Description
Delight in these soft and velvety Red Velvet Cookies, topped with a rich cream cheese frosting. Perfectly balanced with a subtle cocoa flavor and a hint of tanginess from buttermilk, these cookies are a festive treat ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon buttermilk
- 2 tablespoons red food coloring
Frosting
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt thoroughly. Set this dry mixture aside for later use.
- Cream Butter and Sugar: Using a large bowl or stand mixer, cream the softened butter and granulated sugar together for about 3-4 minutes until the mixture becomes light and fluffy, forming the base of your dough.
- Add Eggs and Flavorings: Beat in the eggs one at a time to ensure they’re well incorporated. Then, mix in vanilla extract, buttermilk, and red food coloring until the batter is uniformly colored and smooth.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients. Mix on low speed carefully until just combined to avoid overworking the dough, which could toughen the cookies.
- Chill the Dough: Cover the cookie dough tightly with plastic wrap and refrigerate it for at least 2 hours or ideally overnight. This chilling step helps develop flavor and improves the dough’s handling.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and promote even baking.
- Portion Cookies: Scoop tablespoon-sized balls of dough and place them roughly 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake Cookies: Bake the cookies for 10-12 minutes until the edges are set and slightly firm, while the centers remain soft, ensuring a perfect chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them carefully to a wire rack to cool completely before frosting.
- Make Frosting: While cookies cool, beat together softened cream cheese and butter until smooth. Gradually blend in powdered sugar and vanilla extract, mixing until the frosting is creamy and ready to spread.
- Frost Cookies: Once cookies are fully cooled, apply the cream cheese frosting using a piping bag for a decorative touch or spread it with a knife to your preferred thickness.
Notes
- For best flavor and texture, chill the dough overnight if possible.
- Use good quality red food coloring for vibrant color without altering taste.
- Ensure cookies are fully cooled before frosting to prevent melting.
- The frosting can be made ahead and stored in the refrigerator for up to 3 days.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
