Red Velvet Cookies With Cream Cheese Glaze
56 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 45 min | 11 min | 56 min |
Introduction
These red velvet cookies are soft, chewy, and packed with that classic cocoa-and-vanilla flavor everyone loves.
A simple cream cheese glaze drizzles over the top, giving each cookie a sweet, tangy finish that feels extra special.
They are perfect for holidays, bake sales, or any time you want an easy, crowd-pleasing dessert that looks bakery worthy.
Ingredients (18 servings)
Ingredients for the Red Velvet Cookies:
Ingredients for the Cream Cheese Glaze:
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How to Make Red Velvet Cookies With Cream Cheese Glaze
-
Preheat oven and prepare pans
Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
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Whisk the dry ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
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Cream butter and sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light, fluffy, and well blended.
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Add wet ingredients and color
Beat in the egg, milk, vanilla, vinegar, and red food coloring until the mixture looks smooth and evenly tinted.
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Combine dry and wet ingredients
Add the dry ingredients to the wet ingredients and mix on low speed just until no dry streaks remain. Stop as soon as the dough looks uniform to keep the cookies tender.
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Chill and scoop the dough
Cover the bowl and chill the dough in the refrigerator for about 30 minutes to firm it slightly.
Use a tablespoon or small cookie scoop to portion mounds of dough onto the prepared baking sheets, spacing them apart.
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Bake the cookies
Bake one sheet at a time for 9 to 11 minutes, until the tops look set and edges appear slightly firm.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
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Make the cream cheese glaze
In a small bowl, beat the softened cream cheese and butter together until very smooth and free of lumps.
Add the powdered sugar and vanilla and mix until thick, creamy, and fully combined.
Gradually whisk in the milk, a tablespoon at a time, until you reach a pourable but not watery glaze.
You may not need all the milk, so stop adding it once the consistency looks right for drizzling.
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Glaze and serve
Once the cookies are completely cool, drizzle the cream cheese glaze over the tops using a spoon or piping bag.
Let the glaze set for at least 20 minutes, then enjoy or arrange on a festive serving platter.
Substitutions
- Red food coloring -> natural red coloring
- Use beet powder or a natural red gel food coloring for a similar vibrant color without artificial dyes. These options can add a very mild earthy note, which disappears under the cocoa and glaze.
- Milk in glaze -> Irish cream or coffee
- Swap some or all of the milk in the glaze with Irish cream liqueur for an adults-only dessert. Or use strong brewed coffee for a mocha twist that pairs beautifully with the cocoa in the cookies.
- All-purpose flour -> 1:1 gluten-free blend
- Use a cup-for-cup gluten-free baking blend in place of the all-purpose flour to make the cookies gluten-free. Texture may be slightly more delicate, so let the cookies cool fully before glazing and moving.
Tips
- Use gel food coloring for bold color
- Gel or concentrated liquid food coloring gives deeper red color without thinning the dough. Start with the listed amount, then add a few extra drops if the color looks too dull.
- Work with room temperature ingredients
- Let the butter, cream cheese, and egg sit at room temperature so they mix smoothly without small cold lumps. Smooth batter helps the cookies bake evenly and keeps the glaze silky.
- Chill for thicker cookies
- Chilling the dough keeps the cookies from spreading too much and gives them a soft, chewy bakery-style texture. If your kitchen is warm, you can chill the scooped dough balls instead of the full bowl.
- Adjust glaze thickness to your taste
- For a thick frosting-like topping, use less milk and spread the glaze instead of drizzling. For a lighter drizzle, add milk drops slowly until it runs in a ribbon from the spoon.
- Make ahead and freeze
- Freeze scooped dough balls on a baking sheet, then store them in freezer bags for up to two months. Bake from frozen, adding a minute or two to the baking time as needed.
Nutrition Facts *
| Energy | 182 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 8 | g |
| Carbohydrates | 25 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cookies spread too much while baking?
- Too-warm dough often causes extra spreading, especially if the butter was very soft or melted. Next time, chill the dough longer, or chill the scooped dough on the sheet before baking. Also make sure your oven is fully preheated, since a cooler oven lets the dough relax more.
- What if my dough seems too dry or crumbly?
- If the dough looks dry and will not hold together, mix in an extra teaspoon of milk at a time. Stop once the dough clumps easily and forms smooth scoops without cracking. Be careful not to add too much liquid, or the cookies may spread more in the oven.
- Can I make these cookies ahead for a party?
- Yes, you can bake the cookies up to two days ahead and store them tightly covered at room temperature. Glaze them the day you plan to serve so the drizzle looks fresh and pretty. You can also freeze unglazed cookies, then thaw and glaze closer to serving time.
- How should I store leftover glazed cookies?
- Once the glaze has set, store the cookies in a single layer or separated with parchment in an airtight container. Keep them in the refrigerator for food safety because of the cream cheese glaze. Let them sit at room temperature for about 15 minutes before serving for the best texture.
Serving Suggestions
These red velvet cookies bring cozy bakery vibes to Valentine's dessert plates, Christmas trays, and everyday coffee breaks.
Try finishing them with festive sprinkles, crushed freeze-dried raspberries, or a dusting of cocoa for extra color and flavor contrast.
More pairings:
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