Easy Red Velvet Cookies With Cream Cheese Frosting
Super delicious red velvet cookies.
Easy homemade red velvet cookies recipe everyone will love.
Make from scratch red velvet cookie dough and bake to perfection.
Learn how to make red velvet cookies with cream cheese frosting.
Simple and quick red velvet cream cheese cookies for desserts, snacks or party food.
Great recipe for red velvet cookies for Holiday cookies, birthday party cookies, Valentines day or Christmas.
Need to know how to make red velvet cookies from scratch?
Follow the step by step instructions.
Get ready to bake up the best red velvet cookie recipe.
Check out these
Recipes
Cake Mix Peanut Butter Chocolate Donuts
How To Make Red Velvet Cookies With Cream Cheese Frosting
Preheat oven to 375 degrees 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.
Add dry ingredients to wet 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.
Serve
Eat
Enjoy
Please remember to SHARE on Facebook and PIN IT 📌
📌 FOLLOW ME ON PINTEREST BY CLICKING HERE
Red Velvet Cookies with Cream Cheese Frosting
Ingredients
- 2 ½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup butter softened
- 2 ounces cream cheese softened
- 1 ¼ cup sugar
- 1 teaspoon vanilla
- 1 teaspoon vinegar
- 1 egg
- 2 ounces red food coloring
- ½ cup unsweetened cocoa powder
For the Icing:
- ½ cup butter softened
- 4 ounces cream cheese softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 375 degrees 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.
- Combine wet ingredients with 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.
Nutrition
I would love for you to share a link to this recipe, but please Do Not copy/paste the recipe or instructions to social media or websites. You may share one photo with a link back.
Do Not Forget To Pin! So you can come back and make this tasty red velvet cookies recipe!
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Kimspireddiy are allergen-free, sugar free, gluten-free, egg-free and/or dairy-free, for example) Weight Watcher friendly, Keto friendly or Vegetarian friendly. Kimspireddiy assumes no liability for inaccuracies or misstatement about products, nutrition, points, opinions or comments on this site. Even though nutritional information is given it is the readers responsibility to calculate points, net carbs & nutritional information. KimspiredDIY holds no responsibility for calculations.
