I’ve been making this red velvet cake cookies recipe for years, and it’s always a hit with my family. The moment I take them out of the oven, the aroma fills the entire house, and everyone knows it’s time for a treat.
My kids love helping me in the kitchen, and this recipe is perfect for them to learn the basics of baking. It’s a classic Southern dessert that’s been around for decades, but its popularity never fades.
The combination of cocoa powder and red food coloring gives it a unique flavor that’s both sweet and tangy. Plus, it’s relatively easy to make, even for a beginner like my youngest son, who loves getting his hands dirty in the kitchen.
As a busy mom, I appreciate how quickly this recipe comes together – it’s perfect for a weeknight dessert or a special occasion like holidays or birthdays. And let’s not forget about the health benefits: these cookies are made with wholesome ingredients like butter and sugar, but also have a good dose of antioxidants from the cocoa powder.
My family and I have enjoyed this recipe countless times, and I’m confident you’ll love it just as much as we do.
Red Velvet Cake Cookies
4.8 from 1068 votes
These soft and chewy cookies capture the classic red velvet cake flavor with a tangy cream cheese frosting. They are perfect for holidays or any time you crave a sweet, colorful treat.
1Preheat your oven to 375°F and line two baking sheets with parchment paper.
2In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
3In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and red food coloring until the batter is uniformly red.
5Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk, starting and ending with the dry ingredients.
6Mix on low speed just until combined, being careful not to overmix.
7Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8Bake for 10 to 12 minutes, until the cookies are set and the edges are lightly firm.
9Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
10While the cookies cool, prepare the frosting by beating the cream cheese and butter together until smooth, then gradually add the powdered sugar and vanilla extract, beating until creamy.
11Once the cookies are completely cool, spread a generous teaspoon of cream cheese frosting on top of each cookie.
12Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
For a deeper red color, use gel food coloring instead of liquid. The dough can be chilled for 30 minutes before baking to prevent spreading.
Watch Video Of How Red Velvet Cake Cookies Works
This red velvet cake cookies recipe is always a good idea for any occasion – whether it’s a family gathering or just a Tuesday evening snack.
My kids love helping me bake these delicious treats, and they’re perfect for packing into lunches or taking on-the-go snacks when we’re out running errands.
One thing I love about this recipe is how versatile it is – you can customize it to fit your taste preferences by adjusting the amount of cocoa powder or adding nuts for extra crunch.
❓ Frequently Asked Questions About Red Velvet Cake Cookies
Q1: What is the difference between red velvet cake cookies and traditional chocolate chip cookies?
A1: Red velvet cake cookies have a distinct flavor due to the addition of cocoa powder and red food coloring, giving them a deeper color and a slightly different taste compared to traditional chocolate chip cookies.
Q2: Can I use other types of milk instead of buttermilk in this recipe?
A2: Yes, you can substitute buttermilk with regular milk or a non-dairy milk alternative if you prefer. However, keep in mind that using buttermilk will give your cookies a tangier flavor.
Q3: How do I store leftover cookies?
A3: Store leftover cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 2 months. When you’re ready to serve, simply thaw at room temperature or reheat in the oven for 5-7 minutes.
Q4: Can I make these cookies gluten-free by substituting all-purpose flour with gluten-free flour?
A4: Yes, you can make gluten-free red velvet cake cookies by substituting all-purpose flour with gluten-free flour. However, keep in mind that gluten-free flours may affect the texture and flavor of your cookies slightly.
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