This post may contain affiliate links.
These are the most amazing Red Velvet Cookies with Cream Cheese Frosting! These delicious thick red velvet cookies, have crispy edges and a soft center and they are topped with a smooth and delicious cream cheese frosting, making them so festive and perfect to serve for Valentine’s Day or during the holidays.
These Red Velvet Cookies are so delicious and is a super easy recipe. They are topped with a smooth cream cheese frosting, making them taste like a classic red velvet cake in a cookie form. They are perfect to serve for Valentines Day or during the holidays as they are sure to impress everyone.
For more cookies recipes, try Lemon Poppy Seed Cheesecake Cookies, Tiramisu Cookies and Red Velvet Cupcakes.
Jump to:
WHY THIS RECIPE WORKS
- Easy to make: These cookies are so easy to make, coming together in one bowl and makes for a great dessert.
- Cookies: These big and soft cookies tastes like classic red velvet cake.
- Cream cheese topping: These cookies are topped with a smooth cream cheese frosting for a perfect finish.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Butter: The butter is melted in the microwave or in small sauce pan over low heat. Let it cool down to room temperature after it's melted. Use salted or unsalted butter.
- Granulated sugar: The granulated sugar gives moister to the cookie dough, which makes for a soft texture.
- Cream cheese: Cream cheese gives the most smooth and delicious tangy flavor.
- Vanilla extract: I recommend using pure vanilla extract for the best flavor.
- Cocoa powder: I recommend using high quality dutch processed cocoa powder for the best flavor, my favorite is from Valrhona or Ghirardelli.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Red Velvet Cookies. This recipe doesn't need an electric mixer. Just two large bowls, a whisk and a spatula.
The full recipe is down below in the recipe card.
STEP 1: Melt the butter in the microwave or in a small saucepan over low-medium heat. Pour the melted butter into a large bowl and let it cool down to room temperature in the fridge.
STEP 2: Once the butter has reached room temperature add the granulated sugar, brown sugar and red food coloring and with a whisk, whisk it together for 1 minute. Alternatively, mix it together in a stand mixer using the paddle attachment.
STEP 3: Add the egg and vanilla extract and mix it in until combined. Add the dry ingredients into the mixture and with spatula mix it together. Scoop out 11 cookies, roll them between your hands into a ball and place them in the fridge to set for 1 hour.
While the dough rest, preheat the oven to 180ºC/ 355ºF conventional oven.
STEP 4: Place 6 cookies on a baking sheet lined with parchment paper and put the remaining 5 back in the fridge until the first batch has finished baking. Bake one tray at a time for 10-11 minutes. Let them cool down on a wirerack.
STEP 5: For the frosting, in a bowl of a stand mixer, using the paddle attachment, or using a hand mixer, start by creaming the butter on high speed until light and fluffy. Then add the vanilla bean paste and cream cheese and cream it together.
STEP 6: Finally add the powdered sugar and mix until well incorporated. Add the buttercream to a piping bag and pipe the cream cheese frosting on top of the cookies in a swirl.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, scoop the cookie dough into balls and place them in an airtight container or cover them with plastic wrap, then store the cookie balls in the fridge overnight. Bake the cookies as instructed in the recipe and make the cream cheese frosting.
Scoop the cookie dough into balls and store them in an airtight container. You can store them in the freezer for up to 30 days. Let the cookie ball thaw for 1 hour before baking them as instructed in the recipe.
HOW TO STORE
Store the Red Velvet Cookies in a the fridge in an airtight container. They are best enjoyed within 1-2 days.
Other Cookie Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Red Velvet Cookies with Cream Cheese Frosting
Equipment
Ingredients
RED VELVET COOKIES
- 110 g butter melted and cooled ½ cup
- 100 g granulated sugar ½ cup
- 100 g brown sugar ½ cup
- ½ teaspoon red gel food coloring or vegan food coloring
- 1 egg
- 1 teaspoon vanilla extract
- 230 g all-purpose flour
- 10 g dutch process cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
CREAM CHEESE FROSTING
- 120 g butter
- 60 g full-fat cream cheese
- 220 g powdered sugar sifted
- ¼ teaspoon vanilla bean paste
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
RED VELVET COOKIES
- Melt the butter in the microwave or in a small saucepan over low-medium heat. You don’t want it to bubble, so as to not lose any of the liquid in the butter. Pour the melted butter into a big mixing bowl and let it cool down to room temperature in the fridge. Takes about 20 minutes.110 g butter
- Once the butter has reached room temperature add the granulated sugar, brown sugar and red gel food coloring and with a whisk, whisk it together for 1 minute. Alternatively, mix it together in a stand mixer using the paddle attachment.100 g granulated sugar, 100 g brown sugar, ½ teaspoon red gel food coloring or vegan food coloring
- Add the egg and vanilla extract and mix it in until combined.1 egg, 1 teaspoon vanilla extract
- In a separate bowl, stir together all-purpose flour, cocoa powder, baking powder, baking soda and salt. Add the dry ingredients and with spatula mix it together until just combined.230 g all-purpose flour, 10 g dutch process cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Using a 2 tbsp/ 1.3 ounce (56 g pr cookie) cookie scoop, scoop out 11 cookies and place them on a tray lined with baking paper. Then roll them between your hands into a ball. Place the prepared cookies in the fridge to set for 1 hour.
- Meanwhile, preheat the oven at 180ºC / 355ºF. Place 6 cookies on a lined baking sheet and put the remaining 5 back in the fridge until the first batch has finished baking. Bake one tray at a time for 10-11 minutes.
- Once baked, let them cool down on the baking tray for 3 minutes. They might have a small puff in the middle, you can gently press it down, without burning yourself, so the cookies will me more even for when piping on the cream cheese frosting.
- After they have cooled down a bit, use a spatula to lift them onto a cooling rack and let them cool down completely.
CREAM CHEESE FROSTING
- Take the butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes. Sift the powdered sugar.220 g powdered sugar sifted, 120 g butter
- In your stand mixer, using the paddle attachment, or using a hand mixer, start by creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.
- Add the vanilla bean paste and cream cheese and cream it together with the butter for 1 minute.60 g full-fat cream cheese, ¼ teaspoon vanilla bean paste
- Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 1 minute.
- Add the frosting to a piping bag fitted with a piping tip e.g. Wilton 2A. Pipe the frosting on top of the cookies in a swirl, starting from the middle and moving outwards. Optional, top with red sprinkles. They are ready to be enjoyed!
Leave a Reply