Red Velvet Cookies

These Red Velvet Cookies taste just like red velvet cake – except it’s in cookie form! Which appeals to my simple mind because a) there’s a higher frosting to cake ratio; and b) less calories per serving (just 200 calories each!), therefore I can eat MORE.

Red velvet is hugely popular in the US. I remember watching one of those reality shows about a popular cupcake shop in the US (I think it was in Georgetown in Washington) and the owners said that the most popular cupcake by a long shot was Red Velvet.

Australia hasn’t quite caught on (yet!). Red Velvet is always a staple at cupcake shops, but they aren’t the most popular. When I offer to make cupcakes for birthday parties, no one ever asks for Red Velvet!

But me – I was hooked from the moment I tried red velvet cupcakes from Magnolia Bakery the first time I visited in NYC. Totally worth lining up for (and I NEVER line up for food!).

I took these cookies to a family dinner last night and my brother, in all his foodie wisdom, was grilling me about what Red Velvet actually is and what’s so good about it.

That’s a tough one to answer because it doesn’t actually taste that much like chocolate. The red colour has nothing to do with the flavour. It’s the total package. The visual appeal. The mild chocolatey flavour. And the crowning glory – the cream cheese frosting.

Seriously. Why did I have to explain all that? He should have just accepted my initial very concise response: “They’re just awesome!” 

These ARE awesome. Pinky swear. 🙂

– Nagi

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Red Velvet Cookies

Author: Nagi | RecipeTin Eats

Prep: 20 minutes mins

Cook: 15 minutes mins

Total: 35 minutes mins

Baking, Cookie

5 from 10 votes

Servings20 - 24

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These cookies have a "cake like" texture so they honestly taste just like a red velvet cupcake, except they're in cookie form! Which means a) a higher frosting to "cupcake" ratio; and b) less calories per serving. 🙂 The cream cheese frosting is very soft and creamy and stays that way ie. a crust does not form.

Ingredients

Cookies

• ▢ 1/2 cup unsalted butter , softened (110g / 3 3/4 oz)
• ▢ 1 tsp vanilla bean paste (or extract/essence)
• ▢ 1 cup caster sugar (220g / 7 3/4 oz)
• ▢ 2 eggs , at room temperature
• ▢ 1/4 cup sour cream or plain yogurt (full fat)
• ▢ 2 tbsp cocoa powder
• ▢ 3/4 tbsp red food colouring
• ▢ 2 cups plain white flour (250g / 9 oz)
• ▢ 1 tsp baking powder

Cream Cheese Frosting

• ▢ 6 tbsp unsalted butter , softened (75g / 2 1/2 oz)
• ▢ 5 oz / 150g cream cheese , softened
• ▢ 1 tsp vanilla bean paste (or extract/essence)
• ▢ 2 1/4 cups powdered (icing) sugar (225g / 7 1/2 oz)

Decoration

• ▢ Red sprinkles (optional)

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Instructions

Cookies

• Preheat oven to 180C/350F.
• Line two cookie sheets with baking (parchment) paper. I streak the tray with a bit of butter to make the paper stay in place.
• Use a mixer or handheld beater to cream the butter, vanilla extract and sugar until light and fluffy - around 3 minutes on high.
• Add the eggs, sour cream, cocoa powder and red food colour and mix until combined.
• Add the flour and baking powder and mix until just combined.
• Drop heaped tablespoons of batter onto the baking tray, spacing them out around 1 inch / 2.5cm from each other and the edge of the tray.
• Bake for 8 to 10 minutes until the top springs back when touched.
• Allow to cool for 5 minutes on the tray before transferring to a wire rack.
• Top with cream cheese frosting and red sprinkles, if using.

Cream Cheese Frosting

• Beat the ingredients together until fluffy and smooth - around 5 minutes on high.

Recipe Notes:

1. Storage - because the frosting has cream cheese and butter in it, I store these in an airtight container in the fridge. But they must be brought back to room temperature before serving!

2. Recipe slightly adapted from Frosted Red Velvet Cakes by My Name Is Yeh.

3. Nutrition is per cookie. I accept no responsibility for how many you eat!

Nutrition Information:

Serving: 51gCalories: 206cal (10%)Carbohydrates: 28.2g (9%)Protein: 2.2g (4%)Fat: 9.8g (15%)Saturated Fat: 6g (38%)Cholesterol: 39mg (13%)Sodium: 72mg (3%)Potassium: 62mg (2%)Sugar: 19.5g (22%)Vitamin A: 300IU (6%)Calcium: 20mg (2%)Iron: 0.7mg (4%)

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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