Name: Red Velvet Cookies with Cream Cheese Frosting
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 2 1/4 cups 2 1/4 cups (280 g) all-purpose flour; 2 tablespoons 2 tablespoons unsweetened cocoa powder; 1 teaspoon 1 teaspoon baking soda; 1/2 teaspoon 1/2 teaspoon fine salt; 1 cup 1 cup (226 g) unsalted butter, softened (Use unsalted butter to control salt.); 1 cup 1 cup (200 g) granulated sugar; 1/2 cup 1/2 cup (110 g) light brown sugar, packed; 1 large 1 large egg + 1 egg yolk, at room temperature (Use room-temperature eggs for best results.); 2 tablespoons 2 tablespoons red food coloring (liquid) or 1–2 teaspoons gel (Adjust for desired color.); 1 teaspoon 1 teaspoon pure vanilla extract; 1 tablespoon 1 tablespoon white vinegar (React with baking soda for a lighter texture.); 2 tablespoons 2 tablespoons buttermilk or sour cream; 1 cup 1 cup white chocolate chips (optional) (Adds sweet pockets and creamy contrast.); 8 oz 8 oz (225 g) cream cheese, softened; 1/4 cup 1/4 cup (56 g) unsalted butter, softened; 2 cups 2 cups (240 g) powdered sugar, sifted; 1/2 teaspoon 1/2 teaspoon vanilla extract; a pinch Pinch of salt

Bright, soft Red Velvet Cookies with Cream Cheese Frosting bring warm, cozy baking to your kitchen. These cookies smell like cocoa and vanilla and feel tender when you bite in, with a silky cream cheese topping. If you love easy sweets with homestyle charm, this recipe fits a busy weeknight or a slow Sunday. If you enjoy cream cheese on baked treats, try our pumpkin bread with cream cheese frosting for another cozy option.

Jump to Recipe Print Recipe

Why Make This Recipe

Quick & Easy: Simple steps and common ingredients get you fresh cookies in under an hour.
Family Favorite: Kids love the bright red color and soft center; adults enjoy the tangy frosting.
Budget-Friendly: Uses pantry staples like flour, sugar, and cocoa.
Crowd-Pleasing: Great for school lunches, potlucks, or an after-dinner treat.

This recipe stands out because the cookies stay soft and slightly chewy while the cream cheese frosting adds a cool, creamy contrast. Baking these can feel a little like a family ritual—warm dough, the smell of cocoa, and the comfort of frosting those top-of-the-pan cookies. For a light, savory breakfast twist with cream cheese, you might also like our blueberry bagel with cream cheese.

Ingredients

For the cookies:

2 1/4 cups (280 g) all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (226 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1/2 cup (110 g) light brown sugar, packed
1 large egg + 1 egg yolk, at room temperature
2 tablespoons red food coloring (liquid) or 1–2 teaspoons gel (adjust for desired color)
1 teaspoon pure vanilla extract
1 tablespoon white vinegar
2 tablespoons buttermilk or sour cream
1 cup white chocolate chips (optional)

For the cream cheese frosting:

8 oz (225 g) cream cheese, softened
1/4 cup (56 g) unsalted butter, softened
2 cups (240 g) powdered sugar, sifted
1/2 teaspoon vanilla extract
Pinch of salt

Notes: Use unsalted butter so you can control salt. Let the cream cheese and butter warm to room temperature for a smooth frosting.

How to Make Red Velvet Cookies with Cream Cheese Frosting

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. (Preheating ensures even rise and proper texture.)
Whisk together the flour, cocoa powder, baking soda, and salt in a bowl. Set aside. (Dry mix helps distribute cocoa and leavener evenly.)
In a large bowl, cream the softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes. (Air in the butter makes cookies tender.)
Beat in the egg and egg yolk one at a time, then add the vanilla and red food coloring. Mix until the color is even.
Stir in the white vinegar and buttermilk. The vinegar reacts with baking soda for a light texture.
Gradually add the dry ingredients to the wet mix and mix on low until just combined. Do not overmix—overwork the dough and the cookies will be dense.
Fold in the white chocolate chips if using. The chips add sweet pockets and a creamy contrast.
Chill the dough 20–30 minutes if it feels very soft. Chilled dough spreads less and bakes into a thick, soft cookie.
Scoop spoonfuls (about 1.5 tablespoons each) onto the prepared baking sheets, leaving 2 inches between cookies. Flatten slightly with your hand or the back of a spoon.
Bake for 10–12 minutes, until the edges look set but the centers are still soft. They will firm as they cool. (Watch the first batch closely; ovens vary.)
Cool the cookies on the baking sheet 5 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting: beat the softened cream cheese and butter until smooth, then slowly add powdered sugar, vanilla, and a pinch of salt. Beat until light and spreadable. If too thick, add 1 teaspoon milk at a time.
Spread or pipe the cream cheese frosting onto cool cookies. Chill briefly to set the frosting if you like a firmer top.

How to Serve Red Velvet Cookies with Cream Cheese Frosting

Stack two cookies with a layer of frosting between them for a sandwich-style treat.
Arrange on a platter and garnish with a light dusting of cocoa or extra white chocolate shavings.
Serve warm milk, coffee, or hot cocoa alongside for a cozy snack.

How to Store Red Velvet Cookies with Cream Cheese Frosting

Room temp: Place unfrosted cookies in an airtight container for up to 3 days. Frosted cookies do best refrigerated.
Fridge: Store frosted cookies in a single layer in an airtight container for up to 5–7 days. Let sit 15 minutes at room temp before eating for best texture.
Freezer: Freeze unfrosted baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw and frost when ready. You can also freeze the frosting in a sealed container.
Reheat: Warm a cookie for 7–10 seconds in the microwave to soften slightly (do not microwave frosted cookies for long).

Tips to Make Red Velvet Cookies with Cream Cheese Frosting

Use room-temperature eggs and dairy for an even batter.
Don’t overmix the dough—stop when dry flour streaks disappear.
Chill dough if your kitchen is warm to prevent flat cookies.
Let cookies cool fully before frosting to avoid runny tops.
Adjust red coloring a little at a time to get the shade you like.

Variation (if any)

Gluten-free: Replace the all-purpose flour with a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
Vegan: Use vegan butter, dairy-free cream cheese, and a flax egg (1 tbsp ground flax + 3 tbsp water per egg). Swap white chocolate chips for dairy-free chips.

FAQ — Can I use gel food coloring instead of liquid?

Yes. Gel coloring is more concentrated, so use 1–2 teaspoons of gel instead of 2 tablespoons of liquid. Gel gives a deep color without thinning the dough.

FAQ — Can I bake these as larger cookies or bars?

Yes. For larger cookies, increase bake time by 2–5 minutes and watch for set edges. To make bars, press the dough into a lined 8×8 pan and bake until a toothpick comes out clean; reduce frosting amount if needed.

FAQ — How do I stop cookies from spreading too much?

Chill the dough for 20–30 minutes, use less butter if your butter is very soft, and avoid flattening the dough too much before baking. Baking on a cooler sheet also helps.

Conclusion

These Red Velvet Cookies with Cream Cheese Frosting make a warm, homey dessert that feels both special and simple. The cocoa-scented dough, soft center, and tangy frosting give a lovely balance that families will ask for again. If you’d like ideas or a different texture, check this Red Velvet Cookies with Cream Cheese Frosting – Fresh April Flours for inspiration, or compare a copycat take at Crumbl Copycat Red Velvet Cookies – BAKE WITH ZOHA. Please leave a comment and a star rating to tell us how yours turned out — what twist did you try? Let us know below!