Description
Make soft, chewy Red Velvet Cookies with rich cream cheese frosting! Perfect for any occasion. Easy, delicious & homemade.
Ingredients
Scale
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 tbsp red food coloring
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 1 cup white chocolate chips (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk (if needed for consistency)
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- Using a mixer, beat butter, granulated sugar, and brown sugar until fluffy (about 2-3 minutes).
- Add eggs, red food coloring, vanilla extract, and vinegar. Mix until combined.
- Gradually mix in the dry ingredients until just combined. Fold in white chocolate chips if using.
- Cover and chill the dough for at least 30 minutes.
- Scoop tablespoon-sized balls of dough onto the baking sheets, spacing 2 inches apart.
- Bake for 9-11 minutes until edges are set but centers remain soft. Cool completely.
- While cooling, beat cream cheese and butter together until smooth. Gradually mix in powdered sugar and vanilla extract. Add milk if needed.
- Spread or pipe frosting onto cooled cookies. Enjoy!
Notes
- Chill the dough for at least 30 minutes to prevent excessive spreading.
- Use gel food coloring for a vibrant red hue without altering the dough consistency.
- Frost only when cooled to prevent melting.
- Store frosted cookies in the refrigerator for up to 7 days.
- Freeze unfrosted cookies for up to 3 months and frost them fresh before serving.
- Prep Time: 15minutes
- Cook Time: 10minutes