Description
Delicious and festive Red Velvet Cookies with a creamy eggnog cream cheese frosting, perfect for holiday celebrations or any special occasion. These soft, flavorful cookies are enhanced with a hint of peppermint and complemented by a rich, spiced cream cheese frosting.
Ingredients
Scale
Cookies
- 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)
Eggnog Cream Cheese Frosting
- 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
Instructions
- Prep: Ensure sour cream, eggs, and butter are at room temperature. Line 2 baking sheets with parchment paper or nonslip mats. Preheat oven to 350 degrees F.
- Dry Ingredients: Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
- Wet Ingredients: Beat butter and sugar in a stand mixer with paddle attachment at medium-high speed until fluffy, about 2 minutes. Add egg, eggnog or milk, red food coloring, vanilla, and peppermint extract; beat until combined, about 30 seconds.
- Combine: Reduce mixer speed to low; add half of flour mixture, then sour cream, then remaining flour mixture; mix until just combined.
- Form Balls: Using a cookie scoop, form 2 tablespoon balls of dough. The dough is sticky—spray hands with cooking spray and flour to prevent sticking. Space dough balls 2 ½ inches apart on baking sheets.
- Bake: Bake at 350 degrees F until centers are barely set, 11 minutes. Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely before frosting.
- Make Frosting: Beat cream cheese, butter, eggnog, and vanilla extract in a stand mixer with paddle attachment until smooth. Add cinnamon and nutmeg, then gradually add powdered sugar. Add more eggnog if needed to reach desired consistency.
- Frost: Once cookies are completely cooled, frost them with the cream cheese frosting. Decorate with sprinkles, candy canes, or festive decorations as desired.
Notes
- Red food coloring is optional and provides vibrant red cookies. Options: ¾ teaspoon gel (most concentrated), 1 tablespoon liquid (easy to find), or 2 teaspoons beet powder (natural alternative without beet flavor).
- Use cooking spray and flour on hands to handle sticky dough effectively.
- Ensure all dairy ingredients are at room temperature for best mixing results.
- Decorate cookies as desired using holiday-themed sprinkles or candies.
- Chilling the dough is optional but can help with handling sticky dough and shaping.
- Store cookies in an airtight container to maintain freshness for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
