Description
These chewy red velvet cookies are a delightful no-chill recipe made entirely from scratch. They feature a tender crumb with the classic red velvet flavor and a subtle cocoa undertone, topped with a silky smooth cream cheese frosting that adds the perfect balance of sweetness and tang.
Ingredients
Red Velvet Cookies
- 2 cups (240g) all-purpose flour (measured properly)
- ¼ cup (24g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon (15mL) red food coloring
Cream Cheese Frosting
- 4 ounces (113g) full fat block cream cheese, softened to room temperature
- ¼ cup (57g) unsalted butter, softened to room temperature
- 1 and ¾ cups (210g) powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat and set it aside to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and unsweetened cocoa powder until thoroughly combined. Set this mixture aside.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium-high speed until the mixture is light and fluffy, approximately 2 to 3 minutes.
- Add Wet Ingredients: Beat in the large egg, then add vanilla extract and red food coloring. Beat on medium speed until everything is combined and the color is evenly distributed, using a spatula to scrape down the bowl sides as needed.
- Incorporate Dry Ingredients: Reduce mixer speed to low and gradually add the flour mixture. Mix until dough forms; it will be crumbly, which is normal. Use your hands to gather the dough into a cohesive ball.
- Shape and Bake Cookies: Using a medium cookie scoop, drop rounded scoops of dough onto the prepared baking sheet. Roll the dough into smooth balls and gently flatten slightly with your hands. Bake for 10 to 11 minutes, until the cookies are puffed and edges are set.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, about 30 minutes, before frosting.
- Prepare Cream Cheese Frosting: Beat the softened cream cheese and butter together on high speed until smooth and creamy using a handheld or stand mixer with paddle attachment.
- Add Sugar and Flavoring: Lower mixer speed to low and gradually add powdered sugar, vanilla extract, and a pinch of salt. Increase speed to medium-high and beat for 2 minutes until the frosting is smooth and fluffy.
- Frost Cookies: Using a small offset spatula, spread the cream cheese frosting evenly over each cooled cookie. Optionally, decorate with sprinkles before the frosting sets.
- Storage: Store leftover frosted cookies covered tightly at room temperature for up to 5 days. Cookies freeze well for up to 3 months; thaw at room temperature before serving.
Notes
- Ensure butter, egg, and cream cheese are at room temperature for best mixing results.
- The dough will be crumbly before shaping; this is normal and can be brought together by hand.
- Do not overbake; cookies should be just set at the edges to remain chewy inside.
- Use a silicone spatula to scrape down the sides of the mixing bowl for even coloring and mixing.
- Cookies can be decorated with sprinkles on the frosting before it sets for extra flair.
- For best texture, cool cookies completely before frosting.
- Store cookies tightly covered at room temperature for up to 5 days or freeze up to 3 months.
