Red Velvet Cookies Recipe
These Red Velvet Cookies are bursting with year-round delight, or infuse them with eggnog and peppermint extract for Christmas! They’re thick, red-velvet-soft, with chocolate undertones and craveable (eggnog) cream cheese frosting, making them a cut above the rest. Best of all, this recipe is shockingly easy to make with only 30 minutes of chilling time!
Servings 24 cookies
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 tsp gel
- 1 ½ 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 and 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; I recommend spraying your hands with cooking spray with flour. Space the balls 2 ½ inches apart.
- Bake at 350 degrees F until the centers are barely set, 9-11 minutes. Let the cookies cool for 5 minutes, then transfer them 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 the cinnamon and nutmeg, then gradually beat in the powdered sugar. Add additional eggnog, if necessary, to reach the desired consistency.
- Frost: Frost the cookies once they are completely cooled. Decorate with sprinkles, candy canes, or Santa faces (see pictures in the post).
Video
Notes
Food Coloring Options
The red food coloring is optional for looks, giving the cookies their vibrant red color. You have three options for coloring: 1. Gel: Use 3/4 teaspoon because it's pretty concentrated. You can find it in some grocery stores, craft stores, or Amazon HERE.2. Liquid: You will need one tablespoon. It is easy to find in the baking aisle of any grocery store.
3. Natural alternative: Use two teaspoons of beet powder—and no, it won't make your cookies taste like beets! You can purchase it on Amazon HERE, at health food stores or specialty grocery stores in the natural or organic foods section, or alongside other superfood powders.