Frosted Red Velvet Cookies
These frosted red velvet cookies are soft, chewy, and packed with that signature cocoa-kissed flavor we all know and love—topped off with a thick swirl of tangy cream cheese frosting. They’re everything you adore about classic red velvet cake, but in cookie form—and honestly, that might be even better.
If you’ve been living on a prayer waiting for the ultimate red velvet treat, grab your scrunchie and preheat that oven—because these cookies are about to rock your taste buds like a hurricane. Soft, chewy red velvet cookies topped with rich, dreamy cream cheese frosting? Total Breakfast Club material (okay, maybe dessert club, but you get it).
This radical red velvet cookie recipe is super easy to make and so totally delicious. That deep red hue? Chef’s kiss. The rich cocoa flavor? So choice. Sweet and tangy cream cheese frosting? Mind blown. Whether you’re baking for a party or just crushing it solo, this red velvet treat is the ultimate sweet reward.
If you think red velvet is totally rad, check out my red velvet cupcakes, red velvet brownies, and red velvet cake.
Ingredients for Frosted Red Velvet Cookies
Red Velvet Cookies
- Unsalted butter
- Granulated sugar + light brown sugar
- Vegetable oil
- Egg
- Vanilla extract
- White vinegar
- Red gel food color
- All-purpose flour
- Unsweetened cocoa powder
- Cornstarch
- Baking powder + baking soda
- Salt
Cream Cheese Frosting
- Unsalted butter
- Cream cheese
- Powdered sugar
- Vanilla extract
- Salt
How to Make Frosted Red Velvet Cookies
- Make the cookie dough: Cream the butter, sugars, and vegetable oil. Add the egg, vanilla, vinegar, and red food coloring. Mix in the all-purpose flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
- Chill the cookie dough: Portion the cookie dough using a large cookie scoop and chill the dough for 30 minutes.
- Prep: Preheat the oven and line baking sheet pans with silicone baking mats or parchment paper.
- Bake the cookies: Bake the cookies for about 12 minutes and then cool on a wire rack.
- Make the frosting: Cream the butter and cream cheese. Add the powdered sugar, vanilla and salt. Whip the frosting for a few minutes until it is smooth and creamy.
- Frost the cookies: Pipe the frosting onto the cookies and spread with an offset spatula. Decorate with red sprinkles.
Courtney’s Expert Baking Tips
- Use a large cookie scoop to portion out the cookie dough to create round, uniform-sized cookies.
- Don’t skip chilling the cookie dough. Chilling helps control the spreading and helps create the perfect texture.
- Immediately when the cookies come out of the oven, use the back of a spoon to gently shape the cookies so they are perfectly round.
- Use red gel food coloring for the most vibrant color without impacting the taste and texture of the cookies.
Frequently Asked Questions
I don’t recommend using liquid food coloring for this recipe. Gel color is highly pigmented, so a little goes a long way. It will create a deep red color without impacting the taste and texture of the cookies. My favorite brand of gel food coloring is Americolor. For this recipe, you could use the “super red” or “red red” colors.
For this recipe, the red velvet flavor comes from a bit of cocoa powder for a subtle chocolate flavor and the addition of white vinegar. Buttermilk is commonly added to red velvet recipes, however, for this recipe buttermilk is not used because it creates a cake-like cookie.
Yes! You can use a medium cookie scoop which is about 1.5 tablespoons of red velvet cookie dough. Bake the cookies for about 10 minutes.
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Frosted Red Velvet Cookies
Equipment
Ingredients
Red Velvet Cookies
- ½ cup (113 g) unsalted butter room temperature
- ¾ cup (150 g) granulated sugar
- ¼ cup (55 g) light brown sugar
- 3 tbsp (45 ml) vegetable oil
- 1 (1) large egg room temperature
- 3 tsp (3 tsp) vanilla extract
- 1 tsp (1 tsp) white vinegar
- 1 tsp (1 tsp) red gel food coloring
- 1 ½ cups (188 g) all-purpose flour
- ¼ cup (20 g) unsweetened cocoa powder
- 2 tbsp (16 g) cornstarch
- ½ tsp (0.5 tsp) baking powder
- ¼ tsp (0.25 tsp) baking soda
- ½ tsp (0.5 tsp) salt
Cream Cheese Frosting
- ½ cup (113 g) unsalted butter (room temperature)
- 4 oz (113 g) cream cheese (room temperature)
- 2 ½ cups (300 g) powdered sugar
- 2 tsp (2 tsp) vanilla extract
- ¼ tsp (0.25 tsp) salt
Additional Ingredients
- 1 tbsp (10 g) red sprinkles
Instructions
Red Velvet Cookies
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter, granulated sugar, light brown sugar, and vegetable oil until smooth and creamy. Add in the egg, vanilla extract, white vinegar, and red gel food coloring and mix until well combined.
- Add in the all-purpose flour, unsweetened cocoa powder, cornstarch, baking powder, baking soda, and salt. Mix on low speed until the cookie dough forms. Scrape the sides and bottom of the bowl to ensure the ingredients are incorporated.
- Portion the cookie dough using a large cookie scoop (3 tablespoons) and place on a parchment-lined baking sheet pan. Chill the cookie dough balls for 30 minutes in the refrigerator.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Place the chilled cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Bake the cookies for 12 minutes until the edges are set and the centers are puffed up. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Cream Cheese Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter and cream cheese for 5 minutes until light, pale, and creamy.
- Add in the powdered sugar and mix on the lowest speed setting until fully combined. Add in the vanilla extract and salt.
- Turn the mixer to medium speed and whip the frosting for about 2 to 3 minutes until it is smooth and creamy. Mix the frosting on low speed for a few minutes to remove air bubbles.
Frosting the Cookies
- Fill a piping bag fitted with a Wilton 1A piping tip with the cream cheese frosting. Pipe a swirl of frosting onto the cooled red velvet cookies and spread with an offset spatula. Decorate the cookies with red sprinkles, if desired.
Notes
- Refrigerator: Store the cookies in an airtight container in the refrigerator for 2 to 3 days. Serve chilled or at room temperature. Store the portioned cookie dough in an airtight container or storage bag in the refrigerator for up to 1 week and bake as directed.
- Freezer: Store the portioned cookie dough in an airtight container or storage bag in the freezer for up to 3 months. To use, thaw the cookie dough so it is not frozen but still cold and bake as directed. Store baked cookies in an airtight container or storage bag in the freezer for up to 3 months.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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