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
Scale
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.
