Description
Soft, chewy red velvet cookies with a hint of cocoa and a rich cream cheese frosting.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time.
- Stir in cocoa powder, red food coloring, and 1 teaspoon vanilla extract.
- Alternately add dry ingredients and buttermilk to the wet ingredients, beginning and ending with dry ingredients. Mix until just combined.
- Drop rounded tablespoons of dough onto prepared baking sheets.
- Bake for 10-12 minutes, or until edges are set.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together cream cheese and 1/4 cup butter until smooth.
- Gradually beat in powdered sugar until smooth.
- Stir in 1/2 teaspoon vanilla extract.
- Spread frosting on cooled cookies.
Notes
- For a deeper red color, you can add a bit more food coloring.
- Make sure your butter and cream cheese are at room temperature for the best frosting consistency.
- Store cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg