Description
Delight in these festive Red Velvet Cookies, soft and chewy treats with a hint of cocoa and a rich cream cheese frosting spiced with cinnamon and nutmeg. Perfect for holiday celebrations or any occasion, these cookies combine traditional red velvet flavors with a luscious frosting and optional peppermint extract for a seasonal touch.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups (220g) all-purpose flour (fluffed, spooned, and leveled)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Cookie Dough
- 8 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon eggnog (or milk)
- 1 tablespoon red food coloring or 3/4 teaspoon gel color
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon peppermint extract (optional for holidays)
- 1/4 cup sour cream, room temperature
Frosting
- 4 oz. cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons eggnog (or milk)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/2 teaspoon ground cinnamon
- Pinch of ground nutmeg and salt
Decoration (Optional)
- Sprinkles
- Candy canes
- Santa faces candies
Instructions
- Prep: Ensure your sour cream, eggs, and butter are at room temperature. Line two baking sheets with parchment paper or non-slip mats. Preheat the oven to 350°F (175°C).
- Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
- Wet Ingredients: Using a stand mixer fitted with the paddle attachment, beat the room temperature butter and granulated sugar on medium-high speed until fluffy, about 2 minutes. Add the egg, eggnog or milk, red food coloring, vanilla extract, and peppermint extract (if using), beating until just combined, about 30 seconds.
- Combine: Reduce the mixer speed to low and add half of the dry flour mixture, then the sour cream, followed by the remaining flour mixture. Mix just until combined without overmixing.
- Form Cookie Balls: Using a cookie scoop or spoon, form the dough into two-tablespoon-sized balls. Because the dough is sticky, spray your hands lightly with cooking spray mixed with flour to handle the dough. Place the balls 2 ½ inches apart on the prepared baking sheets.
- Bake: Bake in the preheated oven at 350°F (175°C) for 9 to 11 minutes, or until the cookie centers are just set. Remove from oven and let the cookies cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: In a clean stand mixer bowl fitted with the paddle attachment, beat crisp cream cheese, butter, eggnog or milk, and vanilla extract until smooth and creamy. Add the ground cinnamon, nutmeg, and a pinch of salt, mixing to combine. Gradually add the powdered sugar, beating until smooth and fluffy. Add additional eggnog if needed to reach your preferred frosting consistency.
- Frost and Decorate: Once the cookies are thoroughly cooled, frost each cookie generously with the cream cheese frosting. Decorate with sprinkles, crushed candy canes, or festive Santa face candies as desired.
Notes
- Make sure all dairy ingredients such as butter, cream cheese, sour cream, and eggs are at room temperature for smooth mixing and better texture.
- The dough is sticky; chilling it briefly or using cooking spray on your hands helps with handling.
- If red food coloring is unavailable, gel coloring can be used to achieve a vibrant red hue.
- Optional peppermint extract adds a festive holiday flavor but can be omitted for a classic red velvet taste.
- Do not overbake the cookies; they should be soft in the center to retain moisture and chewiness.
- Store frosted cookies in an airtight container in the refrigerator for up to 3 days, or freeze unfrosted baked cookies for longer storage.
