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I've gotta tell you about these amazing Red Velvet Cookies with Cream Cheese Frosting - they're the perfect mix of soft, gooey cookies topped with tangy, velvety cream cheese. The striking red base with snow-white topping makes them real eye-catchers. And don't worry, they're actually super easy to make, bringing that fancy bakery quality to your home without any hassle.
Why You'll Fall For These Treats
These cookies nail everything you want - a chewy red base covered with silky, luscious cream cheese topping. The best part? No waiting around for dough to chill - you can satisfy your sweet tooth right away. Bake these for your next get-together or just as a personal treat, and watch everyone's eyes light up when they take a bite.
Your Shopping List
- All-Purpose Flour: One and three quarter cups for the right cookie base.
- Unsweetened Cocoa Powder: A tablespoon gives that signature red velvet flavor.
- Baking Soda: Half teaspoon for the perfect rise.
- Salt: Just a dash to enhance every flavor.
- Unsalted Butter: Half cup softened to room temp.
- Granulated Sugar: Three quarters cup for sweetness.
- Egg: One large to bind everything.
- Vanilla Extract: A teaspoon for that lovely aroma.
- Red Food Coloring: Gel works best for bright color.
- Full-Fat Cream Cheese: Four ounces for that tangy topping.
- Powdered Sugar: One cup to sweeten the frosting.
- Vanilla Extract: Half teaspoon for the topping.
- Salt: A tiny pinch to balance sweetness.
Baking Instructions
- Mix Your Dry Stuff
- Combine your flour, cocoa, baking soda and salt in a bowl and set it aside for later.
- Create Your Cookie Base
- Whip the butter and sugar until it's fluffy and pale, then stir in the egg, vanilla, and red coloring until you get an even shade.
- Combine Everything
- Slowly add your dry mix to the red mixture, stirring just until it comes together - don't go overboard with mixing.
- Bake 'Em Up
- Drop spoonfuls onto your lined cookie sheets, flatten them slightly, then bake at 350°F until they're done, about 10-12 minutes.
- Let Them Rest
- Keep them on the hot pan for 5 minutes, then move to a wire rack until totally cool.
- Make Your Topping
- Mix your cream cheese and butter until creamy, then add powdered sugar, vanilla, and that tiny bit of salt until it looks shiny and smooth.
- Finish Them Off
- After the cookies are fully cooled, spread your frosting on top and add sprinkles now if you want them to stick.
Smart Cookie Tricks
Go for gel food coloring instead of liquid to keep that deep red without messing up your dough. Make sure your butter sits out long enough to soften properly. And don't rush the cooling part - if you frost warm cookies, you'll end up with runny topping all over the place.
Switch Things Up
Not feeling the cream cheese topping? Try some melted white chocolate on top instead. Around Christmas, throw some smashed candy canes on top for a holiday touch. Want something different? Play with other food coloring shades for parties or toss some chopped nuts on top for extra crunch.
Storage Secrets
Store your frosted cookies in the fridge in a sealed container and they'll stay good for about 5 days. Want to make them ahead? Freeze the plain cookies without frosting for up to two months, then let them warm up on the counter and add fresh topping before you serve them.
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Frequently Asked Questions
- → Which food coloring works best?
Gel coloring is ideal, especially AmeriColor. Regular liquid coloring works too, just use the same measurement.
- → Can I freeze the cookies?
Absolutely! They stay fresh for up to 3 months. Let them sit at room temperature to thaw before enjoying.
- → What if my dough crumbles?
If it's crumbly, don't worry. Just bring it together with your hands—warmth will help it combine.
- → How do I store them?
Keep them sealed tightly at room temperature for up to 5 days. Add sprinkles right after frosting for best results.
- → Why use block-style cream cheese?
Block cream cheese, especially full-fat, gives the frosting a better texture. Avoid softer spreadable cheese; it makes the frosting too runny.