Red Velvet Cookies with Cream Cheese Frosting Recipe
Delicious red velvet cookies with a moist, cake-like texture that taste just like red velvet cupcakes but in cookie form, topped with soft and creamy cream cheese frosting and optional red sprinkles.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 20 - 24 cookies
- Category: Baking, Cookie
- Method: Baking
- Cuisine: American
Ingredients
Cookies
- 1/2 cup unsalted butter, softened (110g / 3 3/4 oz)
- 1 tsp vanilla bean paste (or extract/essence)
- 1 cup caster sugar (220g / 7 3/4 oz)
- 2 eggs, at room temperature
- 1/4 cup sour cream or plain yogurt (full fat)
- 2 tbsp cocoa powder
- 3/4 tbsp red food colouring
- 2 cups plain white flour (250g / 9 oz)
- 1 tsp baking powder
Cream Cheese Frosting
- 6 tbsp unsalted butter, softened (75g / 2 1/2 oz)
- 5 oz / 150g cream cheese, softened
- 1 tsp vanilla bean paste (or extract/essence)
- 2 1/4 cups powdered (icing) sugar (225g / 7 1/2 oz)
Decoration
- Red sprinkles (optional)
Instructions
- Preheat oven: Preheat your oven to 180C/350F and line two cookie sheets with baking (parchment) paper, streaking the tray with a bit of butter to keep the paper in place.
- Cream butter mixture: Using a mixer or handheld beater, cream together the softened butter, vanilla extract, and caster sugar until light and fluffy, about 3 minutes on high speed.
- Add wet ingredients: Beat in the eggs, sour cream (or plain yogurt), cocoa powder, and red food colouring until everything is well combined.
- Incorporate dry ingredients: Add the plain white flour and baking powder to the wet mixture and mix until just combined to avoid overworking the dough.
- Portion the cookies: Drop heaped tablespoons of batter onto the prepared baking trays, spacing them about 1 inch (2.5cm) apart from each other and the edges of the tray.
- Bake: Bake in the preheated oven for 8 to 10 minutes, or until the tops of the cookies spring back when lightly touched.
- Cool: Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
- Make frosting: Beat together the softened butter, cream cheese, vanilla bean paste, and powdered sugar until the frosting is fluffy, smooth, and creamy, about 5 minutes on high speed.
- Frost and decorate: Spread or pipe the cream cheese frosting onto the cooled cookies and sprinkle with red sprinkles if desired.
Notes
- Storage: Store the cookies in an airtight container in the fridge because of the cream cheese frosting. Bring to room temperature before serving for best taste and texture.
- Recipe adapted from “Frosted Red Velvet Cakes” by My Name Is Yeh.
- Nutrition info is per cookie. Be mindful of portion size.
