Description
Delicious red velvet cookies topped with a creamy, fluffy cream cheese frosting.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar (light or dark)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract (pure)
- 2 1/2 cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cocoa powder (Dutch-processed)
- 1 tablespoon red food coloring (gel coloring preferred)
- 1 teaspoon vinegar
- 1 cup white chocolate chips (optional)
- 8 oz cream cheese (softened)
- 1/2 cup butter (room temperature)
- 4 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract (pure)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- Cream the softened butter with granulated and brown sugar until light and fluffy.
- Incorporate eggs one at a time and add the vanilla extract.
- Whisk together the flour, baking soda, baking powder, salt, and cocoa powder.
- Gradually mix the dry ingredients into the wet mixture, then fold in red food coloring and vinegar.
- Scoop dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes and let cool for about 5 minutes on the baking sheet.
- Transfer to a wire rack to cool completely before frosting.
- Beat together cream cheese and butter, add powdered sugar and vanilla until fluffy.
- Frost each cooled cookie generously with the cream cheese frosting.
Notes
- Use gel food coloring for better color saturation.
- Ensure butter and cream cheese are at room temperature for easier mixing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg