Ingredients
Scale
Red Velvet Cookies
- 2 1/4 cups + 1 tbsp (300g) all-purpose flour
- 2 tbsp (14g) natural unsweetened cocoa powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/2 cup (104g) sugar
- 1/2 cup (112g) light brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 tsp vinegar
- 1 1/2 tbsp red food coloring
Cream Cheese Frosting
- 8 oz (226g) cream cheese, room temperature
- 6 tbsp (86g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 1 tsp vanilla extract
- Sprinkles
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
- Combine flour, cocoa powder, baking soda, and salt in a medium bowl.
- Cream butter and sugars together until light and fluffy, 2-3 minutes.
- Add egg, vanilla extract, vinegar, and red food coloring; mix until combined.
- Add dry ingredients and mix just until combined.
- Create 1 1/2 tbsp dough balls and place on baking sheet, 2 inches apart.
- Bake cookies 7-9 minutes; centers will look soft. Cool on sheets 4-5 minutes, then transfer to wire racks.
- For frosting: Mix cream cheese and butter until smooth. Add half powdered sugar, mix, then add vanilla and remaining sugar. Pipe onto cookies and assemble sandwiches.
- Add sprinkles to frosting sides if desired. Refrigerate until serving; best within 3-4 days.
Notes
- Red food color: Use less than 1 oz; adjust for desired depth. Optional: 1/2 tsp red gel icing color.
- Prep Time: 45 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian