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Red Velvet Cookies with Frosting

Whether for holidays, birthdays, or a simple sweet craving, these cookies deliver decadence in every bite!

Ingredients

For the Cookies:

  • 1 ¾ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon red food coloring
  • ½ teaspoon white vinegar (for that classic red velvet tang)
  • ½ cup buttermilk (or milk with ½ tsp lemon juice)
  • 1 cup white chocolate chips (optional, for extra richness)

For the Cream Cheese Frosting:

  • 4 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (to thin)

Instructions

Step-by-Step Instructions

1. Prepare the Dough

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In another bowl, beat butter, brown sugar, and granulated sugar until creamy.
  4. Add egg, vanilla, red food coloring, vinegar, and buttermilk, mixing well.
  5. Gradually add the dry ingredients, stirring until just combined.
  6. Fold in white chocolate chips (if using).

2. Shape & Bake

  1. Scoop 1.5-inch balls of dough onto the baking sheet, spacing them apart.
  2. Bake for 10-12 minutes, until the edges are set but the centers are soft.
  3. Let cool on the pan for 5 minutes, then transfer to a rack.

3. Make the Cream Cheese Frosting

  1. Beat together cream cheese, butter, powdered sugar, and vanilla.
  2. Add milk as needed for a smooth, spreadable consistency.

4. Frost & Decorate

  1. Once the cookies are fully cooled, spread the frosting on top.
  2. Sprinkle with red velvet crumbs or sprinkles for a beautiful finish.

5. Enjoy!

  • Serve immediately or store for later—these cookies stay soft for up to 4 days!

Notes

How to Store & Freeze

  • Refrigerator: Store frosted cookies in an airtight container for up to 4 days.
  • Freezer: Freeze unfrosted cookies for up to 3 months and frost after thawing.
  • Author: niold.com