This Red Velvet Cookies Recipe creates chewy cookies with perfect crisp edges that are topped with the creamiest cream cheese frosting. A classic dessert flavor in cookie form!
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies.
Why We Love This Red Velvet Cookies Recipe
- This recipe makes 12 large bakery style cookies.
- Easy homemade drop cookie recipe that requires no chilling.
- Simple ingredients that you most likely have on hand.
- These cookies are dye free! No artificial dyes needed.
- Cookies turn out chewy with the most perfect edges.
- Topped with the best cream cheese frosting!
- Cookies are freezer friendly.
- These red velvet cookies are perfect for gifting, sharing, serving at parties and bake sales!
Red Velvet Cookies Recipe Ingredients
- Salted Butter
- White Sugar
- Light Brown Sugar
- Large Eggs
- Pure Vanilla Extract
- White Vinegar
- Baking Powder
- Baking Soda
- Salt
- Unsweetened Cocoa Powder
- Unbleached All Purpose Flour
- Cream Cheese
- Powdered Sugar
- Milk
Substitution Suggestions
- Salted Butter: You can use unsalted butter, but I suggest adding an extra ½ teaspoon of salt to the cookie dough.
- Pure Vanilla Extract: Pure extracts give the best flavor. Imitation extracts can leave a bad after taste to your baked goods. You can also use vanilla bean paste if you like.
- White Vinegar: White distilled vinegar is the best to use, but if needed you can use apple cider vinegar.
- All Purpose Flour: White whole wheat flour and whole wheat flour can be substituted. You can also use a blend of flours. For example: I like to use half all purpose and half whole wheat in a lot of baked items. If you use whole wheat flour the cookies will be a bit a more dense but still tasty!
- Cream Cheese: If you want you can use Neufchâtel cheese. The frosting won't be quite as rich, but it will still be delicious.
- Milk: Any type of milk can be used to thin out the frosting. I normally use 2% cow's milk. You can even use water if you want.
This red velvet cookie recipe has all the flavors of the classic red velvet cake. The cookies have the best chewy centers and are topped with fluffy and tangy cream cheese frosting.
How to Make Red Velvet Cookies with Cream Cheese Frosting
- First, preheat oven to 350°F and line two cookie sheets with parchment paper.
- Next, in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with hand beater, cream together the softened butter, granulated sugar and brown sugar until light and fluffy. About 2-3 minutes.
- Now add the eggs, one at a time, beating well after each egg.
- Then mix in the vanilla extract and vinegar until smooth and creamy.
- Now to the wet ingredients add the dry ingredients: baking powder, baking soda, salt, cocoa powder and all purpose flour. Mix on low speed just until combined, scraping the sides of the bowl as needed.
- Using a ⅓ cupful or a 3.25 oz scoop, place 6 even cookie dough scoops on each prepared baking sheet. Roll into smooth cookie dough balls and slightly flatten the top of the cookies.
- Bake cookies, one pan at a time, in preheated oven on center rack for 14-16 minutes until the edges of the cookies look set and the centers no longer look wet and glossy.
- Let cookies cool on pan for 5 minutes then remove to wire rack to cool completely.
- Once cooled, make the cream cheese frosting.
How to Make the Best Cream Cheese Frosting
- In a stand mixer with the paddle attachment or whisk attachment, cream softened cream cheese and butter together until smooth and fluffy.
- Add the powdered sugar, a couple cups at a time, mixing on low speed until fully incorporated after each addition.
- Beat in the vanilla extract until incorporated.
- Now add the milk, one tablespoon at a time, until you've reached your desired consistency.
- Bump up the speed on the mixer and beat for a minute or so until frosting is light and fluffy.
- Add the frosting to a piping bag or gallon zip top bag, cut off the tip or corner or use a piping tip of your liking, and pipe the frosting on the baked cookies in any pattern you like. You can also use an off set spatula or butter knife and spread the frosting on top of cookies.
- Let the cookies rest until the frosting has set.
If you love the classic flavor of red velvet, try these Red Velvet Cupcakes and this fabulous Red Velvet Ice Cream. Both are dye free too!
Storing Frosted Red Velvet Cookies
Storing: Store these cookies in an air tight container between layers of wax paper. If you don't want to smudge the frosting, store in single layer in multiple containers. Keep them in a cool dry place and they'll be shelf stable for 4 days. If you are nervous because of the cream cheese you can store the cookies in the fridge as well. They will dry out just a touch but will still be delicious!
Freezing: These cookies freeze well! You can freeze them with or without the frosting. Place the cookies in a freezer safe air tight container in single layers, between pieces of wax paper or individually wrapped in plastic wrap. Label, date and freeze. Cookies will last 3-4 months in the freezer.
Thawing: To thaw the frozen cookies, unwrap cookies if needed and let them sit at room temperature until thawed or thaw in fridge.
Heather's Favorite Tools for this Recipe
- I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making cookies and so many other things.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their cookies sheets are the only ones I use for cookies. Find yourself a consultant, host a party and treat yourself to a set.
- A large cookie scoop is great for these sugar cookies. This large scoop from OXO on Amazon is a great one.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
- If you packaging them up for a bake sale these Self Sealing Cellophane Bags are the best!
Tips for Red Velvet Cookies with Cream Cheese Frosting
- Gather all your ingredients before you start baking. It is so much easier to bake when all your ingredients are ready. Plus, there is less room for error. Like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Always read the recipe from start to finish before you start. Again, I am speaking from experience.
- Use room temperature ingredients. It helps everything mix together properly.
- Make sure to fluff your flour a bit before you measure it. When it sits for periods of time it becomes packed. Fluffy flour is better for the perfect cookie texture. To fluff your flour, just scoop it and dump it a few times or whisk it and then measure it out.
- Use a measuring cup or ice cream scoop to get the same size cookies, that way they will all bake evenly. I like to use a large scoop.
- For best results don't over bake the cookies. Over baking will cause the cookies to not be chewy as intended. The edges should be set and the centers should no longer look wet and glossy.
- Beat the butter and cream cheese for the frosting until it is light and fluffy. Beat it long enough!
- Add the powdered sugar in two batches. It will blend in much smoother and easier.
- Once all the frosting ingredients are added bump up the speed to medium and beat until light and airy, about 1-2 minutes, while scraping the sides of the bowl a few times.
- If you would like a bright red color in your cookies, you can add red food coloring.
More Gourmet Cookie Recipes:
- Giant Sugar Cookies
- Carrot Cake Cookies
- Gourmet Snickerdoodles
- Pumpkin Chocolate Chip Cookies
- Frosted Cookies and Cream Cookies
- Chocolate Brownie Cookies
- Strawberry Chocolate Cookies
- Birthday Cake Cookies
- Chocolate Peanut Butter Chip Cookies
- Caramel Pretzel Chocolate Chip Cookies
- Gourmet Chocolate Chip Cookies
Did you make this recipe? Rate it!
If you enjoyed this recipe give it a ⭐⭐⭐⭐⭐ rating in the comments below. It really helps the recipe stand out and I appreciate the feedback to make recipes everyone will enjoy.
Red Velvet Cookies
This Red Velvet Cookies Recipe creates chewy cookies with perfect crisp edges that are topped with the creamiest cream cheese frosting. A classic dessert flavor in cookie form!
Servings: 12 cookies
Ingredients
- 1 cup salted butter, softened
- 1½ cups white sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 tablespoon white vinegar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ cup unsweetened cocoa powder
- 3¼ cups all purpose flour
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup salted butter, softened
- 2 teaspoons pure vanilla extract
- 4 cups powdered sugar
- 2 tablespoons milk
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350°F and line two cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar and brown sugar until light and fluffy. About 2-3 minutes.
- Add the eggs, one at a time, beating well after each egg.
- Mix in the vanilla extract and vinegar until smooth and creamy.
- Add the dry ingredients: baking powder, baking soda, salt, cocoa powder and all purpose flour. Mix on low speed just until combined, scraping the sides of the bowl as needed.
- Using a ⅓ cupful or a 3.25 oz scoop, place 6 even cookie dough scoops on each prepared sheet pan. Roll into smooth cookie dough balls and slightly flatten the tops of the cookies.
- Bake cookies, one pan at a time, in preheated oven on center rack for 14-16 minutes until the edges of the cookies look set and the centers no longer look wet and glossy.
- Let cookies cool on pan for 5 minutes then remove to wire rack to cool completely.
- Once cooled, make the cream cheese frosting.
Cream Cheese Frosting
- In a stand mixer with the paddle attachment, cream softened cream cheese and butter together until smooth and fluffy.
- Add the powdered sugar, a couple cups at a time, mixing on low speed until fully incorporated after each addition.
- Beat in the vanilla extract until incorporated.
- Now add the milk, one tablespoon at a time, until you've reached your desired consistency and scraping the sides of the bowl as needed.
- Bump up the speed on the mixer and beat for 1-2 minutes until frosting is light and fluffy.
- Add the frosting to a piping bag or gallon zip top bag, cut off the tip or corner or use a piping tip of your liking, and pipe the frosting on the cookies in any pattern you like. You can also use an off set spatula or butter knife and spread the frosting on top of cookies.
- Let the cookies rest until the frosting has set.
Nutrition
Serving: 1 cookie | Calories: 685kcal | Carbohydrates: 98g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 638mg | Potassium: 120mg | Fiber: 2g | Sugar: 70g | Vitamin A: 1010IU | Vitamin C: 0.01mg | Calcium: 84mg | Iron: 2mg
Tried this recipe?Please rate the recipe, leave a comment and tell me how much you loved it!
Share the Recipe!Please share it and tag @heathershomemadekitchen and use #heathershomemadekitchen!
Leave a comment