Soft Red Velvet Cookies (Printable Recipe)
Soft, chewy red velvet cookies filled with tangy cream cheese frosting - perfect for celebrations or everyday treats.
# Ingredients You'll Need:
→ Cookie Base
01 -
2 cups all-purpose flour, spooned and leveled
02 -
2 tablespoons cocoa powder, preferably Dutch-process
03 -
2 tablespoons cornstarch
04 -
1 teaspoon baking soda, fresh
05 -
1/2 teaspoon fine salt
06 -
1/2 cup unsalted butter, softened to room temperature
07 -
1/2 cup granulated white sugar
08 -
1/2 cup packed brown sugar
09 -
1 large egg, room temperature
10 -
1 teaspoon pure vanilla extract
11 -
1 teaspoon white vinegar or apple cider vinegar
12 -
1-2 tablespoons red food coloring, gel preferred
→ Cream Cheese Filling
13 -
4 oz cream cheese, full-fat, room temperature
14 -
2 tablespoons unsalted butter, softened
15 -
2 tablespoons vegetable shortening
16 -
2 cups powdered sugar, sifted
17 -
1-2 tablespoons heavy cream, as needed
18 -
Pinch of salt
# Steps to Follow:
01 -
Preheat oven to 350°F. Line two cookie sheets with parchment paper. In a medium bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt until evenly combined.
02 -
In a large mixing bowl, beat softened butter with both sugars for 3 minutes until light and creamy. This ensures soft cookie texture.
03 -
Add egg, vanilla extract, vinegar, and food coloring to butter mixture. Beat until color is evenly distributed and batter is smooth.
04 -
Gradually add dry ingredients to wet mixture, mixing just until no flour streaks remain. Avoid overmixing to maintain tender texture.
05 -
Scoop level tablespoons of dough and roll gently into uniform balls. Place 2 inches apart on prepared baking sheets for proper spreading.
06 -
Bake for 8 minutes or until tops are just set and slightly puffy. Remove while slightly underdone for soft texture. Cool completely on baking sheets.
07 -
Beat room-temperature butter, shortening, and cream cheese until smooth and fluffy. Gradually add powdered sugar and salt, beating until thick but spreadable. Add heavy cream one teaspoon at a time if needed.
08 -
Match cookies in similar-sized pairs. Pipe or spread generous dollop of frosting on bottom of one cookie, then gently press second cookie on top until filling reaches edges.
# Extra Tips:
01 -
No chilling required - cookies can be made start to finish in under an hour
02 -
Measure flour using spoon-and-level method for best texture
03 -
Allow cookies to cool completely before filling to prevent frosting from melting
04 -
Gel food coloring provides vibrant color without thinning dough consistency
05 -
Store assembled cookies refrigerated up to 4 days or freeze up to 2 months