Whenever I make these Red Velvet Cookies with Cream Cheese Frosting Recipe, my kitchen instantly fills with the most comforting aroma that feels like a warm hug. I remember bringing a batch to a friend’s birthday party, and honestly, they vanished off the platter in no time. What I love most is that these cookies give you that charming red velvet cupcake vibe—but in cookie form, so you get more frosting in every bite and less guilt overall. They’re my go-to when I want to impress without fussing over complicated baking.

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Why This Recipe Shines

Flavor Harmony: The subtle cocoa and tangy cream cheese balance the sweetness perfectly.
Easy Assembly: Simple steps with common ingredients, perfect for bakers of all levels.
Texture Play: Soft, cakey cookies topped with luscious, creamy frosting.
Showstopper Finish: Vibrant red hue with a smooth, dreamy cream cheese topping and sprinkles if you like.

What makes this Red Velvet Cookies with Cream Cheese Frosting Recipe so special is the balance you get between a tender, cake-like cookie and that smooth frosting that never hardens into a crust. Plus, the red color is just gorgeous—it really brightens up any cookie plate for holidays or special gatherings. You’ll notice how the frosting remains soft and creamy, which is a texture you don’t see often on cookies!

If you’re a beginner, don’t worry—I’ll guide you through every step to make sure your cookies turn out perfectly on the first try. From prepping the dough to getting the frosting just right, I’ve included tips and tricks that make this recipe approachable and downright fun. By the end, you’ll have a batch that looks as good as it tastes.

A soft, round red cookie with a bright and rich red color forms the base layer, topped with a thick, creamy white frosting spread evenly in swirls, sprinkled with small pink sugar crystals. The cookie is being held gently by a woman's hand, showing a bite taken out of it that reveals a moist, crumbly texture inside. In the background, several similar red cookies topped with white frosting and pink sprinkles rest on a black wire rack, all set on a smooth white marbled surface. photo taken with an iphone --ar 1:1 --v 7

Ingredients You’ll Be Working With

Before getting started, make sure to measure everything carefully for the best texture and flavor. You’ll find the exact amounts in the printable recipe card at the bottom, but here’s a quick overview of what you’ll need and how each ingredient plays its part.

Unsalted butter: Adds richness and helps create the soft cookie texture; make sure it’s softened for easy mixing.
Vanilla bean paste: Boosts flavor depth—extract or essence works if you don’t have paste.
Caster sugar: Dissolves quickly for a smooth, tender crumb.
Eggs: Bring moisture and structure; use at room temperature for even mixing.
Sour cream or plain yogurt: Provides tang and keeps the cookies moist and soft.
Cocoa powder: Needed for that classic red velvet hint—use unsweetened.
Red food coloring: Creates the iconic vibrant red color; gel or liquid both work.
Plain white flour: The base of the cookie; spoon and level to avoid packing in too much.
Baking powder: Helps the cookies rise and keeps them cakey.
Cream cheese: Key for a smooth, tangy frosting with a soft finish.
Powdered (icing) sugar: Sweetens and thickens the frosting to just the right consistency.
Optional red sprinkles: Adds a festive touch and a bit of crunch.

If you need to swap anything, sour cream and yogurt can be used interchangeably without a noticeable difference. For dairy-free options, try plant-based cream cheese and butter alternatives—but results may vary slightly in texture.

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Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Tools You’ll Need

Mixing bowls: At least two—a large one for the dough and a smaller one for the frosting.
Hand mixer or stand mixer: Makes creaming butter and sugar simple and fluffy.
Baking sheets: Two standard cookie sheets lined with parchment paper for even baking and easy cleanup.
Measuring cups and spoons: Accurate measuring ensures perfect texture.
Spatula: For folding ingredients gently without overmixing.
Wire cooling rack: Allows cookies to cool completely without getting soggy.
Spoon or cookie scoop: For dropping consistent-sized cookie dollops onto sheets.

How to Make Red Velvet Cookies with Cream Cheese Frosting Recipe

Let’s get your kitchen ready and warm that oven up! This recipe comes together quickly, so have your ingredients measured and your tools handy.

Preheat and prep: Set your oven to 180°C (350°F). Line two cookie sheets with parchment paper. A quick tip: streak a little softened butter under the parchment to keep it from sliding around on the tray.
Cream butter, vanilla, and sugar: Using your mixer, beat the softened butter, vanilla bean paste, and caster sugar on high for about 3 minutes until light and fluffy. This step is key for that soft cake-like cookie texture.
Add eggs and moist ingredients: Mix in the eggs one at a time, then add sour cream, cocoa powder, and red food coloring. Stir until everything is combined but avoid overmixing once the flour is added.
Incorporate dry ingredients: Sift the plain flour and baking powder together and add to the wet mixture. Mix just until no flour pockets remain — this keeps the dough tender and cakey.
Scoop and space: Drop heaped tablespoons of dough onto your prepared sheets, spacing each about 1 inch (2.5 cm) apart. This gives the cookies room to spread evenly without sticking together.
Bake: Place trays in the oven and bake for 8 to 10 minutes, or until the tops spring back slightly when touched. The cookies might seem soft but will firm up as they cool.
Cool slightly: Let the cookies rest on the baking tray for 5 minutes — this helps them set before moving to a wire rack to cool completely.
Make the cream cheese frosting: While the cookies cool, beat together softened butter, cream cheese, vanilla bean paste, and powdered sugar on high for about 5 minutes until silky and fluffy.
Frost and decorate: Once cookies are cool, spread or pipe the frosting generously onto each cookie. Finish with red sprinkles if you want to add a festive crunch.

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Kitchen Wisdom

Tip 1: Soften butter and cream cheese to room temperature for smooth frosting without lumps.
Tip 2: Don’t overmix once the flour is added; that keeps your cookies tender, not tough.
Tip 3: If you want extra vibrant red, gel food coloring usually packs more punch without thinning your dough.
Tip 4: Let cookies cool completely before frosting to prevent melting or sliding.

How to Serve

(camera top view angle shot) Seven round red velvet cookies are placed on a black wire cooling rack over a white marbled surface. Five of the cookies have one layer each of smooth, creamy white frosting swirled on top, sprinkled with small red sugar crystals. Two plain red cookies without frosting sit on the rack near the top left. A metal knife with some frosting on its blade rests diagonally above the cookies, near a bowl that holds more white frosting. The rich red and white colors create a vibrant contrast against the dark wire rack and white marbled background. photo taken with an iphone --ar 1:1 --v 7

Flavor Boosters

Try sprinkling a pinch of flaky sea salt over the frosting for a subtle sweet-salty contrast. You could also swirl a bit of white chocolate onto the frosting or add finely chopped pecans for a satisfying crunch. These small touches instantly elevate the classic Red Velvet Cookies with Cream Cheese Frosting Recipe into something memorable.

Perfect Pairings

These cookies pair wonderfully with a cup of strong coffee or a milky latte, as the cream cheese frosting balances the bitterness beautifully. If you prefer tea, a rich black tea or a chai with warm spices enhances the cocoa notes. For a fun twist, serve with chilled milk or even a glass of sparkling rosé for an adult-friendly dessert.

Presentation Touches

Arranging these cookies on a tiered dessert stand adds an elegant flair for parties. For gifting, stack them gently in a decorative tin with parchment between layers to keep the frosting intact. You can also pipe frosting decoratively with a star tip for a professional look that’s surprisingly easy to do at home.

Variations & Easy Swaps

Make it dairy-free by swapping cream cheese and butter for plant-based alternatives.
For more color, add beetroot powder with or instead of red food coloring to boost natural vibrance.
Add mini chocolate chips to the dough for bursts of melty chocolate.
Swap sour cream for full-fat Greek yogurt for a slightly tangier cookie.
Use a flavored extract like almond or orange in the frosting for a fun twist.
Turn these into sandwich cookies by spreading frosting between two cookies.

Make-Ahead, Storage & Reheating

Store frosted cookies in an airtight container in the fridge for up to 5 days to keep the frosting fresh.
Bring refrigerated cookies to room temperature about 20 minutes before serving for the best texture and flavor.
You can freeze unfrosted cookies in a single layer for up to 3 months; thaw completely before frosting.
If you want to warm the cookies slightly, pop them in the microwave for 10–15 seconds—just don’t warm the frosting directly.

FAQs

Can I use a different frosting for these cookies? Absolutely! Buttercream or even a simple chocolate glaze works, but cream cheese frosting complements the red velvet flavor best.
Why are my cookies flat instead of cakey? Check your baking powder’s freshness and avoid overmixing the dough once flour is added. Also, be sure you’re using the exact oven temperature.
Can I make these cookies vegan? You’ll need to use vegan butter, a plant-based cream cheese, and an egg substitute like flax eggs; texture might vary slightly.
Why is my frosting runny? The best frosting texture happens when butter and cream cheese are softened but not melted. Also, make sure to add powdered sugar gradually until you reach the right thickness.
How many cookies does this recipe make? It yields about 20 to 24 cookies, depending on the size you scoop.