Description
Deliciously soft cookies that combine the classic red velvet cupcake flavor with a creamy frosting, perfect for parties and celebrations.
Ingredients
Scale
- 1 & 1/2 cups (180g) all-purpose flour, spoon and leveled
- 1/4 cup (20g) unsweetened cocoa powder
- 1 tablespoon instant milk powder
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick / 115g) unsalted butter, softened to room temperature
- 3 tablespoons vegetable oil, or any neutral flavored oil
- 1/2 cup (100g) packed brown sugar, light or dark
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 1 to 2 teaspoons red liquid-gel food coloring
- 3 ounces (85g) block cream cheese
- 6 tablespoons (90g) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- 1 & 1/2 cups (195g) powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, mix flour, cocoa, milk powder, cornstarch, baking powder, baking soda, and salt until combined.
- In a large bowl, beat together butter, oil, brown sugar, and granulated sugar until smooth.
- Add in egg and vanilla, then stir in vinegar and food coloring until evenly mixed.
- Fold the dry ingredients into the wet ingredients to form a thick, sticky dough.
- Using a large cookie scoop, drop dough onto the prepared baking sheets, spaced about 3 inches apart.
- Bake for 12-15 minutes until cookies are puffed and edges are lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, cream together cream cheese and butter until smooth. Add vanilla and powdered sugar, mixing until well combined. Chill if too soft.
- Pipe or spread frosting on cooled cookies and optionally sprinkle crumbled cookie pieces on top for decoration.
Notes
For best results, chill the dough before baking and use gel food coloring for brighter hues. Store in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg