Why You'll Love It
- - The soft, cake-like texture that melts in your mouth with each bite
- - Beautiful crimson color that makes every occasion feel special and festive
- - Perfect balance of cocoa richness and tangy cream cheese frosting
- - Simple ingredients that come together to create something truly magical
"These cookies disappeared faster than any dessert I've ever brought to a gathering. The perfect balance of chocolate and cream cheese!"
Essential Ingredient Guide
- Cocoa powder: Use natural, unsweetened cocoa powder for that authentic red velvet flavor—it reacts with the buttermilk to create the signature subtle reddish hue and velvety texture
- Buttermilk: The acidity in buttermilk tenderizes the gluten, giving these cookies their soft, cake-like consistency while adding a subtle tang that balances the sweetness
- Red food coloring: While traditional red velvet gets some color from the cocoa reaction, a bit of food coloring ensures that beautiful deep red that makes these cookies so festive
- Cream cheese: Use full-fat cream cheese at room temperature for the frosting—it whips up creamy and smooth, providing that classic tangy contrast to the sweet cookie
- Vanilla extract: Pure vanilla extract enhances both the cookie and frosting, adding depth and warmth to the overall flavor profile
- Powdered sugar: This creates the smoothest frosting texture and dissolves perfectly into the cream cheese without graininess
Complete Cooking Process
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Ingredient Readiness:
Everything should be at room temperature, especially the butter, eggs, and cream cheese. Cold ingredients don't incorporate well and can cause the cookies to spread unevenly. I learned this the hard way years ago when my first batch came out flat as pancakes.
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Flavor Development:
The magic happens when you mix the red food coloring with the buttermilk and cocoa—you'll see the color deepen and the flavors start to marry. This is also when the vanilla works its way into every part of the dough.
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Texture Control:
Don't overmix the dough once you add the flour—just until the streaks disappear. Overmixing develops gluten and makes cookies tough rather than tender. And when scooping, use a cookie scoop for even sizes so they bake uniformly.
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Finishing Touches:
Let the cookies cool completely before frosting. Warm cookies will melt the cream cheese frosting into a mess. Wait until they're room temperature for that perfect swirl that holds its shape.
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Serving Timing:
These cookies are best served the day they're made, but if you must store them, keep them refrigerated and bring to room temperature about 30 minutes before serving for the best texture.
- Chill the dough for at least 30 minutes if your kitchen is warm—this prevents spreading
- Use gel food coloring instead of liquid for more vibrant color without adding extra moisture
- Don't skip the cornstarch in the cookie dough—it's the secret to super soft cookies
- When making frosting, beat the butter and cream cheese first until fluffy before adding sugar
Pro Tips
I've made these cookies more times than I can count over the years, and each time I'm reminded how the little details make all the difference. That patient chilling, the careful measuring of the red coloring, the gentle folding of the flour—it all comes together in this beautiful, tender cookie that feels like a hug from the oven. When I see people's faces light up as they take that first bite, I remember why I fell in love with baking all those years ago. It's not just about following a recipe—it's about creating moments of joy, little pockets of sweetness in an often-rushed world. These red velvet cookies have been there for school parties, holiday gatherings, and quiet afternoons with tea, always bringing that same comfort and celebration.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- These cookies are soft-baked by design—don't expect crisp edges
- The color develops fully during baking, so don't worry if the dough looks pinkish
- Cream cheese frosting requires refrigeration if not eaten immediately
- The cookies freeze beautifully without frosting for up to 3 months
Frequently Asked Questions
→ Can I make these cookies without food coloring?
You can, but they'll have more of a brownish-red hue rather than the vibrant red associated with red velvet. The flavor will still be wonderful, but the visual impact won't be the same.
→ Why did my cookies spread too much?
This usually happens if your butter was too warm or your dough wasn't chilled enough. Also, make sure your baking powder is fresh—old baking powder loses its leavening power.
→ Can I use a different frosting?
While cream cheese frosting is traditional, you could use vanilla buttercream. But honestly, the tang of cream cheese is what makes red velvet special—it cuts through the sweetness perfectly.
→ How long do these cookies stay fresh?
They're best within 2-3 days stored in an airtight container in the refrigerator. Bring to room temperature before serving for the best texture.
→ Can I freeze the frosted cookies?
I wouldn't recommend it—the frosting can become watery when thawed. Freeze the unfrosted cookies instead, then frost after thawing.
→ My cookies turned out cakey—is that normal?
Yes! These are meant to be soft and cake-like, similar to the texture of red velvet cake. If you prefer crisp cookies, this might not be the recipe for you.
Chef's Tips
For even redder cookies, use 1 1/2 tablespoons of food coloring,Don't skip chilling the dough if your kitchen is warm—it prevents spreading,These cookies are soft-baked by design—they'll feel underdone but will set as they cool,Store frosted cookies in the refrigerator and bring to room temperature before serving
Nutrition Facts
per serving
185
Calories
2g
Protein
27g
Carbs
8g
Fat
Taste Profile
A beautifully balanced sweet treat with subtle cocoa notes and tangy cream cheese contrast
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Let sit for 5 minutes before using to mimic buttermilk's acidity
Will be richer and less tangy but equally delicious
Use 2 tablespoons for natural coloring, though the hue will be more subtle
Recipe Variations
Try these delicious twists on the original
White Chocolate Chip Version
Add 1 cup of white chocolate chips to the dough for extra sweetness and texture contrast
Red Velvet Sandwich Cookies
Make smaller cookies and sandwich them with extra cream cheese frosting for a decadent treat
Peppermint Red Velvet
Add 1/2 teaspoon peppermint extract to the frosting and crush candy canes for topping
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Using cold ingredients causes improper mixing and texture issues
- Overmixing the dough once flour is added creates tough cookies
- Overbaking results in dry cookies instead of soft, cake-like texture
- Frosting warm cookies causes the frosting to melt and slide off
Meal Prep & Storage
Make Ahead Tips
You can make the dough up to 3 days in advance and store it covered in the refrigerator. Let it come to room temperature before scooping and baking. Unfrosted baked cookies freeze beautifully for up to 3 months.
Leftover Ideas
Store frosted cookies in the refrigerator. They're delicious cold, but for the best texture, let them sit at room temperature for 30 minutes before serving. The cookies can also be crumbled over ice cream or yogurt.
Perfect Pairings
Serve this with...
Cooking Timeline
Measure and prepare all ingredients, preheat oven
Mix dry ingredients, cream butter and sugars
Add wet ingredients, then combine with dry ingredients
Scoop dough onto baking sheets, bake first batch
Bake remaining batches, let cookies cool completely
Make cream cheese frosting, frost cooled cookies
Red Velvet Cookies Recipe - Festive Baking Treat
Bake delicious red velvet cookies with cream cheese frosting for a sweet and festive dessert perfect for any occasion. These soft, cake-like cookies capture all the magic of classic red velvet cake in a handheld treat with that signature tangy cream cheese finish.
Timing
Prep Time
25 Minutes
Cook Time
12 Minutes
Total Time
47 Minutes
Recipe Details
Ingredients
Cookie Dough
- 01 2 1/4 cups all-purpose flour
- 02 2 tablespoons cornstarch
- 03 1/4 cup unsweetened cocoa powder
- 04 1 teaspoon baking soda
- 05 1/2 teaspoon salt
- 06 3/4 cup unsalted butter, room temperature
- 07 3/4 cup granulated sugar
- 08 1/2 cup light brown sugar, packed
- 09 1 large egg, room temperature
- 10 2 teaspoons vanilla extract
- 11 1 tablespoon red food coloring (gel preferred)
- 12 1/3 cup buttermilk, room temperature
Cream Cheese Frosting
- 01 4 ounces cream cheese, softened
- 02 1/4 cup unsalted butter, softened
- 03 2 cups powdered sugar
- 04 1 teaspoon vanilla extract
- 05 Pinch of salt
Instructions
Whisk together flour, cornstarch, cocoa powder, baking soda, and salt in a medium bowl. Set aside. In a large bowl, cream together the butter and both sugars until light and fluffy, about 3 minutes. Beat in the egg until fully incorporated, then mix in vanilla and red food coloring.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined—don't overmix. The dough will be thick and slightly sticky. Cover and chill for at least 30 minutes if your kitchen is warm.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto prepared sheets, spacing about 2 inches apart. Bake for 10-12 minutes until edges are set and centers appear soft but not wet.
Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. While cookies cool, make the frosting: beat cream cheese and butter together until smooth, then gradually beat in powdered sugar, vanilla, and salt until fluffy.
Once cookies are completely cool, spread or pipe frosting onto each cookie. If you're feeling creative with your decorating, you might get some inspiration from these fun techniques that work beautifully with red velvet's festive color.
Notes & Tips
- 1 For even redder cookies, use 1 1/2 tablespoons of food coloring
- 2 Don't skip chilling the dough if your kitchen is warm—it prevents spreading
- 3 These cookies are soft-baked by design—they'll feel underdone but will set as they cool
- 4 Store frosted cookies in the refrigerator and bring to room temperature before serving
Tools You'll Need
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Stand mixer or hand mixer
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Mixing bowls
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Measuring cups and spoons
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Cookie scoop or tablespoon
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Baking sheets
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Parchment paper
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Wire cooling rack
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Spatula
Must-Know Tips
- Room temperature ingredients are crucial for proper mixing and texture
- Don't overbake—the cookies will continue to set as they cool on the sheet
- Use gel food coloring for more vibrant color without adding extra liquid
- Chill dough if cookies are spreading too much during baking
Professional Secrets
- Cornstarch in the dough creates an extra soft, cake-like texture
- Creaming butter and sugar properly incorporates air for lighter cookies
- Chilling the dough hydrates the flour and develops flavor
- Undermixing once flour is added prevents tough cookies
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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