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Red Velvet Cream Cheese Cookies
Soft red velvet cream cheese cookies made from scratch with cocoa and vanilla, then topped with tangy homemade cream cheese frosting. A colorful treat for holiday cookie trays, Valentine’s Day, or sharing with family.
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 24
Ingredients
- 2 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 2 tsp red gel food coloring
For the Frosting
- 4 oz cream cheese softened
- 4 tbsp unsalted butter softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
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Preheat your oven to 350°F and line baking sheets with parchment paper.
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In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
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In another bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
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Mix in the egg, vanilla, and red food coloring.
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Gradually add the dry ingredients until just combined.
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Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
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Bake for 8–10 minutes, or until the edges are set.
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Let cookies cool completely on a wire rack.
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Beat cream cheese and butter until smooth.
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Gradually mix in powdered sugar and vanilla until creamy.
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Spread or pipe the frosting onto the cooled cookies.
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Store in an airtight container in the fridge for up to 4 days.
Recipe Notes
Store the frosted cookies in an airtight container in the refrigerator for up to 4 days. Arrange them in a single layer when possible so the frosting stays intact.
If you’re preparing them ahead, bake the cookies and frost them closer to serving. Keep the prepared frosting covered in the refrigerator, then let it soften briefly and beat it again before spreading.