❤️ Introduction
Red velvet isn’t just a cake anymore — it’s now your favorite cookie! These Frosted Red Velvet Cookies are soft, chewy, and irresistibly delicious, topped with a luscious cream cheese glaze that’s sweet, tangy, and silky smooth. 🍪❤️
With the perfect balance of cocoa and vanilla, a slight tang from vinegar, and a vibrant red color, these cookies are everything you love about red velvet, in handheld form. Whether you’re baking for a holiday, a birthday, or simply a sweet craving, this cookie will win hearts with its flavor and visual appeal.
Let’s turn your kitchen into a red velvet bakery!
🛒 Ingredients
🍪 For the Cookies:
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 tbsp cornstarch
- ¼ tsp salt
- ¼ cup unsweetened cocoa powder
- ½ cup packed brown sugar (light or dark)
- ½ cup granulated sugar
- 7/8 cup unsalted butter, softened
- 3 tbsp vegetable oil
- 1 large egg
- 1 tsp pure vanilla extract
- 1 tsp white vinegar
- 1 tsp liquid-gel red food coloring
🧁 For the Frosting:
- 3 oz cream cheese (softened)
- 1 ½ cups powdered sugar
- 2 tsp vanilla extract
- 1 tbsp instant milk powder (optional for creamier texture)
👨🍳 Directions
Step 1: Make the Cookie Dough
- In a bowl, whisk together flour, baking powder, baking soda, cornstarch, cocoa powder, and salt.
- In a separate bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, vegetable oil, vanilla extract, vinegar, and red food coloring. Mix well.
- Gradually mix in the dry ingredients until a soft dough forms.
- Chill the dough for 30–60 minutes to firm it up.
Step 2: Bake the Cookies
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough and roll into balls.
- Place on baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are set and centers are soft.
- Cool completely on a wire rack before frosting.
Step 3: Make the Frosting
- Beat the softened cream cheese until smooth.
- Add powdered sugar, vanilla extract, and milk powder (if using).
- Beat until creamy and fluffy.
- Spread or pipe onto the cooled cookies.
⏱️ Servings & Time
- Servings: 20–24 cookies
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Bake Time: 10–12 minutes
- Total Time: ~1 hour
🍽️ Serving Suggestions
- Garnish with sprinkles for a festive touch 🎉
- Drizzle with melted white chocolate for extra flair
- Sandwich two cookies with frosting in the middle for a red velvet whoopie pie
- Serve with hot coffee or cold milk for the ultimate treat
🔄 Variations
- Chocolate Chips: Fold in white or dark chocolate chips before baking
- Heart-Shaped Cookies: Shape into hearts for Valentine’s Day
- Mini Cookies: Use a mini cookie scoop for bite-size versions
- Stuffed Cookies: Add a frozen cream cheese ball in the center of each dough ball for a gooey core
- Gluten-Free: Use a gluten-free flour blend with xanthan gum
🧊 Storage & Reheating
Storage:
- Store frosted cookies in an airtight container in the fridge for up to 5 days
Freezing:
- Freeze unfrosted cookies for up to 2 months
- Thaw and frost just before serving
Reheating:
- Bring cookies to room temperature before enjoying for the best texture
❓ 10 Frequently Asked Questions
1. Do I need to chill the dough?
Yes, chilling prevents cookies from spreading too much and helps develop flavor.
2. Can I use liquid food coloring?
Liquid-gel coloring works best for vibrancy. Regular liquid will work but may result in a lighter hue.
3. Why use vinegar in cookies?
It gives a slight tang that’s iconic to red velvet and reacts with baking soda for lift.
4. Can I make the dough ahead of time?
Yes! Store dough in the fridge for up to 48 hours or freeze it for later.
5. Can I skip the cream cheese frosting?
You can, but it adds the signature red velvet touch!
6. What’s the role of cornstarch?
It makes the cookies extra soft and tender.
7. Can I use Dutch cocoa?
Yes, but natural cocoa will give a slightly more acidic taste — both are great!
8. Can I double this recipe?
Absolutely! These cookies disappear fast.
9. Can I pipe the frosting?
Yes, especially if you chill it a bit first.
10. How do I get bakery-style smooth frosting?
Use room temperature cream cheese and beat until fluffy — sift powdered sugar for smoothness.
💡 Pro Tips
- Use room temperature butter and cream cheese for the best texture
- Sift cocoa powder to avoid clumps in the dough
- Let cookies cool fully before frosting — or the glaze will melt
- Add a pinch of espresso powder to intensify the chocolate flavor
- Use parchment paper for easy cleanup and even baking
🏁 Conclusion
These Frosted Red Velvet Cookies are the perfect mix of soft, chewy, and creamy. With their bold color, rich chocolate undertones, and silky cream cheese topping, they’re bound to steal the spotlight at any gathering. 🎉🍪
Bring the red velvet magic out of the cake pan and into your cookie jar!
Frosted Red Velvet Cookies – Soft, Chewy & Cream Cheese Glazed Bliss
Red velvet isn’t just a cake anymore — it’s now your favorite cookie! These Frosted Red Velvet Cookies are soft, chewy, and irresistibly delicious, topped with a luscious cream cheese glaze that’s sweet, tangy, and silky smooth. 🍪❤️With the perfect balance of cocoa and vanilla, a slight tang from vinegar, and a vibrant red color, these cookies are everything you love about red velvet, in handheld form. Whether you’re baking for a holiday, a birthday, or simply a sweet craving, this cookie will win hearts with its flavor and visual appeal.Let’s turn your kitchen into a red velvet bakery!
Ingredients
🍪 For the Cookies:
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 tbsp cornstarch
- ¼ tsp salt
- ¼ cup unsweetened cocoa powder
- ½ cup packed brown sugar light or dark
- ½ cup granulated sugar
- 7/8 cup unsalted butter softened
- 3 tbsp vegetable oil
- 1 large egg
- 1 tsp pure vanilla extract
- 1 tsp white vinegar
- 1 tsp liquid-gel red food coloring
🧁 For the Frosting:
- 3 oz cream cheese softened
- 1 ½ cups powdered sugar
- 2 tsp vanilla extract
- 1 tbsp instant milk powder optional for creamier texture
Instructions
Step 1: Make the Cookie Dough
- In a bowl, whisk together flour, baking powder, baking soda, cornstarch, cocoa powder, and salt.
- In a separate bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, vegetable oil, vanilla extract, vinegar, and red food coloring. Mix well.
- Gradually mix in the dry ingredients until a soft dough forms.
- Chill the dough for 30–60 minutes to firm it up.
Step 2: Bake the Cookies
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough and roll into balls.
- Place on baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are set and centers are soft.
- Cool completely on a wire rack before frosting.
Step 3: Make the Frosting
- Beat the softened cream cheese until smooth.
- Add powdered sugar, vanilla extract, and milk powder (if using).
- Beat until creamy and fluffy.
- Spread or pipe onto the cooled cookies.
Notes
🍽️ Serving Suggestions
Garnish with sprinkles for a festive touch 🎉 Drizzle with melted white chocolate for extra flair Sandwich two cookies with frosting in the middle for a red velvet whoopie pie Serve with hot coffee or cold milk for the ultimate treat 🔄 Variations
Chocolate Chips: Fold in white or dark chocolate chips before baking Heart-Shaped Cookies: Shape into hearts for Valentine’s Day Mini Cookies: Use a mini cookie scoop for bite-size versions Stuffed Cookies: Add a frozen cream cheese ball in the center of each dough ball for a gooey core Gluten-Free: Use a gluten-free flour blend with xanthan gum 🧊 Storage & Reheating
Storage:
Store frosted cookies in an airtight container in the fridge for up to 5 days Freezing:
Freeze unfrosted cookies for up to 2 months Thaw and frost just before serving Reheating:
Bring cookies to room temperature before enjoying for the best texture ❓ 10 Frequently Asked Questions
1. Do I need to chill the dough?
Yes, chilling prevents cookies from spreading too much and helps develop flavor. 2. Can I use liquid food coloring?
Liquid-gel coloring works best for vibrancy. Regular liquid will work but may result in a lighter hue. 3. Why use vinegar in cookies?
It gives a slight tang that’s iconic to red velvet and reacts with baking soda for lift. 4. Can I make the dough ahead of time?
Yes! Store dough in the fridge for up to 48 hours or freeze it for later. 5. Can I skip the cream cheese frosting?
You can, but it adds the signature red velvet touch! 6. What’s the role of cornstarch?
It makes the cookies extra soft and tender. 7. Can I use Dutch cocoa?
Yes, but natural cocoa will give a slightly more acidic taste — both are great! 8. Can I double this recipe?
Absolutely! These cookies disappear fast. 9. Can I pipe the frosting?
Yes, especially if you chill it a bit first. 10. How do I get bakery-style smooth frosting?
Use room temperature cream cheese and beat until fluffy — sift powdered sugar for smoothness. 💡 Pro Tips
Use room temperature butter and cream cheese for the best texture Sift cocoa powder to avoid clumps in the dough Let cookies cool fully before frosting — or the glaze will melt Add a pinch of espresso powder to intensify the chocolate flavor Use parchment paper for easy cleanup and even baking 🏁 Conclusion
These Frosted Red Velvet Cookies are the perfect mix of soft, chewy, and creamy. With their bold color, rich chocolate undertones, and silky cream cheese topping, they’re bound to steal the spotlight at any gathering. 🎉🍪 Bring the red velvet magic out of the cake pan and into your cookie jar!
Garnish with sprinkles for a festive touch 🎉 Drizzle with melted white chocolate for extra flair Sandwich two cookies with frosting in the middle for a red velvet whoopie pie Serve with hot coffee or cold milk for the ultimate treat 🔄 Variations
Chocolate Chips: Fold in white or dark chocolate chips before baking Heart-Shaped Cookies: Shape into hearts for Valentine’s Day Mini Cookies: Use a mini cookie scoop for bite-size versions Stuffed Cookies: Add a frozen cream cheese ball in the center of each dough ball for a gooey core Gluten-Free: Use a gluten-free flour blend with xanthan gum 🧊 Storage & Reheating
Storage:
Store frosted cookies in an airtight container in the fridge for up to 5 days Freezing:
Freeze unfrosted cookies for up to 2 months Thaw and frost just before serving Reheating:
Bring cookies to room temperature before enjoying for the best texture ❓ 10 Frequently Asked Questions
1. Do I need to chill the dough?
Yes, chilling prevents cookies from spreading too much and helps develop flavor. 2. Can I use liquid food coloring?
Liquid-gel coloring works best for vibrancy. Regular liquid will work but may result in a lighter hue. 3. Why use vinegar in cookies?
It gives a slight tang that’s iconic to red velvet and reacts with baking soda for lift. 4. Can I make the dough ahead of time?
Yes! Store dough in the fridge for up to 48 hours or freeze it for later. 5. Can I skip the cream cheese frosting?
You can, but it adds the signature red velvet touch! 6. What’s the role of cornstarch?
It makes the cookies extra soft and tender. 7. Can I use Dutch cocoa?
Yes, but natural cocoa will give a slightly more acidic taste — both are great! 8. Can I double this recipe?
Absolutely! These cookies disappear fast. 9. Can I pipe the frosting?
Yes, especially if you chill it a bit first. 10. How do I get bakery-style smooth frosting?
Use room temperature cream cheese and beat until fluffy — sift powdered sugar for smoothness. 💡 Pro Tips
Use room temperature butter and cream cheese for the best texture Sift cocoa powder to avoid clumps in the dough Let cookies cool fully before frosting — or the glaze will melt Add a pinch of espresso powder to intensify the chocolate flavor Use parchment paper for easy cleanup and even baking 🏁 Conclusion
These Frosted Red Velvet Cookies are the perfect mix of soft, chewy, and creamy. With their bold color, rich chocolate undertones, and silky cream cheese topping, they’re bound to steal the spotlight at any gathering. 🎉🍪 Bring the red velvet magic out of the cake pan and into your cookie jar!