Description
Delight in these soft and luscious Red Velvet Cookies topped with a creamy cream cheese frosting. With their vibrant red color and rich cocoa flavor, these cookies combine the classic taste of red velvet cake in a handheld treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons red food coloring
- 1 teaspoon white vinegar
- 1 cup buttermilk
Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until thoroughly combined. Set this mixture aside for later use.
- Cream Butter & Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Add Egg & Flavorings: Beat in the egg, vanilla extract, red food coloring, and white vinegar into the butter and sugar mixture until fully incorporated, achieving an even red color.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix gently just until combined, making sure not to overmix to keep the cookies tender and soft.
- Scoop the Dough: Drop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft. After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- Prepare the Frosting: In a separate bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy, perfect for spreading or piping.
- Frost & Serve: Once the cookies have completely cooled, frost them using a spatula or piping bag. Optionally, decorate with a dusting of cocoa powder or red sprinkles for a festive finish.
Notes
- Do not overmix the dough to maintain the cookies’ soft texture.
- Use red gel food coloring for a more vibrant color without altering the dough consistency.
- Allow cookies to cool completely before frosting to prevent melting.
- Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
