Not to brag or anything (she said, smugly patting herself on the back), but I have really come a long way. From a self-proclaimed hater of all things red velvet to perfecting the ultimate red velvet cake, red velvet cupcakes, and now red velvet cookie recipe.
And these really are the ultimate red velvet cookies! Not only do they have plush, perfectly-hued, pillowy-soft interiors and a subtle red velvet tang, I’ve also managed to capture the essence of red velvet cake’s best friend: cream cheese frosting.
When I first started developing this recipe, I knew that wanted to incorporate the frosting in one way or another, but I found that actually frosting the cookies didn’t work very well. It was a little messy and a little awkward, a hassle of an additional step that ended up competing with the cookie rather than complementing it. Then there was the trouble of worrying about refrigeration, which preserved the frosting but dried out the cookie.
Instead, I decided to incorporate the frosting right into the very crumb of the cookie, using a full brick of cream cheese in the cookie dough (and a dusting of powdered sugar on top for that perfectly sweet finish). This effectively rolled the flavor and essence of both the cake crumb and the finishing frosting into one, all of the classic taste of red velvet cake bundled up into one bright red two-bite-sized cookie. It’s absolute red velvet perfection, and I think you’re going to love it.
What You Need
Here’s what you need:
Butter. Use unsalted butter (and then we’ll add salt, this gives us best control over the flavor). It should be softened, but not so soft that it’s melting or the exterior is greasy.Sugar. A blend of granulated sugar and brown sugar gives this cake the best flavor. I love using brown sugar to deepen the flavors Cream cheese. This should also be softened before you use it. Use only classic, brick-style cream cheese. Do not substitute low fat and don’t use the spreadable kind that is sold in tubs!Vinegar. Since this is a classic red velvet ingredient, I wanted to incorporate it into the cookies, too. A small splash deepens the tanginess of the cookie (don’t worry, it’s not overwhelming, just a subtle, red-velvet-esque flavor).Cocoa powder. As with the cake, red velvet cookies have a present but subtle chocolate flavor. A tablespoon and a half is all you need here.Baking powder. Despite the fact that we are using acidic ingredients (vinegar, cream cheese) we do not need baking soda, only baking powder is needed to give the cookies just the right amount of lift and spread.Red Food Coloring. I recommend gel food coloring if you have it. You can use much less than if you were to use liquid food coloring.
You’ll also need vanilla extract for flavor, a single egg and all-purpose flour. As always, this is just an overview of the ingredients needed, be sure to scroll down to the recipe card for full measurements etc.!
Tips for Making Red Velvet Cookies
This cookie dough is remarkably simple to make, the most difficult part is the patience you need waiting for it to chill. Here are a few tips to make sure yours turn out flawlessly every time:
Gel food coloring is better for coloring the dough than liquid. It’s more potent and you can use a lot less to get a vibrant color. Too much liquid food coloring can actually alter the taste and texture of the red velvet cookies.Always make sure to measure your flour properly or your cookies won’t spread in the oven.The dough must chill in the refrigerator for at least two hours. Otherwise, it will be too sticky (plus the time in the fridge helps the flavors develop!).Even after chilling, the dough still will be sticky (just not too sticky to manage). If it’s sticking to your hands too much, just dust your hands with powdered sugar before rolling.Never place cookie dough on a hot baking sheet. It will cause the cookies to begin to melt prematurely and will make them spread too much.The cookies should still appear a bit soft/underbaked at their centers when you take them out of the oven. Let them cool completely on the baking sheet where they’ll finish cooking, resulting in perfectly soft cookies (otherwise they tend to over-bake and end up a bit dry!).
More Recipes You Might Like
Cream Cheese CookiesPeanut Butter CookiesThe WORST Chocolate Chip CookiesMolasses Cookies
Enjoy! Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
