Red Velvet Cookies with Cream Cheese Frosting
User Reviews
4.7
21 reviews
Excellent
Red Velvet Cookies with Cream Cheese Frosting
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Easy cut-out Red Velvet Cookies are soft and brilliantly colorful, perfect for Fourth of July, Christmas, Valentine's Day, or anytime you're craving that red velvet flavor! Add simple cream cheese frosting for extra deliciousness!
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Ingredients
For the cookies:
- 3 cups (381 grams) all purpose flour, plus more for dusting
- 1/4 cup (21 grams) unsweetened cocoa powder*
- 21/2 teaspoons baking powder
- 1/8 teaspoon fine salt
- 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
- 1 1/2 cups (300 grams) granulated sugar
- 2 large eggs, at cool room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon red gel food coloring
For the frosting:
- 4 ounces (113 grams) cream cheese, at room temperature
- 4 tablespoons (57 grams) unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- 1 cups (125 grams) powdered sugar, sifted (don't skip sifting!)
Instructions
Make the cookies:
- In a medium bowl sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to beat the butter and sugar on medium high speed until well combined and smooth, about 2 minutes. Add the eggs, one at a time, until combined. Add the vanilla extract and food coloring until combined. On low speed, add the flour mixture and beat until just combined. Wrap the dough in plastic wrap, pat into a disk shape, and chill in the refrigerator until firm, about 1 hour or up to 2 days.
- Line large baking sheets with parchment paper. Place the chilled dough in between two large pieces of parchment paper or plastic wrap on a work surface. Roll the dough out to a 1/4-inch thickness. If the dough is too firm, let it sit at room temperature for 5 to 10 minutes before rolling. Using a tall metal cookie cutter, carefully cut out shapes from the dough and place on the prepared baking sheets.
- Chill the cookie dough on the baking sheets in the refrigerator for 30 minutes or until firm. Meanwhile, preheat oven to 350°F.
- Remove the baking sheets from refrigerator and prick the dough all over with the end of an instant-read thermometer or the blunt end of a skewer. Bake for 10 to 11 minutes, or until the cookies are set. Let cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.
- Cookies can be stored in airtight containers in freezer for up to 1 month.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed, gradually add in the sugar and beat until fluffy.
- Spread frosting over each cookie with a small offset spatula. Decorate with sprinkles if desired. Serve store in an airtight container in a single layer, or between pieces of parchment paper, for up to 1 day.
Notes
- *Use unsweetened aka natural cocoa powder here for best results. Learn more about Natural Cocoa vs. Dutch Process Cocoa Powder here.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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