Red Velvet Cookies with Cream Cheese Frosting Recipe
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Red Velvet Cookies with Cream Cheese Frosting Recipe

ByLily Carter
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If you love the rich, tender crumb of classic red velvet cake but want something a bit more portable and fun, then this Red Velvet Cookies with Cream Cheese Frosting Recipe is going to be your new favorite treat. These cookies capture all that luscious cocoa and vanilla flavor, accented by that vibrant red color, and topped off with a smooth cream cheese frosting that’s just the perfect silky contrast to the soft cookie base. I find they’re excellent for holidays, special occasions, or just an anytime indulgence when you want a little extra sweetness with a nostalgic twist.

What’s great about this Red Velvet Cookies with Cream Cheese Frosting Recipe is how adaptable it is — these cookies keep their softness days after baking, especially with the frosting that stays delectably creamy. Plus, the recipe’s straightforward ingredient list and method make it an approachable option for you, even if cookies aren’t usually your jam. Trust me, once you try these with that dreamy frosting swirl on top, you’ll be hooked and maybe even bringing these to every gathering!

Ingredients You’ll Need

The beauty of this recipe lies in its simple, quality ingredients that come together to create something truly special. Each component contributes to that signature red velvet flavor and texture, and the cream cheese frosting rounds it off with luscious creaminess. Here’s what I recommend keeping an eye out for while shopping to nail the best results.

  • All purpose flour: The base of your cookie dough, use a good-quality, unbleached flour for the softest texture. Make sure to spoon it into the measuring cup for accuracy without packing it down.
  • Unsweetened cocoa powder: This adds the subtle, chocolatey depth unique to red velvet—Dutch processed cocoa works well if you prefer a milder cocoa flavor.
  • Baking powder: Helps your cookies puff up slightly for that tender crumb, so don’t skip it!
  • Fine sea salt: Salt enhances all the flavors in your cookies, balancing the sweetness perfectly.
  • Unsalted butter: Cool room temperature is key here; too soft and it can make your dough greasy, too cold and it won’t cream properly with your sugar.
  • Granulated sugar: Sweetens your cookies and contributes to the texture. I like to whisk it well with butter for a fluffy base.
  • Large eggs: Eggs lend structure and moisture; using room temperature eggs helps them blend smoothly into the batter.
  • Pure vanilla extract: A must for depth and warmth in flavor, not just a background note.
  • Red gel food coloring: The gel is better than liquid coloring here because it won’t thin your dough but still delivers that gorgeous red hue.
  • Cream cheese (for frosting): Softened to room temperature, which ensures the frosting is creamy and spreads easily without lumps.
  • Unsalted butter (for frosting): Also at room temperature so it whips up airy and smooth when combined with cream cheese.
  • Powdered sugar: Sift it to avoid a gritty frosting texture and to achieve that silky consistency that clings to each cookie.

Variations

I love to mix things up with this Red Velvet Cookies with Cream Cheese Frosting Recipe depending on the season or mood—don’t hesitate to make it your own! Whether you want them vegan, more chocolate-forward, or a little less sweet, these little tweaks can tailor the recipe to your liking.

  • Gluten-free variation: I once swapped in a gluten-free flour blend, and while the texture changed slightly, the flavor held up beautifully. Just be sure your blend includes xanthan gum for structure.
  • Chocolate chips added: For an extra chocolate kick, sprinkle in a cup of mini white or semi-sweet chocolate chips—adds a lovely melty texture with every bite.
  • Reduced sugar: If you prefer less sweetness, trimming the sugar in the cookie dough slightly works well, but keep the frosting sugar levels to maintain balance.
  • Seasonal spices: Cinnamon or a pinch of nutmeg can warm up the flavor profile wonderfully during colder months.

How to Make Red Velvet Cookies with Cream Cheese Frosting Recipe

Step 1: Mix the Dry Ingredients

Start by whisking together the all purpose flour, cocoa powder, baking powder, and fine sea salt in a medium bowl until evenly combined. This ensures that when you add the dry ingredients to the wet, your cookie dough will have an even distribution of rising agents and cocoa for uniform flavor and texture. I like to set this mixture aside and let you prep the wet ingredients next—it’s a small step but really helps keep the process smooth and mess-free.

Step 2: Cream the Butter and Sugar

In a large bowl, use a hand mixer or stand mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy—usually about 3 to 4 minutes. This step is crucial because it aerates the butter, helping your cookies rise nicely while keeping a tender crumb. Don’t rush it; you can actually see the color lighten as you mix, which is a good sign you’re on the right track.

Step 3: Add Eggs, Vanilla, and Red Food Coloring

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract and red gel food coloring until the dough turns that classic vibrant red velvet shade. A tip here: use gel coloring because it packs more pigment without watering down your dough, which helps keep the texture just right.

Step 4: Combine Wet and Dry Ingredients

Gently fold the flour mixture into your wet ingredients using a spatula or wooden spoon. Be careful not to overmix—stir just until you see no more streaks of flour. Overmixing can lead to tougher cookies, and here you want to keep them soft and tender. The dough will be thick and hold its shape but still pliable enough to scoop.

Step 5: Bake the Cookies

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough onto the sheets, spacing them about 2 inches apart to give each cookie room to spread a bit without merging. Bake for 10-12 minutes—watch for edges just setting while the center stays soft. This ensures your cookies come out with that perfect chewy, slightly cakey texture red velvet is known for.

Step 6: Prepare the Cream Cheese Frosting

While your cookies cool, whip up the frosting by beating together cream cheese and butter at room temperature until smooth and creamy. Then add the vanilla extract and sifted powdered sugar, blending until you have a fluffy, spreadable frosting. I like to refrigerate it briefly if it feels too soft—makes spreading on cookies a breeze without melting.

Step 7: Frost and Serve

Once your cookies have fully cooled, spread or pipe generous swirls of cream cheese frosting on top. This is the moment that truly elevates these cookies from ordinary to show-stopping. If you’re anything like me, you’ll find it hard to resist sneaking a licked-finger or two before sharing with friends!

How to Serve Red Velvet Cookies with Cream Cheese Frosting Recipe

The image shows seven white bowls placed on a white marbled surface, each filled with different baking ingredients. At the top left, there is a bowl full of dark brown cocoa powder with a soft, powdery texture. To the right of it, a bowl holds fine, granulated white sugar that looks smooth and even. Below the sugar, a smaller bowl contains a dark brown liquid, which is likely vanilla extract, with a shiny surface. To the left of that, a larger bowl is filled with white flour that has a soft, slightly grainy texture. Next to the flour on the right is another bowl with a white powder, probably baking powder or baking soda, looking soft and fluffy. Below those, on the left, is a bowl with five white eggs nestled close together with smooth shells. On the right, the last bowl contains two rectangular blocks of light yellow butter, smooth and firm. The bowls are arranged neatly, and the surface beneath them has a subtle white marbled texture giving a clean, bright look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often sprinkle a little finely chopped pecans or red sugar crystals on top of the cream cheese frosting for some extra crunch and visual appeal. Sometimes, for a festive touch around the holidays, I dust a tiny bit of cocoa powder or add mini heart-shaped sprinkles. These finishing touches aren’t necessary, but they do make the cookies feel special and personalized.

Side Dishes

This recipe shines on its own, but if you’re serving at a party, pairing the cookies with a cold glass of milk or a cup of rich coffee balances the sweetness perfectly. For holiday spreads, I like serving alongside fruit platters or a light citrus sorbet to cleanse the palate between bites.

Creative Ways to Present

One of my favorite ways to present Red Velvet Cookies with Cream Cheese Frosting is by arranging them in a tiered cookie stand for gatherings. For special occasions, piping pretty rosettes of frosting instead of simple spreads adds an upscale flair. You can even sandwich two cookies together with frosting for a decadent treat that feels more like a dessert cookie cake!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container in the fridge because of the cream cheese frosting. This keeps them fresh and prevents the frosting from spoiling. When chilled, they stay moist and delicious for up to five days. To avoid sogginess, I place parchment paper between layers if stacking.

Freezing

Freezing these cookies works well, but I recommend freezing the cookies and frosting separately. Bake and cool the cookies completely, then freeze them in a single layer before transferring to a freezer bag. Freeze the frosting in an airtight container. When you’re ready to enjoy, thaw both in the fridge and then frost the cookies fresh. It’s a great way to have these delights on hand without losing quality.

Reheating

If you want to warm up your Red Velvet Cookies with Cream Cheese Frosting, I suggest gently reheating the cookie (without frosting) in the microwave for about 10 seconds to soften it. After warming, add the frosting back on or serve chilled. This method keeps the cookie tender without melting the cream cheese frosting.

FAQs

  1. Can I use liquid food coloring instead of gel for this Red Velvet Cookies with Cream Cheese Frosting Recipe?

    You can use liquid coloring, but I recommend gel because it provides a more vibrant color without thinning out your dough. Liquid coloring can affect the dough’s consistency, potentially making your cookies too soft or sticky.

  2. How do I keep the cream cheese frosting from becoming too runny?

    Make sure your cream cheese and butter are at room temperature but not overly warm. Also, sift your powdered sugar to avoid lumps that might alter texture. If the frosting feels too soft, chill it in the refrigerator for about 15-20 minutes before spreading.

  3. How long will these Red Velvet Cookies with Cream Cheese Frosting last?

    Stored properly in an airtight container in the fridge, these cookies will last up to 5 days. The cream cheese frosting makes refrigeration necessary to keep them fresh and safe to eat.

Final Thoughts

Honestly, this Red Velvet Cookies with Cream Cheese Frosting Recipe is one of those crowd-pleasers I go back to time and again because it’s just that good and surprisingly simple. They marry the nostalgia of a classic cake with the convenience of a cookie, and the cream cheese frosting? It’s like the cherry on top of a perfect dessert. So grab your mixing bowl, invite a friend for a cozy baking session, and enjoy the sweet rewards together—you won’t regret it!

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Red Velvet Cookies with Cream Cheese Frosting Recipe

Red Velvet Cookies with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 102 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

These Red Velvet Cookies with Cream Cheese Frosting are soft, tender, and packed with classic red velvet flavor. Featuring a delicate cocoa-infused cookie base colored vibrantly with red gel food coloring and topped with a smooth, tangy cream cheese frosting, these cookies bring the nostalgic taste of red velvet cake into a delightful handheld treat perfect for holidays, parties, or any sweet craving.

Ingredients

Scale

For the Cookies

  • 3 cups (381 grams) all purpose flour, plus more for dusting
  • 1/4 cup (21 grams) unsweetened cocoa powder
  • 2 1/2 teaspoons baking powder
  • 1/8 teaspoon fine sea salt
  • 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
  • 1 1/2 cups (300 grams) granulated sugar
  • 2 large eggs, at cool room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon red gel food coloring

For the Cream Cheese Frosting

  • 4 ounces (113 grams) cream cheese, at room temperature
  • 4 tablespoons (57 grams) unsalted butter, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (125 grams) powdered sugar, sifted

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats for easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all purpose flour, unsweetened cocoa powder, baking powder, and fine sea salt. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer until the mixture is light, fluffy, and well combined, about 3-4 minutes.
  4. Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add the pure vanilla extract and red gel food coloring, mixing until the vibrant red color is evenly distributed.
  5. Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined to form a smooth cookie dough. Avoid overmixing to keep the cookies tender.
  6. Shape Cookies: Lightly flour your hands or a cookie scoop. Form the dough into approximately 1.5-inch balls and place them spaced about 2 inches apart on the prepared baking sheets. Slightly flatten the tops with your palm or a spatula.
  7. Bake: Bake the cookies in the preheated oven for about 12-15 minutes, or until the edges are set and the tops look matte but the centers remain soft. Remove from oven and let the cookies cool on the pans for 5 minutes before transferring to wire racks to cool completely.
  8. Prepare Frosting: While the cookies are cooling, beat together the cream cheese and unsalted butter in a medium bowl until smooth and creamy. Add vanilla extract and powdered sugar gradually, beating until the frosting is fluffy and spreadable.
  9. Frost Cookies: Once the cookies are completely cool, use a small offset spatula or knife to generously spread the cream cheese frosting on each cookie.
  10. Serve and Store: Serve immediately or store the frosted cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture.

Notes

  • Ensure butter and eggs are at cool room temperature to help the batter mix evenly and produce tender cookies.
  • Use gel food coloring to achieve a bright, vivid red without altering the dough consistency.
  • Do not overbake cookies to maintain their soft, chewy texture.
  • Allow cookies to cool completely before frosting to prevent melting of the cream cheese frosting.
  • These cookies can be frozen unfrosted for up to 2 months. Thaw overnight at room temperature before frosting.
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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