Indulging in the rich, cocoa-infused flavor of Valentine’s Day Red Velvet Cookies with Cream Cheese Frosting is a delightful way to celebrate love. After several rounds of testing, I discovered how these cookies bring a warmth that wraps around you like a cozy hug. With each batch, I refined the process—including a surprising touch of vinegar that adds depth. If you’re looking for a recipe that promises to impress, be sure to check out my Homemade Valentine’s Cupcakes for more sweet inspiration!
About Valentines Day Red Velvet Cookies with Cream Cheese Frosting
These Valentine’s Day Red Velvet Cookies are not just any ordinary cookie; they’re a stunningly delicious treat that holds a special place in my heart. My testing journey involved various ingredient swaps and baking times, ultimately arriving at a soft, pillowy cookie adorned with a luscious cream cheese frosting. Each cookie is a perfect marriage of color and flavor, bridging nostalgia with contemporary appeal.
- Quick prep time makes this a go-to for busy bakers.
- A budget-friendly treat with impactful presentation.
- This recipe brings a cozy, celebratory vibe ideal for family gatherings.
- Did you know red velvet originally comes from the Victorian era, when cocoa and buttermilk together created a velvet-like feel?
Key Ingredients & Their Roles
- All-Purpose Flour: Provides structure; consider using gluten-free flour for a swap.
- Cocoa Powder: Adds rich chocolate flavor that complements the red velvet hue.
- Granulated Sugar: Sweetens the cookies and enhances texture; brown sugar adds more moisture.
- Cream Cheese: The star of the frosting, bringing tanginess and creaminess to each bite.
How to Make Valentines Day Red Velvet Cookies with Cream Cheese Frosting
- Preheat your oven to 350°F (175°C), and line a baking sheet with parchment paper. The aroma of warm cookies will fill your kitchen shortly!
- In a large bowl, mix together 2 1/2 cups of all-purpose flour, 1/4 cup cocoa powder, and 1 teaspoon baking soda until well combined.
- In another bowl, cream together 3/4 cup unsalted butter and 2 cups granulated sugar until the mixture is light and fluffy—about 3 minutes. This adds a fluffy texture that pairs beautifully with the frosting.
- Add in 2 large eggs one at a time, mixing thoroughly. Incorporate 1 teaspoon of vanilla extract and 1 tablespoon of red food coloring for that vibrant hue.
- Gradually mix in the dry ingredients, alternating with 1/2 cup of buttermilk, until the dough comes together.
- Drop rounded tablespoons of dough onto the prepared sheet, spacing them about 2 inches apart to allow them to spread.
- Bake for 8-10 minutes, or until the edges are set but the centers are still soft. They will continue to firm up as they cool.
- While the cookies cool, whip together 8 oz of cream cheese, 1/2 cup of unsalted butter, and 4 cups of powdered sugar to create a silky frosting.
- Once the cookies have cooled completely, frost them generously with the cream cheese mixture.
Pro Tips & Troubleshooting
- During testing, I found that sifting the cocoa powder and flour could yield a lighter texture in the cookies.
- A common mistake is overcooking—watch closely and remove when still soft to maintain that desirable chewiness.
- Want a festive twist? Consider adding a sprinkle of sea salt on the frosting for a sweet-salty contrast.
- This recipe scales easily; simply double the batch for larger gatherings or save half the dough in the fridge for another day.
Storage & Make-Ahead Guide
Store these cookies in an airtight container in the fridge for up to 1 week. If you’d like to freeze them, they can last for about 3 months. When you’re ready to enjoy, simply thaw in the refrigerator overnight and frost just before serving. After a few weeks in the freezer, I found the texture held up impressively well, making them a perfect make-ahead option.
Serving Suggestions
These cookies shine when served alongside a tall glass of milk or a scoop of vanilla ice cream. They’re delightful at gatherings, paired with homemade hot chocolate or offered at a cozy dinner party with Valentine’s Day Dark Chocolate Cake.
Frequently Asked Questions
- How can I make these cookies gluten-free? Use a gluten-free all-purpose flour blend.
- Can I use butter instead of shortening? Yes, but the texture might differ slightly.
- What’s the best way to frost these cookies? Use a piping bag for a neat, decorative finish.
- How do I know when the cookies are done baking? They should be set at the edges but still slightly soft in the center.
- Can I make the dough ahead of time? Absolutely! Chill the dough for up to 48 hours before baking.
Final Thoughts
These Valentine’s Day Red Velvet Cookies with Cream Cheese Frosting are a heartfelt way to celebrate any occasion of love or friendship. I love enjoying them fresh out of the oven with a glass of cold milk. I encourage you to try this recipe and share your delicious results—I’d love to see what you create!
More Recipes You’ll Love
- Red Velvet Cookies – the perfect holiday treat with similar flavors
- Chocolate Chip Cookie Dough Ice Cream Cake – a delightful dessert combination that pairs beautifully
- Sweet Potato Casserole – a seasonal favorite that enhances festive spirit
Valentines Day Red Velvet Cookies with Cream Cheese Frosting
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 3/4 cup unsalted butter softened
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/2 cup buttermilk
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together 2 1/2 cups of all-purpose flour, 1/4 cup cocoa powder, and 1 teaspoon baking soda.
- In another bowl, cream together 3/4 cup unsalted butter and 2 cups granulated sugar until fluffy.
- Add in 2 large eggs one at a time, then incorporate 1 teaspoon of vanilla extract and 1 tablespoon of red food coloring.
- Gradually mix in the dry ingredients, alternating with 1/2 cup of buttermilk.
- Drop rounded tablespoons of dough onto the sheet, spacing 2 inches apart.
- Bake for 8-10 minutes, or until the edges are set.
- While the cookies cool, whip together 8 oz of cream cheese, 1/2 cup unsalted butter, and 4 cups powdered sugar.
- Once cooled, frost the cookies with the cream cheese mixture.