Description
Delight in these soft and chewy Red Velvet Cookies, featuring a rich cocoa flavor blended with a hint of vanilla and a striking red hue. Topped with a luscious cream cheese frosting and optional red sprinkles, these cookies are perfect for festive occasions or a special treat any time of year.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened (110g / 3 3/4 oz)
- 1 tsp vanilla bean paste (or extract/essence)
- 1 cup caster sugar (220g / 7 3/4 oz)
- 2 eggs, at room temperature
- 1/4 cup sour cream or plain yogurt (full fat)
- 2 tbsp cocoa powder
- 3/4 tbsp red food colouring
- 2 cups plain white flour (250g / 9 oz)
- 1 tsp baking powder
Cream Cheese Frosting
- 6 tbsp unsalted butter, softened (75g / 2 1/2 oz)
- 5 oz / 150g cream cheese, softened
- 1 tsp vanilla bean paste (or extract/essence)
- 2 1/4 cups powdered (icing) sugar (225g / 7 1/2 oz)
- Red sprinkles (optional)
Instructions
- Prepare the cookie dough: In a large mixing bowl, cream together the softened butter, vanilla bean paste, and caster sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream or yogurt until fully incorporated.
- Add cocoa and red coloring: Sift the cocoa powder and mix it with the red food colouring. Stir this mixture into the wet ingredients until the dough takes on a vibrant red velvet hue and the cocoa is evenly distributed.
- Incorporate dry ingredients: In a separate bowl, sift together the plain white flour and baking powder. Gradually fold the dry ingredients into the wet dough, mixing until just combined to avoid overworking the dough, which could toughen the cookies.
- Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps the dough firm up for easier handling and results in a better texture when baked.
- Preheat the oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and ensure easy cleanup.
- Shape and bake the cookies: Using a spoon or cookie scoop, place rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 12-15 minutes, or until the edges are set but the centers remain soft.
- Cool the cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
- Make the cream cheese frosting: In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the vanilla bean paste and mix until combined. Gradually add the powdered sugar, beating well after each addition, until the frosting is thick and spreadable.
- Frost the cooled cookies: Once the cookies are fully cooled, spread or pipe the cream cheese frosting evenly over each cookie. Optionally, decorate with red sprinkles for an extra festive touch.
- Serve and enjoy: Allow the frosting to set slightly before serving. Store any leftovers in an airtight container in the refrigerator to maintain freshness.
Notes
- For best results, ensure all dairy ingredients are at room temperature before mixing.
- Adjust red food colouring quantity depending on the desired intensity of the red color.
- Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- You can freeze unfrosted cookies for up to 3 months; thaw before frosting.
- Use full-fat sour cream or yogurt to maintain the tender crumb of the cookies.
