These red velvet cream cheese cookies are soft and tender with a light cocoa flavor, a bold red color, and a swirl of tangy cream cheese frosting on top.
The dough comes together with a mixer and needs no chilling, and the recipe makes two dozen cookies. They bake quickly and look striking on a dessert table, especially with a few red sprinkles.
Table of Contents
Why This Red Velvet Cream Cheese Cookies Recipe Works
Sour cream keeps the cookies soft and adds a faint tang that mimics the buttermilk in classic red velvet cake.
A small amount of cocoa gives the cookies their signature flavor without making them taste like plain chocolate cookies.
Cream cheese frosting adds a tangy contrast to the sweet cookie, just as it does on red velvet cake.
Ingredients for Red Velvet Cream Cheese Cookies
- 1/2 cup unsalted butter, softened, 1 stick
- 1 tsp vanilla bean paste, or vanilla extract
- 1 cup superfine sugar
- 2 large eggs, at room temperature
- 1/4 cup full fat sour cream or plain yogurt
- 2 tbsp unsweetened cocoa powder
- 2 1/4 tsp red gel food coloring
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 6 tbsp unsalted butter, softened, for the frosting
- 5 oz cream cheese, softened
- 1 tsp vanilla bean paste, for the frosting
- 2 1/4 cups powdered sugar
- 1 tbsp red sprinkles, optional
Butter and sugar. Cream them well until pale and fluffy so the cookies bake up tender.
Sour cream. It adds moisture and a gentle tang.
Gel coloring. Gel gives deep red color without thinning the dough, unlike liquid coloring.
Cocoa powder. Use only a little, because red velvet should taste lightly chocolatey.
Cream cheese. Use block cream cheese for a frosting that holds its shape.
How to Make Red Velvet Cream Cheese Cookies
1. Prepare the oven Heat the oven to 350 degrees F and line baking sheets with parchment paper.
2. Cream the butter Beat the butter, vanilla bean paste, and sugar until light and fluffy.
3. Add the eggs Beat in the eggs one at a time, then mix in the sour cream until smooth.
4. Mix the dry ingredients Whisk the cocoa, flour, baking powder, and salt together.
5. Add the color Stir the food coloring into the wet mixture, then gradually mix in the dry ingredients until just combined.
6. Scoop the dough Scoop tablespoon sized mounds onto the sheets, spacing them about 2 inches apart.
7. Bake until set Bake for 10 to 12 minutes, until the edges are set and the centers look slightly underdone. Cool on the sheet for a few minutes, then move to a wire rack and cool completely.
8. Make the frosting Beat the cream cheese and butter until creamy, mix in the vanilla bean paste, then gradually add the powdered sugar and beat until smooth and fluffy.
9. Frost the cookies Spread or pipe the frosting over the cooled cookies and add sprinkles if you like.
How to Serve Red Velvet Cream Cheese Cookies
Serve the frosted cookies on a platter with extra sprinkles, or sandwich two cookies with extra frosting for a bakery style treat. They look great next to red velvet brownies on a dessert table, and soft double chocolate chip cookies add a chocolate option. If you prefer a lighter topping, try less sweet fluffy vanilla frosting, and pour a strawberry blueberry kefir smoothie to go with them.
How to Store and Reheat Red Velvet Cream Cheese Cookies
Store the frosted cookies in an airtight container in the refrigerator for up to 4 days, because the cream cheese frosting must stay cold. Bring them to room temperature for 15 minutes before serving. Freeze the unfrosted cookies for up to 3 months, thaw them at room temperature, and frost them fresh.
Tips and Variations for Red Velvet Cream Cheese Cookies
Cool the cookies fully. Frosting melts on warm cookies.
Use gel coloring. It gives deep color with a small amount.
Soften the dairy. Cream cheese and butter should be soft but still cool for smooth frosting.
Watch the centers. Red velvet cookies show browning poorly, so rely on the timer and set edges.
Space them out. Leave 2 inches between cookies so the edges bake evenly.
Try a sugar coat. For a crackled look, roll the dough balls in powdered sugar before baking and skip the frosting.
Skip the raw dough. Do not eat the raw dough, because it contains raw egg and uncooked flour.
Food safety. For general guidance on storing dairy based frosting and leftovers safely, see the University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Red Velvet Cream Cheese Cookies
Why are my red velvet cream cheese cookies not bright red?
Liquid food coloring or too little coloring can fade in the oven. Use gel coloring for the deepest color.
Can I make red velvet cream cheese cookies without sour cream?
Plain full fat yogurt works in the same amount.
Can I freeze red velvet cream cheese cookies?
Freeze the unfrosted cookies for up to 3 months and frost them after thawing.
Do I need to chill the dough?
No, the dough bakes well straight away, but chilling for 30 minutes can help if it feels sticky.
Can I use natural food coloring?
Beet powder gives a muted red. The color will be less intense than with gel coloring.
Red Velvet Cookies with Cream Cheese Frosting
Equipment
- Baking sheets
- Parchment paper
- Electric mixer
- Wire rack
Ingredients
Main Ingredients
- ½ cup unsalted butter softened, 1 stick, for the cookies
- 1 tsp vanilla bean paste or vanilla extract
- 1 cup superfine sugar
- 2 large eggs at room temperature
- ¼ cup sour cream full fat, or plain yogurt
- 2 tbsp unsweetened cocoa powder
- 2 ¼ tsp red gel food coloring
- 2 cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 6 tbsp unsalted butter softened, for the frosting
- 5 oz cream cheese softened, for the frosting
- 1 tsp vanilla bean paste for the frosting
- 2 ¼ cup powdered sugar for the frosting
- 1 tbsp red sprinkles optional
Instructions
Cooking
- Cream. Heat the oven to 350 degrees F. Beat the butter, vanilla, and sugar until fluffy, then beat in the eggs and sour cream.
- Add color and dry mix. Stir in the food coloring, then mix in the cocoa, flour, baking powder, and salt until just combined.
- Bake. Scoop tablespoon sized mounds onto lined sheets and bake for 10 to 12 minutes per tray. Cool completely.
- Make the frosting. Beat the cream cheese and butter, mix in the vanilla, then beat in the powdered sugar until smooth.
- Frost. Top the cooled cookies with frosting and sprinkles.
