Red Velvet Cookies with Buttercream Frosting
A soft red velvet cookie with a creamy buttercream frosting.
Equipment
- Electric mixer
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Cookie Scoop
- Mixing Bowl
Ingredients
- ½ cup butter softened
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 tsp vanilla
- 2 cup flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- Red food coloring
Frosting
- 4 ounces cream cheese softened
- ¼ cup butter softened
- 2 cups powdered sugar
- 1 tsp vanilla
- Mini chocolate chips optional
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In a large bowl, beat the butter, sugar, and brown sugar together with a mixer until light and creamy, about 1-2 minutes.
- Add the egg and vanilla and beat some more until thoroughly mixed.
- Add the dry ingredients to the butter mixture and mix until it forms a crumb mixture. Stop and add in the red food coloring. About 1 tsp red food gel was used in the pictures, but you can use less coloring if preferred.
- Mix in the red food coloring until the dough is a consistent color.
- Use a cookie scoop to make uniform 1.5 tablespoon sized cookie dough balls. Place the cookies on a baking sheet about 2” apart and bake for 10-11 minutes.
- Remove the cookies and let them cool to room temperature.
- To make the frosting, place the cream cheese and butter in a large bowl and beat with an electric mixer until smooth. Add in the powdered sugar and vanilla and continue to beat until the frosting is creamy.
- Place the frosting into a piping bag and use desired tip to pipe frosting on the top of each cookie.
- Sprinkle the tops with mini chocolate chips, if desired.
Notes
Store any leftovers in an airtight container for up to 3 days.
Tried this recipe?Let us know how it was!