Red Velvet Cookies with Cream Cheese Frosting
Soft, chewy red velvet cookies topped with a smooth cream cheese frosting.
Equipment
- 1 mixing bowl
- electric mixer
- cookie sheet
Ingredients
- 1 stick butter ((1/2 cup))
- 1/2 cup lightly packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 tbsp milk
- 1 tsp vinegar
- 2 tbsp cocoa powder
- 1 1/4 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp red food coloring (gel)
Cream Cheese Frosting
- 4 oz cream cheese (softened)
- 4 oz butter (1/2 stick) (softened)
- 1 cup powdered sugar
- 1/2 tsp vanilla
Instructions
Red Velvet Cookies
- Preheat the oven to 350 °F. In a small bowl, stir together the milk and vinegar. Set aside. (See note)
- In a large mixing bowl, beat together the butter and sugar until light and fluffy.
- Add the egg, vanilla, and milk & vinegar mixture. Mix until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Mix until just combined. Add red food coloring. Mix well until all food coloring is evenly distributed.
- Chill dough for 30 minutes.
- Scoop approx. 1 tbsp of dough into your hands and shape into a ball. Place onto an ungreased baking sheet and bake for 10 minutes. Let cool completely before frosting.
Cream Cheese Frosting
- Heat cream cheese in microwave for 5-7 seconds.
- Beat together the softened cream cheese and room temperature butter until completely smooth. (about 3 minutes).
- Add the powdered sugar and vanilla. Beat for another 4-5 minutes until light and creamy.
- Decorate the cooled cookies and enjoy!
Notes
Adding vinegar to milk creates buttermilk. Feel free to swap for actual buttermilk if you have it. You can also swap the vinegar for lemon juice and achieve the same effect. Any type of milk (even non-dairy milk) will work.
These cookies taste of red velvet, but will look more brown rather than red after baked. If you want a more red color, add 1 tsp more of food coloring.