Red Velvet Cookies are a delightful treat that combines the rich flavor of chocolate with a beautifully vibrant red color. These cookies are a fun twist on the classic red velvet cake, making them perfect for any occasion. With a soft and chewy texture and a sweet cream cheese frosting, these cookies will impress everyone who tries them.
Why Make This Recipe
You should make Red Velvet Cookies because they are not only delicious but also visually stunning. The combination of flavors and textures creates a wonderful dessert that is perfect for parties, celebrations, or just a cozy night at home. They are easy to make and can be decorated with fun sprinkles for a festive touch. Plus, who can resist a cookie topped with cream cheese frosting?
How to Make Red Velvet Cookies
Making Red Velvet Cookies is quite simple! Just follow these easy steps, and you will have a batch of delicious cookies ready in no time.
Ingredients:
- 1/2 cup unsalted butter, softened (110g / 3 3/4 oz)
- 1 tsp vanilla bean paste (or extract/essence)
- 1 cup caster sugar (220g / 7 3/4 oz)
- 2 eggs, at room temperature
- 1/4 cup sour cream or plain yogurt (full fat)
- 2 tbsp cocoa powder
- 3/4 tbsp red food coloring
- 2 cups plain white flour (250g / 9 oz)
- 1 tsp baking powder
- 6 tbsp unsalted butter, softened (75g / 2 1/2 oz)
- 5 oz / 150g cream cheese, softened
- 1 tsp vanilla bean paste (or extract/essence)
- 2 1/4 cups powdered (icing) sugar (225g / 7 1/2 oz)
- Red sprinkles (optional)
Directions:
For the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, vanilla bean paste, and caster sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the sour cream and mix until smooth.
- In a separate bowl, combine the cocoa powder, flour, baking powder, and red food coloring. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Scoop tablespoon-sized dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes in the preheated oven, or until the edges are set and the centers look slightly undercooked. Let them cool on the sheet for a few minutes before transferring to a wire rack.
For the Cream Cheese Frosting:
- In a bowl, beat together the softened cream cheese and butter until creamy.
- Add the vanilla bean paste and mix well.
- Gradually add the powdered sugar, mixing until smooth and fluffy.
How to Serve Red Velvet Cookies
Serve Red Velvet Cookies with a generous dollop of cream cheese frosting on top. You can also add red sprinkles for extra decoration. Pair them with a glass of milk or a cup of coffee for a perfect treat!
How to Store Red Velvet Cookies
Store any leftover Red Velvet Cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze the cookies without frosting for up to 3 months. When ready to eat, simply thaw and frost them before serving.
Tips to Make Red Velvet Cookies
- Make sure your butter is softened to room temperature for easy mixing.
- Use gel food coloring for a more vibrant red color.
- Do not over-bake the cookies; they should be soft and chewy in the center.
- If you find the cookie dough too sticky, chill it in the refrigerator for 30 minutes before baking.
Variation
You can add chocolate chips or nuts to the cookie dough for extra flavor and texture. Alternatively, try using flavored cream cheese for the frosting to change things up!
FAQs
1. Can I use regular food coloring instead of gel?
Yes, you can use regular food coloring, but gel food coloring will give you a brighter red color.
2. Can I make the cookies ahead of time?
Absolutely! You can bake the cookies ahead of time and store them in an airtight container. Frost them just before serving.
3. What can I do if I don’t have eggs?
You can substitute each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of yogurt if you are looking for an egg-free option.
Now you’re ready to enjoy these delicious Red Velvet Cookies! Happy baking!
Red Velvet Cookies
Ingredients
For the Cookies
- ½ cup unsalted butter, softened (110g / 3 3/4 oz)
- 1 tsp vanilla bean paste (or extract/essence)
- 1 cup caster sugar (220g / 7 3/4 oz)
- 2 large eggs at room temperature
- ¼ cup sour cream or plain yogurt (full fat)
- 2 tbsp cocoa powder
- ¾ tbsp red food coloring
- 2 cups plain white flour (250g / 9 oz)
- 1 tsp baking powder
For the Cream Cheese Frosting
- 6 tbsp unsalted butter, softened (75g / 2 1/2 oz)
- 5 oz cream cheese, softened (150g)
- 1 tsp vanilla bean paste (or extract/essence)
- 2 ¼ cups powdered (icing) sugar (225g / 7 1/2 oz)
Optional Decoration
- to taste Red sprinkles (optional)
Instructions
For the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, vanilla bean paste, and caster sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the sour cream and mix until smooth.
- In a separate bowl, combine the cocoa powder, flour, baking powder, and red food coloring. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Scoop tablespoon-sized dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes in the preheated oven, or until the edges are set and the centers look slightly undercooked. Let them cool on the sheet for a few minutes before transferring to a wire rack.
For the Cream Cheese Frosting
- In a bowl, beat together the softened cream cheese and butter until creamy.
- Add the vanilla bean paste and mix well.
- Gradually add the powdered sugar, mixing until smooth and fluffy.
