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Red Velvet Cookies with Cream Cheese Frosting

With Tuesday being Valentine’s Day, I thought I’d share my FAVORITE red velvet cookies that go perfectly with the holiday. These have a light cream cheese frosting that complements the soft, velvety center.

If you are celebrating the holiday, make these cookies more fun with some festive sprinkles! My daughter and I had a blast decorating these after I finished making them. Honestly, the sprinkles were her favorite part! I’ll try not to take that personally. ?

If you’re looking for another delicious cookie recipe, try out these amazing German chocolate cake cookies! I also use this same frosting on my frosted chocolate Oreo cookies, and it’s just as delicious!

Baking tips for these red velvet cookies

First off, you want your red velvet cookies to all cook evenly. To do so, don’t put them in immediately after preheating–There may still be areas of the oven that are hotter or cooler than others, and allowing it to sit 15 minutes after preheating should allow the temperature to even out. After those 15 minutes or so are up, put the cookies in and they will be more likely to cook at the same rate.

Second, don’t overcook the cookies–once the edges are starting to crack, you can take them out. The centers will still be soft, but it is better to pull the cookies out sooner than later–they will continue to bake on the hot cookie sheet, so leave them until they are completely cooled.

The perfect cream cheese frosting

This cream cheese frosting may be a little different than most–I find that a lot of other recipes’ cream cheese flavor is way too strong, but when I try to balance the flavor out with more powdered sugar, the texture becomes powdery. In this recipe, I add heavy whipping cream which helps to tone down the cream cheese and also creates a light and creamy texture. You may find that there is still too much powdered sugar, so add a little bit at a time until it has reached your preferred taste.

Red Velvet Cookies

5 from 1 vote
Recipe by Maddie Saxey


Prep time


Cooking time






  • 1 cup 1 unsalted butter, softened to room temperature

  • 1 cup 1 brown sugar

  • 1/2 cup 1/2 white sugar

  • 2 2 large eggs

  • 1 Tbsp 1 vanilla extract

  • 2 1/2 tsp 2 1/2 red food coloring gel

  • 2 3/4 cup 2 3/4 all purpose flour

  • 1/4 cup 1/4 unsweetened cocoa powder

  • 1 tsp 1 baking soda

  • 1 tsp 1 sea salt

  • 1 1/2 tsp 1 1/2 cornstarch

  • Cream Cheese Frosting*
  • 6 Tbsp 6 unsalted butter, softened

  • 8 oz 8 cream cheese, softened

  • 2 tsp 2 vanilla extract

  • 1/4 cup 1/4 heavy whipping cream

  • 6 cup 6 powdered sugar**


  • Preheat oven to 375 degrees and spray two cookie sheets with cooking spray.
  • In standing mixer, mix butter, brown and white sugar on high for 2-3 minutes until creamy and slightly lighter in color. Scrape down the sides of the bowl to make sure it is thoroughly mixed. Add eggs, vanilla extract, and red food coloring and mix on medium speed until it is well mixed and the food coloring is evenly distributed. Make sure to scrape down the sides of the bowl.
  • In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and cornstarch. Then add to the standing mixer and mix on lowest setting until there are no pockets of flour. Don’t overmix.
  • Roll dough into balls and place on cookie sheets at least 2 inches apart. Bake for about 9-10 minutes, but make sure not to overbake. Once the edges start to crack, they should be done. Leave on the tray until cooled completely.
  • For the frosting, whip together the butter, cream cheese, vanilla, and whipping cream in a standing mixer on high. Once well mixed, gradually add in the powdered sugar. Gradually increase the speed, and allow to mix on high for 3-4 minutes. Either spread on cookies with a knife, or pipe frosting after the cookies are completely cooled. Enjoy!


  • *This frosting should be stored in the fridge if not eaten within a few hours after being made, due to the cream cheese and cream. If you aren’t planning on eating the cookies immediately after making them, you can either wait to frost them or frost and store them in the fridge. This recipe also makes quite a bit of frosting, more than you should need for these cookies. If you are just spreading the frosting with a knife, feel free to halve the frosting recipe. But if you are piping the frosting, I recommend making all of it just in case you run out.
  • **This recipe calls for a lot of powdered sugar because I prefer a lighter texture and cream cheese flavor. If you like a more dense cream cheese flavor and texture, leave out some of the powdered sugar and/or the heavy cream.

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