Red Velvet Cookies with Cream Cheese Frosting
Red velvet cookies with cream cheese frosting are a rich and indulgent treat that combines the soft, chewy texture of cookies with the classic flavour of red velvet cake. Their deep red colour and subtle cocoa flavour make them both beautiful and delicious. Topped with a smooth, tangy cream cheese frosting, each bite offers the perfect balance of sweetness and creaminess. These cookies are ideal for holidays, parties, or whenever you want a bakery-style dessert at home.
In this blog post, you will learn how to make red velvet cookies with cream cheese frosting.
How to Make Red Velvet Cookies
In a medium bowl, whisk the all-purpose flour, salt, baking powder, baking soda, and cocoa powder together. Set aside.
In a large bowl, beat the brown sugar, granulated sugar, softened butter, egg, and vanilla extract together.
Next add the red food colouring to the wet mixture and beat.
Slowly add the dry ingredients to the wet ingredients and beat on a low speed until fully incorporated.
Line your baking tray with parchment paper and place the red velvet cookie dough onto the baking sheet.
Bake in the oven for 11-13 minutes depending on the size of the cookies that you are making.
Remove from the oven and let cool on the pan for 5 minutes, then transfer onto a cooling rack to continue cooling until cookies are ready to be frosted.
How to Make Cream Cheese Frosting
In a large bowl beat your heavy cream for 4-5 minutes or until it turns into whipped cream. If using premade whipped cream skip the beating part.
Add the cream cheese to the whipped cream and add the vanilla extract. Beat for 2-3 minutes or until fully incorporated.
Pour in the icing sugar and beat until the cream cheese frosting is smooth for about 2-3 minutes.
Keep in the fridge until ready to ice your cookies!
Storage
Red velvet cookies can be stored easily to keep their soft, chewy texture and fresh flavour. Once cooled completely, place them in an airtight container at room temperature for up to 3 days.
If they’re frosted with cream cheese frosting, store them in the refrigerator to keep the frosting fresh. Place parchment or wax paper between layers to prevent sticking. In the fridge, they’ll last about 5–6 days.
For longer storage, unfrosted cookies can be frozen for up to 2–3 months. Simply thaw at room temperature and frost before serving for optimal texture.
Ingredients
Unsalted Butter (softened): unsalted butter adds richness, moisture, and helps create a soft, tender cookie texture.
Granulated Sugar: granulated sugar provides sweetness and helps the cookies spread slightly while baking.
Brown Sugar: brown sugar adds moisture, a hint of molasses flavour, and contributes to a chewy texture.
Egg: the egg binds the ingredients together and adds structure and moisture to the dough.
Red Food Colouring: red food colouring gives the cookies their signature vibrant red colour, making them visually striking.
Vanilla Extract: vanilla extract enhances flavour and balances the subtle cocoa notes in the dough.
All-Purpose Flour: all-purpose flour forms the base of the cookie dough, giving structure and stability.
Cocoa Powder: cocoa powder adds a light chocolate flavour that pairs perfectly with the red velvet profile.
Baking Soda & Baking Powder: the baking soda and powder work together as leavening agents to help the cookies rise and stay soft.
Salt: salt enhances all the flavours and balances the sweetness in the cookies.
Tips
- Keeping the cream cheese frosting in the fridge until your cookies are ready to frost keeps it harder so that it does not slide off of the cookies.
- Be careful when handling the red food dye as it can stain your hands and clothes.
Looking for other cookies recipes? Try these recipes below!
Red Velvet Cookies with Cream Cheese Frosting
Ingredients
Red Velvet Cookie Batter
- 1/2 butter unsalted and softened
- 1/4 c. granulated sugar
- 1/3 brown sugar
- 1 medium egg
- 2 tsp. red food colouring
- 1 tsp. vanilla extract
- 1 1/4 c. all-purpose flour
- 2 tbsp. cocoa powder
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
Cream Cheese Frosting
- 1/2 c. heavy cream or 1 c. of whipped cream
- 8 oz. cream cheese
- 1 tsp. vanilla extract
- 1 c. icing sugar
Instructions
Cookie Mix Instructions
- In a large bowl beat the softened butter and the granulated and brown sugar together. Beat it for about 2 minutes.
- Next add the medium egg, vanilla extract, and red food colouring. Beat until it is light and fluffy and the whole wet mixture has an even red colour. Make sure to scrape the sides as needed.
- In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, cocoa powder, and salt together, ensuring that there are no lumps in the dry mixture.
- Slowly pour the dry ingredients into the wet ingredients beating the mixture as you pour.
- Once the dry ingredients are incorporated into the wet either chill in the refrigerator for 4 hours or bake straight away.
- Preheat the oven to 375℉/190℃/Gas Mark 5.
- Bake for 11-13 minutes. They will be soft so leave them in the pan to harden for a few minutes before transferring to the a cooling rack.
Cream Cheese Frosting
- In a separate bowl, either place your whipped cream or whip the heavy cream. Whip the heavy cream for about 4-5 minutes. Add the cream cheese and vanilla extract and continue to beat.
- Once fully incorporated, add the icing sugar and beat into the cream cheese frosting.
- Keep in the fridge until needed to ice your cookies!
Notes
Author: Sarah Young
In this blog post, you learned how to make red velvet cookies with a homemade cream cheese frosting.