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Red Velvet Cookies Recipe – Easy Frosted Bakery-Style Treats

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These bakery-style red velvet cookies are soft, chewy, and topped with a thick layer of creamy vanilla cream cheese frosting. They’re easy to make at home and perfect for holidays, parties, or a sweet treat any day.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon red gel food coloring
  • 1 teaspoon white vinegar
  • 4 oz cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 1/4 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1–2 teaspoons milk or cream, as needed

Instructions

  1. Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cornstarch, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
  4. Beat in egg, vanilla extract, red gel food coloring, and white vinegar until fully incorporated.
  5. Add dry ingredients to wet mixture in two batches, mixing gently after each addition until just combined. Do not overmix.
  6. Scoop dough into 2-tablespoon portions and roll into balls. Place on prepared baking sheets, spacing 2 inches apart.
  7. Bake for 9-11 minutes, until edges are set and centers look slightly underbaked.
  8. Cool cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and a pinch of salt. Beat until light and fluffy. Add milk or cream as needed for spreadable consistency.
  10. Once cookies are cool, spread or pipe frosting onto each. Garnish as desired.

Notes

For gluten-free cookies, substitute a 1:1 gluten-free flour blend. Vegan butter and plant-based cream cheese work for dairy-free adaptations. Do not overbake; cookies should look slightly underdone when removed from the oven. Chill dough if too sticky. Store frosted cookies in the fridge for up to 5 days, or freeze unfrosted cookies for up to 3 months.

Nutrition

Keywords: red velvet cookies, bakery-style cookies, cream cheese frosting, easy cookies, holiday cookies, chewy cookies, homemade cookies

Find it online: https://hungermind.com/red-velvet-cookies-recipe-easy-frosted-bakery-style-treats/