Hey y’all! If you’re looking for a sweet treat that’s both decadent and stunning, look no further than these Red Velvet Cookies with Cream Cheese Frosting. With their vibrant red hue and creamy topping, they’re sure to impress at parties, holidays, or just a cozy night in. Let’s get cooking!
Why You’ll Love This Recipe
- These cookies are soft, chewy, and packed with flavor.
- The cream cheese frosting adds a tangy sweetness that complements the rich cookie base.
- Perfect for Valentine’s Day, Christmas, or any occasion that calls for something special.
- Easy to make with ingredients you probably already have in your pantry.
- They store well, so you can make them ahead of time!
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- For the Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Directions
Prepare the Cookie Dough
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
- Add the egg, red food coloring, and vanilla extract to the butter mixture and beat until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Bake the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the centers are soft.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make the Cream Cheese Frosting
- In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, beating until smooth and fluffy.
- Spread or pipe the frosting onto the cooled cookies.
Notes
- For a stronger red color, use gel food coloring. Learn more about food coloring here.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar to 1 cup of milk. Read more about buttermilk substitutes.
Variations
- Add white chocolate chips to the cookie dough for extra sweetness.
- Use a different color food dye for a fun twist on the classic red velvet.
- Top the frosting with crushed nuts or sprinkles for added texture.
Required Equipment
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Wire rack
Storage Instructions
Store the cookies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.
Suggested Pairings
Enjoy these cookies with a glass of cold milk, a cup of hot coffee, or as part of a dessert platter with fresh fruit.
Pro Tips
- Refrigerate the dough for at least 30 minutes to make it easier to handle. Learn more about dough chilling benefits.
- For even-sized cookies, use a cookie scoop.
- Ensure all ingredients are at room temperature for the best texture and incorporation.
FAQ
- Can I make these cookies gluten-free? Yes, substitute the all-purpose flour with a gluten-free baking blend.
- Can I use a different frosting? Absolutely, these cookies also pair well with a simple vanilla glaze or chocolate ganache.
- How can I tell when the cookies are done? Look for set edges and slightly soft centers, as they will firm up as they cool.