Description
Delightfully soft and tender Red Velvet Cookies topped with a luscious cream cheese frosting. These cookies combine classic red velvet flavors with a rich, smooth frosting, making them perfect for any celebration or everyday indulgence.
Ingredients
Scale
Cookie Dough
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg + 1 yolk
- 1 1/2 tsp vanilla extract
- 1 tsp white vinegar
- 2–3 tsp red food coloring, gel or liquid
- 2 cups all purpose flour
- 1 Tbsp cornstarch
- 1/3 cup cocoa powder
- 3/4 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
Cream Cheese Frosting
- 4 oz cream cheese, softened to room temperature
- 4 Tbsp unsalted butter, softened to room temperature
- 1 tsp vanilla extract
- 1 1/4 cups powdered sugar
- dash of salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream the butter and sugars: In a large bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes a few minutes.
- Add eggs: Beat in the whole egg and extra yolk until fully combined and smooth, adding moisture and richness to the dough.
- Mix in flavorings: Incorporate vanilla extract, white vinegar, and red food coloring, blending thoroughly to distribute the vibrant red color evenly throughout the dough.
- Add dry ingredients: Sift together the all-purpose flour, cornstarch, cocoa powder, salt, baking soda, and baking powder, then gradually add this to the wet ingredients, mixing until a thick dough forms.
- Shape the dough: Using a cookie scoop or your hands, roll the dough into balls about 1 to 1 1/2 tablespoons each and place them spaced evenly apart on the prepared baking sheet.
- Flatten cookie tops (optional): Gently press down on each dough ball to flatten the tops slightly; this helps create a smooth surface for easier frosting application but is not mandatory.
- Bake cookies: Bake in the preheated oven for 9-10 minutes, until the edges just begin to set. Avoid overbaking as the cookies will continue to cook slightly while cooling.
- Cool cookies: Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
- Prepare frosting: In a mixing bowl, cream together the softened butter and cream cheese until smooth and well combined using a hand or stand mixer.
- Add powdered sugar and salt: Gradually add powdered sugar and a dash of salt to the cream cheese mixture and beat until well mixed and creamy, balancing sweetness.
- Incorporate vanilla: Mix in vanilla extract until incorporated for added flavor.
- Frost the cookies: Using a piping bag, offset spatula, knife, or back of a spoon, spread or pipe the cream cheese frosting onto each cooled cookie.
- Decorate: Optionally, top with sprinkles for color or crumble a cookie into small pieces and sprinkle crumbs on top for texture and visual interest.
Notes
- Red food coloring amount can be adjusted to achieve your preferred shade of red.
- Do not overbake the cookies to maintain their soft and tender texture.
- You can store the cookies in an airtight container for up to 3 days at room temperature or refrigerate them to keep the frosting fresh.
- This recipe makes about 18 cookies depending on size.
- The vinegar helps enhance the red color and reacts with the baking soda for a tender crumb.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: red velvet cookies, cream cheese frosting, soft cookies, red velvet dessert, baking cookies, homemade cookies, festive cookies
