Description
Deliciously soft and rich red velvet cookies topped with creamy cream cheese frosting, perfect for any occasion.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 large egg
- 1 teaspoon vinegar
- 1-2 teaspoons red gel food color
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 2-3 tablespoons natural cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 6 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup icing sugar
Instructions
- Preheat your oven to 375°F (190°C) and line a cookie sheet with parchment paper.
- Cream together softened butter, granulated sugar, and light brown sugar until light and fluffy.
- Add in the egg, vinegar, red gel food color, and vanilla extract; mix until well combined.
- Sift together flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl and gradually fold this into the wet mixture.
- Cover the dough with plastic wrap and chill in the refrigerator for 15-20 minutes.
- Once chilled, use a cookie scoop to form balls of dough and slightly flatten them with your palm.
- Bake in the preheated oven for about 10-11 minutes until set but soft in the center.
- Remove from the oven and cool completely on a wire rack.
- For the frosting, beat together softened cream cheese and butter until smooth, then gradually add icing sugar and vanilla until creamy.
- Frost cooled cookies and optionally sprinkle with crushed red velvet crumbs.
Notes
Store in an airtight container in the refrigerator for 3-4 days, or freeze for up to 2 months.