Red Velvet Cookies
These cookies have a "cake like" texture so they honestly taste just like a red velvet cupcake, except they're in cookie form! Which means a) a higher frosting to "cupcake" ratio; and b) less calories per serving. :) The cream cheese frosting is very soft and creamy and stays that way ie. a crust does not form.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup unsalted butter (, softened (110g / 3 3/4 oz))
- 1 tsp vanilla bean paste ((or extract/essence))
- 1 cup caster sugar ((220g / 7 3/4 oz))
- 2 eggs (, at room temperature)
- 1/4 cup sour cream or plain yogurt ((full fat))
- 2 tbsp cocoa powder
- 3/4 tbsp red food colouring
- 2 cups plain white flour ((250g / 9 oz))
- 1 tsp baking powder
- 6 tbsp unsalted butter (, softened (75g / 2 1/2 oz))
- 5 oz / 150g cream cheese (, softened)
- 1 tsp vanilla bean paste ((or extract/essence))
- 2 1/4 cups powdered ((icing) sugar (225g / 7 1/2 oz))
- Red sprinkles ((optional))
Instructions
- 1
Preheat oven to 180C/350F.
- 2
Line two cookie sheets with baking (parchment) paper. I streak the tray with a bit of butter to make the paper stay in place.
- 3
Use a mixer or handheld beater to cream the butter, vanilla extract and sugar until light and fluffy - around 3 minutes on high.
- 4
Add the eggs, sour cream, cocoa powder and red food colour and mix until combined.
- 5
Add the flour and baking powder and mix until just combined.
- 6
Drop heaped tablespoons of batter onto the baking tray, spacing them out around 1 inch / 2.5cm from each other and the edge of the tray.
- 7
Bake for 8 to 10 minutes until the top springs back when touched.
- 8
Allow to cool for 5 minutes on the tray before transferring to a wire rack.
- 9
Top with cream cheese frosting and red sprinkles, if using.
- 10
Beat the ingredients together until fluffy and smooth - around 5 minutes on high.