These Red Velvet Cookies are a soft and chewy chocolate cookie topped with a light and fluffy cream cheese buttercream frosting.

Red Velvet Cookies iced with gold sprinkles on a metal cooling rack

Red Velvet Cake is popularly known for its contrasting colors, a red velvety chocolate cake with white cream cheese frosting. Being popular in America since the Great Depression when it was first made, this cake continues to be a traditional favorite from generation to generation. Today, I bring you this cake in the form of a cookie.

The soft and chewy chocolate cookie fits its velvet title flawlessly. Paired with a cream cheese buttercream, this cookie is as close as you can get to its original cake form. I personally love the platform of the cookie versus the cake. It allows for the perfect bite with no crumbs. It’s delicious and decadent with a hint of sweetness from the smooth cream cheese frosting. A perfect treat just in time for Valentine’s Day.

Enjoy! XOXO San

How do you make Red Velvet Cookies?

Cookie
  • Combine flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.
  • Beat the butter on high speed in an electric mixer until creamy. Scrape down sides of the bowl as needed. Switch to medium speed and beat in the sugars until combined.

  • Add in the egg, milk, and vanilla extract, and continue to mix scraping down the sides and bottom of the bowl as needed. Add food coloring and beat until well combined. With the mixer on low add the dry and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be redder.

  • Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Using a cookie dough scooper, scoop the dough and then roll each ball with your hand to get a smooth texture on the outside. Place dough on the cookie sheet and bake each batch for 10-11 minutes. This makes a batch of 18, so make two pans of 9.
  • Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Frosting
  • Cream together butter and cream cheese until smooth. Gradually mix in powdered sugar and milk 1 tablespoons at a time until you get a smooth creamy mixture that is a little stiff but easy to spread. You do not want this runny. Add more milk or sugar to get the consistency desired.
  • Frost cookies with a tablespoon or two of frosting and top with sprinkles if desired. Enjoy!

I love red velvet recipes now including my Red Velvet Cake PopcornRed Velvet Donut HolesRed Velvet Poke Cake, {holiday favorite} Easy Red Velvet Fudge and my son Aiden’s favorite Fudge Brownie Red Velvet No Bake Cheesecake

Don’t forget to pin this to your favorite Pinterest board to save for later!

Red Velvet Cookies

Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 24 cookies
Calories: 258 kcal
These Red Velvet Cookies are a soft and chewy chocolate cookie topped with a light and fluffy cream cheese buttercream frosting.

Ingredients
 

Cookie

  • 1 1/2 cups 1+ 1 tablespoon flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened to room temperature.
  • 3/4 cup light brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
  • 2 1/2 teaspoons red food coloring

Frosting

  • 4 cups confectioner's sugar
  • 4 ounces cream cheese
  • 1/4 cup butter room temp
  • 5 tablespoons milk
  • 1/2 - 1 teaspoon almond extract or clear vanilla extract

Instructions
 

Cookie

  • Combine flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.
  • Beat the butter on high speed in an electric mixer until creamy. Scrape down sides of the bowl as needed. Switch to medium speed and beat in the sugars until combined.
  • Add in the egg, milk, and vanilla extract, and continue to mix scraping down the sides and bottom of the bowl as needed. Add food coloring and beat until well combined. With the mixer on low add the dry and slowly beat until a very soft dough is formed. Beat in more food coloring if you'd like the dough to be redder.
  • Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Using a cookie dough scooper, scoop the dough and then roll each ball with your hand to get a smooth texture on the outside. Place dough on the cookie sheet and bake each batch for 10-11 minutes. This makes a batch of 18, so make two pans of 9.
  • Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Frosting

  • Cream together butter and cream cheese until smooth. Gradually mix in powdered sugar and milk 1 tablespoons at a time until you get a smooth creamy mixture that is a little stiff but easy to spread. You do not want this runny. Add more milk or sugar to get the consistency desired.
  • Frost cookies with a tablespoon or two of frosting and top with sprinkles if desired. Enjoy!
Calories: 258kcalCarbohydrates: 46gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 24mgSodium: 116mgPotassium: 64mgSugar: 28gVitamin A: 220IUCalcium: 24mgIron: 1.2mg
Tried this recipe?Let us know what you think!

Cookie adapted from Sally’s Baking Addiction
Frosting my own

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9 Comments

  1. My daughter is going to be all over this when I show her, because she is a red velvet fanatic of epic proportions! 🙂 This look so pretty and a perfect treat for Valentine’s Day! Thanks for sharing your recipe – pinning!! So hope you are having a happy week!

  2. My mom makes this red velvet frosting that basically tastes like butter. Your frosting was soooo delicious. Thanks.

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