Red Velvet Cookies with Cream Cheese Frosting
User Reviews
5
Red Velvet Cookies with Cream Cheese Frosting
Description
The Red Velvet Cookies recipe combines softened butter, brown and white sugars, eggs, vanilla extract, red food coloring, cocoa powder, flour, cornstarch, baking soda, and salt. The dough is scooped and baked at a moderately high temperature for a short time, allowing the cookies to spread and develop a chewy texture with slightly crinkled edges and puffed centers. The red food coloring provides the distinct red velvet appearance, with a notable reddish hue enhanced by cocoa.
The accompanying cream cheese frosting blends softened butter, cream cheese, and powdered sugar to create a creamy topping. Optional vanilla and milk can adjust sweetness and texture. Once applied to cooled cookies, the frosting complements the cookies’ richness with a tangy smoothness. For storage, keeping frosted cookies refrigerated is best due to the cream cheese component.
These cookies suit occasions where a soft yet flavorful cookie is desired, with a balance of sweetness and subtle cocoa flavor. The use of quality unsweetened cocoa powder and careful timing prevents overbaking, preserving chewiness.
Ingredients
- 1 cup butter (softened)
- 1 cup brown sugar
- 3/4 cup sugar
- 2 large egg
- 2 teaspoons vanilla extract pure
- 1 to 2 teaspoons red food coloring
- 3 Tablespoons cocoa powder unsweetened
- 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
- Use gel food coloring for a more concentrated red color without adding extra liquid; liquid food coloring works but requires more quantity.
- Remove cookies from the oven when edges crinkle and centers puff; they continue to bake slightly after removal to maintain chewiness.
- Select a good-quality unsweetened cocoa powder such as Callebaut, Ghirardelli, Trader Joe's, or Guittard for optimal flavor.
- Store frosted cookies covered in the refrigerator because of the cream cheese frosting's perishable nature.
User Reviews
Overall Rating
5
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