Description
Soft, chewy, and cake-like red velvet cookies topped with a tangy, smooth cream cheese frosting. These cookies are easy to make, perfect for beginners, and stay tender for days.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 cup (220g) brown sugar, light or dark
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 tablespoon (5g) unsweetened natural cocoa powder
- 2 tablespoons red food coloring (gel preferred)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 8 oz (225g) full-fat brick-style cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Instructions
- In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy (3-4 minutes).
- Beat in the egg and vanilla extract until combined. Add the red food coloring and mix until the mixture is a vibrant red. Scrape down the sides of the bowl.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients on low speed. Stop mixing as soon as the flour disappears to avoid tough cookies.
- Cover the bowl and refrigerate the dough for at least 30 minutes (or overnight) to prevent spreading and meld flavors.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into 2-tablespoon balls (approx. 30g each) and place 2 inches apart on the sheets.
- Bake for 12-14 minutes. Cookies should look set on the edges but still soft in the center.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While cookies cool, beat the cream cheese and ½ cup butter until smooth. Add powdered sugar, vanilla, and lemon juice. Beat on low until combined, then high until fluffy.
- Pipe or spread the frosting onto the completely cooled cookies.
Notes
Ensure butter and cream cheese are at room temperature for proper texture. Do not skip the chilling step as it prevents spreading. Use gel food coloring for vibrant color without altering dough consistency. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 20
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
Keywords: red velvet cookies, cream cheese frosting, soft cookies, easy baking, holiday cookies, Valentine's Day treats