Indulge in these soft and chewy Red Velvet Sugar Cookies topped with a luscious cream cheese frosting. Infused with a hint of cocoa and vibrant red coloring, these cookies are as stunning as they are delicious!
The Charm of Red Velvet Desserts
There’s something undeniably captivating about red velvet desserts. The rich red hue not only makes these cookies visually appealing but also adds a touch of elegance to any occasion. The subtle cocoa flavor in the sugar cookies pairs perfectly with the creamy white cream cheese frosting, creating a delightful contrast that’s both eye-catching and mouth-watering.
Ingredient Notes
Confectioners’ Sugar: Used in both the cookie dough and frosting, it adds softness and texture to the cookies. Don’t skip it!
Cream of Tartar: This powdery acid can be found in the baking aisle. If unavailable, substitute with 2 teaspoons of fresh lemon juice for each teaspoon of cream of tartar, though it may slightly affect the flavor.
Food Coloring: Gel food coloring is concentrated, so a little goes a long way. Liquid food coloring can also be used; adjust the amount to achieve your desired red hue.
Cream Cheese Frosting: This classic frosting complements the red velvet flavor perfectly, just like in traditional red velvet cakes.
Can I Make These Cookies Without Food Coloring?
Yes! If you prefer, you can omit the food coloring for a natural look or substitute it with another color to match your event or theme.
Make-Ahead and Storage Tips
Preparing in Advance:
Freeze the Dough: Shape the dough into balls and place them on a lined baking sheet. Freeze until solid (about 1 hour), then transfer to freezer-safe containers. Freeze for up to 3 months. Bake from frozen, adding an extra minute or two if needed.
Storing Baked Cookies:
With Frosting: Store in an airtight container in the refrigerator for 3-4 days.
Without Frosting: Keep in an airtight container at room temperature for 5-7 days.
Ingredients
For the Red Velvet Sugar Cookies:
- 1 cup unsalted butter, softened (2 sticks / 230 grams)
- 1¼ cups granulated sugar (250 grams)
- ¾ cup confectioners’ sugar (90 grams)
- ¾ cup vegetable oil (170 grams)
- 3 large eggs, room temperature
- 5¼ cups all-purpose flour (650 grams)
- ¼ cup cocoa powder (30 grams)
- 1 teaspoon cream of tartar
- 1 teaspoon kosher salt
- Red gel food coloring (4-10 drops)**
For the Cream Cheese Frosting:
- 1 block (8 ounces) cream cheese, room temperature (230 grams)
- ½ cup unsalted butter, room temperature (1 stick / 115 grams)
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar (500 grams)
Instructions
For the Red Velvet Sugar Cookies:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper and set aside.
Mix Wet Ingredients:
In the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter, granulated sugar, and confectioners’ sugar.
Mix on medium speed until just combined.
Add Oil and Eggs:
Drizzle in the vegetable oil while mixing.
Add the eggs one at a time, mixing well after each addition.
Prepare Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cocoa powder, cream of tartar, and kosher salt.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients.
Mix until the dough pulls away from the sides of the bowl.
Add Food Coloring:
Gently stir in the red gel food coloring until fully incorporated and the desired red color is achieved.
Shape the Cookies:
Using a 2-tablespoon scoop, drop golf-ball-sized portions of dough onto the prepared baking sheets.
Roll each portion into a smooth ball.
Flatten the Cookies:
Dip the bottom of a wet glass into granulated sugar.
Press down on each dough ball until slightly flattened, with the center flatter than the edges.
Bake:
Bake for 7-9 minutes, or until the centers no longer appear wet.
Note: Do not overbake. Check at 7 minutes, as oven temperatures can vary.
Cool:
Allow the cookies to cool on the baking sheet for a few minutes.
Transfer to a wire rack to cool completely before frosting.
For the Cream Cheese Frosting:
Combine Ingredients:
In the bowl of a stand mixer (or using a hand mixer), blend the room-temperature cream cheese, unsalted butter, and vanilla extract on medium speed until fully incorporated (1-2 minutes).
Add Confectioners’ Sugar:
Gradually add the confectioners’ sugar, one cup at a time.
Mix until the frosting is light and creamy.
Frost the Cookies:
Spread or pipe the frosting over the cooled cookies.
Use approximately 2-3 tablespoons of frosting per cookie.
Notes
Leftover Frosting: Depending on how much you use per cookie, you may have some frosting left over.
Food Coloring: If using liquid red food coloring, you may need 1-2 ounces (28-56 grams) to achieve a deep red color.
Enjoy these Delicious Red Velvet Sugar Cookies with Cream Cheese Frosting as a festive treat for holidays, parties, or simply because they’re too good to resist!
