Small Batch Red Velvet Cookies With Cream Cheese

Stack of cream cheese frosted red velvet cookies on a table.

Small Batch Red Velvet Cookies With Cream Cheese

A fudgy small batch of red velvet cookies topped with smooth cream cheese frosting. Dutch cocoa, brown sugar, vanilla, and a touch of sour cream create classic red velvet flavor in one dozen ultra-chewy cookies perfect for Christmas or Valentine’s Day.

Prep Time20

Cook Time11

Chill30

Total Time1 1

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 155kcal

Author: Erin Cernich

Equipment

Ingredients

Red Velvet Cookies

¾ cup, plus 2 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa powder, Dutch process
½ teaspoon baking soda
¼ teaspoon salt
¼ cup unsalted butter, room temperature
6 tablespoons brown sugar, light or dark
2 tablespoons organic cane sugar or granulated sugar
1 large egg yolk
1 tablespoon full fat sour cream, room temperature or Greek yogurt
1 teaspoon vanilla extract
½ teaspoon red food coloring

Cream Cheese Cookie Frosting

2 ounces cream cheese, room temperature full fat
2 tablespoons unsalted butter, room temperature
½ teaspoon vanilla extract
⅛ teaspoon salt pinch or two
½ cup powdered sugar

US Customary - Metric

Instructions

Red Velvet Cookies

Line 2 baking sheets with a piece of parchment paper.
In a small mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Pro Tip - Set a fine mesh strainer over the bowl and sift the cocoa powder over the flour to remove lumps.
3/4 cup, plus 2 tablespoons all-purpose flour, 2 tablespoons unsweetened cocoa powder, Dutch process, 1/2 teaspoon baking soda, 1/4 teaspoon salt
Add the butter and both sugars to the 3-quart mixing bowl of a stand mixer (or medium mixing bowl to use a hand mixer). Beat on high speed until fluffy and creamy. Add the egg yolk, sour cream, and vanilla. Beat on medium high speed until smooth and creamy.
1/4 cup unsalted butter, room temperature, 6 tablespoons brown sugar, light or dark, 2 tablespoons organic cane sugar, 1 large egg yolk, 1 tablespoon full fat sour cream, room temperature, 1 teaspoon vanilla extract
Sprinkle half of the dry ingredients over the wet. Mix on low to just combine. Then add the food coloring along with the remainder of the dry ingredients. Mix until well combined and no dry streaks remain. For a deeper shade of red, add more food coloring a couple drops at a time.
1/2 teaspoon red food coloring
Use a medium cookie scoop to scoop 12 cookies and place on the baking sheets – 6 on each. Cover the pans and refrigerate for at least 1 hour, or overnight.
While the dough is chilling, preheat the oven to 350F degrees and adjust the oven rack to the middle position.
Remove the cookies from the fridge, and one baking sheet at a time (refrigerate the other while the first batch bakes), bake for 10 to 11 minutes or until the edges of the cookies are set - the centers will still look soft. Note - I recommend baking one cookie sheet at a time to avoid opening the oven and losing heat to rotate the pans.
Cool the cookies on the baking sheet set on a wire cooling rack for 10 minutes. Then transfer to the wire rack to cool completely. The cookies must be cool before frosting!

Cream Cheese Cookie Frosting

Make the frosting while the cookies are baking and cooling. It can be covered and refrigerated for up to 5 to 7 days if making ahead of time.
In a medium mixing bowl, add the cream cheese and butter. Using a hand mixer (or clean bowl and stand mixer), beat on medium high speed until smooth. Add the vanilla, salt, and half of the powdered sugar. Mix on low to combine, then add the remaining powdered sugar and mix until the frosting is smooth. Note - For thicker frosting, add more powdered sugar in tablespoon increments. Keep in mind this should be a soft frosting for cookies and not a thick buttercream frosting.
2 ounces cream cheese, room temperature, 2 tablespoons unsalted butter, room temperature, 1/2 teaspoon vanilla extract, 1/8 teaspoon salt, 1/2 cup powdered sugar
Use an offset spatula or spoon to frost the cooled cookies. The cookies can be covered and stored at room temperature for 1 day. After that, I recommend refrigerating because of the frosting.

Notes

Serving Size - This is a small batch cookie recipe that can be doubled. You can either use 1 whole egg or 2 egg yolks for a double batch. Egg yolks only will make the cookies extra fudgy.
Yield - The number of cookies you yield from the recipe will depend on the size cookie scoop you use.
Cocoa Powder - I like to use Dutch process cocoa for its bold flavor and less acidic flavor. However, natural cocoa powder will work.
Food Coloring - I like to use gel food color for a more saturated color.
Make Ahead - The dough can be made and refrigerated for up to 3 days. If refrigerating longer than 1 hour, I recommend letting the dough sit at room temperature for 10 to 15 minutes as it will get firm when chilled.
Freezing The Dough - Chill the dough as instructed, then scoop into cookie balls. Place in a freezer bag and freeze for up to 3 months. The cookie balls can bake from frozen - add at least 1 minute to the bake time.
Freezing Baked Cookies - Completely cool and unfrosted cookies can be placed in a freezer bag and frozen for up to 3 months. Thaw at room temperature to frost and serve. I do not recommend freezing frosted cookies as the consistency of the frosting will change.

This recipe was adapted from the red velvet cookies recipe in America's Test Kitchen cookbook, The Perfect Cookie.

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