Nina Johnson
Soft, vibrant, and irresistibly decadent, these Red Velvet Cookies with Cream Cheese Frosting are the ultimate treat for cookie lovers. With their signature deep red hue and a velvety cocoa-kissed flavor, these cookies strike the perfect balance between a classic red velvet cake and a chewy cookie. Topped with a swirl of luscious cream cheese frosting, every bite is rich, tangy, and smooth.
Perfect for holidays, celebrations, or just because you deserve something special, these cookies add a gourmet flair without the fuss. Whether you’re baking them for guests or a cozy night in, they’re sure to impress with both looks and flavor.
What Makes Red Velvet Cookies So Unique?
Red velvet cookies are not just about their bold color. The real charm lies in the soft-baked texture, light cocoa taste, and a slightly tangy profile enhanced by the cream cheese frosting. This combination gives them their luxurious mouthfeel and flavor profile that stands out from ordinary cookies.
They’re ideal for anyone who wants the flavor of red velvet cake in a more compact, hand-held version.
Ingredients for the Red Velvet Cookies with Cream Cheese Frosting
All-Purpose Flour
Provides the base structure for the cookies, giving them that soft yet chewy bite.
Unsweetened Cocoa Powder
A small amount adds the mild chocolatey undertone that defines red velvet.
Baking Soda
Helps the cookies rise slightly while maintaining their dense, chewy texture.
Salt
Enhances all the sweet and tangy flavors without being overpowering.
Unsalted Butter
Creamed with sugar for that perfect melt-in-your-mouth texture and buttery richness.
Granulated Sugar + Brown Sugar
A combo that delivers sweetness and depth of flavor, while brown sugar adds moisture.
Egg
Binds everything together and adds richness.
Vanilla Extract
Balances the cocoa and highlights the red velvet flavor.
Red Food Coloring
Essential for achieving that classic deep red hue.
Cream Cheese
The star of the frosting—it brings the tang and velvety finish to the top of each cookie.
Powdered Sugar
For sweetness and smoothness in the frosting.
Butter (again)
Used in the frosting to create a rich, fluffy texture.
A pinch of salt (in frosting)
Balances the sweet cream cheese flavor and enhances the tang.
How To Make the Red Velvet Cookies with Cream Cheese Frosting
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures the cocoa is evenly distributed and the leavening agents are properly mixed in.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy. This step adds air to the dough, which contributes to the cookies’ tender texture.
Step 3: Add Wet Ingredients
Beat in the egg and vanilla extract until fully incorporated. Then mix in the red food coloring to reach your desired shade of red.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet ingredients, mixing just until the dough forms. Avoid over-mixing, as it can lead to tough cookies.
Step 5: Chill the Dough
Cover the dough and refrigerate for 30 to 45 minutes. Chilling helps prevent spreading during baking, keeping the cookies thick and soft.
Step 6: Scoop and Bake
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 1.5 tablespoon-sized balls and place them a couple inches apart. Bake for 10–12 minutes or until the edges are set but the centers still look slightly soft. Allow to cool on the sheet for a few minutes before transferring to a wire rack.
Step 7: Make the Cream Cheese Frosting
In a separate bowl, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar and a pinch of salt, mixing until smooth and fluffy. Transfer frosting into a piping bag or use a spoon to top each cookie once cooled.
Step 8: Frost and Enjoy
Once the cookies are completely cooled, pipe or spread a generous amount of frosting onto each one. Let them set or enjoy right away!
How to Serve and Store These Cookies
These red velvet cookies with cream cheese frosting are best served at room temperature when the frosting is just firm enough to hold its shape but soft enough to melt in your mouth. They’re perfect for dessert platters, gifting, or just a cozy night with a hot drink. You can even sprinkle a little powdered sugar or red velvet cake crumbs on top for extra flair.
For storing, place them in a single layer in an airtight container in the refrigerator for up to 5 days. If stacking, separate layers with parchment paper. Let them sit at room temperature for about 15 minutes before serving for the best texture.
Frequently Asked Questions
How do I make my cookies more red?
You can add more gel or liquid red food coloring to intensify the hue. Gel coloring typically gives a deeper red with less quantity.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 2 days. Let it sit out for 10 minutes before scooping and baking.
Can I freeze the cookies?
Absolutely. Freeze baked, unfrosted cookies for up to 2 months. Thaw and frost before serving.
Why did my cookies turn out cakey?
Over-mixing or using too much flour can make the cookies more cake-like. Stick to the recommended flour measurement and mix just until combined.
What can I use instead of red food coloring?
For a natural alternative, try beet powder or a small amount of pomegranate juice concentrate, though the color and flavor may vary.
Is the frosting stable at room temperature?
For a few hours, yes. But since it includes cream cheese, it’s best to refrigerate the cookies if they’ll be out longer than 2 hours.
Want More Cookie Ideas with a Twist?
If you love these red velvet cookies with cream cheese frosting, you’ll probably enjoy these other favorites:
- Maraschino Cherry Chocolate Chip Cookies for a fruity, chocolatey surprise.
- Cotton Candy Cookies if you want a whimsical, fair-style treat.
- Whipped Shortbread Cookies for a buttery melt-in-your-mouth texture.
- Cheesecake Stuffed Caramel Apple Cookies with ooey-gooey fall flavor.
- Soft and Chewy Oatmeal Chocolate Chip Cookies when you crave a cozy, classic combo.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you go heavy on the frosting swirl or keep it light? Did you add a dash of cinnamon or leave it classic?
I love seeing your spins on these cookies. Ask anything—let’s bake better together!
Red Velvet Cookies with Cream Cheese Frosting
- Prep Time: 15 minutes (+ chill time)
- Cook Time: 10-12 minutes
- Total Time: 24 minute
- Yield: About 20 cookies 1x
- Category: Desserts
Description
Soft, chewy, and topped with a swirl of tangy cream cheese frosting, these red velvet cookies are the perfect dessert fusion of elegance and indulgence. Their rich red color and melt-in-your-mouth texture make them ideal for holidays, parties, or simply treating yourself.
Ingredients
1 3/4 cups all-purpose flour
2 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1 tsp vanilla extract
1 tbsp red food coloring (adjust to preference)
For the Frosting:
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream butter with both sugars until light and fluffy.
- Beat in egg, vanilla extract, and red food coloring.
- Gradually mix in dry ingredients until just combined. Do not overmix.
- Chill dough for 30 to 45 minutes.
- Scoop dough into 1.5 tbsp balls and place on prepared sheets.
- Bake 10–12 minutes, until edges are set and centers soft. Cool on sheet, then transfer to rack.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar and salt. Beat until fluffy.
- Frost cooled cookies with a swirl or dollop. Serve or store as directed.
