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
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 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
