Red Velvet Cookies With Cream Cheese Frosting Recipe

I recently got hooked on this crazy combo of rich cocoa cookies with a tangy cream cheese frosting that totally blew my mind – it’s like a sweet little adventure in every bite.

So here’s how I made it: First, I preheated my oven to 350°F and lined two baking sheets with parchment paper. Then I whisked together 2 1/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt in one bowl. In a separate, larger bowl I creamed 1/2 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed brown sugar until it got light and fluffy. I then beat in 2 large eggs and stirred in 1 tablespoon vanilla extract along with 2 teaspoons red food coloring until it all looked really smooth.

Next, I slowly added the dry ingredients to the butter mixture, alternating with 1 cup buttermilk that I had mixed up with 1 teaspoon white vinegar, stirring just until everything was combined (overmixing is a no-no if you want soft cookies, trust me). I scooped rounded balls of dough onto the prepared baking sheets, making sure there was enough space between them. I popped them in the oven and baked for about 10 to 12 minutes – even if they looked a bit soft on the edges, don’t stress it because they firm up as they cool.

While the cookies were baking, I moved on to the cream cheese frosting. I beat 8 ounces of softened cream cheese with 1/2 cup softened unsalted butter until they were smooth. Then I gradually mixed in 2 to 3 cups powdered sugar and stirred in another teaspoon of vanilla extract until I got a creamy, spreadable frosting.

After letting the cookies cool completely on a rack, I finally spread (or piped, if you’re feeling extra fancy) the cream cheese frosting on top. I gotta say, every bite was a lil’ piece of heaven. Enjoy!

My red velvet cookies with cream cheese frosting are a delicious mix of nutrition and taste. I use ingredients like cream cheese, unsalted butter, red food coloring, cocoa powder and buttermilk to create a rich flavor and soft texture.

I luv the balance of taste and nutritional value.

Ingredients

• All-purpose flour: Offers carbs and structure; not fibre-rich but essential for the cookie base.
• Unsweetened cocoa powder: Imparts rich chocolate flavor and antioxidants; adds a slight bitter note.
• Red food coloring: Creates vibrant red hue; purely visual, doesn’t add taste or nutrients.
• Buttermilk: Adds tangy flavor and helps cookies rise; tenderizes dough for a soft texture.
• Cream cheese: Provides rich, tangy taste; essential for smooth, delicious frosting; a creamy protein source.
• Powdered sugar: Sweetens the frosting while dissolving quickly; creates a smooth, light texture.
• Unsalted butter: Enriches flavor and moisture; gives cookies and frosting a creamy, balanced richness.

Ingredient Quantities

• Cookie Ingredients:
  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons red food coloring
  • 1 cup buttermilk
  • 1 teaspoon white vinegar

• Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 to 3 cups powdered sugar
  • 1 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.

2. In a bowl, whisk together the flour, unsweetened cocoa powder, baking soda, baking powder, and salt.

3. In a separate large bowl, cream the softened butter with the granulated sugar and brown sugar until it’s light and fluffy.

4. Beat in the eggs, then stir in the vanilla extract and red food coloring until everything is well combined.

5. Slowly add the dry ingredients to the butter mixture, alternating with the buttermilk that was mixed with the white vinegar, stirring until just combined.

6. Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared baking sheets, leaving enough space between them.

7. Bake the cookies for about 10 to 12 minutes or until the edges look set. Dont worry if they look a bit soft, they will firm up as they cool.

8. While the cookies are baking, make the cream cheese frosting by beating together the softened cream cheese and unsalted butter until smooth.

9. Gradually mix in 2 to 3 cups of powdered sugar and stir in the vanilla extract until you get a creamy, spreadable frost.

10. Allow the cookies to cool completely on a rack before spreading or piping the cream cheese frosting on top. Enjoy!

Equipment Needed

1. Oven
2. Two baking sheets
3. Parchment paper
4. At least two mixing bowls (one for dry ingredients and one for wet ingredients)
5. Whisk
6. Electric mixer or hand mixer
7. Measuring cups and spoons
8. Cookie scoop or tablespoon
9. Cooling rack
10. Spatula

FAQ

• Q: Can I substitute buttermilk if I dont have any around?
  A: Yeah, you can mix 1 cup milk with 1 teaspoon white vinegar or lemon juice and let it sit for a few minutes. It works pretty well!
• Q: How do i make sure the cookies come out soft and not too dry?
  A: Just be sure not to overbake ’em. Once they start to pull away from the edges, take ’em out, even if the centers seem a bit soft. They firm up as they cool.
• Q: Do i need to blend the cream cheese frosting or can i just mix it?
  A: It’s best to beat the cream cheese and butter together until theyre light and fluffy before gradually adding the powdered sugar and vanilla extract. That way, you avoid any lumps.
• Q: Can i prep the cookie dough ahead of time?
  A: Sure thing! You can chill the dough in the fridge for a few hours or even overnight. Just let it come back to room temp a bit before baking.
• Q: Is there a way to adjust the sweetness of the cookies?
  A: If you want them a bit less sweet, try reducing the granulated and brown sugar by about 1/4 cup each. Be careful though, it might change the texture a tad.

Red Velvet Cookies With Cream Cheese Frosting Recipe Substitutions and Variations

• Unsweetened cocoa powder – you can try Dutch-processed cocoa, but remember to tweak the baking soda a bit cause its acidity levels differ.
• Unsalted butter – if you’re out of it, using salted butter is fine, just reduce the extra salt in your recipe.
• Buttermilk – simply mix 1 cup of whole milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.
• Cream cheese – if you don’t have any, you could blend in about 1/2 cup of full-fat Greek yogurt along with the regular cream cheese in the frosting.

Pro Tips

Here’s an awesome cookie recipe with a few secret pro tips that make these treats even better!

Ingredients

Cookie Dough:
• 2 1/4 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 teaspoons red food coloring
• 1 cup buttermilk
• 1 teaspoon white vinegar

Cream Cheese Frosting:
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 to 3 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a bowl, mix together the flour, cocoa powder, baking soda, baking powder and salt.
3. In another large bowl, cream the softened butter with both sugars until light and fluffy. (Pro tip: Beat longer than you think you need so your cookies get a nice airy texture)
4. Beat in the eggs then stir in vanilla extract and red food coloring till they mix up good.
5. Slowly add the dry ingredients to the butter mixture while alternating with the buttermilk that’s already mixed with the white vinegar. Don’t overdo it, stir until just combined. (Pro tip: Overmixing can make the cookies tough so stop when you cant see any more flour)
6. Use a cookie scoop or tablespoon to drop small rounded balls of dough onto the prepared baking sheets. Make sure you leave enough space between them. (Pro tip: If your dough is sticky, try chilling it for 15 minutes to get perfect scoops)
7. Bake the cookies for about 10 to 12 minutes or until the edges look set. Dont worry if the centers look soft since they will firm up a bit as they cool.
8. While the cookies are baking, whip up the cream cheese frosting. Beat the softened cream cheese and butter until its smooth.
9. Gradually add the powdered sugar along with the vanilla extract and beat until the frosting is creamy and spreadable. (Pro tip: Sift the powdered sugar first if you like a super smooth frosting without clumps)
10. Let the cookies cool completely on a rack before you spread or pipe the cream cheese frosting on top. Enjoy! (Pro tip: If you like a little extra flavor, sprinkle a tiny pinch of sea salt on the eggs after beating for a subtle boost)

Happy baking and enjoy your delicious cookies!