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Red Velvet Cookies with Cream Cheese Frosting

Red Velvet Cookies with Cream Cheese Frosting

This recipe for Red Velvet Cookies with Cream Cheese Frosting is perfect for celebrations like Valentine's Day, creating a treat that looks as special as it tastes. These cookies blend the classic taste of a chocolate cookie with a soft, chewy texture, all topped with a tangy and sweet cream cheese frosting. They are surprisingly easy to make and deliver a stunning result that's sure to impress.
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Prep Time 30 minutes
Cook Time 11 minutes
Total Time 41 minutes
Servings: 11 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 110 g (½ cup) Butter, melted and cooled
  • 100 g (1/2 cup) Granulated Sugar
  • 100 g (1/2 cup) Brown Sugar, packed
  • ½ tsp Red Gel Food Coloring
  • 1 large Egg, at room temperature
  • 1 tsp Vanilla Extract
  • 230 g All-Purpose Flour
  • 10 g Dutch Process Cocoa Powder
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 120 g Butter, softened (for frosting)
  • 60 g Cream Cheese, full-fat and softened (for frosting)
  • 220 g Powdered Sugar, sifted (for frosting)
  • 1/4 tsp Vanilla Bean Paste (or vanilla extract, for frosting)

Equipment

  • Medium bowl
  • whisk
  • large bowl
  • spatula
  • Wooden spoon
  • plastic wrap
  • baking sheet
  • parchment paper
  • wire rack
  • electric mixer

Method
 

Instructions
  1. In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
  2. In a separate large bowl, combine the melted and cooled butter with the granulated and brown sugars. Whisk until well combined.
  3. Add the egg, vanilla extract, and red gel food coloring to the sugar mixture. Whisk vigorously until the mixture is smooth and the color is uniform.
  4. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix the dough.
  5. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This step is crucial for thick cookies.
  6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Scoop out portions of the dough (about 2 tablespoons each) and roll them into balls. Place them on the prepared baking sheet, leaving some space between each one.
  8. Bake for 10-12 minutes, or until the edges are set. The centers will still look slightly underdone. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. In a large bowl, use an electric mixer to beat the softened butter and softened cream cheese together until smooth and creamy.
  10. Gradually add the sifted powdered sugar, mixing on low speed at first to avoid a mess, then increasing to medium-high speed until the frosting is light and fluffy.
  11. Stir in the vanilla bean paste.
  12. Once the cookies are completely cool, spread or pipe the frosting on top. You can add sprinkles for an extra festive touch.

Notes

Do not skip chilling the dough; it's essential for achieving a thick and chewy texture. Use gel food coloring for a vibrant red without adding extra liquid that could alter the dough's consistency. For variations, consider adding white chocolate chips to the dough or citrus zest to the frosting. The cookie dough can be made in advance and refrigerated for up to 3 days or frozen for up to 3 months. Store frosted cookies in an airtight container in the refrigerator for up to 5 days.