Soft and chewy Red Velvet Cookies topped with tangy Cream Cheese Frosting—a simple, festive treat perfect for any occasion!
Ingredients
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup salted butter softened
- 1/2 cup light brown sugar
- 1/2 cup granulated white sugar
- 1 large egg at room temperature
- 1 tbsp pure vanilla extract
- 1 tbsp red food coloring adjust for desired color
- 1/2 tsp white distilled vinegar
- 1 tbsp buttermilk at room temperature
For the Cream Cheese Frosting:
- 4 oz full fat block cream cheese softened
- 1/4 cup salted butter softened
- 1 cup powdered sugar or more depending on preferred sweetness.
- 1 tsp pure vanilla extract
- Pinch of salt
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate large bowl, beat the butter, brown sugar, and white sugar until light and fluffy.
- Mix in the egg until well combined.
- Add the vanilla extract, vinegar, and red food coloring. Adjust the color to your preference.
- Stir in the buttermilk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop dough into balls (about 1.5 oz each) and place them on a lined baking sheet, spacing them about 2 inches apart. Slightly flatten them so its easier later on for the frosting.
- Bake at 350°F (175°C) for 10-15 minutes, or until the edges are set and the cookies look puffy.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Frosting:
- In a medium bowl, beat the cream cheese and butter until smooth and creamy.
- Gradually mix in the powdered sugar, then add the vanilla extract and a pinch of salt. Beat until the frosting is fluffy and well combined.
- Once the cookies are completely cool, spread or pipe the cream cheese frosting onto each cookie.
- Serve and enjoy!
Video
Notes
- Red Food Coloring: Gel food coloring works best for a vibrant red color without adding too much liquid. Start with 1 tablespoon and adjust as needed.
- Measuring Flour: For best results, fluff your flour with a spoon, scoop it into your measuring cup, and level it off with a knife. This prevents adding too much flour, which can make the cookies dry.
- Baking Time: Keep an eye on the cookies. They’re done when the edges are set, and the centers look slightly soft. Overbaking can make them dry.
- Storage: Store cookies in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving.
Nutrition
Nutrition Facts
Red Velvet Cookies with Cream Cheese Frosting
Serving Size
1 cookie
Amount per Serving
Calories
246
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
38
%
Trans Fat
0.4
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
3
g
Cholesterol
36
mg
12
%
Sodium
285
mg
12
%
Potassium
81
mg
2
%
Carbohydrates
36
g
12
%
Fiber
1
g
4
%
Sugar
22
g
24
%
Protein
4
g
8
%
Vitamin A
305
IU
6
%
Calcium
43
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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