If you adore the rich, velvety charm of classic red velvet in a new, delightful form, then this Red Velvet Cookies Recipe is about to become your absolute favorite. These cookies capture all the luscious, moist texture and that iconic red hue, wrapped in a tender, slightly chewy bite that feels like a hug with every bite. Perfectly balanced with a hint of cocoa and topped with dreamy cream cheese frosting, these cookies bring the soul of a red velvet cake into a cookie jar, ready to brighten your day anytime you crave something truly special.
Ingredients You’ll Need
Getting started on this Red Velvet Cookies Recipe is wonderfully simple because every ingredient plays a starring role in bringing out the perfect flavor, texture, and vibrant color. Each one is thoughtfully chosen to make these cookies irresistibly soft, with that signature red velvet depth.
- Unsalted butter, 1/2 cup (110g / 3 3/4 oz), softened: Provides rich moisture and tenderness, crucial for that melt-in-your-mouth feel.
- Vanilla bean paste, 1 tsp: Adds aromatic warmth far beyond ordinary vanilla extract.
- Caster sugar, 1 cup (220g / 7 3/4 oz): Dissolves easily to ensure smooth sweetness and a soft crumb.
- Eggs, 2 at room temperature: Bind ingredients for structure and add to the creamy texture.
- Sour cream or full-fat plain yogurt, 1/4 cup: Brings moisture and slight tanginess, enhancing that velvet softness.
- Cocoa powder, 2 tbsp: The subtle chocolate backbone that makes red velvet special.
- Red food colouring, 3/4 tbsp: Gives this recipe its eye-catching, festive red shade.
- Plain white flour, 2 cups (250g / 9 oz): The structural base of the cookies, for the perfect chew.
- Baking powder, 1 tsp: Helps the cookies rise just enough without losing that dense, tender texture.
- Unsalted butter, 6 tbsp (75g / 2 1/2 oz), softened: Key for the luscious cream cheese frosting.
- Cream cheese, 5 oz / 150g, softened: Creates that dreamy, tangy frosting that’s a red velvet hallmark.
- Vanilla bean paste, 1 tsp (for frosting): Infuses the frosting with warm, enhanced flavor.
- Powdered (icing) sugar, 2 1/4 cups (225g / 7 1/2 oz): Sweetens and smooths the frosting to perfection.
- Red sprinkles (optional): Adds a playful, festive crunch and accentuates the red velvet theme.
How to Make Red Velvet Cookies Recipe
Step 1: Prepare the Cookie Dough
Start by creaming together 1/2 cup of softened unsalted butter with 1 teaspoon of vanilla bean paste and 1 cup of caster sugar until light and fluffy. This step is your ticket to tender cookies with a beautiful crumb. Next, beat in the 2 room temperature eggs one at a time, ensuring a smooth, glossy mixture. Stir in the sour cream or yogurt for extra moisture and tang, which elevate the cookie’s softness and depth.
Step 2: Mix the Dry Ingredients
In a separate bowl, sift together the 2 cups of plain white flour, 2 tablespoons of cocoa powder, and 1 teaspoon of baking powder. Incorporate the 3/4 tablespoon of red food coloring here as well. This is where your cookies get their trademark color and subtle chocolate flavor, so mixing it evenly ensures every bite is as vivid and delicious as it should be.
Step 3: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture. Mixing gently is key here to maintain tenderness and avoid overworking the dough. You want a vibrant, soft dough that’s easy to scoop but holds its shape beautifully while baking.
Step 4: Shape and Bake the Cookies
Preheat your oven to 350°F (175°C). Scoop dough onto a baking tray lined with parchment paper, spacing them evenly to allow for gentle spreading. Bake for about 12-15 minutes until the edges are set and the tops look slightly shiny—this ensures a chewy center with a satisfying bite. Let them cool on the tray to finish setting.
Step 5: Prepare the Cream Cheese Frosting
While cookies cool, whip together 6 tablespoons of softened unsalted butter and 5 ounces of softened cream cheese until smooth and fluffy. Add 1 teaspoon of vanilla bean paste for aromatic depth, then slowly beat in 2 1/4 cups of powdered sugar until the frosting reaches a creamy, spreadable consistency.
Step 6: Frost and Decorate
Once the cookies are completely cool, spread a generous layer of cream cheese frosting over each. If you love a festive touch, sprinkle red sprinkles on top for that extra pop of color and texture that makes these cookies irresistible.
How to Serve Red Velvet Cookies Recipe
Garnishes
A simple swirl of cream cheese frosting with red sprinkles is a classic way to make these cookies shine, but you can also experiment with white chocolate shavings or a dusting of cocoa powder for a little extra elegance and flavor contrast.
Side Dishes
Enjoy these Red Velvet Cookies Recipe treats with a cold glass of milk, a cup of rich hot chocolate, or your favorite coffee blend—the creamy, tangy frosting pairs beautifully with both sweet and slightly bitter beverages.
Creative Ways to Present
For parties or special occasions, stack these cookies with layers of frosting in between to create mini red velvet cookie sandwiches. You can even dip edges into melted white chocolate or roll them in crushed nuts for a gourmet twist that will impress your friends without extra fuss.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 3 days. The cream cheese frosting stays soft and luscious without drying out, making them perfect for having on hand for a quick indulgence.
Freezing
You can freeze unfrosted cookie dough balls for up to 3 months—just thaw them in the fridge before baking. Alternatively, baked and frosted cookies freeze well wrapped tightly in plastic wrap and stored in an airtight container, preserving their deliciousness for up to 2 months.
Reheating
Warm these cookies gently in the microwave for 10 to 15 seconds if you prefer a soft, freshly baked feel. Be cautious not to overheat, as the cream cheese frosting can soften too much and become messy.
FAQs
Can I use regular vanilla extract instead of vanilla bean paste?
Absolutely! Vanilla bean paste adds a richer, more complex vanilla flavor with those tiny vanilla flecks, but regular vanilla extract works wonderfully and won’t change the cookie’s texture.
What type of red food coloring should I use?
Gel or paste food coloring is best because it delivers vibrant color without altering the dough’s consistency. Liquid food coloring can make the dough too wet, so use sparingly if you only have that on hand.
Can I substitute sour cream with yogurt?
Yes! Full-fat plain yogurt is a fantastic substitute that provides the same moisture and tanginess crucial to the cookies’ tender crumb.
How do I prevent these cookies from spreading too much?
Make sure your butter is softened but not melting and chill the dough briefly before baking. Also, be careful not to over-mix once you add the dry ingredients to keep the dough firm enough to hold shape.
Can I make these cookies gluten-free?
With a reliable gluten-free flour blend that mimics the texture of plain flour, these cookies can be adapted well. Just ensure the blend contains xanthan gum or a similar binding agent for the best results.
Final Thoughts
There is something truly magical about this Red Velvet Cookies Recipe. It brings the best parts of a beloved cake into a cozy, handheld treat that’s perfect for sharing or savoring solo. Whether for a festive holiday, a sweet snack, or your next bake sale, these cookies never fail to uplift and delight. Grab your ingredients, and trust me, once you try this recipe, it will become a cherished staple in your baking repertoire!
Print
Red Velvet Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 20 – 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these soft and chewy Red Velvet Cookies, perfectly combining the classic flavors of red velvet cake with the convenience of a cookie. Topped with a luscious cream cheese frosting and optional red sprinkles, these cookies are perfect for festive occasions or whenever you crave a sweet treat.
Ingredients
Cookies
- 1/2 cup unsalted butter, softened (110g / 3 3/4 oz)
- 1 tsp vanilla bean paste (or extract/essence)
- 1 cup caster sugar (220g / 7 3/4 oz)
- 2 eggs, at room temperature
- 1/4 cup sour cream or plain yogurt (full fat)
- 2 tbsp cocoa powder
- 3/4 tbsp red food colouring
- 2 cups plain white flour (250g / 9 oz)
- 1 tsp baking powder
Cream Cheese Frosting
- 6 tbsp unsalted butter, softened (75g / 2 1/2 oz)
- 5 oz / 150g cream cheese, softened
- 1 tsp vanilla bean paste (or extract/essence)
- 2 1/4 cups powdered (icing) sugar (225g / 7 1/2 oz)
- Red sprinkles (optional)
Instructions
- Prepare the cookie dough: In a large mixing bowl, cream together the 1/2 cup softened unsalted butter and caster sugar until light and fluffy. Add the eggs one at a time, ensuring each is fully incorporated, then mix in the vanilla bean paste. Stir in the sour cream or yogurt, cocoa powder, and red food colouring until the mixture is evenly combined.
- Combine dry ingredients and form dough: In a separate bowl, sift together the plain white flour and baking powder. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined to form a soft dough.
- Chill the dough: Cover the dough with cling film and chill in the refrigerator for at least 30 minutes to make it easier to handle and to help the cookies maintain their shape while baking.
- Preheat the oven and prepare baking trays: Preheat your oven to 350°F (175°C). Line baking trays with parchment paper or silicon mats.
- Shape and bake the cookies: Using a tablespoon or cookie scoop, place dollops of dough on the prepared trays, spacing them about 2 inches apart. Bake in the preheated oven for 12–15 minutes or until the edges are just set but the centers remain soft. Remove from oven and allow cookies to cool completely on a wire rack.
- Make the cream cheese frosting: In a medium bowl, beat together the 6 tbsp softened butter and 150g softened cream cheese until smooth and creamy. Add the vanilla bean paste and gradually mix in the powdered sugar until the frosting is light and fluffy.
- Frost and decorate the cookies: Once the cookies are completely cooled, spread or pipe the cream cheese frosting on top of each cookie. Sprinkle with red sprinkles if desired for a festive touch.
- Serve and store: Enjoy the cookies immediately, or store them in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
Notes
- For a more intense red color, increase the red food colouring slightly, but be careful to avoid altering the texture.
- If you don’t have vanilla bean paste, pure vanilla extract is a great substitute.
- Allow the cookies to cool completely before frosting to prevent the cream cheese topping from melting.
- These cookies can be frozen frosted or unfrosted; thaw at room temperature before serving.
- To keep cookies soft, store them in an airtight container with a slice of bread to maintain moisture.
