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Red Velvet Cookies with Cream Cheese Frosting

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. 
5 fra 1 stemme
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 11 minutes
Total Time 41 minutes
Course Dessert
Cuisine American
Servings 11 cookies

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!

Nutrition

Carbohydrates: 55gProtein: 3gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 51mgSodium: 330mgPotassium: 62mgFiber: 1gSugar: 38gVitamin A: 596IUVitamin C: 0.001mgCalcium: 33mgIron: 1mg
Keyword cookies, cream cheese frosting, red velvet
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