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
Scale
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.
