Introduction

These Red Velvet Cookies with Cream Cheese Frosting are a delightful twist on the classic cake, featuring tender, cocoa-infused cookies topped with a smooth, tangy frosting. Perfect for special occasions or simply satisfying your sweet tooth, these cookies are as beautiful as they are delicious.

Red Velvet Cookies with Cream Cheese Frosting Recipe - Recipe Image

Ingredients

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
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

Step 1: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
Step 2: In a large bowl, beat the butter and granulated sugar with an electric mixer on medium-high speed until smooth and well combined, about 2 minutes.
Step 3: Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and red gel food coloring, mixing until combined.
Step 4: On low speed, add the flour mixture and beat just until combined. Wrap the dough in plastic wrap, pat into a disk, and chill in the refrigerator until firm—about 1 hour or up to 2 days.
Step 5: Preheat oven to 350°F and line large baking sheets with parchment paper. Roll the chilled dough between two pieces of parchment paper or plastic wrap to 1/4-inch thickness. If the dough is too firm, let it sit at room temperature for 5 to 10 minutes before rolling.
Step 6: Use a tall metal cookie cutter to cut shapes from the dough and place them on the prepared baking sheets. Chill the cut dough on the baking sheets in the refrigerator for 30 minutes or until firm.
Step 7: Remove the baking sheets from the refrigerator and prick the dough all over with the end of an instant-read thermometer or the blunt end of a skewer.
Step 8: Bake the cookies for 10 to 11 minutes, or until set. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 9: While the cookies cool, make the frosting: beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth.
Step 10: Gradually add the sifted powdered sugar on low speed and beat until fluffy.
Step 11: Spread the frosting over each cookie with a small offset spatula. Decorate with sprinkles if desired and serve.

Tips & Variations

If your dough is too sticky to roll, chill it longer or lightly dust your rolling surface with flour for easier handling.
Use gel food coloring for vibrant red without adding extra liquid to the dough.
For extra flavor, add 1/2 teaspoon of almond extract to the frosting along with vanilla.
Try using heart- or star-shaped cookie cutters for themed celebrations.

Storage

Store the frosted cookies in an airtight container in a single layer or separated by parchment paper for up to 1 day at room temperature. Unfrosted cookies can be frozen in airtight containers for up to 1 month. To enjoy, thaw frozen cookies at room temperature before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, the cookie dough can be chilled in the refrigerator for up to 2 days before rolling and cutting. This helps develop flavor and makes rolling easier.

What if I don’t have cream cheese for the frosting?

You can substitute with an equal amount of softened unsalted butter for a simple buttercream, though the frosting won’t have the tangy flavor classic to cream cheese frosting.

Red Velvet Cookies with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.8 from 91 reviews

Delight in these festive Red Velvet Cookies topped with creamy, smooth cream cheese frosting. Perfectly tender and mildly chocolatey, these cookies are rolled thin, cut into charming shapes, and baked to soft perfection. A luscious cream cheese frosting adds the ideal sweet and tangy finish, making them irresistible for any occasion.

Author: Dana
Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: 1 hour 31 minutes
Yield: About 24–30 cookies depending on size 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookies

3 cups (381 grams) all purpose flour, plus extra 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

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

Prepare dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside to ensure even mixing and a light texture.
Make cookie dough: In a large bowl, use an electric mixer to beat the butter and granulated sugar on medium-high speed until smooth and creamy, about 2 minutes. Add the eggs one at a time, fully incorporating each before adding the next. Mix in vanilla extract and red gel food coloring until blended. On low speed, gradually add the sifted dry ingredients and mix just until combined. Wrap the dough in plastic wrap, form it into a disk, and chill in the refrigerator until firm, about 1 hour or up to 2 days.
Roll and shape dough: Line large baking sheets with parchment paper. Place the chilled dough between two sheets of parchment paper or plastic wrap on a flat surface. Roll out dough to 1/4-inch thickness. If it’s too firm to roll, let it rest at room temperature for 5 to 10 minutes. Use a tall metal cookie cutter to cut out shapes, then transfer them to prepared baking sheets.
Chill shaped dough: Place baking sheets with cookies in the refrigerator for 30 minutes or until the dough firms up again, ensuring the cookies hold shape during baking. Meanwhile, preheat oven to 350°F (175°C).
Prepare for baking: Remove baking sheets from refrigerator and prick the surface of the dough all over using the end of an instant-read thermometer or a skewer to prevent bubbling and ensure even baking.
Bake cookies: Bake the cookies in the preheated oven for 10 to 11 minutes until set but still soft to the touch. Let them cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store cookies: Once cooled, cookies can be stored in airtight containers or frozen for up to 1 month for future enjoyment.
Make cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, butter, and vanilla extract on medium-high speed until very light and smooth. Reduce to low speed and gradually add sifted powdered sugar, beating until fluffy and spreadable.
Frost cookies: Using a small offset spatula, spread a generous layer of frosting over each cooled cookie. Optionally, decorate with sprinkles. Store frosted cookies in an airtight container in a single layer or separated by parchment paper for up to 1 day to keep frosting fresh.

Notes

For best results, ensure butter and eggs are at cool room temperature before mixing.
Don’t skip sifting powdered sugar for frosting to avoid lumps.
Chilling the dough twice (once before rolling, once after cutting) helps maintain cookie shape and texture.
Pricking the dough before baking prevents bubbles and uneven surfaces.
The frosting is best applied when cookies are completely cool to prevent melting.
Cookies can be frozen unbaked or baked; thaw properly before frosting if freezing baked cookies.
Use gel food coloring for vibrant red without thinning the dough.

Keywords: red velvet cookies, cream cheese frosting, holiday cookies, soft cookies, baked cookies, festive desserts