Red Velvet Cookies Cream Cheese (Recipe for Printing)
Perfect for Valentine’s Day, these red velvet cookies combine a chewy cocoa base with smooth cream cheese frosting. Ideal for celebrations or gifting. Save & click.
# What You Need:
→ Cookie Base
01 -
2 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon unsweetened cocoa powder
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1/2 teaspoon salt
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1 cup unsalted butter, softened
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1 1/2 cups granulated sugar
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1 large egg
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1 tablespoon red food coloring
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1 teaspoon vanilla extract
→ Serving Suggestion
10 -
Cold milk, for serving
# How to Make It:
01 -
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 -
In a mixing bowl, whisk together all-purpose flour, baking soda, cocoa powder, and salt. Set aside.
03 -
In a separate large bowl, beat softened butter with granulated sugar until pale and fluffy.
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Incorporate egg, red food coloring, and vanilla extract into the butter mixture, mixing thoroughly.
05 -
Gradually mix the dry ingredients into the wet mixture, stirring just until combined.
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Scoop dough onto prepared baking sheets, spacing cookies evenly. Bake for 10-12 minutes, or until edges are set. Allow to cool completely before frosting.
07 -
Frost cooled cookies with cream cheese frosting as desired. Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
# Extra Tips:
01 -
Store unfrosted cookies at room temperature in an airtight container for up to 3 days; separate layers with parchment paper to prevent sticking.
02 -
For extended storage, freeze frosted cookies in a single layer, then transfer to an airtight container with parchment paper between layers. Freeze up to 2 months.
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Store any leftover cream cheese frosting in the refrigerator for up to 5 days; bring to room temperature and rewhip before using.
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Decorate cookies with a swirl of frosting or a dusting of sprinkles for a festive finish.