Print

Soft and Chewy Red Velvet Cookies Recipe with Cream Cheese Frosting Easy and Perfect

soft and chewy red velvet cookies - featured image
Print Recipe

These soft and chewy red velvet cookies with cream cheese frosting offer a nostalgic, comforting treat with a perfect balance of cocoa and tangy cream cheese. They are quick to make, crowd-pleasing, and perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) sugar (mix of granulated and light brown sugar)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons red gel food coloring
  • 2 tablespoons buttermilk (or milk + 1 tsp lemon juice)
  • ½ cup white chocolate chips or chunks (optional)
  • 4 ounces (115g) cream cheese, softened
  • 2 tablespoons (30g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, sift or whisk together 2 ½ cups all-purpose flour, 2 tablespoons cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
  3. In a large bowl, beat ¾ cup softened unsalted butter with 1 cup sugar until light and fluffy, about 3-4 minutes with an electric mixer.
  4. Beat in 1 large egg, 1 teaspoon vanilla extract, and 2 tablespoons gel red food coloring until fully combined.
  5. Stir in 2 tablespoons buttermilk to keep the dough moist and tender.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently with a spatula until just combined. Avoid overmixing.
  7. Gently fold in ½ cup white chocolate chips or chunks if using.
  8. Use a cookie scoop or tablespoon to drop dough balls about 2 inches apart on the baking sheets. Flatten slightly with your fingers or the back of a spoon.
  9. Bake for 10-12 minutes until edges are set but centers still look soft.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
  11. While cookies cool, beat together 4 ounces softened cream cheese and 2 tablespoons softened butter until smooth.
  12. Gradually add 1 cup powdered sugar and ½ teaspoon vanilla extract, beating until creamy and spreadable.
  13. Spread a generous dollop of cream cheese frosting on each cookie once fully cooled. For a neater look, chill the frosting for 15 minutes before spreading.

Notes

Do not overbake; remove cookies when centers look set but still soft. Chilling dough for 30 minutes helps prevent spreading. Use gel food coloring for best color and texture. Frost cookies only after they have completely cooled. Store frosted cookies in the refrigerator up to 5 days and bring to room temperature before serving. Unfrosted cookies can be frozen and thawed before frosting.

Nutrition

Keywords: red velvet cookies, cream cheese frosting, soft cookies, chewy cookies, holiday treats, easy cookies, baking, dessert

Find it online: https://yumyep.com/soft-and-chewy-red-velvet-cookies-recipe-with-cream-cheese-frosting-easy-and-perfect/