Frosted Red Velvet Cookies are a delightful treat that perfectly captures the essence of classic red velvet cake in a portable, bite-sized cookie form, making them incredibly useful for holidays, parties, or simply satisfying a sweet craving. This recipe provides a straightforward guide to creating these visually stunning and incredibly delicious cookies, ensuring success even for novice bakers.
Key Ingredients for Frosted Red Velvet Cookies
- 1 ½ cups all-purpose flour
- 1 teaspoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened red food coloring (gel or liquid)
- ½ teaspoon white vinegar
- For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ¼ cup (½ stick) unsalted butter, softened
- 1 ½ cups powdered sugar, sifted
- ½ teaspoon vanilla extract
- Pinch of salt
How to Make Frosted Red Velvet Cookies
Get ready to discover how surprisingly easy it is to whip up these delectable Frosted Red Velvet Cookies, delivering a perfect balance of sweet, tangy, and decadent flavors. The recipe is designed for simplicity, ensuring a satisfying baking experience and a truly enjoyable outcome with their rich texture and vibrant appearance. Anticipate a preparation time of approximately 30 minutes, followed by 10-12 minutes of baking per batch, and another 15-20 minutes for frosting.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This ensures the cookies won’t stick and makes for easy cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside. This mixture provides the foundational structure and subtle chocolate notes of the red velvet flavor.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer (or a whisk and some elbow grease) until light and fluffy, about 2-3 minutes. This process incorporates air, leading to tender cookies.
- Add Wet Ingredients: Beat in the large egg and vanilla extract until well combined. Next, in a small bowl, mix the red food coloring and white vinegar. The vinegar acts as an activator with the red food coloring, enhancing the vibrant hue. Gradually add this red mixture to the butter and sugar mixture, beating until evenly incorporated and a deep red color is achieved.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix, as this can result in tough cookies. The dough will be thick and beautifully colored.
- Scoop the Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can use a cookie scoop for uniform size. Gently flatten the tops slightly if you prefer a less domed cookie.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. They will continue to firm up as they cool. Avoid overbaking for the best texture.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial before frosting, as warm cookies will melt the frosting.
- Prepare the Cream Cheese Frosting: While the cookies are cooling, prepare the frosting. In a medium bowl, beat together the softened cream cheese and softened unsalted butter until smooth and creamy. Gradually add the sifted powdered sugar, mixing until fully incorporated and the frosting is smooth and spreadable. Stir in the vanilla extract and a pinch of salt.
- Frost the Cookies: Once the cookies are completely cool, spread or pipe a generous amount of cream cheese frosting onto the flat side of one cookie and top with another cookie, creating a sandwich. Alternatively, you can simply frost the tops of individual cookies.
Why You’ll Love This Frosted Red Velvet Cookies
You’ll absolutely adore these Frosted Red Velvet Cookies for their irresistible combination of rich red velvet flavor and creamy, tangy cream cheese frosting – a truly classic pairing that’s always a winner. Unlike fussy red velvet cakes that require precise layering and frosting techniques, these cookies offer the same iconic taste in a much simpler, more accessible format that’s perfect for any occasion. The vibrant color makes them an instant showstopper, promising a delightful visual and taste experience that will have everyone reaching for more, especially when compared to a regular chocolate chip cookie.
The cost-saving benefit of making these Frosted Red Velvet Cookies at home is significant, allowing you to create a gourmet-level dessert without the bakery price tag. Imagine the joy of sharing homemade treats that are both beautiful and incredibly delicious, made with simple, everyday ingredients expertly combined. They are perfect for birthdays, holidays, or just because – offering a delightful sensory experience with every bite that screams “special occasion” without the extensive effort. So, go ahead, gather your ingredients, and bake a batch of these delightful Frosted Red Velvet Cookies today – you won’t regret it!
Storing and Reheating Tips
To store your delicious Frosted Red Velvet Cookies, ensure they have cooled completely before stacking. Place them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them in an airtight container for up to a week; the frosting will firm up slightly in the fridge. If you need to freeze them, it’s best to freeze the unfrosted cookies. Place them on a baking sheet in a single layer until firm, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months. To reheat, if opting for frozen unfrosted cookies, simply bring them to room temperature before frosting. For frosted cookies that have been refrigerated, allow them to sit at room temperature for about 15-20 minutes before serving to soften the frosting.
Final Thoughts
These Frosted Red Velvet Cookies offer a delightful and satisfying way to enjoy the beloved red velvet flavor in a convenient cookie form. We encourage you to try this recipe at home for a fun and rewarding baking experience that’s sure to impress. Happy baking!
Frosted Red Velvet Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This ensures the cookies won’t stick and makes for easy cleanup.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside. This mixture provides the foundational structure and subtle chocolate notes of the red velvet flavor.1 1/2 cups all-purpose flour, 1 teaspoon unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer (or a whisk and some elbow grease) until light and fluffy, about 2-3 minutes. This process incorporates air, leading to tender cookies.1/2 cup (1 stick) unsalted butter, softened, 3/4 cup granulated sugar
- Beat in the large egg and vanilla extract until well combined. Next, in a small bowl, mix the red food coloring and white vinegar. The vinegar acts as an activator with the red food coloring, enhancing the vibrant hue. Gradually add this red mixture to the butter and sugar mixture, beating until evenly incorporated and a deep red color is achieved.1 large egg, at room temperature, 1 teaspoon vanilla extract, 2 tablespoons unsweetened red food coloring (gel or liquid), 1/2 teaspoon white vinegar
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix, as this can result in tough cookies. The dough will be thick and beautifully colored.1 1/2 cups all-purpose flour, 1 teaspoon unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup (1 stick) unsalted butter, softened, 3/4 cup granulated sugar, 1 large egg, at room temperature, 1 teaspoon vanilla extract, 2 tablespoons unsweetened red food coloring (gel or liquid), 1/2 teaspoon white vinegar
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can use a cookie scoop for uniform size. Gently flatten the tops slightly if you prefer a less domed cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. They will continue to firm up as they cool. Avoid overbaking for the best texture.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial before frosting, as warm cookies will melt the frosting.
- While the cookies are cooling, prepare the frosting. In a medium bowl, beat together the softened cream cheese and softened unsalted butter until smooth and creamy. Gradually add the sifted powdered sugar, mixing until fully incorporated and the frosting is smooth and spreadable. Stir in the vanilla extract and a pinch of salt.4 oz cream cheese, softened, 1/4 cup (1/2 stick) unsalted butter, softened, 1 1/2 cups powdered sugar, sifted, 1/2 teaspoon vanilla extract, Pinch salt
- Once the cookies are completely cool, spread or pipe a generous amount of cream cheese frosting onto the flat side of one cookie and top with another cookie, creating a sandwich. Alternatively, you can simply frost the tops of individual cookies.4 oz cream cheese, softened, 1/4 cup (1/2 stick) unsalted butter, softened, 1 1/2 cups powdered sugar, sifted, 1/2 teaspoon vanilla extract, Pinch salt