These Red Velvet Cookies with cream cheese frosting are thick, chewy and soft. All the flavor of red velvet cake with the chewiness of chocolate chip cookies! The sugar coating keeps the outsides crispy for the perfect bite.
In a medium bowl, whisk together flour, cocoa powder, baking powder and kosher salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, granulated sugar and dark brown sugar until a smooth paste forms.
Beat in the egg. Turn the mixer to low and add the vanilla and red food dye. Once it incorporates, beat it well.
Reduce the mixer speed to low and slowly add the flour mixture in several additions. Let each one almost completely incorporate before adding the next. Scrape down the bowl several times with a silicone spatula.
Scoop or spoon out golf ball sized portions of the cookie dough. Roll into a ball and place on a parchment-lined baking sheet. Cover and refrigerate for at least 2 hours.
Bake:
When ready to bake, preheat the oven to 325°F convection or 350°F standard.
Pour about ¼ cup granulated sugar in a bowl and roll each cookie dough ball in the sugar before placing back on the lined baking sheet. Space the cookies 2 inches apart to allow for spreading.
Bake in a preheated oven for 9-10 minutes, rotating the sheet halfway through. The cookies will spread and look matte on top. The tops will begin to have little cracks and will no longer look shiny.
Allow to cool on the sheet pan completely before frosting.
Make the frosting & assemble:
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, powdered sugar, vanilla, vanilla bean seeds until light and smooth. Switch to whisk attachment and add cream.
Frost your cooled cookies and enjoy!
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Notes
Yield: 15 cookiesNote: This cream cheese frosting recipe is for 24 cookies, so you will have leftover frosting or can go extra with your frosting!Flavor Tips – Oftentimes the most predominant flavor is the cream cheese buttercream, which is sweet simultaneously with a slight tang from the cream cheese so be sure you’re making a buttercream you enjoy!Variations – These cookies are delightful with mix-ins! Throw in a cup of chocolate chips or even white chocolate chips for a fun, easy variation.Storage – Once iced, cookies can be kept at room temperature for up to three days before the buttercream spoils. For longer storage, store in the refrigerator.