Red Velvet Cookies with Cream Cheese Frosting

Red Velvet Cookies with Cream Cheese Frosting deliver all the flavor of your favorite cupcake in a rich, chewy cookie. They’re festive, indulgent, and perfect for sharing at holiday gatherings. The subtle cocoa and vanilla tang of the red velvet cookie is perfectly balanced by the rich, tangy cream cheese frosting. It’s an iconic pairing.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 12 people

Calories: 536 kcal per serving

Ingredients

2 ½ cups - Flour
1 tsp - Baking powder
1 tsp - Cornstarch
¾ tsp - Salt
¼ tsp - Baking soda
1 cup - Butter
2 ounces - Cream cheese
1 ¼ cups - Sugar
1 tsp - Vanilla
1 tsp - Vinegar
1 - Egg
2 drops - Red food coloring
½ cup - Unsweetened cocoa powder
½ cup - Butter
4 ounces - Cream cheese
2 cups - Powdered sugar
1 tsp - Vanilla

Instructions

Preheat oven to 375℉ and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, cornstarch, salt, and baking soda. Set aside.
In a separate bowl, beat together the butter, cream cheese, and sugar. Add the vanilla, vinegar, egg, and food coloring and beat to combine.
Slowly mix in the dry ingredients. Beat in the cocoa powder.
Use a Tablespoon to scoop out dough and roll into a ball. Place the ball on the baking sheet and press flat with your fingers.
Bake the cookies in the preheated oven for 10 minutes, until the edges are golden brown and the center is still soft.
Allow to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
While the cookies are cooling, make the icing by beating together the butter, cream cheese, powdered sugar, and vanilla until smooth and well combined. Spread over the top of the cooled cookies

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