Red Velvet Cookies with Cream Cheese Frosting
Rich, smooth, and velvety, these Red Velvet Cookies with Cream Cheese Frosting are like a classic red velvet cake in cookie form!
Servings: 10
Ingredients
Red Velvet Cookies
- ½ cup Butter Cold, Cut into Cubes
- ½ cup Brown Sugar 106g
- ¼ cup White Sugar 50g
- 1 Egg Large
- 1 teaspoon Red Velvet Emulsion or Vanilla Extract
- ¼ teaspooon Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 3 teaspoon Cornstarch
- ¼ cup Cocoa Powder Dutch Process 25g
- 1¼ cups All Purpose Flour 150g
- Red Food Color Gel
Cream Cheese Frosting
- 3 cups Powdered Sugar
- ½ cup Butter Softened
- 4 ounces Cream Cheese Softened
- 1 teaspoon Vanilla Extract
- 2-4 tablespoons Heavy Cream
Instructions
Red Velvet Cookies
- Preheat oven to 350F Degrees. Line 2 baking sheets with parchment paper or use a silicone baking mat and set aside
- Cut cold Butter into cubes, and cream together Butter and Granulated Sugar in a large mixing bowl until fluffy. This will take about 2-3 minutes on medium/high speed with a hand mixer or stand mixer.
- Add Egg and Red Velvet Emulsion and cream until light and fluffy. Scrape sides of bowl as needed to include all ingredients together.
- TIP: This is also a great time to add Red Food Color Gel. You will need to add more color than you think to get the deep rich red color you are looking for. And can always add more color after the flour and cocoa are added.
- Mix in Brown Sugar and continue to cream for 2-3 additional minutes.
- Gradually add All Purpose Flour, Baking Soda, Baking Powder, Cocoa Powder and Salt to the butter mixture and mix until combined.
- Scoop cookie dough into cookie dough balls using a #24 cookie scoop. Place on Baking sheet at least 2 inches apart.
- Using your fingers gentle press cookie dough to flatten a little bit. This helps to make larger flatter cookies which frost easier.
- Bake at 350F Degrees for 8-10 minutes or until edges are set. Centers will still be soft.
- Allow cookies to cool on baking sheet for at least 5 minutes before moving to wire rack to cool completely.
Cream Cheese Frosting
- Cream together softened Butter with softened Cream Cheese until nice and smooth.
- Add Powdered Sugar and Vanilla Extract.
- TIP: Use a clear Vanilla Extract for a nice crisp white frosting.
- Gradually drizzle 2-4 tablespoons Heavy Cream to thin frosting and reach desired consistency.
- Frost cookies and garnish with broken cookie crumbs (optional).
Notes
Make Ahead: Put balls of cookie dough on the baking tray and flash-freeze them in the freezer. Store frozen cookie dough balls in a Ziploc bag for up to 3 months. You can bake them from frozen, but you'll want to add a few minutes to the baking time.
Storage
- Store: Store these Red Velvet Cookies with Cream Cheese Frosting in an airtight container or Ziploc bag in the refrigerator for up to 7 days, but they're best enjoyed within 3-4 days.
- Freeze: Store baked cookies in a freezer bag or freezer-safe container for up to 3 months. Place a piece of parchment paper or plastic wrap between each cookie to prevent them from sticking together. It's best to freeze them without the frosting on them, then frost them freshly before serving.
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