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Red Velvet Cookies

Soft, vibrant red velvet cookies topped with creamy cream cheese frosting and festive sprinkles, perfect for holidays and special celebrations.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2 cups all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring liquid or gel
  • 1 tsp white vinegar
  • 0.75 cup buttermilk
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 pinch salt
Decoration
  • red and green sprinkles for topping

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheets
  • Parchment paper
  • Wire cooling rack
  • Cookie scoop

Method
 

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream softened butter and sugar with an electric mixer on medium-high speed for 3-4 minutes until light and fluffy.
  4. Add egg and beat until incorporated. Mix in vanilla extract, red food coloring, and white vinegar until vibrant red.
  5. On low speed, alternately add flour mixture and buttermilk to wet ingredients, beginning and ending with flour. Mix just until combined.
  6. Using a cookie scoop, drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
  7. Bake for 10-12 minutes until edges are set and centers appear slightly underdone. Cool on baking sheet for 5 minutes.
  8. Transfer cookies to wire rack and cool completely before frosting.
  9. For frosting, beat cream cheese and butter together until smooth and creamy with no lumps.
  10. Gradually add powdered sugar, beating on low then increasing to medium-high. Add vanilla and salt, beat 2-3 minutes until fluffy.
  11. Spread or pipe frosting onto cooled cookies, then immediately top with red and green sprinkles.
  12. Serve immediately or store frosted cookies in refrigerator in airtight container for up to 4 days.

Notes

For best results, ensure all ingredients are at room temperature. Cookies should look slightly underdone when removed from oven. Store frosted cookies in refrigerator and bring to room temperature 30 minutes before serving. Unfrosted cookies can be frozen for up to 3 months.