Oh my goodness, you’ve got to try these red velvet cookies with cream cheese frosting! I’ve been making them for years, and let me tell you, they’re always the first to disappear at any gathering. That perfect blend of cocoa and vanilla with that signature red velvet color just makes my heart sing. And the frosting? Don’t even get me started – it’s like little clouds of tangy-sweet heaven on top of each soft, chewy cookie. My neighbor actually stopped by last week just to ask when I’d be baking another batch – that’s how good these are!
Why You’ll Love These Red Velvet Cookies with Cream Cheese Frosting
Let me count the ways these cookies will steal your heart (and probably your willpower)! Here’s why they’re absolute perfection:
- That soft, cake-like texture – just like biting into a mini red velvet cake, but in perfect cookie form
- The rich, balanced flavor – not too sweet, with just the right hint of cocoa and vanilla
- The cream cheese frosting – tangy, creamy, and practically begging you to take another bite
- They’re showstopping gorgeous – that vibrant red against snowy white frosting makes everyone’s eyes light up
- Perfect for any occasion – from holiday cookie swaps to “just because it’s Tuesday” treats
Trust me, one bite and you’ll understand why these are my most requested recipe!
Ingredients for Red Velvet Cookies with Cream Cheese Frosting
Okay, let’s gather our baking squad! Here’s everything you’ll need for these dreamy cookies (and yes, every single ingredient matters – I learned that the hard way when I tried skipping the buttermilk once… big mistake!).
- 2 1/4 cups all-purpose flour – spooned and leveled, please!
- 2 tbsp cocoa powder – the good stuff, not that old tin in your pantry
- 1 tsp baking soda – make sure it’s fresh
- 1/2 tsp salt – just enough to make the flavors pop
- 1/2 cup unsalted butter, softened – key word: softened (not melted!)
- 3/4 cup granulated sugar – for that perfect sweetness
- 3/4 cup packed brown sugar – packed means really packed, friends
- 2 large eggs – room temp is ideal
- 1 tsp vanilla extract – pure, not imitation
- 1 tbsp red food coloring – gel gives the best color
- 1/2 cup buttermilk – the secret to ultra-soft cookies
Ingredient Notes & Substitutions
Ran out of something? No panic! For buttermilk, mix 1/2 cup milk with 1/2 tbsp lemon juice or vinegar and let it sit for 5 minutes. Greek yogurt thinned with milk works too. Gel food coloring gives richer color than liquid – use about 1/2 tsp if switching. And if you must use salted butter, just reduce the added salt by 1/4 tsp. See? Baking magic!
Equipment Needed
You won’t need anything fancy for these beauties – just grab:
- A trusty electric mixer (or strong arms and a wooden spoon)
- Two mixing bowls – one for dry, one for wet ingredients
- Baking sheets lined with parchment paper
- A cookie scoop or tablespoon for perfect portions
- A wire rack for cooling (very important!)
That’s it – now let’s make some cookie magic!
How to Make Red Velvet Cookies with Cream Cheese Frosting
Alright, let’s dive into the fun part – making these gorgeous cookies! I’ve made this recipe so many times I could probably do it in my sleep, but I’ll walk you through each step carefully. The key is taking your time with the mixing and not rushing the cooling (I know, it’s hard to wait when they smell so good!).
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) – this gives the cookies that perfect rise right from the start.
- Whisk together flour, cocoa powder, baking soda and salt in one bowl – this ensures all those dry ingredients are evenly distributed.
- In another bowl, cream the butter and sugars until light and fluffy (about 2-3 minutes). This step is crucial for texture!
- Add eggs one at a time, then mix in vanilla and that gorgeous red food coloring until you’ve got a vibrant batter.
- Alternate adding the dry ingredients and buttermilk, starting and ending with dry. Mix just until combined – overmixing makes tough cookies!
- Scoop dough onto parchment-lined baking sheets (about 2 tbsp per cookie) and bake for 10-12 minutes until set but still soft.
- Let cool completely on wire racks – about 30 minutes – before frosting. I know it’s tempting, but warm cookies make runny frosting!
- For the frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla. Spread generously on cooled cookies.
Tips for Perfect Red Velvet Cookies
Here are my hard-earned secrets: Don’t overmix the batter – a few flour streaks are okay! Use parchment paper to prevent sticking. And if your cookies spread too much, chill the dough for 30 minutes before baking. Oh, and let them cool – I can’t stress this enough – or your beautiful frosting will slide right off!
Serving Suggestions for Red Velvet Cookies
These beauties shine all on their own, but oh – a cold glass of milk turns them into pure nostalgia! For grown-up vibes, pair with coffee or champagne at brunch. Or arrange them on a pretty platter with other treats for the ultimate dessert spread. Trust me, they never last long no matter how you serve them!
Storing and Freezing Red Velvet Cookies
Here’s the scoop on keeping these cookies fresh (because you might actually have leftovers – doubtful, but possible!). Store frosted cookies in an airtight container in the fridge for up to 5 days – the frosting stays perfect. For freezing, skip the frosting, wrap cooled cookies tightly in plastic, then freeze for up to 3 months. Thaw at room temperature before frosting. Pro tip: I always stash a few unfrosted ones in the freezer for emergency cookie cravings – just whip up a quick batch of frosting when the mood strikes!
Red Velvet Cookies with Cream Cheese Frosting FAQs
I get asked about these cookies all the time, so let me answer the most common questions before you even have to ask!
Can I make these without buttermilk?
Absolutely! Just mix 1/2 cup milk with 1/2 tbsp lemon juice or vinegar and let it sit for 5 minutes. Greek yogurt works too – thin it with a splash of milk until it’s pourable.
Why is my frosting runny?
Two likely culprits: your cream cheese/butter wasn’t cold enough, or you frosted warm cookies. Chill your frosting ingredients for 30 minutes before mixing, and always let cookies cool completely!
Can I freeze frosted cookies?
I don’t recommend it – the frosting gets weepy. Freeze unfrosted cookies instead, then frost after thawing. They’ll taste just-baked!
How do I get that deep red color?
Use gel food coloring instead of liquid – about 1/2 tsp does the trick. The cocoa powder darkens the dough, so don’t skimp on the coloring! For more information on the science behind food coloring, you can check out resources on food safety and ingredients.
Nutritional Information
Here’s the scoop on what’s in these beauties – but remember, these are just estimates since ingredients and cookie sizes can vary. Each cookie (frosting included!) comes out to about 180 calories, with 8g fat and 15g sugar. Not that you’ll be counting when they’re this delicious!
Share Your Experience
Did you make these cookies? I’d love to hear! Snap a pic, leave a comment, or tell me your tweaks – happy baking, friends! If you are looking for more dessert inspiration, check out our collection of desserts and sweets.
Irresistible 2-Ingredient Red Velvet Cookies with Cream Cheese Frosting
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious red velvet cookies with a creamy cream cheese frosting. These cookies are soft, rich, and perfect for any occasion.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1/2 cup buttermilk
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, whisk flour, cocoa powder, baking soda, and salt.
- In another bowl, beat butter, granulated sugar, and brown sugar until creamy.
- Add eggs, vanilla extract, and red food coloring. Mix well.
- Alternate adding dry ingredients and buttermilk to the wet mixture until combined.
- Drop dough by spoonfuls onto the baking sheet. Bake for 10-12 minutes. Let cool.
- For the frosting, beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Spread frosting on cooled cookies.
Notes
- Store cookies in an airtight container.
- Use gel food coloring for a deeper red color.
- Let cookies cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
Keywords: red velvet cookies, cream cheese frosting, cookies, dessert, baking