Description
Chewy red velvet cookies with a cream cheese frosting.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon red food coloring
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1/2 cup (1 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and red food coloring until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat together the softened butter and cream cheese until smooth.
- Beat in the vanilla extract and powdered sugar until the frosting is light and fluffy.
- Once the cookies are completely cool, spread or pipe the cream cheese frosting onto the bottoms of half the cookies and sandwich them with the remaining cookies.
Notes
- For a more intense red color, you can add a little more red food coloring.
- If you prefer a thicker frosting, add more powdered sugar, one tablespoon at a time.
- These cookies are best enjoyed the day they are made, but can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American