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5 from 2 votes

Red Velvet Cookies with Cream Cheese Frosting

These red velvet cookies are soft and pillowy. Light and fluffy. Slathered with the most delicious and rich cream cheese frosting. Giving it the perfect balance!
Cook Time10 mins
Course: Dessert
Keyword: cookies, cream cheese frosting, dessert, red velvet, valentines day
Servings: 12

Equipment

  • Sheet Pan
  • Large mixing bowl
  • Medium Mixing Bowl
  • Stand mixer or hand mixer
  • Measuring spoons
  • Measuring cups

Ingredients

For the Cookies:

  • ½ cup unsalted butter room temperature
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • ¼ cup cocoa powder
  • ¾ tsp sea salt
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¾ cup buttermilk
  • red food coloring

For the Frosting:

  • 2 cups powdered sugar
  • 4 oz cream cheese room temperature
  • 4 tbsp unsalted butter room temperature
  • ½ tsp vanilla extract
  • pinch of sea salt

Instructions

For the Cookies:

  • Preheat oven to 350F degrees.
  • In a large mixing bowl or stand mix, cream together the butter and sugars until light and fluffy. Add in the egg and vanilla extract and mix until combined.
  • Next, add in the flour, cocoa powder, sea salt, baking powder and baking soda and mix until well combined.
  • Lastly, slowly pour in the buttermilk and mix while adding it in until the dough is soft.
  • Add in as much food coloring as needed and mix until the batter is the red color you desire!
  • From here, I find it easiest to refrigerate the dough for about 30 minutes to make it easier to scoop out. It's not required but certainly makes it easier.
  • When you're ready, scoop dough onto a lined baking sheet (either parchment paper or a silpat). I love using this cookie scooper because I find it easier to you. You can also just scoop out with a big spoon. I made large cookies and my batter came out to 12 cookies. Feel free to make them smaller!
  • I scooped out 6 cookies on the pan. They spread quite a bit while cooking so make sure to spread them out.
  • Bake for 8-11 minutes. For large cookies like mine, they took 11 minutes. If you're making them smaller, check them earlier. You want the tops set but soft. They'll continue to cook when you take them out so don't over bake!
  • Once done, cool on the baking sheet for about 10 minutes and then move to a wire rack to cool completely.

For the Frosting:

  • Meanwhile, in a medium mixing bowl cream together the butter, cream cheese and vanilla extract.
  • Add in the powdered sugar and sea salt and mix until well combined. Set aside.

To assemble Cookies:

  • Once cookies are completely cooled, spread icing on top of the cookies. Sprinkle with sprinkles of your choice and enjoy!

Notes

For Storing: Store in an airtight container in the fridge for 4-5 days. Best enjoyed thawed at room temperature for 15-20 minutes before eating.
For Freezing: Freeze cookies fully done and frosted in a freezer bag!