Red Velvet Sugar Cookies

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Nothing says “I love you” like a batch of the BEST soft and moist Red Velvet Sugar Cookies with rich cream cheese frosting!

Red Velvet Sugar Cookies

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.

Red Velvet Sugar Cookies

Red Velvet Sugar Cookies

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.

Red Velvet Sugar Cookies

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.

Red Velvet Sugar Cookies


So all of you red velvet lovers, Happy Valentines Day. 3 weeks early.

You’re welcome.

Red Velvet Sugar Cookies

Red Velvet Sugar Cookies

Red Velvet Sugar Cookies

The BEST soft and moist red velvet sugar cookies with rich cream cheese frosting.
0 from 0 votes
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 28


  • 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.
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

Recipe adapted from Twigg Sugar Cookies

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I just stumbled across your blog, subscribed, and love it! What kind of camera do you use? I have a blog as well and am looking to introduce more recipes but my camera does not do justice like yours does!


Hi, I wanted to make these for a co-worker. Can I put the icing on these and then stack them? I am mildly worried about them getting all mushy or the icing running during travel time.

    Hi Ali. I recommend frosting immediately before serving but if you really needed to stack them I would frost them, then freeze them, and then stack them with parchment or wax paper in between the cookies.

I made these and they turned out very yummy, but very dry. My husband and aunt thought the same thing. I saw that you mentioned to someone that their container was maybe not tight while chilling…that could be….could i maybe use a little less flour you think? Just curious if you have any other ideas?

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