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I wanna tell you about these amazing Red Velvet Cookies with Cream Cheese Frosting I make all the time. They've got this incredible mix of soft, chewy cookies underneath a tangy, cloud-like cream cheese layer. The deep red base with that snow-white topping just looks stunning on any plate. And don't worry - they're actually super easy to whip up, giving you that fancy dessert shop quality right in your own kitchen without any headaches.
Why You'll Crave These Sweet Treats
These cookies nail everything you want - a soft red velvet bottom with that irresistible cream cheese topping. The best part? No waiting around for dough to chill. You can satisfy your sweet tooth almost immediately. I make these for parties, gifts, or just because it's Tuesday, and folks always ask for more.
Your Shopping List
- All-Purpose Flour: One and three quarter cups creates the perfect cookie base.
- Unsweetened Cocoa Powder: Just a tablespoon gives that signature red velvet flavor.
- Baking Soda: Half teaspoon for the right amount of lift.
- Salt: A pinch to balance sweetness.
- Unsalted Butter: Half cup softened to room temperature.
- Granulated Sugar: Three quarters cup for sweetness.
- Egg: One large egg to bind everything.
- Vanilla Extract: A teaspoon for flavor enhancement.
- Red Food Coloring: Gel works best for bold color.
- Full-Fat Cream Cheese: Four ounces for that luscious topping.
- Powdered Sugar: One cup makes the frosting smooth.
- Vanilla Extract: Half teaspoon for the topping.
- Salt: Just a tiny pinch balances the frosting.
Step-by-Step Baking Guide
- Mix Your Dry Stuff
- Grab a bowl and combine your flour, cocoa powder, baking soda and salt. Put it aside for later.
- Create Your Colorful Mix
- In another bowl, cream together butter and sugar until fluffy, then add your egg, vanilla and red coloring until you've got a gorgeous uniform color.
- Combine Everything
- Slowly add your dry ingredients into the red mixture. Don't go overboard with mixing or you'll toughen the cookies.
- Bake Those Beauties
- Drop spoonfuls onto your lined cookie sheets, flatten them slightly, then bake at 350°F for about 10-12 minutes until done.
- Let Them Rest
- Leave them on the hot pan for 5 minutes, then move to a wire rack to cool completely.
- Create The Topping
- Mix cream cheese and butter until smooth, then add powdered sugar, vanilla and salt until it looks glossy and feels light.
- Finish Them Off
- Once cookies are totally cool, spread that creamy frosting on top. Add sprinkles now if you want them to stick.
Insider Tricks
Go with gel food coloring instead of liquid for that deep red without messing up your dough. Room temperature butter works way better than cold or melty. And don't rush the cooling part. If your cookies are still warm when you frost them, you'll end up with a drippy, runny situation.
Fun Variations
Want to switch things up? Try using white chocolate drizzles instead of the cream cheese topping. Around Christmas, sprinkle some crushed candy canes on top. You can even play with different food coloring for birthday parties or team celebrations, or throw some chopped nuts on top for extra texture.
Storage Solutions
After you've frosted them, store these cookies in the fridge in something airtight. They'll stay good for about 5 days. Need to make them ahead? The unfrosted cookies freeze really well for up to two months. Just let them thaw naturally at room temp and add fresh frosting when you're ready to serve.
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Frequently Asked Questions
- → What kind of food coloring works best?
Gel food coloring works great, especially brands like AmeriColor. You can use liquid food coloring, but stick to the same amount as listed in the recipe.
- → Can these cookies be stored in the freezer?
Absolutely! Store them in the freezer for three months max. Let them thaw at room temperature before enjoying.
- → Why is my dough falling apart?
This is totally fine. Use your hands to press the dough together. The warmth of your hands makes it easier to mix.
- → How long can I store these cookies?
Keep them in an airtight container at room temperature for up to five days. If adding sprinkles, do so while the frosting is still wet.
- → Why should I use block cream cheese?
Block-style cream cheese (regular fat) is ideal for a firm, rich frosting. Spreadable cream cheese is too soft and can mess with the consistency.