Ingredients
Scale
**For the Red Velvet Cookies:**
- ½ cup unsalted butter (softened (113g))
- â…“ cup granulated sugar (70g)
- ⅓ cup light brown sugar (packed (65g) (reduce to ¼ cup for less sweet cookies))
- 1 large egg
- 1 tsp vinegar
- 1-2 teaspoon red gel food color
- 1 tsp vanilla
- 1 ¼ cup all-purpose flour (163g)
- 2-3 tablespoon of natural cocoa powder (start with 2 and add more if you want more chocolatey cookies)
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
**For the Cream Cheese Frosting:**
- 6 tbsp unsalted butter (softened (85g))
- 6 oz cream cheese (room temperature (170g))
- 1 cup icing sugar (sifted)
- ½ tsp vanilla
Instructions
- Beat together the butter, granulated sugar, and brown sugar until light and creamy.
- Add the egg, vinegar, red food color, and vanilla, and mix until combined.
- Sift in the flour, cocoa powder, baking soda, baking powder, and salt, and gently fold until just combined.
- Refrigerate the dough for 15-20 minutes to firm up.
- Preheat your oven to 375°F and line a cookie sheet with parchment paper.
- Divide the dough into balls and flatten them slightly on the cookie sheet.
- Bake for 10-11 minutes, then let cool.
- Meanwhile, make the cream cheese frosting by whisking together the butter, cream cheese, icing sugar, and vanilla until creamy.
- Pipe the frosting onto the cooled cookies and sprinkle with red velvet crumbs.
Notes
- While chilling the dough isn’t required, it does make it easier to handle. Plus, chilling enhances the flavor!
- Always test one cookie first to determine the perfect baking time for your desired texture.
- Enjoy these cookies fresh for the best flavor and texture!