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Frosted red velvet cookies with cream cheese frosting on a white plate.
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Red Velvet Cookies with Cream Cheese Frosting
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
These homemade Red Velvet Cookies with Cream Cheese Frosting are a chewy red velvet cookie with rich cream cheese frosting on top. It's a no chill cookie dough recipe perfect anytime of the year, not excluding Valentine's Day and Christmas! 
Course: Dessert
Cuisine: American
Keyword: Red Velvet Cookies
Servings: 18 cookies
Author: Michelle
Ingredients
Red Velvet Cookies:
  • 3/4 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 egg + 1 yolk
  • 1 1/2 tsp vanilla extract
  • 1 tsp white vinegar
  • 2-3 tsp red food coloring, gel or liquid*
  • 2 cups all purpose flour
  • 1 Tbsp cornstarch
  • 1/3 cup cocoa powder
  • 3/4 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
Cream Cheese Frosting:
  • 4 oz cream cheese, softened to room temperature
  • 4 Tbsp unsalted butter, softened to room temperature
  • 1 tsp vanilla extract
  • 1 1/4 cups powdered sugar
  • dash of salt
Instructions
Red Velvet Cookies:
  1. Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.
  2. In a large bowl with hand mixer (or with a standing mixer), cream butter, granulated sugar, and brown sugar together until light and fluffy.
  3. Add in the egg and egg yolk, and mix until combined.
  4. Next, add in vanilla extract, white vinegar, and red food coloring. Mix until combined and the red food coloring is well distributed.**
  5. Add in the flour, cornstarch, cocoa powder, salt, baking powder, and baking soda. Mix until well combined. (The dough will be very thick.)
  6. Roll cookie dough into about 1 - 1 1/2 Tbsp balls (you can use a cookie scoop or your hands) and place them evenly apart on the cookie sheet.
  7. Gently flatten the tops of the cookie dough, if desired. This ensures they bake with a flat surface, which makes frosting the cookies easier. However, they will cook fine if you choose not to flatten them.
  8. Bake for 9-10 minutes, or until the edges just look set (they will continue to bake as they cool on the pan so we don’t want to over bake them).
  9. Allow to cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to finish cooling.
Cream Cheese Frosting:
  1. With a standing mixer or an electric hand mixer, cream butter and cream cheese together until well combined.
  2. Add in powdered sugar and a pinch of salt (salt helps cut through the sweetness of the frosting) and mix until well combined.
  3. Lastly add in the vanilla extract and mix until combined.
  4. Using a piping bag or an offset spatula (a knife or back of spoon works as well), frost each cookie. Top with sprinkles, if desired.
  5. Or, crumble a cookie into small crumbs and top the cookies with the crumbs.
Recipe Notes

*Food Coloring: You can use gel food coloring or liquid food coloring. Gel food coloring gives a richer red color, and you most likely only need 2 tsp. If using liquid food coloring, you will probably need 3 tsp.
**Alternately, you can add in the vanilla, vinegar, and red food coloring after you have mixed in the dry ingredients. It will work fine either way!