Red Velvet Cookies Frosting (Print Version)
# Ingredients:
→ Dough Ingredients
01 -
1 large room-temperature egg
02 -
½ cup (113g) softened unsalted butter
03 -
1 Tablespoon (15mL) red liquid food coloring
04 -
2 teaspoons vanilla flavoring
05 -
2 cups (240g) accurately measured all-purpose flour
06 -
1 cup (200g) white sugar
07 -
½ teaspoon salt
08 -
¼ cup (24g) unsweetened cocoa powder
09 -
1 teaspoon baking soda
→ Frosting Topping
10 -
1 pinch of salt
11 -
¼ cup (57g) softened butter
12 -
4 ounces (113g) softened full-fat cream cheese (block style)
13 -
1 teaspoon vanilla flavoring
14 -
1 and ¾ cup (210g) powdered sugar, sifted for ease
# Instructions:
01 -
Set your oven to 350ºF (177ªC) and line up a baking sheet with either silicone or parchment paper.
02 -
Combine the cocoa powder, flour, salt, and baking soda in a bowl and mix them up well.
03 -
Grab your mixer and blend butter with sugar until it looks fluffy and airy (about 2-3 min). Toss in the egg afterward and beat until smooth, making sure nothing’s stuck on the sides.
04 -
Pour in the vanilla and mix well. Then, add the red food coloring and stir until the dough has an even color.
05 -
Slowly add the dry stuff to the wet mixture on a low setting. When it looks crumbly, press it all together with your hands to form dough.
06 -
Scoop out portions of dough, roll them into neat balls, and press them slightly flat. Pop into the oven for 10-11 min until edges firm up. Let them cool on the sheet for a bit before moving to a rack.
07 -
Mix butter with cream cheese until smooth. Add powdered sugar, vanilla, and salt, then beat for a couple of minutes until it's creamy and spreadable.
08 -
When cookies are cool, spread frosting over each using a small spatula. Add decorations like sprinkles before it dries.
# Notes:
01 -
Keep cookies in a covered container at room temperature for about 5 days.
02 -
Cookies will stay good in the freezer for 3 months. Let them thaw naturally.
03 -
Gel-based food coloring like AmeriColor works best.