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Red Velvet Cookies with Cream Cheese Glaze

These soft cookies with a chewy center have the classic cocoa flavor of red velvet. A cream cheese glaze adds a creamy, tangy flavor on top.
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 9 minutes
Cooling + Glazing time (estimated) 30 minutes
Total Time 54 minutes
Servings 20 cookies
Calories 153kcal
Author Toni Dash

Equipment

  • Baking sheet

Ingredients

Red Velvet Cookies

  • ½ cup (1 stick) unsalted butter room temperature
  • ½ cup light brown sugar packed
  • ½ cup granulated sugar
  • 1 large egg
  • 1 ½ teaspoon vanilla extract
  • 1 ½ cups all-purpose flour regular or gluten-free measure-for-measure flour blend
  • ¼ cup Dutch processed dark cocoa powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 ½ tablespoon red food coloring liquid (not gel)

Cream Cheese Glaze

  • 1 ounce cream cheese room temperature
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon milk

Instructions

Cookies

  • Preheat oven to 350 degrees F. Lightly spray a cookie sheet with non-stick cooking spray.
  • In a large bowl, using an electric hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, brown sugar, and granulated sugar until combined and creamy.
    ½ cup (1 stick) unsalted butter, ½ cup light brown sugar, ½ cup granulated sugar
  • Add egg and vanilla extract; mix until combined. Set aside.
    1 large egg, 1 ½ teaspoon vanilla extract
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
    Add flour mixture into the wet and mix until well combined. Add food coloring. Mix well.
    1 ½ cups all-purpose flour, ¼ cup Dutch processed dark cocoa powder, ¾ teaspoon baking soda, ¼ teaspoon kosher salt, 1 ½ tablespoon red food coloring
  • Using a medium cookie scoop, 2 tablespoons in volume, drop balls of dough 3 inches apart on a prepared cookie sheet.
  • Bake for 8-10 minutes. Cool on the cookie sheet for 2 minutes then transfer to a wire rack for cooling. Cool completely before glazing.

Glaze

  • In a medium bowl, using an electric hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat together the cream cheese and powdered sugar until smooth and creamy.
    1 ounce cream cheese, 1 cup powdered sugar
  • Add vanilla extract and milk; mix until well combined.
    ½ teaspoon vanilla extract, 1 tablespoon milk
  • Scoop glaze into plastic bag, snip off the corner and glaze the cookies.
    Allow the glazed cookies to sit undisturbed for 30 minutes to allow glaze to set.

Notes

Expert Tips
  • Make sure butter is room temperature and not softened in the microwave. If the butter is too soft the cookies can over spread.
  • Use Dutch processed dark chocolate cocoa powder. If unavailable regular unsweeteened cocoa powder may be used.
  • If you want to substitute gel food coloring add an extra one tablespoon of milk to the batter along with the gel coloring.
How to store
Store in airtight container in the refrigerator for up to 5 days.
How to freeze
Allow the cookies to fully cool and freezing them before glazing. Place them in an airtight freezer-safe container and freeze for 2-3 months. Thaw in the refrigerator. Glaze before serving.

Nutrition

Calories: 153kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 81mg | Potassium: 42mg | Fiber: 1g | Sugar: 16g | Vitamin A: 182IU | Calcium: 13mg | Iron: 1mg