Red Velvet Cookies

Red Velvet Cookies slathered with lots of cream cheese frosting are irresistibly soft and chewy, just the way red velvet fans love them. This recipe makes a big batch for lots of smiles all around.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings cookies

Calories 171kcal

Author Meggan Hill

Ingredients

For the cookies:

3 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon Salt
2 cups granulated sugar
1 cup butter softened (2 sticks)
2 large eggs at room temperature
4 teaspoons red food coloring (see note 1)
2 teaspoons white vinegar (see note 2)
2 teaspoons vanilla extract (see note 3)

For the frosting:

8 ounces cream cheese softened
1/2 cup butter softened (1 stick)
4 cups powdered sugar
1 teaspoon vanilla extract
Red sugar for sprinkling, optional

US Customary - Metric

Instructions

To make the cookies:

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
In a standing mixer fit with the paddle attachment on medium speed, or with an electric hand mixer, beat sugar and butter until pale and fluffy, about 3 to 4 minutes. Scrape down the sides of bowl as necessary.
Add eggs and beat well. Beat in red food coloring, vinegar, and vanilla extract. Gradually add the flour mixture. Scrape down the sides of bowl as necessary.
Working with 1 heaping tablespoon of dough at a time, roll dough into 1 1/2-inch balls and lay on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet).
Bake until the edges are golden brown, about 10 to 12 minutes. Cool on pans 5 minutes, then cool completely on wire racks. Repeat with remaining cookie dough (Yield: about 48 cookies).

To make the frosting:

In a standing mixer fit with the paddle attachment on medium speed, or with an electric hand mixer, beat cream cheese and butter until creamy, about 2 to 3 minutes. Scrape down the sides of bowl as necessary.
Gradually add powdered sugar and vanilla and beat until smooth. Spread frosting on cooled cookies. Store in the refrigerator or store unfrosted cookies in an airtight container for up to 5 days.

Notes

Red food coloring: Red food coloring comes in liquids, gels, and powders. The red coloring adds visual appeal but not flavor or function. So if you don't want to use it, you don't have to. You could also try 1 tablespoon beet powder in place of the food coloring for a slight red hue.
White vinegar: A little extra acid helps the baking powder do its job, but it also interacts with the cocoa powder and helps brighten the color of the cookies. No vinegar? Use lemon juice.
Vanilla extract: I've been making my own lately, and you can, too.
Yield: This recipe makes about 48 Red Velevet cookies. You can adjust the yield by making larger or smaller cookies (but your baking times will change, too).
Storage: Store extra cookies covered in the refrigerator for up to 1 week.
Make ahead: Make the dough ahead of time and keep it in the refrigerator up to 3 days before you bake the cookies. Without frosting, the baked cookies will stay fresh covered at room temperature for up to 5 days.

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