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red velvet cookies
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red velvet cookies

Red Velvet Cookies are a delightful twist on the classic red velvet cake, packed with rich flavor and a stunning pop of color. These cookies are soft, chewy, and beautifully flavored with cocoa, creating a perfect balance between sweetness and a slight cocoa bitterness. The vibrant red hue of these cookies is sure to make them a showstopper at any gathering, while the creamy cream cheese frosting adds an indulgent touch. With a subtle hint of vanilla and a creamy texture, Red Velvet Cookies are perfect for special occasions, holidays, or whenever you want to add a little extra joy to your day. These cookies are as delicious as they are beautiful and are bound to impress anyone who takes a bite!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 15
Course: Dessert
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 2 tbsp cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter softened
  • 1 ½ cups granulated sugar
  • 1 large egg
  • 2 tbsp buttermilk
  • 1 tbsp red food coloring
  • 1 tsp vanilla extract
  • ½ cup cream cheese softened
  • 2 tbsp unsalted butter for frosting
  • 1 ½ cups powdered sugar
  • ½ tsp vanilla extract for frosting

Method
 

  1. Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the softened butter and sugar until light and fluffy. Add the egg, buttermilk, red food coloring, and vanilla extract. Mix until fully incorporated.
  2. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. The dough will be thick and slightly sticky, but it should hold together. If the dough feels too soft, chill it in the fridge for 10-15 minutes to firm up.
  3. Using a cookie scoop or spoon, drop tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the cookies are slightly puffed. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  4. While the cookies cool, prepare the frosting. In a small bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is fluffy and spreadable. Once the cookies have cooled, spread a generous amount of cream cheese frosting on top of each one.

Notes

  • Refrigerate: Store any leftover cookies in an airtight container in the fridge for up to 4 days.
  • Freezing: You can freeze the cookies for up to 2 months. Wrap them tightly in plastic wrap and store in a freezer-safe bag. To enjoy, thaw them at room temperature and add fresh frosting if desired.
  • Room Temperature: Store at room temperature for up to 2 days, but keep them in an airtight container to prevent them from drying out.