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Red Velvet Cookies

Red velvet cookies bake up soft in the center with set edges, cocoa flavor, and a creamy cream cheese frosting. Chill the dough before baking, then frost the cookies once they have cooled completely.
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Prep Time 20 minutes
Cook Time 24 minutes
Chilling 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 176
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2.25 cups all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg large
  • 2 tsp vanilla extract
  • 1 tbsp red food coloring liquid
  • 1 tsp distilled white vinegar
For the cream cheese frosting
  • 4 oz cream cheese softened
  • 1.5 cups powdered sugar
  • 1 tbsp milk

Equipment

  • 1 large baking sheet

Method
 

Make the cookie dough
  1. Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl.
  2. Beat the butter and granulated sugar in a large bowl until light and fluffy, about 2 minutes.
  3. Beat in the egg, vanilla, food coloring, and vinegar until combined.
  4. Add the flour mixture and mix on low just until no dry streaks remain.
  5. Cover and chill the dough for 30 minutes.
Bake the cookies
  1. Heat the oven to 350°F and line a large baking sheet with parchment paper.
  2. Scoop rounded 1 1/2-tablespoon portions of dough onto the baking sheet, spacing them about 2 inches apart.
  3. Bake for 10–12 minutes, until the edges are set and the tops look dry but the centers remain soft.
  4. Cool each batch on the baking sheet for 5 minutes.
  5. Transfer the cookies to a rack, and let the sheet cool before baking another batch.
  6. Cool all cookies completely before frosting.
Make the frosting
  1. Beat the cream cheese until smooth.
  2. Beat in the powdered sugar and milk until the frosting is creamy and spreadable.
  3. Spread the frosting over the cooled cookies.

Notes

For soft centers, remove the cookies when the edges are set and the tops look dry. Store frosted cookies in an airtight container in the refrigerator for up to 4 days; freezing is suitable. A 1:1 gluten-free baking flour can be used as a swap for the all-purpose flour.