Red Velvet Cookies with Cream Cheese Frosting are a delightful way to bring the iconic flavor and color of red velvet cake into a perfectly portable and enjoyable cookie form, making them ideal for any occasion. This recipe is a must-try for anyone craving a classic treat with a delightful twist.
Key Ingredients for Red Velvet Cookies with Cream Cheese Frosting:
For the Red Velvet Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ounces unsweetened chocolate, melted and slightly cooled
- 1 ounce red food coloring (gel is recommended for vibrant color)
- 1 cup buttermilk
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon unsweetened cocoa powder
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (if needed for consistency)
How to Make Red Velvet Cookies with Cream Cheese Frosting:
This recipe makes baking extraordinarily simple, delivering a delightful burst of flavor and a wonderfully satisfying texture. The cookies are incredibly easy to whip up, featuring a rich, moist crumb topped with a luscious, tangy cream cheese frosting. With a preparation time of around 30 minutes for the dough and baking, plus about 20 minutes for frosting and decorating, you’ll have these delectable treats ready to enjoy in less than an hour.
Step-by-Step Instructions:
For the Red Velvet Cookies:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air, which helps create tender cookies.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract.
- In a separate small bowl, whisk together the melted unsweetened chocolate and the red food coloring until you achieve a smooth, vibrant red hue.
- In a small saucepan, gently warm the buttermilk. Stir the chocolate and food coloring mixture into the warm buttermilk until well combined.
- Gradually add the chocolate-buttermilk mixture to the butter and sugar mixture, beating until just combined. Don’t overmix at this stage.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and unsweetened cocoa powder. This dry ingredient blend ensures the cookies have the right leavening and a subtle chocolate depth.
- Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Again, be careful not to overmix, as this can lead to tough cookies.
- Cover the dough and refrigerate for at least 30 minutes. Chilling the dough makes it easier to handle and prevents the cookies from spreading too much during baking.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between them.
- Bake for 9-12 minutes, or until the edges are set and the centers are still soft. The cooking time will vary slightly depending on your oven.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
For the Cream Cheese Frosting:
- In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Ensure there are no lumps.
- Gradually add the sifted powdered sugar, about a cup at a time, beating until well combined after each addition. Sifting the sugar prevents lumps in your frosting.
- Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until you reach your desired spreading consistency.
- Once the cookies are completely cool, generously frost each cookie with the cream cheese frosting. You can use a piping bag for a neater finish or a simple knife or spatula.
Why You’ll Love This Red Velvet Cookies with Cream Cheese Frosting:
You’ll adore these Red Velvet Cookies with Cream Cheese Frosting because they perfectly capture the rich, velvety essence of the classic cake in a delightful, handheld treat. The vibrant red hue is undeniably festive, and the tender, slightly chewy cookie base is the perfect canvas for the tangy, luscious cream cheese frosting. Making these at home is incredibly cost-effective, offering a gourmet dessert experience without the splurge of a bakery purchase. They’re a fantastic alternative to red velvet cupcakes, providing all the same craveable flavors in a more portable and shareable format.
Imagine sinking your teeth into one of these – the slight crispness of the edge giving way to a soft, moist interior, followed by the delightful tang of the cream cheese frosting. They are perfect for celebrations, a sweet afternoon pick-me-up, or simply when you need a dose of pure comfort. Don’t wait to experience pure bliss; gather your ingredients and whip up a batch of these irresistible Red Velvet Cookies with Cream Cheese Frosting today!
Storing and Reheating Tips:
- Storing: Once the Red Velvet Cookies with Cream Cheese Frosting are completely cooled and frosted, store them in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm, or for longer storage, it’s best to refrigerate them. In the refrigerator, they will stay fresh for up to 4-5 days. Ensure the container is truly airtight to prevent the cookies from drying out or absorbing other odors.
- Freezing: For longer-term storage, you can freeze the frosted cookies. Place them on a parchment-lined tray and freeze until solid, then transfer to a freezer-safe container or bag. They can be frozen for up to 2-3 months.
- Reheating: These cookies are best enjoyed at room temperature. If refrigerated, allow them to sit out for about 15-30 minutes before serving. If frozen, transfer them from the freezer to the refrigerator overnight to thaw, and then allow them to come to room temperature before enjoying.
Final Thoughts:
These Red Velvet Cookies with Cream Cheese Frosting are a delightful treat that’s sure to impress with their vibrant color and irresistible flavor. Give them a try for a guaranteed crowd-pleaser that satisfies every sweet craving!
Red Velvet Cookies with Cream Cheese Frosting
Ingredients
Equipment
Method
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air, which helps create tender cookies.1 cup unsalted butter, softened, 1 ½ cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract.1 teaspoon vanilla extract
- In a separate small bowl, whisk together the melted unsweetened chocolate and the red food coloring until you achieve a smooth, vibrant red hue.2 ounces unsweetened chocolate, melted and slightly cooled, 1 ounce red food coloring (gel is recommended for vibrant color)
- In a small saucepan, gently warm the buttermilk. Stir the chocolate and food coloring mixture into the warm buttermilk until well combined.1 cup buttermilk
- Gradually add the chocolate-buttermilk mixture to the butter and sugar mixture, beating until just combined. Don’t overmix at this stage.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and unsweetened cocoa powder. This dry ingredient blend ensures the cookies have the right leavening and a subtle chocolate depth.2 ½ cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt, 1 tablespoon unsweetened cocoa powder
- Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Again, be careful not to overmix, as this can lead to tough cookies.
- Cover the dough and refrigerate for at least 30 minutes. Chilling the dough makes it easier to handle and prevents the cookies from spreading too much during baking.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between them.
- Bake for 9-12 minutes, or until the edges are set and the centers are still soft. The cooking time will vary slightly depending on your oven.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Ensure there are no lumps.8 ounces cream cheese, softened, ½ cup unsalted butter, softened
- Gradually add the sifted powdered sugar, about a cup at a time, beating until well combined after each addition. Sifting the sugar prevents lumps in your frosting.3 cups powdered sugar, sifted
- Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until you reach your desired spreading consistency.1 teaspoon vanilla extract, 1-2 tablespoons milk (if needed for consistency)
- Once the cookies are completely cool, generously frost each cookie with the cream cheese frosting. You can use a piping bag for a neater finish or a simple knife or spatula.