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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)
Step-by-Step Instructions
1. Prepare the Dough
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, beat butter, brown sugar, and granulated sugar until creamy.
- Add egg, vanilla, red food coloring, vinegar, and buttermilk, mixing well.
- Gradually add the dry ingredients, stirring until just combined.
- Fold in white chocolate chips (if using).
2. Shape & Bake
- Scoop 1.5-inch balls of dough onto the baking sheet, spacing them apart.
- Bake for 10-12 minutes, until the edges are set but the centers are soft.
- Let cool on the pan for 5 minutes, then transfer to a rack.
3. Make the Cream Cheese Frosting
- Beat together cream cheese, butter, powdered sugar, and vanilla.
- Add milk as needed for a smooth, spreadable consistency.
4. Frost & Decorate
- Once the cookies are fully cooled, spread the frosting on top.
- 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.