Red Velvet Cookies With Cream Cheese Glaze
59 min
|
easy
Recipe by Eunice
Introduction
Think of these as the Southern red velvet cake you crave, flipped into soft, chewy cookies with real cocoa, a hint of vinegar for that signature tang, and a glossy cream cheese glaze that hits just right.
They are bold, pretty, and big on flavor, perfect for Valentine trays, holiday swaps, or any time you want a crowd-pleasing dessert that does not play bland.
Ingredients (18 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients for the Red Velvet Cookies:
- 1½ cups all-purpose flour all-purpose flour 0.41 lb
- ¼ cup unsweetened cocoa powder unsweetened cocoa powder 1.09 oz
- ½ tsp baking soda baking soda 0.08 oz
- ¼ tsp salt salt
- ½ cup unsalted butter, softened unsalted butter 4 oz
- ¾ cup light brown sugar, packed light brown sugar 5.15 oz
- ¼ cup granulated sugar granulated sugar
- 1 large egg large egg 1 ct
- 1 Tbsp whole milk whole milk 0.5 fl oz
- 2 tsp red food coloring red food coloring 0.33 fl oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- ½ tsp white vinegar white vinegar 0.08 fl oz
Ingredients for the Cream Cheese Glaze:
- 2 oz cream cheese, softened cream cheese 2 oz
- 2 Tbsp unsalted butter, softened unsalted butter 1 oz
- ¾ cup powdered sugar powdered sugar 3.31 oz
- ½ tsp pure vanilla extract pure vanilla extract 0.5 tsp
- 12 Tbsp whole milk whole milk 6 fl oz
How to Make Red Velvet Cookies With Cream Cheese Glaze
-
Preheat and pan prep
Preheat the oven to 350 F and line two baking sheets with parchment for even bottoms and easy release.
-
Whisk the dry mix
In a bowl whisk flour, cocoa powder, baking soda, and salt until the cocoa disappears into the flour with no streaks.
-
Cream butter and sugars
In a separate bowl beat softened butter with brown sugar and granulated sugar on medium until light and fluffy, about 2 to 3 minutes, scraping the bowl as you go.
-
Add egg, flavor, color, and acid
Beat in the egg, milk, vanilla, red food coloring, and white vinegar until fully combined and glossy, adjusting the red until it looks vibrant.
-
Combine wet and dry
Add the dry ingredients to the wet and mix on low just until the flour disappears, because overmixing toughens the cookie.
-
Chill for clean edges
Cover and chill the dough for 20 to 30 minutes so the cookies keep their height and do not spread into pancakes.
-
Scoop and bake
Scoop 1.5 tablespoon portions, space them 2 inches apart, and bake 10 to 12 minutes until edges are set and centers look slightly soft.
-
Cool completely
Let cookies rest on the sheet 5 minutes, then move to a rack to cool fully so the glaze does not slide off.
-
Make the cream cheese glaze
Beat cream cheese and butter until smooth, then mix in powdered sugar and vanilla until creamy.
Add milk 1 tablespoon at a time until you get a thick drizzle, starting with 1 to 2 tablespoons and only adding more if needed.
-
Glaze and set
Drizzle or pipe the glaze over cooled cookies and let it set 20 minutes at room temp or a quick 10 in the fridge.
Substitutions
- Red food coloring -> beet powder or hibiscus powder
- Use 2 to 3 teaspoons beet powder, or 1 to 2 teaspoons hibiscus powder, for a naturally red hue with a subtle earthy or lightly tart note that plays well with cocoa.
- White vinegar -> lemon juice or apple cider vinegar
- Swap 1:1 to keep the acid that helps tenderness and color pop, with lemon adding a whisper of brightness and cider vinegar staying neutral.
- All-purpose flour -> 1:1 gluten-free baking blend
- Use a cup-for-cup blend with xanthan gum so the cookies stay soft and thick without crumbling, and keep the color and flavor unchanged.
Tips
- Go gel for bold red
- Gel food coloring gives saturated color with less liquid, so your dough texture stays tight and the cookies bake up plush.
- Weigh your flour
- Aim for about 190 grams for 1.5 cups so you do not pack too much flour, which would steal the tenderness you worked for.
- Chill for shape control
- A short chill firms the butter and limits spread, giving you that bakery dome and clean edges.
- Pull at the shimmer stage
- Bake until edges are set and the tops look slightly matte but the centers still have a soft shimmer, because carryover heat finishes the crumb perfectly.
- Glaze thickness dictates style
- For neat stripes keep the glaze thick like honey, and for a sheer glossy coat thin to a maple syrup consistency and dip the tops.
- Holiday finish without bleeding
- If adding sprinkles, use jimmies or nonpareils labeled no-bleed and add them right after glazing so they stick without melting color.
Nutrition Facts *
| Energy | 196 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 7 | g |
| Carbohydrates | 30 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cookies bake brown instead of red?
- Use a vibrant gel color, keep cocoa to the listed amount, and avoid overbaking since extra time and high heat deepen browning and mute the red.
- My dough is sticky and hard to scoop, what now?
- Chill 15 to 20 minutes and lightly oil or dampen the scoop, or dust your hands with a touch of flour for clean portions.
- Can I make the dough ahead or freeze it?
- Yes, scoop and freeze on a tray, then bag for up to 2 months and bake from frozen adding 1 to 2 minutes to the time.
- The glaze is too runny, how do I fix it?
- Whisk in more powdered sugar a tablespoon at a time until it ribbons slowly off a spoon, or chill it for 10 minutes to firm up.
- Can I skip the vinegar?
- You can swap with lemon juice, but do not skip the acid altogether because it reacts with baking soda for tenderness and helps the color stay bright.
Serving Suggestions
These stunners love a contrast, so pair them with a cold glass of milk or a sharp espresso and add a pinch of flaky salt on the glaze for a little sweet-salty situation.
For Valentine vibes dust with crushed freeze-dried raspberries, and for Christmas go with a half-dip in white chocolate and a scatter of no-bleed red and green sprinkles for drama without mess.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
