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Soft and Chewy Red Velvet Cookies with Cream Cheese Frosting

Soft and Chewy Red Velvet Cookies - featured image
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These soft and chewy red velvet cookies topped with luscious cream cheese frosting offer a nostalgic, comforting treat perfect for any occasion.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (110g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons red food coloring (gel or liquid)
  • 1 teaspoon white vinegar
  • ¼ cup (60ml) buttermilk, room temperature
  • For the Cream Cheese Frosting:
  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • A pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.
  2. In a medium bowl, whisk together the dry ingredients: all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter, granulated sugar, and light brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition. Incorporate vanilla extract and red food coloring, mixing until uniform in color.
  5. Mix in the white vinegar and buttermilk. The batter will look a bit loose.
  6. Slowly add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing.
  7. Using a cookie scoop or tablespoon, drop dough balls onto prepared baking sheets about 2 inches apart.
  8. Bake for 10-12 minutes, rotating the pans halfway through baking. Cookies should look set around edges but soft in center.
  9. Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
  10. Prepare the cream cheese frosting: Beat cream cheese and softened butter until smooth and creamy. Gradually add powdered sugar, beating until fluffy. Add vanilla extract and a pinch of salt, mixing well.
  11. Once cookies are fully cooled, spread or pipe a generous dollop of frosting on each cookie. Store in an airtight container in the fridge if not serving immediately.

Notes

Do not overmix the dough to avoid tough cookies. Chill dough for 15 minutes if kitchen is warm to prevent spreading. Frost only when cookies are completely cool to prevent melting. For dairy-free or gluten-free versions, substitute ingredients as suggested.

Nutrition

Keywords: red velvet cookies, cream cheese frosting, soft cookies, chewy cookies, holiday cookies, easy cookie recipe

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