Easy Red Velvet Cookies with Cream Cheese Frosting
These Easy Red Velvet Cookies with Cream Cheese Frosting are a delightful treat perfect for any romantic occasion.
Equipment
- Oven
- Baking sheets
- Parchment paper
- medium bowl
- Large bowl
- Cookie scoop
- Wire rack
- mixer
Ingredients
- 2 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder (preferably Dutch-processed)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs (room temperature)
- ¼ cup buttermilk
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
- 1 ½ tablespoons red gel food coloring
- 8 ounces cream cheese (softened)
- ¼ cup unsalted butter (for frosting, softened)
- 2 ½ cups powdered sugar (sifted)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and prepare baking sheets with parchment paper or grease them lightly.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Cream the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
- Add eggs one at a time, mixing well, then incorporate buttermilk, vinegar, vanilla, and red gel food coloring.
- Gradually mix the dry ingredients into the wet mixture until just combined, avoiding overmixing.
- Drop dough onto prepared sheets using a cookie scoop, leaving space between each cookie, and bake for 10-12 minutes.
- Cool cookies on the baking sheet for a few minutes before transferring them to a wire rack.
- For the frosting, beat cream cheese, butter, and vanilla until smooth, then gradually add powdered sugar until fluffy.
- Once cooled, frost the cookies and add any desired decorations.
Notes
For thicker cookies, refrigerate the dough for 30 minutes before baking. Use gel food coloring for a vibrant hue and ensure cookies are completely cooled before frosting to prevent melting. Can be adapted to be gluten-free using a 1:1 flour blend.