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Red velvet cookies with cream cheese frosting.
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Red Velvet Cookie Recipe

Red Velvet Cookies with cream cheese frosting is absolutely the most delicious way to make the people you love feel warm and fuzzy inside. These crimson beauties are irresistibly soft and chewy, just the way red velvet fans love them.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 48 cookies
Calories 206kcal

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 sugar
  • 1 cup butter softened (2 sticks)
  • 2 large eggs
  • 4 teaspoons red food coloring
  • 2 teaspoons white vinegar
  • 2 teaspoons vanilla extract

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

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.

Nutrition

Calories: 206kcal