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Let me share my favorite Red Velvet Cookies with Cream Cheese Frosting a treat that combines rich chewy cookies with the most luxurious tangy cream cheese topping. The gorgeous red color and snowy white frosting make these beauties absolute showstoppers. Best of all they're surprisingly simple to make bringing that fancy bakery feel right to your kitchen without any fuss.
What Makes These Cookies Special
These cookies hit every perfect note chewy red velvet base topped with creamy dreamy cream cheese frosting. I love that there's no chilling required you can go from craving to enjoying in no time. Whether you're baking for a special occasion or just want to treat yourself these cookies never fail to impress.
Everything You'll Need
- All-Purpose Flour: One and three quarter cups gives us that perfect cookie structure.
- Unsweetened Cocoa Powder: Just a tablespoon for that classic red velvet taste.
- Baking Soda: Half teaspoon helps create that lovely texture.
- Salt: A pinch makes all the flavors pop.
- Unsalted Butter: Half cup softened for richness.
- Granulated Sugar: Three quarters cup for sweetness.
- Egg: One large egg brings everything together.
- Vanilla Extract: A teaspoon adds wonderful depth.
- Red Food Coloring: I prefer gel for the most vibrant color.
- Full-Fat Cream Cheese: Four ounces makes our dreamy frosting.
- Powdered Sugar: One cup for silky smooth frosting.
- Vanilla Extract: Half teaspoon for the frosting.
- Salt: Just a tiny pinch makes the frosting perfect.
Let's Make Some Cookies
- Start with the Dry Mix
- First whisk together your flour cocoa powder baking soda and salt set this aside for now.
- Get Your Base Ready
- Beat your butter and sugar until it's light and fluffy then mix in your egg vanilla and that beautiful red food coloring until the color is even.
- Bring It All Together
- Gradually mix the dry ingredients into your red mixture just until combined we don't want to overmix.
- Shape and Bake
- Scoop out your cookies onto lined baking sheets give them a little press and into the oven they go at 350°F for about 10-12 minutes.
- Cooling Time
- Let them rest on the baking sheet for 5 minutes then move to a rack to cool completely.
- Whip Up the Frosting
- Beat together cream cheese and butter until smooth then mix in powdered sugar vanilla and that tiny pinch of salt until it's glossy perfection.
- The Final Touch
- Once your cookies are completely cool spread that gorgeous frosting on top add any sprinkles now while the frosting's still soft.
My Best Tips
Always use gel food coloring it gives you that stunning red without changing the texture. Make sure your butter is perfectly softened for the smoothest dough. And be patient let those cookies cool completely before frosting otherwise you'll end up with a melty mess.
Mix It Up
Feel like trying something different? Skip the cream cheese frosting and drizzle with white chocolate instead. During the holidays crushed candy canes make them extra festive. Want to get creative? Try different colored food coloring for themed parties or add some crushed nuts on top for crunch.
Keep Them Fresh
Once frosted keep these beauties in the fridge in an airtight container they'll stay perfect for up to 5 days. Planning ahead? You can freeze the unfrosted cookies for a couple months just thaw them at room temperature and add fresh frosting before serving.
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Frequently Asked Questions
- → What type of food coloring works best?
Gel food coloring is preferred, with AmeriColor being recommended. Traditional food coloring can be used in the same amount.
- → Can these cookies be frozen?
Yes, cookies freeze well for up to 3 months. Thaw at room temperature before serving.
- → Why is my dough crumbly?
This is normal. Use your hands to bring the dough together. The warmth from your hands will help it combine properly.
- → How should I store these cookies?
Store covered tightly at room temperature for up to 5 days. Add any decorative sprinkles before the frosting sets.
- → Why use block cream cheese?
Full-fat block cream cheese provides the best texture for frosting. Avoid spreadable cream cheese as it can make the frosting too soft.