Soft Red Velvet Cookies With Cream Cheese Frosting
These soft red velvet cookies have a tender, cake-like texture and a smooth cream cheese frosting. They are simple to make and bake up with a bright color and a gentle cocoa flavor.
Ingredients
For the Cookies
For the Cream Cheese Frosting
For Finishing
Instructions
Prepare the pans
-
Preheat the oven to 350 F. Line 2 baking sheets with parchment paper so the soft cookie batter does not stick and the bottoms bake evenly.
Cream the butter and sugar
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In a large mixing bowl, beat the softened butter, granulated sugar, and vanilla extract with a hand mixer or stand mixer for about 3 minutes, until the mixture looks pale, light, and fluffy.
Add the wet ingredients
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Add the eggs, sour cream, cocoa powder, and red food coloring to the bowl. Beat until everything is smooth and evenly colored. The batter will look glossy and slightly loose, which is normal.
Mix in the dry ingredients
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Add the all-purpose flour and baking powder. Mix on low speed just until no dry streaks remain. Do not overmix, or the cookies can turn dense instead of soft and tender.
Portion the cookies
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Use a tablespoon or small cookie scoop to drop heaped spoonfuls of batter onto the prepared baking sheets. Leave about 2 inches between each cookie so they have room to spread.
Bake the cookies
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Bake for about 8 to 10 minutes, until the tops look set and gently spring back when touched. The cookies should stay soft and should not brown much.
Cool the cookies
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Let the cookies rest on the baking sheets for 5 minutes, then move them to a wire rack to cool completely. The frosting will melt if the cookies are still warm.
Make the frosting
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In a medium mixing bowl, beat the softened butter, cream cheese, vanilla extract, and powdered sugar for about 3 to 5 minutes, until the frosting is smooth, fluffy, and easy to spread. Scrape down the bowl once or twice to keep it even.
Frost and finish
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Spread or pipe the cream cheese frosting onto the cooled cookies. Finish with red sprinkles for a simple decoration, then serve or chill briefly to help the frosting set slightly.
Note
Use softened butter and cream cheese so the batter and frosting mix smoothly without lumps. If the batter feels very soft in a warm kitchen, chill it for 10 minutes before scooping. Store the frosted cookies in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 10 to 15 minutes before serving for the best texture. Unfrosted cookies can be frozen for up to 2 months. Thaw completely, then frost before serving. If the frosting seems too soft, chill it for 15 to 20 minutes, then beat briefly again before spreading.
