Name: Red Velvet Cookies with Cream Cheese Frosting Recipe
Prep time: 30 min
Cook time: 11 min
Total time: 41 min
Cuisine: American
Ingredients: 1 3/4 cups (220g) all-purpose flour (fluffed, spooned, and leveled); 1/4 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 8 tablespoons unsalted butter, room temperature; 1 cup granulated sugar; 1 large egg, room temperature; 1 tablespoon eggnog (or milk); 1 tablespoon red food coloring or ¾ tsp gel; 1 ½ teaspoons vanilla extract; 1 teaspoon peppermint extract (optional for holidays); 1/4 cup sour cream, room temperature; sprinkles for decorating (optional); 4 oz. cream cheese, room temperature; 2 tablespoons unsalted butter, room temperature; 2 tablespoons eggnog (or milk); 1 teaspoon vanilla extract; 2 cups powdered sugar; 1/2 teaspoon ground cinnamon; pinch of ground nutmeg and salt

There’s something irresistibly festive and comforting about a cookie that combines rich red velvet flavor with creamy frosting. I’m excited to share my Red Velvet Cookies with Cream Cheese Frosting Recipe, a delightful twist on classic red velvet cake that’s perfect for cozy moments or special occasions—you’ll love how soft, tender, and luscious these cookies turn out!

The image shows a white plate with seven red cookies, each with one layer of white cream frosting swirled on top. The frosting has small red and pink sugar sprinkles scattered over it. The red cookies have a soft, slightly cracked texture and the frosting looks smooth and creamy. The plate sits on a white marbled surface that is softly out of focus, giving the picture a fresh and clean look. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Velvet Cookies with Cream Cheese Frosting Recipe
Top Tip
How to Serve Red Velvet Cookies with Cream Cheese Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Cookies with Cream Cheese Frosting Recipe

Why You'll Love This Recipe

I’m genuinely smitten with this recipe because it hits that sweet spot between classic and creative. The cookie is soft but sturdy enough to hold a generous swirl of cream cheese frosting that’s infused with a touch of eggnog and warming spices—pure joy in every bite!

Festive Flavor Combo: Red velvet and cream cheese are a match made in heaven, especially with a hint of peppermint and holiday spices.
Soft, Chewy Texture: These cookies stay tender on the inside with just enough softness to contrast the smooth frosting.
Easy to Customize: You can swap out eggnog, add peppermint, or tweak the frosting to your taste.
Perfect for Gifting or Parties: They look stunning with sprinkles or festive decorations and travel well.

The image shows many red velvet cookies spread out on a white marbled surface. Most cookies have a smooth cream-colored frosting layer topped with red sugar crystals. Some cookies are decorated like Santa faces with three layers: a base cookie, a cream frosting layer covering the whole cookie, red sprinkles forming a hat shape at the top, shredded coconut arranged to look like a beard at the bottom, two small round dark chocolate pieces for eyes, a red candy for a nose, and a tiny white marshmallow on the side of the hat. Other cookies have white chocolate chips scattered across their red base with no frosting. A small ceramic bowl holds a mix of red and clear crystals, with some spilled nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Red Velvet Cookies with Cream Cheese Frosting Recipe plays a special role in delivering superb flavor and texture. I always recommend using quality, room-temperature ingredients to make mixing easier and your cookies more tender.

Flat lay of a small pile of all-purpose flour on a simple white ceramic plate, a small heap of unsweetened cocoa powder in a white ceramic bowl, a whole large brown egg with a clean shell, a few tablespoons of unsalted butter cut into cubes on a white ceramic dish, a small white bowl filled with granulated sugar, a small white bowl containing thick sour cream, a small white bowl with bright red gel food coloring, a small white bowl of vanilla extract, a small white bowl with peppermint extract, and a small white bowl of powdered sugar, all ingredients fresh and natural, arranged symmetrically with balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides the necessary structure and chewiness when properly measured.
Unsweetened cocoa powder: Adds that subtle chocolate depth classic to red velvet without overpowering sweetness.
Baking soda: Helps the cookies rise just enough for softness without spreading too thin.
Unsalted butter: Key for richness and that melt-in-your-mouth texture; make sure it’s softened but not greasy.
Granulated sugar: Sweetens the dough and helps with spreading and texture.
Egg: Binds the ingredients and adds moisture for tenderness.
Eggnog (or milk): Adds a subtle festive note and helps the dough come together perfectly.
Red food coloring: The signature vibrant hue—gel works best if you want a deep color without diluting the dough.
Vanilla extract: Rounds out the flavors beautifully.
Peppermint extract (optional): Gives a lovely holiday twist; I add just a teaspoon for warmth without overwhelming the cookie.
Sour cream: Keeps these cookies extra moist and tender—don’t skip it!
Cream cheese: For the frosting, it adds tang and creaminess that perfectly complements the cookie base.
Powdered sugar: Sweetens and thickens the frosting to pipeable perfection.
Ground cinnamon, nutmeg, and salt: Spice the frosting subtly, adding warmth and depth.
Sprinkles (optional): For fun and festive garnish, especially great with kids or when gifting.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts of the Red Velvet Cookies with Cream Cheese Frosting Recipe is how easy it is to tweak to your liking. Whether you love a big peppermint kick or prefer a subtler holiday nod, you can adjust the extracts and spices to suit your mood.

Variation: I’ve swapped out the eggnog for regular milk when eggnog was unavailable and still loved the richness—feel free to do the same!
Dietary tweaks: You can try a dairy-free cream cheese alternative and use coconut oil instead of butter to make it vegan-friendly (though texture will shift a bit).
Seasonal spins: For Valentine’s Day, I omit peppermint and add a hint of orange zest instead—it’s surprisingly delicious!
Difficulty levels: The recipe is beginner-friendly, but if you want, chill the dough for 30 minutes before baking to reduce stickiness.

Step-by-Step: How I Make Red Velvet Cookies with Cream Cheese Frosting Recipe

Step 1: Gather and Prep Your Ingredients

Start by making sure your butter, eggs, and sour cream are all at room temperature—it makes mixing easier and gives you that tender texture. Line two baking sheets with parchment paper so your cookies bake evenly and won’t stick. Preheat your oven to 350°F (175°C). I like to prep everything upfront to keep the process smooth and fun, trust me on this!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt really well. This step ensures even distribution, so your cookies don’t get any unpleasant pockets of baking soda or clumps of cocoa.

Step 3: Cream Butter and Sugar

Using a stand mixer fitted with the paddle attachment, beat the room-temperature butter and sugar on medium-high speed until fluffy—about 2 minutes. This fluffiness traps air that helps your cookies have that soft yet slightly cakey texture I adore.

Step 4: Add the Wet Ingredients and Color

Beat in the egg, eggnog (or milk), red food coloring, vanilla extract, and peppermint extract if you’re using it. Mix just until combined, about 30 seconds. The dough will start to look beautifully red and glossy—kind of mesmerizing, right?

Step 5: Combine Flour and Sour Cream

Switch your mixer to low and add half the flour mixture. Then mix in the sour cream, followed by the remaining flour mixture, blending just until combined. Overmixing here can make the cookies tough, so keep it gentle.

Step 6: Shape and Bake

The dough is sticky, so I recommend spraying your hands with cooking spray and a light dusting of flour before scooping. Use a cookie scoop to form two-tablespoon balls, spacing them about 2½ inches apart on your baking sheets. Bake at 350°F for 9-11 minutes, until the centers are barely set. Let the cookies cool for 5 minutes on the sheet, then transfer to a wire rack to cool completely before frosting.

Step 7: Prepare the Cream Cheese Frosting

Beat cream cheese, butter, eggnog, and vanilla extract in your mixer until smooth. Add cinnamon, nutmeg, and a pinch of salt, then gradually beat in the powdered sugar until fluffy. If your frosting feels too thick, add a little more eggnog to reach your desired consistency.

Step 8: Frost and Decorate

Once your cookies are completely cool, pipe or spread on your cream cheese frosting. I love decorating with festive sprinkles for the holidays or crushed candy canes for a peppermint blast. The frosting melts the moment you bite in—so worth the wait!

Top Tip

After making this Red Velvet Cookies with Cream Cheese Frosting Recipe a handful of times, I’ve learned a few tricks to get them perfect every time. These tips will help you avoid common pitfalls and enjoy the baking process.

Room Temperature Ingredients: Always make sure butter, eggs, and sour cream are at room temp for smooth batter and tender cookies.
Don’t Overmix: I’ve learned that mixing the dough just until combined keeps the texture soft and cakey, not dense.
Use a Cookie Scoop: This helps keep cookies uniform in size and bake evenly—a small detail that makes a big difference!
Cool Completely Before Frosting: Frost too early, and your frosting melts off; patience really pays off here.

How to Serve Red Velvet Cookies with Cream Cheese Frosting Recipe

Garnishes

I personally love adding colorful sprinkles, crushed candy canes, or even edible glitter on top of the frosting to create festive cookies that bring out smiles. During Christmas, small Santa and candy-themed decorations are a hit with friends and family.

Side Dishes

These cookies are a treat on their own but pair beautifully with a hot cup of coffee, rich hot chocolate, or spiced chai tea. For holiday parties, setting them alongside a platter of fresh fruit or some white chocolate bark creates a lovely variety.

Creative Ways to Present

For birthdays or festive gatherings, I’ve arranged these cookies on tiered cake stands with fresh holly or pine sprigs for a woodland vibe. You can also package them in clear cellophane bags tied with ribbons—a simple, thoughtful gift that’s always appreciated.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge to keep the cream cheese frosting fresh and the cookies tender. They usually last well for up to 4 days, ideal for nibbling on during the week after baking.

Freezing

For longer storage, you can freeze unfrosted cookie dough balls on a sheet pan, then transfer them to a freezer bag. When ready, bake straight from frozen, adding an extra minute or two. I’ve also frozen fully baked, unfrosted cookies and the cream cheese frosting separately, then assembled after thawing—great for prepping in advance.

Reheating

If you want to warm the cookies, I recommend removing the frosting and reheating the cookie alone for 10-15 seconds in the microwave. Once warm, add fresh frosting so it stays creamy and fresh—not melted or oily.

Frequently Asked Questions:

Can I use natural food coloring instead of synthetic red food coloring?

Yes! You can use beet powder as a natural alternative. It won't affect the taste much, but it will provide a beautiful red tint. Just use about 2 teaspoons and omit the synthetic food coloring.

How do I prevent the cream cheese frosting from melting on the cookies?

Make sure the cookies are completely cooled before frosting them. If the cookies are even slightly warm, the frosting will melt quickly. You can also chill the frosting briefly if needed before applying.

Can I omit the peppermint extract?

Absolutely—peppermint extract is optional and mainly adds a holiday twist. If you prefer a classic red velvet flavor, just skip it and your cookies will still be delicious.

What’s the best way to measure flour for this recipe?

I recommend fluffing the flour first with a spoon, then spooning it into your measuring cup and leveling it off with a knife. This avoids compacted flour, which can lead to dense cookies. Precision here helps keep your cookies light and soft.

Final Thoughts

This Red Velvet Cookies with Cream Cheese Frosting Recipe has quickly become a favorite in my kitchen, especially around holiday time. It’s charming, delicious, and never fails to impress without fuss. I hope you enjoy making (and eating!) these as much as I do—trust me, friends and family will be asking for the recipe. So grab your mixer and spoons, and let’s bake some magic together!