4.8 from 16 votes
Red Velvet Cookies
My Red Velvet Cookies are a nod to the classic cake with soft and chewy (and bright red!) interiors with a powdered sugar coating. Recipe includes a how-to video!
Prep Time
20 mins
Cook Time
13 mins
Additional Time
2 hrs
Total Time
2 hrs 33 mins
Servings:
36
cookies
Calories:
120 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- ¾ cup butter unsalted, softened
- 8 oz cream cheese softened
- 1 cup light brown sugar firmly packed
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ Tablespoons cocoa powder natural
- ½ teaspoon baking powder
- ¾ teaspoon salt
- red food coloring I prefer gel food coloring
- powdered sugar for rolling
Instructions
- In a large bowl using an electric mixer (or in a stand mixer), cream together butter, cream cheese, brown sugar, and granulated sugar until light, fluffy, and well-combined.
- Add egg and stir to combine, then stir in vinegar and vanilla.
- In a separate, medium-sized bowl, whisk together flour, cocoa powder, baking powder, and salt.
- With mixer on low-speed, gradually add flour mixture to butter/cream cheese mixture until completely combined. Scrape down sides and bottom of bowl as needed to ensure ingredients are well-combined. Stir in red food coloring until you have a red dough.
- Cover bowl with plastic wrap and transfer to the refrigerator to chill for at least 2 hours and up to 5 days.
- Once dough has chilled and you are about ready to bake your cookies, preheat oven to 350F (175C).
- Scoop cookie dough by 1 ½ Tablespoon-sized scoop and roll between your palms to form a smooth ball (dough will still be sticky, to make it easier to roll you can dust your hands with powdered sugar).
- Roll through powdered sugar and place cookies 2” apart on parchment paper lined baking sheets.
- Transfer to 350F (175C) preheated oven and bake for 13-14 minutes. Allow to cool completely on baking sheet before enjoying.
Cup of Yum
Notes
- ¹Do not substitute low fat cream cheese and do not use spreadable cream cheese that comes in a tub, use brick-style cream cheese only.
- After making the cookie dough, you can store it in an airtight container in the refrigerator for up to 5 days before scooping and baking. Once baked, store the cookies in an airtight container at room temperature and enjoy within 5 days.
Nutrition Information
Serving
1cookie
Calories
120kcal
(6%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
16mg
(5%)
Sodium
97mg
(4%)
Potassium
47mg
(1%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
129IU
(3%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36 cookies
Amount Per Serving
Calories 120
% Daily Value*
| Serving | 1cookie | |
| Calories | 120kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 97mg | 4% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 129IU | 3% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.