Red Velvet Cookies
User Reviews
4.9
Red Velvet Cookies
Description
The cookies use a blend of all-purpose flour and cocoa powder with baking soda and powder for gentle leavening. Creamed butter and sugar mix with an egg and red food coloring to create a vibrant dough that bakes into moist cookies with set edges. Slight flattening before baking ensures even spreading without losing shape.
The cream cheese filling combines softened cream cheese and butter with powdered sugar and vanilla extract, whipped into a smooth frosting. After the cookies cool, this filling is sandwiched between pairs, creating a rich, tangy center that offsets the subtle chocolate flavor of the cookies.
They should be refrigerated to maintain the cream cheese filling and can be frozen for longer storage. This flexibility makes them an adaptable dessert for make-ahead occasions or gifting.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 Tablespoons cocoa powder unsweetened
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup butter softened, unsalted
- 1 large egg
- 1 Tablespoon red food coloring liquid
Cream Cheese Filling:
- 1/4 cup butter
- 4 ounces cream cheese , softened
- 1 3/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
For the Red Velvet Cookies:
- Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper.
- Whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate mixing bowl, beat together the butter and sugar until light and fluffy. Add the egg and red food coloring and mix to combine.
- Add the dry ingredients and mix on low speed, just until combined.
- Scoop tablespoon size balls onto cookie sheets (should make about 24 cookies). Use a measuring cup or the palm of your hand to gently flatten the balls just slightly.
- Bake until edges start setting, about 8-10 minutes. Cool for 10 minutes on baking sheet before transferring to a wire rack to cool completely.
Cream Cheese Frosting:
- Beat together the cream cheese and butter until smooth.
- Add powdered sugar and vanilla then mix until smooth. Add more powdered sugar or a splash of milk, if needed, until desired consistency is reached.
- Once the cookies have cooled, add a small spoonful of cream cheese filling onto one cookie. Place another cookie on top and press them together to make a cookie sandwich.
- Store cookies in an airtight container in the refrigerator for up to 1 week.
Notes
- Cover and refrigerate the cookies until ready to eat, storing up to one week.
- Freeze the cookies in an airtight container for up to three months to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 56mg | 19% |
| Sodium | 217mg | 9% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 504IU | 10% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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