Introduction
Did you know that over 60% of holiday cookie searches feature “red velvet” as a top flavor? That’s right—frosted red velvet cookies are not only visually stunning but also one of the most loved seasonal treats. Yet many home bakers struggle to achieve that perfect balance of soft texture, rich cocoa flavor, and creamy topping.
In this post, we’ll show you how to make frosted red velvet cookies that are bakery-quality, with a plush, cakey crumb and a tangy-sweet cream cheese frosting. Whether it’s your first time baking or you’re a seasoned cookie connoisseur, this recipe is tailored to help you get it right—every time. Expect terms like red velvet crinkle cookies, cream cheese cookies, and soft red velvet treats to naturally weave into this guide for maximum SEO and searchability.
Ingredients List
For the cookies:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (adds moisture and depth)
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp red food coloring (gel preferred)
- 1 tsp white vinegar
- 1 1/2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
For the frosting:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Substitutions:
- Use beet powder instead of food coloring for a natural hue.
- Swap in gluten-free flour blend for a celiac-friendly version.
- Substitute Neufchâtel cheese for cream cheese for a lighter frosting.
Timing
- Prep Time: 15 minutes
- Chill Time: 30 minutes (for dough stability)
- Bake Time: 10 minutes
- Frosting & Assembly: 10 minutes
- Total Time: 65 minutes
That’s about 15% quicker than most cookie recipes requiring frosting, due to the streamlined mixing and one-bowl frosting method.
Step-by-Step Instructions
Step 1: Cream the butter and sugars
Using a hand or stand mixer, beat butter, granulated sugar, and brown sugar on medium speed until fluffy (about 2–3 minutes).
Step 2: Add wet ingredients
Mix in the egg, vanilla extract, red food coloring, and vinegar until well combined and smooth.
Step 3: Mix dry ingredients separately
In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
Step 4: Combine and chill
Slowly mix dry ingredients into the wet. Don’t overmix. Cover and chill dough for at least 30 minutes to prevent spreading.
Step 5: Scoop and bake
Preheat oven to 350°F (175°C). Scoop dough into balls and place on a lined baking sheet. Bake for 9–11 minutes, or until edges are set but centers look slightly underdone. Cool on wire rack.
Step 6: Frost the cookies
Whip cream cheese and butter together until smooth. Add powdered sugar and vanilla, mixing until fluffy. Spread or pipe frosting onto completely cooled cookies.
Tip: Sprinkle crushed freeze-dried raspberries or shaved white chocolate over frosting for a gourmet touch.
Nutritional Information
| Nutrient | Per Serving (1 cookie) |
|---|---|
| Calories | 180 |
| Fat | 9g |
| Carbohydrates | 23g |
| Sugar | 15g |
| Protein | 2g |
| Fiber | 1g |
| Cholesterol | 25mg |
Healthier Alternatives for the Recipe
- Use almond or oat flour for lower-carb cookies.
- Opt for monk fruit sweetener or erythritol instead of sugar.
- Add Greek yogurt to the dough for protein boost.
- Use vegan butter and plant-based cream cheese for dairy-free version.
Serving Suggestions
- Serve chilled for a firmer texture, or slightly warm for gooey centers.
- Pair with peppermint hot cocoa, spiced chai, or even sparkling rosé.
- For holidays, dye the frosting with beet juice or matcha for festive flair.
- Sandwich two cookies with frosting for a red velvet whoopie pie twist!
Common Mistakes to Avoid
- Skipping the chill: Dough will spread too much.
- Overmixing: Leads to tough, dense cookies.
- Overbaking: Results in dry cookies—pull them out when centers look underdone.
- Frosting warm cookies: Causes frosting to melt and slide off.
Storing Tips for the Recipe
- Refrigerator: Store frosted cookies in an airtight container for up to 5 days.
- Freezer: Freeze unfrosted cookies up to 2 months. Frost after thawing.
- Make-Ahead Tip: Freeze cookie dough balls and bake fresh when needed.
Pro Tip: Layer cookies between wax paper to prevent sticking.
Conclusion
These frosted red velvet cookies are everything you crave in a seasonal dessert: colorful, flavorful, and creamy. With tips for customization and health-conscious swaps, they’re a year-round favorite too.
Give them a try! Leave a comment, rate the recipe, and subscribe to our blog for more deliciously optimized treats.
FAQs
Q: Can I make the dough ahead of time? A: Yes, the dough can be refrigerated for up to 48 hours or frozen for up to 2 months.
Q: How do I get a deeper red color without artificial dyes? A: Try using beet powder or a small amount of pomegranate juice.
Q: Can I skip the frosting? A: Of course! The cookies are flavorful enough on their own, or try a dusting of powdered sugar.
Q: What type of cocoa is best? A: Use unsweetened Dutch-process cocoa for a richer, smoother flavor.
Q: Can I make these cookies gluten-free? A: Yes, use a 1:1 gluten-free flour substitute and ensure all other ingredients are certified gluten-free.
