Red Velvet Cookies
Need a delicious dessert recipe for Valentine's Day? These Red Velvet Cookies are absolutely perfect to share with your loved ones! These come out amazingly tender and are topped with a dreamy cream cheese frosting.
Servings:16 cookies
Ingredients
For the Red Velvet Cookies
- 1 stick of butter, 8 tablespoons, room temperature
- 1 cup brown sugar
- 1 egg
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- 1 ⅓ cups all purpose flour
- ¼ teaspoon salt
For the Cream Cheese Frosting
- 3 oz light cream cheese, at room temperature
- 3 tbsp butter, at room temperature
- ¼ tsp vanilla extract
- 1 ½ cups powdered sugar, sifted
- pinch of salt
Instructions
- In a large bowl or stand mixer, cream together the butter and brown sugar until pale. Beat in the egg, followed by the red food coloring and the vanilla extract.
- Mix in the cocoa powder, followed by the baking soda, flour and salt. Mix until combined.
- Chill the mixture for 20 minutes. Meanwhile, preheat the oven to 355 degrees and line 2 large baking sheets with baking parchment.
- Roll the mixture into 1 1/2 inch balls and space them at least 2 inches apart on the prepared baking sheets. Bake for 12 minutes until the cookies are smooth on top and set in the middle. Transfer to a wire rack to cool while you make the frosting.
- In a large bowl or stand mixer, beat together the cream cheese and butter until smooth. Beat in the vanilla. Gradually mix in the powdered sugar until completely incorporated. Stir in a pinch of salt.
- Use a teaspoon to frost the top of each cooled cookie with cream cheese frosting.
Notes
- Use regular American butter rather than European-style butter as the lower butterfat content helps give these cookies their texture.
- Do not substitute Dutch Process cocoa powder as it will react with the baking soda in this recipe.
- The dough for these cookies freezes well; freeze the rolled dough on a lined baking sheet until solid before transferring to a ziplock bag. Bake from frozen, adding an extra 3-5 minutes onto the baking time.
- Store at room temperature in airtight containers for up to three days.
Nutrition
Calories: 205 kcal, Carbohydrates: 34 g, Protein: 2 g, Fat: 7 g, Saturated Fat: 4 g, Polyunsaturated Fat: 0.4 g, Monounsaturated Fat: 2 g, Trans Fat: 0.2 g, Cholesterol: 29 mg, Sodium: 110 mg, Potassium: 73 mg, Fiber: 1 g, Sugar: 25 g, Vitamin A: 226 IU, Calcium: 29 mg, Iron: 1 mg