Unfrosted cookies can be frozen for up to 1 month; thaw completely before frosting and serving. If refrigerated, bring to room temperature for best flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular liquid food coloring instead of gel?
You can use liquid food coloring, but gel food coloring provides more vibrant color without adding extra liquid, which helps maintain the dough’s consistency.
What can I substitute for cream cheese in the frosting?
You can use mascarpone or a well-drained Greek yogurt as a substitute, but the frosting texture and flavor may be slightly different from traditional cream cheese frosting.
Print
Red Velvet Cookies with Cream Cheese Frosting Recipe
- Total Time: 1 hour 41 minutes
- Yield: About 24 cookies 1x
Description
These Red Velvet Cookies with Cream Cheese Frosting combine the classic flavors of red velvet cake with the convenience of cookies. Soft, tender, and perfectly sweetened, the cookies are topped with a rich and creamy homemade cream cheese frosting, making them an irresistible treat for any occasion.
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
- Make the cookies: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside to ensure even distribution of dry ingredients.
- 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 smooth and well combined, about 2 minutes.
- Add eggs and flavorings: Beat in the eggs one at a time until fully incorporated. Add vanilla extract and red gel food coloring, mixing until the dough has a consistent red hue.
- Combine dry ingredients: On low speed, gradually add the flour mixture to the butter mixture, beating just until combined to avoid overmixing.
- Chill the dough: Wrap the dough in plastic wrap, shape it into a disk, and chill in the refrigerator until firm, about 1 hour but up to 2 days if needed.
- Prepare for cutting: Line large baking sheets with parchment paper. Place the chilled dough between two large pieces of parchment or plastic wrap, and roll out to about 1/4-inch thickness. If dough is too firm, let it sit at room temperature for 5 to 10 minutes before rolling.
- Cut the shapes: Use a tall metal cookie cutter to carefully cut shapes from the rolled dough. Place cutouts onto the prepared baking sheets.
- Chill before baking: Refrigerate the baking sheets with dough shapes for 30 minutes or until the cookies are firm. Meanwhile, preheat the oven to 350°F (175°C).
- Prick and bake: Remove from fridge and prick the dough all over with the blunt end of a skewer or instant-read thermometer to prevent bubbling. Bake for 10 to 11 minutes until cookies are set but not browned.
- Cool the cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store: Cookies can be stored in an airtight container in the freezer for up to 1 month.
- Make the frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until light, creamy, and smooth.
- Add powdered sugar: On low speed, gradually add the sifted powdered sugar and beat until fluffy.
- Frost the cookies: Spread the cream cheese frosting over each cookie with a small offset spatula. Optionally, decorate with sprinkles.
- Store frosted cookies: Store frosted cookies in an airtight container in a single layer or separated by parchment paper for up to 1 day.
Notes
- Chilling the dough before rolling is crucial for easy handling and to maintain cookie shape during baking.
- Use gel food coloring for a more vibrant red without adding extra liquid to the dough.
- Sifting the powdered sugar prevents lumps in the frosting, ensuring a smooth texture.
- Pricking the cookie dough before baking helps prevent air bubbles from forming.
- For best flavor, let frosted cookies sit for a few hours before serving to allow the frosting to set.
- The cookies can be frozen unbaked or baked; just thaw before decorating.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: red velvet cookies, cream cheese frosting, holiday cookies, festive dessert, red velvet dessert
