Red Velvet Cookies with Cream Cheese Frosting
Soft, chewy homemade red velvet cookies topped with a sweet cream cheese frosting. A festive and delicious Christmas cookie recipe!
Servings: 20
Equipment
- kitchenaid mixer
- baking sheet
- parchment paper baking sheets
- measuring cups and spoons
- turner
- spatula set
- cookie scoop
Ingredients
- 1 cup Butter (softened)
- 1 cup Brown Sugar
- 3/4 cup Sugar
- 2 large Eggs
- 2 teaspoons Pure Vanilla Extract
- 1 to 2 teaspoons Red Food Coloring
- 3 Tablespoons Unsweetened Cocoa Powder
- 2 1/2 cups Flour
- 1 teaspoon Cornstarch
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt
Cream Cheese Frosting:
- 6 Tablespoons Butter (softened)
- 8 ounces Cream Cheese (softened)
- 3 1/2 cups Powdered Sugar
Instructions
- Preheat oven to 385 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes, until light and fluffy.
- Add eggs, vanilla, and red food coloring and mix for 1 minute longer.
- Fold in cocoa powder, flour, cornstarch, baking soda, and salt.
- Scoop cookie dough onto a light colored, parchment paper lined baking sheet. Spread at least two inches apart.
- Bake for 9-10 minutes. Remove from the oven and let set up for 5 minutes before removing to cooling rack. Let cool.
Cream Cheese Frosting:
- In a bowl, whip together softened butter and softened cream cheese for 1-2 minutes. Add powdered sugar and whip until creamy and smooth. May add 1 teaspoon of milk if you want it to be thinner. Also may add 1 teaspoon of vanilla extract, if so desired.
- Frost the cooled cookies with cream cheese frosting. Store in a covered container. Since these cookies are topped with cream cheese frosting, it is best to store them covered in the refrigerator if you aren't eating them right away. These cookies freeze well.
Notes
What type of red food coloring should I use in Red Velvet Cookies?
There are two types of red food coloring -- gel food coloring and liquid food coloring.
Gel food coloring is more concentrated and has a corn syrup or glycerin base. You need less gel food coloring in recipes and it is a thicker consistency so it is perfect when you don't want extra liquid in a recipe.
Liquid food coloring has a water base and a thinner consistency. You will generally need more liquid food coloring in a recipe because it is thinner and not as concentrated as gel food coloring.
How do I know when the Red Velvet Cookies are done baking?
These soft red velvet cookies are perfectly chewy and it is important to not overbake these cookies.
The cookies will begin to spread and the edges will start to crinkle slightly and the centers puff up. It is better to pull them out on the earlier side as the cookies will continue to bake on the cookie sheet once you remove them from the oven.
What type of cocoa powder do I use in these cookies?
I suggest using a good-quality unsweetened cocoa powder.
I buy Callebaut cocoa powder at Winco in their bulk bin section. It is so reasonably priced compared to what you would pay online and the quality is amazing.
I also suggest Ghirardelli, Trader Joe's, and Guittard.
