Description
Delightful and easy-to-make red velvet cookies topped with a creamy cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour (240g)
- 2 tablespoons unsweetened cocoa powder (15g)
- 1 teaspoon baking soda (5g)
- 1/2 teaspoon fine sea salt (3g)
- 1/2 cup unsalted butter, room temperature (113g)
- 3/4 cup granulated sugar (150g)
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract (10ml)
- 1 teaspoon distilled white vinegar (5ml)
- 1 1/2 tablespoons red gel food coloring (22ml)
- Optional: 1/2 cup white chocolate chips (85g)
- Optional: Valentine’s sprinkles, for decoration
- 4 ounces cream cheese, softened (113g)
- 2 tablespoons unsalted butter, softened (28g)
- 1 cup powdered sugar, sifted if clumpy (120g)
- 1/2 teaspoon vanilla extract (2.5ml)
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt until combined.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 2 minutes.
- Add the egg, vanilla extract, and vinegar, mixing until everything is well combined.
- Stir in the red gel food coloring until the batter is a bright red color.
- Carefully mix the dry ingredients into the wet ingredients using a spatula until just combined. Avoid overmixing.
- If you choose, fold in the white chocolate chips.
- Scoop the dough into balls of about 1 1/2 tablespoons each and place them on the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, until the edges are set and the centers are soft.
- Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- To make the frosting, beat the cream cheese and butter together until smooth. Add the powdered sugar, vanilla extract, and a pinch of salt. Beat until fluffy, about 1 minute.
- Once the cookies are cool, spread or pipe the frosting on top. Decorate with sprinkles, if desired.
Notes
Store cookies in an airtight container for up to 4 days, or refrigerate for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg