Description
Delight in these festive Red Velvet Cookies topped with smooth and creamy cream cheese frosting. Soft yet slightly chewy, these cookies combine the classic flavors of red velvet cake in a convenient cookie form. Perfect for special occasions or whenever you crave a sweet treat with a touch of elegance.
Ingredients
Scale
For the cookies:
- 3 cups (381 grams) all purpose flour, plus more for dusting
- 1/4 cup (21 grams) unsweetened cocoa powder
- 2 1/2 teaspoons baking powder
- 1/8 teaspoon fine sea salt
- 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
- 1 1/2 cups (300 grams) granulated sugar
- 2 large eggs, at cool room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon red gel food coloring
For the frosting:
- 4 ounces (113 grams) cream cheese, at room temperature
- 4 tablespoons (57 grams) unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (125 grams) powdered sugar, sifted
Instructions
- Mix dry ingredients: In a medium bowl sift together the flour, cocoa powder, baking powder, and salt. Set aside to ensure even distribution of leavening and cocoa.
- Cream butter and sugar: In a large bowl, beat the butter and sugar on medium high speed with an electric mixer until smooth and well combined, about 2 minutes. This step adds air and helps create a light texture.
- Add eggs and flavorings: Add eggs one at a time until combined, then incorporate the vanilla extract and red gel food coloring. Mix on low speed to combine.
- Combine flour mixture: Gradually add the dry ingredients on low speed, mixing only until just combined to avoid overworking the dough. Shape the dough into a disk, wrap in plastic, and chill for 1 hour to 2 days to firm up.
- Prepare baking sheets and roll dough: Line baking sheets with parchment paper. Roll out chilled dough between parchment or plastic wrap to 1/4-inch thickness. If dough is too firm, let it soften 5-10 minutes at room temperature before rolling.
- Cut and chill cookies: Use a tall metal cookie cutter to cut shapes and place on baking sheets. Chill the cookie dough on sheets in the refrigerator for 30 minutes until firm.
- Preheat oven: While chilling cookies, preheat oven to 350°F (175°C).
- Prick dough and bake: Remove baking sheets and prick dough all over with the blunt end of a skewer or thermometer. Bake for 10 to 11 minutes or until cookies are set but not browned. Let cool 5 minutes on sheets, then transfer to wire rack to cool completely.
- Make frosting: Beat cream cheese, butter, and vanilla extract on medium-high speed until light and smooth. Slowly add sifted powdered sugar on low speed and beat until fluffy.
- Frost and serve: Spread frosting on cooled cookies using a small offset spatula. Optionally decorate with sprinkles. Store in an airtight container single layered or separated by parchment paper for up to 1 day.
- Store frozen: Unfrosted cookies can be stored in airtight containers in the freezer for up to 1 month for convenience.
Notes
- Use unsweetened (natural) cocoa powder for best flavor and color results in the cookies.
- Sifting powdered sugar before adding to frosting prevents lumps and ensures a silky texture.
- Chilling the dough both before cutting and after shaping helps maintain cookie shape and texture.
- Pricking the dough before baking prevents excessive puffing and cracking.
- For a festive look, add sprinkles on the frosting before it sets.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 210
- Sugar: 18g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
