Red Velvet Cookies
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5.0
15 reviews
Excellent
Red Velvet Cookies
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Need a delicious dessert recipe for Valentine's Day? These Red Velvet Cookies are absolutely perfect to share with your loved ones! These come out amazingly tender and are topped with a dreamy cream cheese frosting.
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Ingredients
For the Red Velvet Cookies
- 1 stick of butter 8 tablespoons, room temperature
- 1 cup brown sugar
- 1 egg
- 1 tbsp Red food coloring
- 1 tsp vanilla extract
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- 1 ⅓ cups all purpose flour
- ¼ teaspoon salt
For the Cream Cheese Frosting
- 3 oz light cream cheese at room temperature
- 3 tbsp butter at room temperature
- ¼ tsp vanilla extract
- 1 ½ cups powdered sugar sifted
- pinch of salt
Instructions
- In a large bowl or stand mixer, cream together the butter and brown sugar until pale. Beat in the egg, followed by the red food coloring and the vanilla extract.
- Mix in the cocoa powder, followed by the baking soda, flour and salt. Mix until combined.
- Chill the mixture for 20 minutes. Meanwhile, preheat the oven to 355 degrees and line 2 large baking sheets with baking parchment.
- Roll the mixture into 1 1/2 inch balls and space them at least 2 inches apart on the prepared baking sheets. Bake for 12 minutes until the cookies are smooth on top and set in the middle. Transfer to a wire rack to cool while you make the frosting.
- In a large bowl or stand mixer, beat together the cream cheese and butter until smooth. Beat in the vanilla. Gradually mix in the powdered sugar until completely incorporated. Stir in a pinch of salt.
- Use a teaspoon to frost the top of each cooled cookie with cream cheese frosting.
Notes
- Use regular American butter rather than European-style butter as the lower butterfat content helps give these cookies their texture.
- Do not substitute Dutch Process cocoa powder as it will react with the baking soda in this recipe.
- The dough for these cookies freezes well; freeze the rolled dough on a lined baking sheet until solid before transferring to a ziplock bag. Bake from frozen, adding an extra 3-5 minutes onto the baking time.
- Store at room temperature in airtight containers for up to three days.
- Use regular American butter rather than European-style butter as the lower butterfat content helps give these cookies their texture.
- Do not substitute Dutch Process cocoa powder as it will react with the baking soda in this recipe.
- The dough for these cookies freezes well; freeze the rolled dough on a lined baking sheet until solid before transferring to a ziplock bag. Bake from frozen, adding an extra 3-5 minutes onto the baking time.
- Store at room temperature in airtight containers for up to three days.
Nutrition Information
Show Details
Calories
205kcal
(10%)
Carbohydrates
34g
(11%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
29mg
(10%)
Sodium
110mg
(5%)
Potassium
73mg
(2%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
226IU
(5%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 110mg | 5% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 226IU | 5% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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