Description
Make soft, cake-like red velvet cookies topped with classic cream cheese frosting. These treats combine the flavor of red velvet cake with the convenience of a cookie.
Ingredients
Scale
- 1 & 1/2 cups (180g) all-purpose flour, spooned and leveled
- 1/4 cup (20g) unsweetened cocoa powder
- 1 tablespoon instant milk powder
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick / 115g) unsalted butter, softened
- 3 tablespoons vegetable oil
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 1 to 2 teaspoons red liquid-gel food coloring
- 3 ounces (85g) block cream cheese, softened
- 6 tablespoons (90g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 & 1/2 cups (195g) powdered sugar
Instructions
- Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, milk powder, cornstarch, baking powder, baking soda, and salt. Set this dry mixture aside.
- In a large bowl, combine the softened butter, oil, brown sugar, and granulated sugar. Whisk until the mixture is smooth.
- Whisk in the egg and vanilla extract. Add the vinegar and the red food coloring. Mix until you reach your desired color.
- Add the dry ingredients to the wet ingredients and fold them together until a thick cookie dough forms. The dough will be sticky.
- Use a large (3 to 4 tablespoon) cookie scoop to place dough portions onto the prepared baking sheets, leaving about 3 inches between each cookie.
- Bake the cookies in the center of the preheated oven for 12 to 15 minutes, or until the cookies are puffed, spread out, and the bottom edges show a very light golden brown color.
- Cool the cookies on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool completely to room temperature before frosting.
- To make the frosting, cream together the cream cheese and softened butter in a medium bowl until smooth and lump-free.
- Add the vanilla extract and powdered sugar. Mix until the frosting is smooth. If the frosting is too soft, chill it in the refrigerator for 30 to 60 minutes until it firms up.
- Pipe or spread the frosting onto the cooled cookies. Crumble any misshapen cookies and sprinkle the crumbs on top of the frosted cookies for decoration.
Notes
- For the food coloring, start with 1 teaspoon and add more until you achieve a deep red color. The color will deepen slightly after mixing in the dry ingredients.
- If you have misshapen cookies, crumble them up and use the pieces to decorate the frosted cookies.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 3
- Cholesterol: 50
Keywords: Red Velvet Cupcake Cookies, red velvet cookies recipe, soft red velvet cookies with frosting, bakery-style red velvet cookies, Valentine Day Desserts, Valentines Day Baking