Red Velvet Cookies
Delightful Red Velvet Cookies combining rich chocolate flavor with a vibrant red color, topped with sweet cream cheese frosting.
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.
Notes
Store leftover cookies in an airtight container at room temperature for up to 5 days. Freeze unfrosted cookies for up to 3 months. Make sure your butter is softened for easy mixing, and use gel food coloring for vibrant color.