Nothing says “I love you” like a batch of the BEST soft and moist Red Velvet Sugar Cookies with rich cream cheese frosting!
Ohhhh yeah, we’re gettin’ our red velvet on today, big time.
big. thick. chewy. soft. moist. red velvety and piled high with super rich n’ creamy cream cheese frosting.
I’m in love.
I know it’s a few weeks away but the big mushy gushy sappy love day is coming up and I’m sure you’re making big plans for you and your honey. Or just you – nothin’ wrong with that! I’ve had a few single-lady V-days and they were full of plenty of love to go around.
Lounging on the couch in my favorite sweats with a chick flick, popcorn, and a bag of Twix minis is a night full of love, trust me.
But if Twix’s ain’t yo thing and you crave something a little more homemade, how about cookies? Red velvet sugar cookies. WITH SPRINKLES. Cause yeah.
So all of you red velvet lovers, Happy Valentines Day. 3 weeks early.
Red Velvet Sugar Cookies
The BEST soft and moist red velvet sugar cookies with rich cream cheese frosting.
- 1 cup butter, softened
- 3/4 cup vegetable oil
- 1 3/4 cup sugar, divided
- 3/4 cup powdered sugar
- 1 tablespoon water
- 2 eggs
- 5 1/2 cups flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon cream of tartar
- 1 teaspoon salt
- 1 tablespoon red food coloring (adjust to preference)
- 1/2 cup butter, softened
- 1/2 cup sour cream OR plain greek yogurt
- 2 tablespoons cream cheese, softened
- 1 teaspoon salt
- 1/2 teaspoon vanilla
- 6 cups powdered sugar
- 1/4 cup milk (as needed)
In a large bowl cream together butter, vegetable oil, 1 1/2 cups sugar, powdered sugar, water, and eggs.
In a medium bowl whisk together flour, cocoa powder, baking soda, cream of tartar, and salt.
Add dry ingredients to wet ingredients and mix until combined. Add red food coloring 1 teaspoon at a time, mixing after each, until desired color is achieved. Cover and chill for 1 hour.
Remove dough from fridge and uncover. Roll dough into balls (slightly larger than a golf ball) and place on a lightly greased baking sheet about 3-4 inches apart.
Place remaining 1/4 cup sugar on a plate. Use the bottom end of a tall glass cup (or the bottom of a small jar) for pressing the cookies. Spritz the bottom of the glass/jar with cooking spray then dip the bottom into the sugar. Use the bottom sugar-coated end of the glass to press cookies to about 1/2 inch thickness. Let the edges of the cookie dough squish out past the edges of the glass.
Bake at 350 for 8-10 minutes. Allow to cool for a few minutes on the baking sheet, then transfer to a clean flat surface or a cooking rack. When completely cool, place in airtight containers (if stacking, separate layers with parchment or wax paper) and keep chilled in the fridge.
For the frosting, cream together butter, sour cream (or greek yogurt) and cream cheese until smooth. Add remaining ingredients and mix until smooth. Store chilled in airtight container.
Frost cookies immediately frost cookies.
Prep time does not include 1 hour chilling time.
Recipe adapted from Twigg Sugar Cookies