Easy Red Velvet Cookies

These red velvet cookies with cream cheese glaze are a sweet way to celebrate any special occasion, from Valentine’s Day to Christmas or birthdays. The combination of soft cocoa rich cookies and a rich cream cheese glaze makes each bite festive and comforting, perfect for sharing with those you love.

I first baked these with my college roommates on Valentine’s Day, turning a simple holiday into a joyful baking session filled with laughter and homemade treats. Now, they have become my go to for any time I want to add a little color and sweetness to the day.

Ingredients

• All purpose flour: Use a good quality flour for tender cookies with a light crumb
• Unsweetened cocoa powder: Adds rich chocolate flavor; sift to avoid lumps and ensure even mixing
• Baking soda: Helps cookies rise and develop a soft texture
• Salt: Enhances all the flavors without turning the cookies salty
• Unsalted butter softened: Use real unsalted butter at room temperature for creamy dough and better control of salt in the recipe
• Light brown sugar packed: Provides moisture and a hint of molasses depth to the sweetness
• Granulated sugar: Balances the brown sugar with a clean sweetness and helps with spreading
• Large egg: Room temperature eggs help incorporate, adding richness and structure
• Whole milk: Adds moisture and helps keep the cookies soft
• Red food coloring: Gives signature red velvet color; opt for gel or liquid for vibrant results
• Pure vanilla extract: Adds warmth and complexity to the flavor
• White vinegar: Enhances red color and tenderizes the cookie for softness
• For the Cream Cheese Glaze: Cream cheese softened, unsalted butter softened, powdered sugar, pure vanilla extract, whole milk to thin as needed

Instructions

Prep the Dry Ingredients:

In a medium bowl, whisk together the all purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. It is important to evenly distribute the cocoa powder so every bite delivers that rich chocolate note.

Cream Butter and Sugars:

In a large bowl, beat the softened unsalted butter with the light brown sugar and granulated sugar using a hand mixer or stand mixer until light and fluffy. This step creates the essential structure for tender, soft cookies.

Add Wet Ingredients and Color:

Beat in the egg thoroughly, then mix in the whole milk, red food coloring, vanilla extract, and white vinegar. The vinegar not only lifts the texture for softness but also brightens the red color beautifully.

Combine Wet and Dry Ingredients:

Gradually mix the dry ingredient mixture into the wet ingredients until just combined. It is important to avoid overmixing here to keep the cookies tender rather than tough.

Shape and Bake the Cookies:

Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line a baking sheet with parchment paper. Drop rounded tablespoons of dough onto the sheet spacing them about two inches apart. Bake for about 10 to 12 minutes until the edges are set but the centers still look slightly soft. Let them cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.

Prepare the Cream Cheese Glaze:

In a small bowl, beat the softened cream cheese and butter until creamy and smooth. Gradually add powdered sugar and vanilla extract, mixing until fully combined. Add whole milk a tablespoon at a time to thin the glaze to your desired consistency for drizzling or spreading.

Glaze and Serve:

Once the cookies have cooled, either drizzle or spread the cream cheese glaze over the top. Let the glaze set for 10 to 15 minutes so it firms up slightly before serving.

My favorite part is the cream cheese glaze because it perfectly complements the rich cocoa and vibrant red cookie. I remember one holiday when I surprised my family with a batch of these cookies, and the moment they tasted the glaze, their eyes lit up, proving that even simple cookies can create lasting memories.

Ingredient Substitutions

Red food coloring can be swapped with beet juice concentrate for a natural but slightly earthy red hue. Use about a tablespoon to keep the vibrant color while keeping the recipe free from artificial dyes. All Purpose Flour can be replaced by a gluten free 1:1 baking blend if needed to keep the tender crumb and soft texture without gluten. Cream cheese in the glaze can be switched for a vegan cream cheese to accommodate dairy free diets; use plant based butter along with it to keep the smooth tangy flavor intact.

Storage Tips

Store cookies in an airtight container at room temperature for up to three days to keep them soft and fresh. You can also refrigerate them if you prefer a firmer texture from the glaze. For longer storage, freeze the cookies in a sealed container for up to two months; thaw at room temperature before glazing or enjoy as is.

Serving Suggestions

These red velvet cookies are wonderful with a glass of cold milk or a warm cup of coffee or tea. You can also serve them alongside simple vanilla ice cream for a festive dessert or use the cream cheese glaze as a dip for fresh berries at holiday parties.

These red velvet cookies with cream cheese glaze are a festive, easy treat to make for any celebration. Share them warm for best texture and enjoyment.

Your Recipe Questions Answered

→ What gives these cookies their red color?

The vibrant red hue comes from red food coloring, which can be substituted with beet juice concentrate for a natural alternative.

→ How do I achieve a soft cookie texture?

Using a combination of brown and granulated sugars with softened butter, and avoiding overmixing, helps create tender, soft cookies.

→ What is the purpose of vinegar in the dough?

Vinegar enhances the red color and lifts the cookie texture, contributing to a tender and bright final product.

→ How should the cream cheese glaze be prepared?

Beat softened cream cheese and butter until smooth, then gradually mix in powdered sugar and vanilla extract. Thin with milk to desired consistency for drizzling or spreading.

→ Can I make these cookies gluten-free or vegan?

Yes, gluten-free flour blends can replace all-purpose flour, and dairy-free cream cheese and butter alternatives can be used to make the glaze vegan.

→ What's the best way to bake for uniform cookies?

Use a cookie scoop to portion dough evenly, space them adequately on the baking sheet, and remove when edges set but centers remain slightly soft.