Nothing quite hits the spot like a soft, rich, and vibrant cookie topped with creamy frosting. This Red Velvet Cookies with Cream Cheese Frosting Recipe is one of those treats that feels special yet is surprisingly easy to bake. I love this because it perfectly balances that classic red velvet chocolate flavor with a smooth, luscious cream cheese topping you’ll want to spread on everything.
Why You’ll Love This Recipe
- Perfect texture: Soft, chewy cookies with a gentle crumb that melt in your mouth.
- Delicious frosting: Cream cheese frosting flavored with eggnog and warming spices adds festive flair and creaminess.
- Simple ingredients: Uses pantry staples with a few easy-to-find extras like red food coloring or beet powder.
- Fun and festive: Looks gorgeous on a cookie platter and is perfect for holidays, parties, or just cozy nights in.
Ingredients You’ll Need
The ingredients come together beautifully to balance moisture, flavor, and that signature red velvet look. I like to make sure my sour cream and eggs are at room temperature to get the smoothest dough and best rise in the oven.
- All-purpose flour: Fluffed and spooned into the measuring cup for accuracy; this helps keep the cookies tender.
- Unsweetened cocoa powder: Gives that subtle chocolate note that’s essential to red velvet without overpowering.
- Baking soda: Works with the sour cream to give the cookies a light lift.
- Salt: Just a pinch to enhance all those flavors without making it salty.
- Unsalted butter: Room temperature butter creamed well adds richness and tenderness.
- Granulated sugar: Sweetens and helps create the soft, chewy texture.
- Large egg: Adds structure but keeps the cookies soft and moist.
- Eggnog (or milk): Adds a subtle festive flavor and moisture to the dough and frosting.
- Red food coloring or gel: For that iconic red velvet color; gel is more concentrated and gives the brightest hue.
- Vanilla extract: Adds depth of flavor to both cookie and frosting.
- Peppermint extract (optional): My favorite touch for holiday cookies to add a refreshing hint.
- Sour cream: Key for moist, tender cookies with a slight tang.
- Cream cheese: The star of the frosting — soft and tangy, it blends beautifully.
- Powdered sugar: Sweetens and thickens the frosting.
- Ground cinnamon and nutmeg: A pinch adds a warm, cozy spice dimension to the frosting.
- Optional sprinkles or decorations: For a festive finish and some fun texture.
Variations
I love playing around with this recipe depending on the season or mood. Don’t be shy—make it your own by tweaking flavors or adding mix-ins. It’s your kitchen playground!
- Peppermint twist: Adding peppermint extract (especially around the holidays) turns these into a festive showstopper that my family goes crazy for.
- Natural Coloring: I’ve switched out red food coloring for beet powder for a more natural and subtle hue without changing the taste.
- Gluten-free version: Using a cup-for-cup gluten-free baking flour blend works surprisingly well if you need to make it gluten-free.
- Eggnog swap: For a non-alcoholic version, simple milk or even cream does the trick while keeping the dough moist.
How to Make Red Velvet Cookies with Cream Cheese Frosting Recipe
Step 1: Prep and Measure Carefully
Before diving in, make sure your butter, egg, and sour cream are all at room temperature. This is a little trick I discovered that helps everything mix evenly and keeps the cookies soft. Also, line your baking sheets with parchment or silicone mats to prevent sticking and get that perfect bake.
Step 2: Mix the Dry Ingredients Together
Whisk the flour, cocoa powder, baking soda, and salt in a bowl. This gets them evenly combined and aerated, so you won’t get pockets of baking soda or clumps of cocoa. I’ve found this step makes a subtle but real difference in texture.
Step 3: Cream Butter and Sugar Until Fluffy
Use a stand mixer or hand mixer to beat the butter and sugar for about 2 minutes on medium-high speed. You want it light and fluffy — this sets the stage for tender cookies. Then add the egg, eggnog (or milk), food coloring, vanilla, and optional peppermint and beat just until combined. Overmixing here can make cookies tough, so keep it short.
Step 4: Combine Dry and Wet Ingredients Gently
Lower the mixer speed to low. Add half the flour mixture, then the sour cream, and finally the rest of the flour. Mix just until you no longer see dry streaks. The dough will be sticky — I spray my hands with cooking spray then dust them lightly with flour before rolling dough balls. This keeps it from sticking to your fingers!
Step 5: Scoop and Bake
Using a cookie scoop or two spoons, roll the dough into two-tablespoon balls and place them onto your prepared sheets about 2 ½ inches apart. Bake at 350°F for 9-11 minutes until the edges are set but the centers are still soft. Don’t overbake — they’ll firm up as they cool.
Step 6: Make the Cream Cheese Frosting
Beat together cream cheese, butter, eggnog, and vanilla until smooth. Then add cinnamon, nutmeg, and powdered sugar a little at a time until you get a creamy, spreadable frosting. You can adjust thickness by adding more eggnog or powdered sugar depending on your preference.
Step 7: Frost and Decorate
Once cookies are completely cool, spread or pipe the frosting generously on top. Add sprinkles, crushed candy canes, or any fun festive toppings you like. My favorite is a sprinkle of cinnamon sugar for an extra cozy touch.
Pro Tips for Making Red Velvet Cookies with Cream Cheese Frosting Recipe
- Room Temperature Ingredients: Using room temp butter, sour cream, and eggs ensures the dough comes together smoother and bakes evenly.
- Don’t Overmix: Blend dry and wet ingredients just until incorporated to avoid dense, tough cookies.
- Sticky Dough Hack: Spray your hands with cooking spray before rolling dough balls to keep it from sticking and save frustration.
- Cool Before Frosting: Always let your cookies cool completely; frosting melts and slides off if the cookies are still warm.
How to Serve Red Velvet Cookies with Cream Cheese Frosting Recipe
Garnishes
For a look that wows, I usually sprinkle crushed peppermint candy or a pinch of cinnamon sugar on top of the frosting. Brightly colored sprinkles or edible glitter are also festive and fun for parties. It’s amazing how some little details make these cookies feel extra special.
Side Dishes
These cookies pair perfectly with a hot cup of coffee, chai tea, or even a cold glass of milk. For holiday gatherings, I love serving them alongside spiced hot chocolate or eggnog to really lean into that cozy festive vibe.
Creative Ways to Present
One year, I arranged these cookies in the shape of a Christmas tree on a platter and drizzled some white chocolate over the top as “snow.” Another time, I piped little frosting “holly leaves” with green tinted cream cheese frosting for a themed look. You’ll find the presentation is half the fun and makes your cookies stand out at any event.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container in the fridge to keep the frosting fresh and the cookies tender. They stay good for about 4-5 days this way. Just bring to room temperature before serving to enjoy them at their best.
Freezing
I’ve frozen these cookies both frosted and unfrosted. For unfrosted, just bake and cool fully, then freeze in a single layer before transferring to a freezer bag. For frosted cookies, freeze them on a tray first, then store in an airtight container. They freeze well up to 3 months. Thaw overnight in the fridge for best results.
Reheating
To enjoy leftover cookies warm, I let them come to room temp first and then pop them in the microwave for 10-15 seconds. This softens them up without melting the frosting too much. Alternatively, a quick 3-minute warm-up in a 300°F oven wrapped in foil works wonders.
FAQs
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Can I make Red Velvet Cookies with Cream Cheese Frosting Recipe without red food coloring?
Absolutely! While the red color is signature, you can skip the food coloring or use natural alternatives like beet powder, which gives a subtle red tint without affecting taste. The cookies will still be delicious, just a bit less vibrant visually.
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Do I need to chill the dough before baking?
This recipe doesn’t require chilling the dough, which makes it quick and easy to bake right away. However, if you have time, chilling for 30 minutes can make the dough easier to handle and might give slightly thicker cookies.
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Can I substitute the eggnog in the recipe?
Yes! Milk works perfectly fine as a substitute if you don’t have eggnog or prefer to avoid it. The cookies will lose a bit of the festive flavor but remain moist and tasty.
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How long do these cookies stay fresh?
When stored in an airtight container in the fridge, the cookies stay fresh for up to 4-5 days. The cream cheese frosting is perishable, so keeping them chilled is key for best taste and safety.
Final Thoughts
This Red Velvet Cookies with Cream Cheese Frosting Recipe holds a special place in my heart because it feels like a hug in cookie form—warm, comforting, and just a little indulgent. Whether for a holiday gathering or a cozy treat on a lazy afternoon, I hope you’ll love making and sharing it as much as I do. Trust me, once you try this, it’ll quickly become a go-to for special occasions or anytime you want to wow with minimal fuss!
Print
Red Velvet Cookies with Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour 11 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delicious and vibrant Red Velvet Cookies with a creamy eggnog cream cheese frosting, perfect for holidays and special occasions. These soft, moist cookies feature a subtle cocoa flavor enhanced with peppermint extract and festive sprinkles.
Ingredients
Cookies
- 1 3/4 cups (220g) all-purpose flour (fluffed, spooned, and leveled)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon eggnog (or milk)
- 1 tablespoon red food coloring or 3/4 teaspoon gel
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon peppermint extract (optional for holidays)
- 1/4 cup sour cream, room temperature
- sprinkles for decorating (optional)
Eggnog Cream Cheese Frosting
- 4 oz. cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons eggnog (or milk)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/2 teaspoon ground cinnamon
- pinch of ground nutmeg
- pinch of salt
Instructions
- Prep: Ensure your sour cream, eggs, and butter are at room temperature. Line 2 baking sheets with parchment paper or nonslip mats. Preheat the oven to 350 degrees F.
- Dry Ingredients: Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl and set aside.
- Wet Ingredients: Using a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium-high speed until fluffy, about 2 minutes. Add the egg, one tablespoon of eggnog/milk, food coloring, vanilla, and peppermint extract, and beat until combined, about 30 seconds.
- Combine: Reduce the speed to low and add half of the flour mixture, then the sour cream, then the remaining flour mixture, mixing until combined.
- Make Balls: Using a cookie scoop, roll the dough into two tablespoon balls. The dough is very sticky; spray your hands with cooking spray mixed with flour to prevent sticking. Space the balls 2 1/2 inches apart on baking sheets.
- Bake: Bake at 350 degrees F until the centers are barely set, 11 minutes. Let the cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely before frosting.
- Frosting: Using a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, two tablespoons of eggnog, and vanilla extract until smooth. Beat in cinnamon and nutmeg, then gradually beat in the powdered sugar. Add additional eggnog if necessary to reach desired consistency.
- Frost: Frost the cookies once they are completely cooled. Decorate with sprinkles, candy canes, or Santa faces.
Notes
- The red food coloring is optional and provides the vibrant red color. You can use gel (3/4 teaspoon), liquid (1 tablespoon), or a natural alternative like 2 teaspoons beet powder.
- Make sure all wet ingredients (butter, egg, sour cream) are at room temperature for best mixing results.
- The dough is sticky; spraying hands with cooking spray and flour helps in handling the dough balls.
- Let cookies cool completely before applying frosting to avoid melting.
- To adjust frosting consistency, add eggnog or milk gradually.
