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These Red Velvet Cookies with Cream Cheese Frosting are irresistible. Thick and tender with crisp edges and soft centers, they are finished with a silky cream cheese frosting. Festive and delicious, they’re perfect for Valentine’s Day or any holiday gathering.
This is an easy, no-fuss recipe that yields cookies tasting like classic red velvet cake in cookie form. The cream cheese frosting adds the tangy, smooth finish that makes these cookies extra special — a guaranteed crowd-pleaser.
For more cookie ideas, try Lemon Poppy Seed Cheesecake Cookies, Tiramisu Cookies or Red Velvet Cupcakes.
WHY THIS RECIPE WORKS
- Simple to prepare: Made in one bowl with minimal equipment, this recipe is straightforward and quick.
- Cake-like texture: Large, soft cookies capture the classic red velvet flavor and texture.
- Cream cheese frosting: A smooth, tangy frosting finishes each cookie beautifully.
INGREDIENT NOTES
A few notes about key ingredients to help you get the best results. For the full ingredient list, see the recipe card below.
- Butter: Melt and cool the butter before combining so it blends smoothly into the dough. Use salted or unsalted.
- Granulated sugar: Adds moisture for a soft, tender cookie crumb.
- Cream cheese: Use full-fat cream cheese for the richest, creamiest frosting with a pleasant tang.
- Vanilla extract: Pure vanilla gives the best flavor.
- Cocoa powder: Dutch-process cocoa produces a deeper flavor and darker color; use a high-quality brand if possible.
STEP BY STEP INSTRUCTIONS
These cookies are simple to make and don’t require an electric mixer for the dough. You’ll need two bowls, a whisk and a spatula. The full recipe is shown in the recipe card below.
STEP 1: Melt the butter gently in the microwave or on the stove. Pour into a large bowl and chill until it reaches room temperature, about 20 minutes.
STEP 2: When the butter is cool, whisk in the granulated and brown sugars and the red gel food coloring for about 1 minute. Alternatively, use the paddle attachment of a stand mixer.
STEP 3: Stir in the egg and vanilla until combined. In a separate bowl, whisk together flour, cocoa, baking powder, baking soda and salt. Fold the dry ingredients into the wet mixture with a spatula until just combined. Portion the dough into 11 scoops, roll each into a ball and refrigerate for 1 hour to firm up.
While the dough chills, preheat the oven to 180ºC / 355ºF (conventional).
STEP 4: Arrange 6 cookies on a parchment-lined baking sheet and return the remaining dough to the fridge while the first batch bakes. Bake one tray at a time for 10–11 minutes, then transfer the cookies to a wire rack to cool.
STEP 5: For the frosting, beat the butter until light and fluffy, then add vanilla bean paste and cream cheese and mix until smooth.
STEP 6: Add sifted powdered sugar in two additions on low speed until incorporated. Transfer to a piping bag and pipe a swirl of cream cheese frosting onto each cooled cookie.
EXPERT BAKING TIPS
- Use a kitchen scale: Measurements in grams are more precise for consistent results.
- Don’t overmix: Fold gently with a spatula at the end to avoid developing too much gluten and keep the cookies tender.
- Choose light-colored pans: Light aluminum pans bake more gently than dark pans, which can create a darker crust and drier interior.
FAQ
Yes. Scoop the dough into balls and store them in an airtight container in the fridge overnight. Bake the next day as directed, then make and pipe the frosting.
Yes. Freeze scooped dough balls in an airtight container for up to 30 days. Thaw for about an hour before baking as directed.
HOW TO STORE
Store the frosted cookies in an airtight container in the refrigerator. They are best enjoyed within 1–2 days for optimal texture and flavor.
Other Cookie Recipes To Try
-
Everyday Bakes (Easy pantry-friendly recipes)
-
Mixed Berry Sheet Cake with Mascarpone Cream
-
Cherry Crumble Cheesecake
-
No-Bake Berry Icebox Cake
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Red Velvet Cookies with Cream Cheese Frosting
Pin Recipe
Equipment
-
Cookie scoops
Ingredients
RED VELVET COOKIES
- 110 g butter, melted and cooled (½ cup)
- 100 g granulated sugar (½ cup)
- 100 g brown sugar (½ cup)
- ½ teaspoon red gel food coloring or vegan food coloring
- 1 egg
- 1 teaspoon vanilla extract
- 230 g all-purpose flour
- 10 g dutch process cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
CREAM CHEESE FROSTING
- 120 g butter
- 60 g full-fat cream cheese
- 220 g powdered sugar, sifted
- ¼ teaspoon vanilla bean paste
The US customary cup measurements are approximate. For best accuracy, weigh ingredients in grams.
Instructions
RED VELVET COOKIES
- Melt the butter gently and cool to room temperature in a large bowl (about 20 minutes).
- Whisk in granulated sugar, brown sugar and red gel food coloring for 1 minute. You can use a stand mixer with the paddle attachment if preferred.
- Add the egg and vanilla and mix until combined.
- In a separate bowl, combine flour, cocoa, baking powder, baking soda and salt. Fold the dry ingredients into the wet ingredients until just combined.
- Using a 2 tbsp (approx. 56 g) cookie scoop, portion the dough into 11 balls, roll them and chill for 1 hour.
- Preheat the oven to 180ºC / 355ºF. Place 6 cookies on a lined baking sheet and bake 10–11 minutes. Return the remaining dough to the fridge for the next batch.
- Let cookies cool on the tray for 3 minutes, then transfer to a cooling rack to cool completely before frosting. If a small dome remains, gently press it down once the cookies are cool enough to handle.
CREAM CHEESE FROSTING
- Bring butter and cream cheese to near room temperature (10 minutes). Cube the butter and sift the powdered sugar.
- Beat the butter on high speed until light and fluffy, about 5 minutes. Scrape the bowl and mix 2 more minutes.
- Add vanilla bean paste and cream cheese and beat until smooth, about 1 minute.
- On low speed, add powdered sugar in two parts until incorporated. Increase speed briefly for a final mix.
- Pipe the frosting onto cooled cookies using a tip such as Wilton 2A, swirling from the center outward. Optionally top with red sprinkles and serve.
Nutrition
Protein: 3 g
Fat: 19 g
Saturated Fat: 12 g
Sodium: 330 mg
Sugar: 38 g
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