Frosted Red Velvet Cookies
Equipment
Ingredients
Red Velvet Cookies
all-purpose flour
280 g
unsweetened cocoa powder
20 g
baking soda
5 g
salt
3 g
unsalted butter (room temperature)
115 g
granulated sugar
200 g
egg (large)
1 piece
vanilla extract
5 ml
red food coloring (gel preferred)
15 ml
Cream Cheese Frosting
full-fat cream cheese (room temperature)
115 g
unsalted butter (room temperature)
60 g
powdered sugar (sifted)
240 g
vanilla extract
5 ml
salt
1 g
Instructions
Whisk dry ingredients
Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
Cream butter and sugar
Beat the butter and granulated sugar together until light and fluffy, about 2 minutes.
Add egg
Beat in the egg until fully incorporated, scraping down the sides of the bowl as needed.
Add color and vanilla
Beat in the red food coloring and vanilla extract until the mixture is uniformly red.
Combine wet and dry ingredients
Slowly add the flour mixture to the wet ingredients and beat on low speed until just combined. Do not overmix.
Portion and shape cookies
Scoop dough using a #50 cookie scoop (about 2 tablespoons each). Roll into balls and place on a baking sheet lined with a silicone mat or parchment paper. Slightly flatten each ball with your fingers or the back of a spoon.
Bake cookies
Bake at 175°C for 8-10 minutes until the edges are set. Cookies should still look slightly soft in the center.
Cool cookies
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (about 20 minutes).
Make cream cheese frosting
Beat cream cheese and butter together until smooth and creamy. Add powdered sugar, vanilla, and salt. Beat until frosting is smooth and glossy.
Frost cookies
Spread a generous layer of cream cheese frosting over each completely cooled cookie using an offset spatula or the back of a spoon.
Storage
Store in an airtight container. Cookies taste great chilled. Do not freeze due to cream cheese frosting.
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