Red Velvet Cookies Frosting (Print Version)
# Ingredients:
→ Cookie Base
01 -
2 cups (240g) of regular all-purpose flour, measured just right
02 -
1 teaspoon of baking soda for rising
03 -
½ teaspoon salt for a dash of flavor
04 -
¼ cup (24g) unsweetened cocoa powder
05 -
1 stick (½ cup, 113g) of softened unsalted butter
06 -
A full cup (200g) of regular white sugar
07 -
1 large egg at room temperature
08 -
2 teaspoons of good-quality vanilla flavor
09 -
1 Tablespoon (15mL) of red food dye for that bright color
→ Cream Cheese Frosting
10 -
4 ounces (113g) of cream cheese (use the brick kind), softened
11 -
¼ cup (57g) of room-temp unsalted butter
12 -
1 teaspoon vanilla extract for extra flavor
13 -
A pinch of salt to balance it out
14 -
1 and ¾ cup (210g) powdered sugar to sweeten the frosting
# Instructions:
01 -
Warm up your oven to 350ºF (177ªC). Next, lay a piece of parchment paper or a silicone liner on a big baking tray.
02 -
Grab a medium bowl and whisk together your flour, cocoa powder, baking soda, and salt until everything combines well.
03 -
With an electric mixer, beat the softened butter along with the sugar until fluffy and light. This should take about 2-3 minutes. Now, mix in the egg, and scrape the bowl down when needed.
04 -
Add your vanilla extract and food coloring. Mix it at a medium setting and then scrape around with a spatula to make sure the color spreads evenly. Blend it again until it’s fully combined.
05 -
Set your mixer to low speed and slowly incorporate dry ingredients into the wet ones. Soon, you’ll notice crumbly dough forming. Use your clean hands to press it together into a dough ball.
06 -
Scoop the dough using a medium-sized cookie scoop, roll it into smooth balls, and then gently press them down. Bake cookies for about 10-11 minutes, just until the edges look set and puffed up. Cool them on the tray for 5 minutes before moving them to a wire rack.
07 -
Beat your softened cream cheese and butter until smooth and creamy. Gradually mix in the powdered sugar, followed by vanilla and salt. Keep beating for 2 minutes until the frosting is super smooth.
08 -
Let the cookies cool down completely before spreading the frosting on top with a small spatula. Sprinkle decorations on the frosting right before it hardens.
# Notes:
01 -
Keep cookies in a covered container at room temperature for as many as 5 days.
02 -
Freeze the cookies for up to 3 months, and when ready, just let them thaw at room temperature.
03 -
For the food dye, gel types work best. AmeriColor is a great option to use.