Frosted Red Velvet Cookies: A Decadent and Irresistible Treat �🍪❤️✨
1. Introduction
Frosted red velvet cookies are the ultimate indulgence for any dessert lover. These gorgeous treats combine the beloved flavors of classic red velvet desserts with the convenience and fun of cookies. The deep red color paired with creamy white frosting makes them perfect for holidays, romantic occasions, or whenever you need a special sweet treat. What makes these cookies truly magical is their perfect balance – they’re rich but not too heavy, sweet but not cloying, and have that signature slight tang from the cream cheese frosting.
If you’re looking to expand your baking repertoire, this recipe is an excellent place to start. While they look impressive, these cookies are actually quite simple to make. The dough comes together quickly, and the frosting is foolproof. Even beginner bakers can achieve professional-looking results with this detailed guide. Plus, we’ve included plenty of tips and variations so you can customize the recipe to your taste.
2. Ingredients
Gathering quality ingredients is the first step to making perfect frosted red velvet cookies. Here’s what you’ll need:
For the Cookies:
1 ½ cups all-purpose flour – The base of your cookie dough. For best results, spoon and level when measuring.
¼ cup unsweetened cocoa powder – Use high-quality cocoa for the richest flavor.
1 tsp baking powder – Helps the cookies rise slightly.
½ tsp baking soda – Works with the acid in the food coloring for lift.
¼ tsp salt – Balances the sweetness and enhances flavors.
½ cup unsalted butter, softened – Gives richness and helps create a tender texture.
¾ cup granulated sugar – Sweetens the cookies and helps them spread.
1 large egg – Binds the ingredients and adds moisture.
1 tsp vanilla extract – Adds depth of flavor.
1 tbsp red food coloring – Gel food coloring works best for vibrant color.
½ cup white chocolate chips (optional) – Adds delicious pockets of sweetness.
For the Frosting:
4 oz cream cheese, softened – The tangy base of the frosting.
¼ cup unsalted butter, softened – Creates a smooth, spreadable consistency.
2 cups powdered sugar – Sweetens and thickens the frosting.
1 tsp vanilla extract – Enhances the flavor profile.
Start by whisking together your dry ingredients – flour, cocoa powder, baking powder, baking soda, and salt – in a medium bowl. This ensures even distribution of leaveners and prevents lumps. In a separate large bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy, about 2-3 minutes. This step is crucial for creating the perfect cookie texture.
Add the egg, vanilla extract, and red food coloring to the butter mixture. The color should be vibrant red – if it looks too pink, add a bit more coloring. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing can make the cookies tough. If using, gently fold in white chocolate chips at the end. The dough should be soft but not sticky.
Step 2: Shape and Bake the Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Using a cookie scoop or tablespoon, portion the dough into 1-inch balls. For uniform cookies, a #40 scoop works perfectly. Place them about 2 inches apart on the baking sheets – they’ll spread as they bake. Gently flatten each ball slightly with your fingers or the back of a spoon to help them bake evenly.
Bake for 10-12 minutes. The cookies are done when the edges look set but the centers still appear slightly soft. They’ll continue to firm up as they cool. For extra perfect cookies, rotate the baking sheets halfway through baking. If you’re making multiple batches, let the baking sheets cool between batches to prevent the dough from spreading too much.
Step 3: Cool the Cookies
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This initial cooling period helps them set without becoming too hard. Then move them to a wire rack to cool completely, which usually takes about 30 minutes. Cooling is essential – if you frost warm cookies, the frosting will melt and become messy.
While the cookies cool, you might want to check out our easy lemon poppy seed recipe for another delicious treat option!
Step 4: Frost the Cookies
For the frosting, beat the softened cream cheese and butter together until completely smooth – about 2 minutes. Gradually add the powdered sugar, about ½ cup at a time, mixing well after each addition. Finally, beat in the vanilla extract. The frosting should be thick but spreadable. If it’s too stiff, add a teaspoon of milk; if too thin, add more powdered sugar.
Once cookies are completely cool, frost them using a knife, offset spatula, or piping bag for a decorative touch. For inspiration on creative frosting techniques, check out this great resource on decorating red velvet cookies. If you’d like, sprinkle with additional red velvet crumbs, crushed cookies, or festive sprinkles while the frosting is still soft.
4. Tips for Perfect Frosted Red Velvet Cookies
Use gel food coloring – Liquid food coloring can make the dough too wet. Gel coloring gives vibrant color without affecting texture.
Room temperature ingredients – Your butter, eggs, and cream cheese should be properly softened for best results.
Don’t overbake – The cookies will continue to cook slightly after removal from the oven. They should be soft in the center when you take them out.
Chill the dough if needed – If your dough feels too sticky after mixing, chill for 30 minutes before scooping.
Storage – Store frosted cookies in an airtight container in the fridge for up to 5 days. Layer with parchment paper between layers.
Make ahead – The dough can be refrigerated for up to 3 days or frozen for 3 months.
5. Variations
One of the best things about this frosted red velvet cookies recipe is how adaptable it is. Here are some delicious variations to try:
Chocolate drizzle – Melt dark, milk, or white chocolate and drizzle artistically over the frosted cookies.
Crushed pecans or walnuts – Sprinkle chopped nuts on the frosting for added texture and flavor.
Different chips – Try mini semisweet, butterscotch, or even peanut butter chips instead of white chocolate.
Mint variation – Add ½ tsp peppermint extract to the frosting for a refreshing twist.
Sandwich cookies – Spread frosting between two cookies for an extra indulgent treat.
Holiday versions – Use green food coloring for Christmas, pastels for Easter, etc.
Gift giving – Package beautifully in boxes or tins
7. Frequently Asked Questions
Q: Can I make these cookies without food coloring?
A: Yes, but they won’t have the signature red color. The flavor will still be delicious though!
Q: Can I use natural food coloring?
A: Absolutely! Beet powder or natural red food coloring can be used, though the color may be more subtle.
Q: My frosting is too runny. How can I fix it?
A: Chill it for 15-20 minutes, then beat again. You can also add more powdered sugar a tablespoon at a time.
Q: Can I make these cookies gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend in place of the all-purpose flour.
Q: How do I get my cookies to be perfectly round?
A: Right after baking, use a round cookie cutter slightly larger than the cookie to “scoot” the edges into shape.
While these are definitely a treat, you can balance them with healthier options like our Tuscan chicken soup or Cajun potato soup for a well-rounded meal plan.
9. Conclusion
These frosted red velvet cookies are truly special – they combine the elegance of red velvet cake with the fun, portable nature of cookies. The rich cocoa flavor paired with tangy cream cheese frosting creates a perfect balance that’s hard to resist. Whether you’re making them for a special occasion or just because, they’re sure to impress.
What makes this recipe stand out is its reliability – follow the steps carefully and you’ll get perfect results every time. The cookies stay soft for days (if they last that long!) and the frosting holds up beautifully. They’re also incredibly versatile, as we’ve shown with all the variation ideas.
We’d love to hear about your experience with this recipe! Share your creations with us or explore more delicious ideas like our comforting pastina soup. For more about our kitchen and recipes, visit our about page.
Happy baking, and enjoy these gorgeous frosted red velvet cookies! 🍪❤️✨
Frosted red velvet cookies are a delightful twist on the classic red velvet cake, combining rich cocoa flavor with a soft, chewy texture and creamy frosting. Perfect for holidays, special occasions, or sweet cravings, these cookies are visually stunning and irresistibly delicious.
Ingredients
Scale
1 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
1 tbsp red food coloring
½ cup white chocolate chips (optional)
For the Frosting:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Instructions
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, beat softened butter and sugar until fluffy. Add egg, vanilla, and red food coloring, mixing well.
Gradually add dry ingredients to wet mixture, stirring until smooth. Fold in white chocolate chips if desired.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Portion dough into 1-inch balls, place on baking sheet, and flatten slightly. Bake for 10-12 minutes.
Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy.
Spread or pipe frosting onto cooled cookies. Optional: sprinkle with red velvet crumbs or festive sprinkles.
Notes
Use gel food coloring for vibrant red color without altering dough consistency.
Don’t overbake—cookies should be soft in the center for the best texture.
Chill dough for 30 minutes before baking if too sticky.
Store frosted cookies in an airtight container in the fridge for up to 5 days.
Prep Time:15 minutes
Cook Time:12 minutes
Nutrition
Serving Size:1 cookie
Calories:180 Kcal
Sugar:18g
Sodium:85mg
Fat:8g
Saturated Fat:5g
Unsaturated Fat:2g
Trans Fat:0g
Carbohydrates:25g
Fiber:1g
Protein:2g
Cholesterol:30mg
Keywords: frosted red velvet cookies, red velvet cookies, cream cheese frosting cookies, holiday cookies, easy cookie recipe
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Hi There, I’m Isabella Grace
Welcome to RecipesForToday.com, a place where food meets real life — one simple, soulful recipe at a time.
