Introduction

These red velvet cookies with cream cheese frosting are a delightful twist on the classic cake, offering a chewy texture and rich flavor in every bite. Perfect for festive occasions or anytime you crave a sweet treat. The cream cheese frosting adds a tangy, creamy finish that complements the subtle cocoa notes wonderfully.

The image shows six red velvet cookies arranged on a white marble surface, each with a single layer of thick, creamy white frosting swirled on top in a spiral pattern. The red cookies have a smooth, slightly crumbly texture and are topped with scattered small red crumbs for decoration. The cookies are placed close together, filling most of the frame, with some crumbs also scattered on the marble surface around them. photo taken with an iphone --ar 4:5 --v 7

Ingredients

110 g butter (melted and cooled, ½ cup)
100 g granulated sugar (½ cup)
100 g brown sugar (½ cup)
½ tsp red gel food coloring or vegan food coloring
1 egg
1 tsp vanilla extract
230 g all-purpose flour
10 g Dutch process cocoa powder
½ tsp baking powder
½ tsp baking soda
½ tsp salt
120 g butter (for frosting)
60 g full-fat cream cheese
220 g powdered sugar (sifted)
¼ tsp vanilla bean paste

Instructions

Step 1: Melt the butter in the microwave or on low-medium heat without letting it bubble. Pour into a large bowl and cool in the fridge for about 20 minutes until it reaches room temperature.
Step 2: Add granulated sugar, brown sugar, and red gel food coloring to the cooled butter. Whisk together vigorously for 1 minute or use a stand mixer with paddle attachment.
Step 3: Mix in the egg and vanilla extract until fully combined.
Step 4: In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture and fold gently with a spatula until just combined.
Step 5: Using a 2 tbsp scoop (about 56 g per cookie), portion out 11 cookie dough balls. Roll them between your hands into smooth balls, then refrigerate them for 1 hour to set.
Step 6: Preheat the oven to 180ºC (355ºF). Place 6 cookies on a baking sheet lined with parchment paper, keeping the remaining 5 in the fridge.
Step 7: Bake the tray for 10-11 minutes. Once done, cool cookies on the tray for 3 minutes. Gently press down any puffed centers to create an even surface for frosting.
Step 8: Transfer cookies onto a cooling rack and allow them to cool completely before frosting.
Step 9: For the frosting, remove butter and cream cheese from the fridge 10 minutes prior. Cube the butter and sift the powdered sugar.
Step 10: Cream the butter in a mixer on high speed for 5 minutes. Scrape down the bowl and mix for an additional 2 minutes.
Step 11: Add vanilla bean paste and cream cheese. Mix together for 1 minute until smooth.
Step 12: On low speed, add the sifted powdered sugar in two parts, mixing well between additions. Scrape down the bowl and mix for a final minute.
Step 13: Fill a piping bag fitted with a tip such as Wilton 2A. Pipe the frosting onto cookies in a swirl starting from the center outward. Optionally, decorate with red sprinkles.

Tips & Variations

Chilling the cookie dough helps maintain the shape and prevents spreading during baking.
You can substitute vegan food coloring to make this recipe vegan-friendly.
For a more intense cocoa flavor, add an extra teaspoon of Dutch process cocoa powder.
If you don’t have vanilla bean paste, pure vanilla extract can be used instead.
Try topping the frosting with chopped pecans or white chocolate shavings for added texture.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture. The cream cheese frosting makes these cookies best enjoyed fresh but you can also freeze baked, unfrosted cookies for up to 3 months. Thaw completely before frosting and serving.

How to Serve

The image shows multiple red velvet cookies laid out on a white marbled surface. Each cookie has a single, thick layer of smooth, creamy white frosting swirled neatly on top. The frosting is topped with small, scattered red velvet crumbs that add texture and contrast. The cookies have a rich deep red color and the frosting forms a rounded spiral shape covering most of the cookie’s surface. Some crumbs are also sprinkled on the white marbled surface around the cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, chilling the dough for at least 1 hour helps improve the texture and flavor. You can also refrigerate it overnight or freeze it for up to 1 month before baking.

What is the best way to pipe the cream cheese frosting?

Use a piping bag fitted with a star tip like Wilton 2A. Start piping from the center of the cookie and swirl outward to create a decorative top. This method creates a beautiful, even layer of frosting.