Description
Delight in the rich, velvety flavor of these classic Red Velvet Cookies topped with a creamy homemade cream cheese frosting. Soft, moist, and beautifully tinted with red food coloring, these cookies make a perfect treat for any occasion, especially when you want the festive charm of red velvet in a bite-sized form.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients for Cookies
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon buttermilk
- 2 tablespoons red food coloring
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: Using a large bowl or stand mixer, cream the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 3 to 4 minutes, ensuring a good texture for the cookie dough.
- Add Eggs and Flavorings: Beat in the eggs one at a time to the creamed mixture. Then add the vanilla extract, buttermilk, and red food coloring. Mix thoroughly until everything is fully combined and vibrant in color.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep cookies tender.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate it for at least 2 hours or overnight. This step helps the dough firm up and enhances the cookie texture.
- Preheat Oven and Prepare Baking Sheets: Set your oven to preheat at 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and for easier cleanup.
- Scoop Dough: Use a tablespoon to scoop balls of dough and place them on the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies in the oven for 10 to 12 minutes, or until the edges are set but the centers remain soft and slightly underdone.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes after baking. Then transfer them to a wire rack to cool completely, preparing them for frosting.
- Prepare Frosting: While cookies cool, beat together the softened cream cheese and butter until smooth. Gradually incorporate the powdered sugar and vanilla extract, mixing until the frosting is creamy and smooth.
- Frost Cookies: Once cookies are completely cooled, frost them using a piping bag for decorative effect or spread the frosting with a knife for a classic finish.
Notes
- Refrigerating the dough is essential for flavor development and preventing the cookies from spreading too much during baking.
- You can use gel food coloring for a more vibrant red without adding liquid that might affect dough consistency.
- Store frosted cookies in an airtight container in the refrigerator due to the cream cheese frosting.
- If you prefer less sweet frosting, reduce powdered sugar slightly to taste.
