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Red Velvet Cookies with Cream Cheese Frosting Recipe

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★★★★★

5 from 144 reviews

These Red Velvet Cookies with Cream Cheese Frosting combine a classic red velvet flavor with a soft, chewy texture and a luscious cream cheese frosting swirl on top. Perfectly balanced with a hint of cocoa and a smooth, sweet topping, this recipe delivers delightful cookies ideal for holidays, special occasions, or an everyday treat.

Ingredients

Scale

Cookies

  • 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

Cream Cheese Frosting

  • 120 g butter, softened
  • 60 g full-fat cream cheese, softened
  • 220 g powdered sugar, sifted
  • ¼ tsp vanilla bean paste

Instructions

  1. Prepare Melted Butter: Melt the butter carefully in the microwave or a small saucepan over low-medium heat until just melted without bubbling. Transfer to a large mixing bowl and chill in the fridge for about 20 minutes until cooled to room temperature.
  2. Mix Sugars and Coloring: Once the butter is cooled, add granulated sugar, brown sugar, and red gel food coloring to the bowl. Whisk vigorously for 1 minute or use a stand mixer with paddle attachment to combine until smooth and colored evenly.
  3. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the sugar and butter mixture, mixing until well combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, dutch process cocoa powder, baking powder, baking soda, and salt until evenly mixed.
  5. Form the Cookie Dough: Add the dry ingredients to the wet ingredients. Using a spatula, gently fold until just combined—avoid overmixing to keep cookies tender.
  6. Scoop and Chill: Using a 2 tbsp (56 g) cookie scoop, portion 11 cookie dough balls onto a tray lined with baking paper. Roll each into a smooth ball and place in the fridge to chill for 1 hour to firm up.
  7. Preheat Oven: Preheat your oven to 180ºC (355ºF). Remove 6 cookies from the fridge and place them spaced on a lined baking sheet. Keep remaining cookies refrigerated until ready to bake the next batch.
  8. Bake Cookies: Bake the cookies in the preheated oven for 10-11 minutes. After baking, allow them to cool on the baking sheet for 3 minutes. If cookies puff in the center, gently press down with your fingers to flatten for even frosting application.
  9. Cool Completely: Transfer cookies to a cooling rack with a spatula and let cool fully before frosting.
  10. Prepare Frosting Ingredients: Remove butter and cream cheese from the fridge about 10 minutes before starting. Cube the butter and sift the powdered sugar for smooth frosting.
  11. Cream Butter: Using a stand mixer with paddle attachment or a hand mixer, beat the butter on high speed for 5 minutes until creamy and fluffy. Scrape sides of bowl and mix an additional 2 minutes.
  12. Add Vanilla & Cream Cheese: Mix in vanilla bean paste and cream cheese, beating together with butter for 1 minute until smooth.
  13. Incorporate Powdered Sugar: On low speed, gradually add powdered sugar in two parts, mixing each portion fully before adding the next. Scrape bowl sides and beat a final minute to combine.
  14. Pipe Frosting onto Cookies: Transfer frosting to a piping bag fitted with a Wilton 2A or similar tip. Starting from the center, pipe a swirl outward on each cookie. Optionally, decorate with red sprinkles for a festive touch.
  15. Serve and Enjoy: These red velvet cookies are now ready to be enjoyed—perfect for sharing or indulging yourself!

Notes

  • Ensure butter is cooled to room temperature before mixing to avoid scrambling the egg.
  • Chilling the dough helps prevent spreading during baking and enhances flavor.
  • The cream cheese and butter should be softened but still cold for optimal frosting texture.
  • If you do not have vanilla bean paste, substitute with an equal amount of vanilla extract.
  • Store finished cookies in an airtight container in the refrigerator for up to 5 days.
  • To keep frosting piping smooth, occasionally stir if it becomes too stiff.

Keywords: red velvet cookies, cream cheese frosting, holiday cookies, baked cookies, chewy cookies, dessert cookies

Find it online: https://lieblingsmahlzeit.com/red-velvet-cookies-with-cream-cheese-frosting-recipe/