If you’re a fan of classic red velvet paired with the irresistible creaminess of cream cheese, you’re going to adore this Red Velvet Cookies with Cream Cheese Frosting Recipe. I love this recipe because it transforms that iconic cake flavor into a delightful cookie that’s perfect for any occasion—whether you’re surprising a loved one or just craving a cozy homemade treat. Stick around, and I’ll walk you through each step to make sure these cookies come out soft, vibrant, and topped with the most luscious frosting.
Why You’ll Love This Recipe
- Classic Flavors in Cookie Form: All the charm of red velvet cake, but as a chewy, soft cookie that’s way easier to share.
- Velvety Cream Cheese Frosting: The frosting is smooth, tangy, and sweet—perfection on top of every bite.
- Straightforward Steps: I’ve simplified everything so you can confidently bake these, even if you’re a cookie novice.
- Make Ahead Friendly: Dough and cookies both store beautifully, letting you prep in advance for your gatherings.
Ingredients You’ll Need
This recipe blends pantry staples with a few key ingredients that bring out that classic red velvet flavor and the perfect cookie texture. I always recommend using unsweetened cocoa powder for the authentic taste, and making sure your butter and eggs are at the right temperature really makes a difference.
- All-purpose flour: The base of your cookies—make sure it’s measured properly by spooning into your cup and leveling off for the best results.
- Unsweetened cocoa powder: Use natural cocoa powder here for that subtle chocolatey depth; Dutch-processed can give a slightly different flavor and color.
- Baking powder: This helps your cookies rise just enough to stay soft but hold their shape.
- Fine sea salt: Balances the sweetness and enhances all the flavors.
- Unsalted butter: I like using cool room temperature butter; it creams perfectly with sugar for a tender cookie texture.
- Granulated sugar: Adds sweetness and a bit of crunch to the cookie edges.
- Large eggs: Room temperature eggs mix in smoother and help with the cookie structure.
- Pure vanilla extract: Gives that warm, inviting aroma and flavor.
- Red gel food coloring: A little goes a long way for that vibrant, signature red without watering down the dough.
- Cream cheese: For the frosting—make sure it’s soft but not melted for a creamy finish.
- Powdered sugar: Sifted to avoid lumps in your frosting, giving you a silky smooth spread.
Variations
I love how versatile this Red Velvet Cookies with Cream Cheese Frosting Recipe is. Depending on the season or mood, I tweak it a little to suit my cravings or dietary needs—you’ll find a few simple swaps can still give you that delightful vibe.
- Chocolate Chip Red Velvet Cookies: Sprinkle mini white or semi-sweet chocolate chips into the dough before chilling—a family favorite twist I discovered when craving extra chocolate punch.
- Gluten-Free Version: I’ve tested this with a gluten-free flour blend, and it turns out wonderfully—just watch the dough texture if your blend differs, adding a splash of milk helps.
- Reduce Sugar: If you prefer a less sweet cookie, you can scale back the granulated sugar by about 1/4 cup in the dough and the powdered sugar in the frosting—still plenty decadent!
- Festive Toppings: Swap out sprinkles for crushed peppermint candies around the holidays for a fresh pop of flavor and color.
How to Make Red Velvet Cookies with Cream Cheese Frosting Recipe
Step 1: Mixing the Dry Ingredients
Start by sifting the flour, cocoa powder, baking powder, and salt into a medium bowl. Sifting is key here—it keeps the cocoa from clumping and evenly distributes the baking powder so the cookies bake just right. I used to skip this step until I noticed how smooth the dough became with sifting, especially important for a velvety texture.
Step 2: Creaming the Butter and Sugar
Next, use an electric mixer to beat the butter and granulated sugar on medium-high speed. This takes about two minutes—you’ll see it turn light and fluffy, which is exactly what you want to trap those tiny air bubbles that make cookies tender. Then, add eggs one at a time and mix just until combined before adding vanilla and red gel food coloring. The gel coloring is more concentrated, so it gives you that iconic red without making the dough too wet.
Step 3: Incorporate Dry Ingredients & Chill Dough
Switch your mixer to low speed and gradually add in the dry mixture until just combined—overmixing here can make the cookies tough, so keep it gentle. Wrap the dough tightly in plastic and pat it into a disk before chilling in the fridge for about an hour or up to two days. Chilling helps the dough firm up so it’s easier to roll and shapes hold beautifully when baking.
Step 4: Rolling & Cutting Your Cookies
Line your baking sheets with parchment paper. Place the chilled dough between two sheets of parchment or plastic wrap to prevent sticking and roll out to about 1/4-inch thickness. If the dough feels too stiff, just let it sit at room temperature for 5–10 minutes; it softens up nicely. Use a tall metal cookie cutter to cut shapes—this design detail helps the cookies bake evenly and keeps edges crisp.
Step 5: Chill Again & Bake
After cutting, pop the baking sheets back into the fridge for 30 minutes to firm the dough. Preheat your oven to 350°F while you wait. Before baking, prick the dough lightly all over with the blunt end of a skewer or thermometer—this little trick prevents bubbling and helps the cookies bake flat. Bake for 10 to 11 minutes until cookies are set but still soft. Let them cool on the sheets for five minutes, then transfer to a wire rack to cool completely.
Step 6: Whip Up That Cream Cheese Frosting
With your stand mixer’s paddle attachment, beat cream cheese, butter, and vanilla on medium-high speed until light and creamy. Then, add sifted powdered sugar gradually on low speed until the frosting is fluffy and smooth. The sifting here is non-negotiable—it keeps the frosting silky and easy to spread. Spread the frosting on cooled cookies with a small offset spatula; trust me, this tool makes your cookies look professionally frosted!
Pro Tips for Making Red Velvet Cookies with Cream Cheese Frosting Recipe
- Use Gel Food Coloring: It gives you vibrant color without watering down the dough like liquid coloring can.
- Chill Twice for Best Texture: Rolling out cold dough and chilling cut shapes avoids spreading and keeps intense flavor.
- Sift Your Powders: Both for the flour mixture and frosting sugar, sifting keeps your dough lump-free and frosting beautifully smooth.
- Don’t Overbake: Cookies firm up as they cool—remove them when edges are set but centers are soft for that melt-in-your-mouth texture.
How to Serve Red Velvet Cookies with Cream Cheese Frosting Recipe
Garnishes
I usually keep it simple with a light sprinkle of edible glitter or festive red and white nonpareils on top of the frosting. Sometimes my kids and I add a few small heart-shaped sprinkles for Valentine’s Day, which always adds a sweet touch and looks adorable. The frosting is rich enough that you don’t want overpowering toppings, just a little sparkle or crunch.
Side Dishes
These cookies pair beautifully with a cold glass of milk or a warm cup of spiced chai tea. Over the holidays, I love serving them alongside some fresh fruit or a simple whipped cream dip to add a refreshing contrast. They’re also great plated as part of a dessert board with nuts and dried fruits for sharing.
Creative Ways to Present
For special occasions, I arrange the cookies in a circle on a festive platter and garnish with fresh cranberries or mint sprigs around the edges. You can also stack them with parchment paper between layers in a decorative cookie tin—perfect for gifting. I once made miniature sandwich versions by frosting two smaller cookies together; they were a hit at a kid’s birthday party!
Make Ahead and Storage
Storing Leftovers
After frosting, I store these cookies in a single layer inside an airtight container at room temperature. If you have more than a day, I layer them between parchment paper. They stay fresh for about 24 hours best because the frosting can soften the cookies over time. If kept longer, the texture changes a bit but they still taste great!
Freezing
If you want to make these ahead, freezing the plain, baked cookies works really well. Freeze them in a single layer first, then stack in airtight containers with parchment between layers for up to one month. For the frosting, I prefer to freeze unfrosted cookies and frost just before serving to keep the texture fresh and the frosting perfect.
Reheating
Warm frozen cookies in a low oven (about 300°F) for 5-7 minutes to restore that soft, fresh-baked feel before frosting. If you’ve already frosted them, microwave the cookie for about 5 seconds—enough to soften without melting the frosting. I’ve found this quick heat brings back the perfect softness.
FAQs
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Can I substitute the red gel food coloring with liquid food coloring?
You can, but the liquid food coloring may slightly change the dough’s consistency, making it wetter and potentially affecting the cookie texture. Gel food coloring is more concentrated and won’t thin the batter, giving you that vivid red color without compromising the dough.
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How do I prevent my red velvet cookies from spreading too much?
Chilling the dough twice—once before rolling and once after cutting the shapes—is crucial. Cold dough firms up the fats, which means the cookies hold their shape better while baking. Also, avoid over-creaming the butter and sugar or adding extra liquid ingredients.
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What’s the best way to store frosted red velvet cookies?
Store frosted cookies in a single layer in an airtight container at room temperature, ideally for up to 24 hours. Use parchment paper between layers if stacking is necessary, but know the cookies soften the longer they sit because of the frosting’s moisture.
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Can I make this recipe dairy-free?
With some swaps, yes! Use a dairy-free butter substitute and vegan cream cheese in the frosting, and make sure your cocoa powder is dairy-free (usually it is). The texture might differ slightly, but it’ll still be delicious.
Final Thoughts
This Red Velvet Cookies with Cream Cheese Frosting Recipe holds a special place in my kitchen—not just because of the nostalgic red velvet flavor but also because it’s become my go-to for celebrations, gifting, and even a little weekend indulgence. I hope you feel as excited as I do when mixing up this dough and decorating with that luscious frosting. Give it a try, and I bet these cookies will quickly become your new favorite too!
Print
Red Velvet Cookies with Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 10 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Red Velvet Cookies with Cream Cheese Frosting are a delightful twist on the classic cake, featuring soft, cocoa-infused cookies with a vibrant red hue and topped with a smooth, creamy frosting. Perfect for special occasions or just a sweet treat, this recipe combines the rich flavors of red velvet and cream cheese in cookie form.
Ingredients
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 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 this mixture aside for later use.
- Cream butter and sugar: In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until the mixture is smooth and well combined, about 2 minutes. Then add the eggs one at a time, mixing after each addition. Incorporate the vanilla extract and red gel food coloring until evenly blended. On low speed, gradually add the flour mixture and beat until just combined. Wrap the dough in plastic wrap, shape it into a disk, and chill in the refrigerator for about 1 hour or up to 2 days.
- Roll and cut: Line baking sheets with parchment paper. Place the chilled dough between two large pieces of parchment paper or plastic wrap on a work surface. Roll the dough out to 1/4-inch thickness, letting it sit at room temperature for 5 to 10 minutes beforehand if it’s too firm. Use a tall metal cookie cutter to cut out shapes and transfer them onto the prepared baking sheets.
- Chill the cut dough: Refrigerate the baking sheets with the cut dough for 30 minutes or until the dough is firm. Preheat the oven to 350°F (175°C) during this time.
- Prick and bake: Remove the sheets from the refrigerator and prick the dough all over using the end of an instant-read thermometer or the blunt end of a skewer. Bake the cookies for 10 to 11 minutes until they are set. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cookies: The baked cookies can be stored in airtight containers in the freezer for up to 1 month.
- Make the frosting: In a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until light, creamy, and smooth. Gradually add the sifted powdered sugar on low speed and beat until the frosting is fluffy.
- Frost and serve: Spread the cream cheese frosting over each cooled cookie using a small offset spatula. Optionally, decorate with sprinkles. Store decorated cookies in an airtight container in a single layer or between sheets of parchment paper for up to 1 day.
Notes
- Use unsweetened, natural cocoa powder for the best flavor and texture in your red velvet cookies. Avoid Dutch process cocoa powder as it alters the recipe chemistry.
- Make sure to sift the powdered sugar before adding it to the frosting to ensure smoothness and prevent lumps.
- If your dough becomes too hard after chilling, let it rest at room temperature for 5 to 10 minutes before rolling to make handling easier.
- Pricking the dough before baking helps prevent bubbling and ensures even baking.
- These cookies freeze well and can be stored up to one month in the freezer before frosting.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
