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red velvet cookies recipe

Red Velvet Cookies recipe

Jada Parker
These soft and chewy red velvet cookies are topped with a creamy, tangy frosting for a dessert that’s as stunning as it is delicious. Perfect for Valentine’s Day or any special occasion, this recipe is easy to make and sure to impress.
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Prep Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 190 kcal

Ingredients
  

For the Cookies:

  • 2 ¼ cups all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup brown sugar packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tsp red gel food coloring
  • 1 tsp white vinegar or lemon juice
  • 2 tbsp buttermilk

For the Cream Cheese Frosting:

  • 8 oz cream cheese softened
  • ¼ cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions
 

Preparing the Cookies:

  • Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  • In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
  • Add the egg, vanilla extract, food coloring, and vinegar to the butter mixture. Beat until fully combined.
  • Gradually mix the dry ingredients into the wet ingredients, alternating with buttermilk. Stir just until combined.
  • Use a cookie scoop or tablespoon to form dough balls and place them 2 inches apart on the prepared baking sheets.
  • Bake for 10–12 minutes or until the edges are set and the centers look slightly underbaked. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Making the Frosting:

  • Beat cream cheese and butter in a medium bowl until smooth and creamy.
  • Gradually add powdered sugar, one cup at a time, mixing until fully incorporated.
  • Stir in vanilla extract for added flavor.

Frosting the Cookies:

  • Once the cookies are completely cool, spread or pipe cream cheese frosting on top.
  • Decorate with sprinkles or a drizzle of melted chocolate, if desired.

Notes

  • Storage: Store in an airtight container for up to 4–5 days at room temperature or 7 days in the fridge.
  • Freezing: You can freeze unfrosted cookies for up to 3 months. Thaw before frosting.
  • Substitutions: For a vegan version, replace eggs, butter, and cream cheese with plant-based alternatives.

Nutrition

Serving: 1cookieCalories: 190kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 30mgSodium: 105mgFiber: 0.5gSugar: 15g
Keyword cream cheese frosting, easy cookie recipe, red velvet cookies, soft cookies recipe, Valentine’s Day cookies
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