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+ servings
Stack of red velvet cut out cookies with cream cheese frosting

Red Velvet Cookies with Cream Cheese Frosting

Easy cut-out Red Velvet Cookies are soft and brilliantly colorful, perfect for Fourth of July, Christmas, Valentine's Day, or anytime you're craving that red velvet flavor! Add simple cream cheese frosting for extra deliciousness!

Course Dessert
Cuisine American
Keyword christmas, fourth of july, valentine's day
Prep Time: 30 minutes
Cook Time: 10 minutes
Chilling time 1 hour 30 minutes
Total Time: 2 hours 10 minutes
Yields: 24 cookies
Recipe by Tessa Arias


For the cookies:

  • 3 cups (381 grams) all purpose flour, plus more for dusting
  • 1/4 cup (21 grams) unsweetened cocoa powder
  • 21/2 teaspoons baking powder
  • 1/8 teaspoon fine salt
  • 1 1/2 sticks (170 grams) unsalted butter, at room temperature
  • 1 1/2 cups (300 grams) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon red gel food coloring

For the frosting:

  • 4 ounces (113 grams) cream cheese, at room temperature
  • 4 tablespoons (57 grams) unsalted butter, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cups (125 grams) powdered sugar, sifted (don't skip sifting!)


Make the cookies:

  1. In a medium bowl sift together the flour, cocoa powder, baking powder, and salt.
  2. In a large bowl, use an electric mixer to beat the butter and sugar on medium high speed for 2 minutes, or until well combined and smooth. Add the eggs, one at a time, until combined. Add the vanilla extract and food coloring until thoroughly combined. On low speed, add the flour mixture and beat until combined. Wrap the dough in plastic wrap, pat into a disk shape, and chill in the refrigerator until firm, about 1 hour or up to 2 days.
  3. Line large baking sheets with parchment paper. Place the chilled dough in between two large pieces of parchment paper or plastic wrap on a work surface. Roll the dough out to a 1/4-inch thickness. If the dough is too firm, let it sit at room temperature for 5 to 10 minutes before rolling. Using a tall round cookie cutter carefully cut out rounds from the dough and place on the prepared baking sheets.
  4. Chill baking sheets in refrigerator for 30 minutes or until firm. Meanwhile preheat oven to 350°F.
  5. Remove the baking sheets from refrigerator and prick dough all over with the end of an instant-read thermometer or the blunt end of a skewer. Bake for 10 to 11 minutes, or until the cookies are set. Let cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.
  6. Cookies can be stored in airtight containers in freezer for up to 1 month.

Make the frosting:

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed gradually add in the sugar and beat until fluffy.
  2. Spread frosting over each cookie with a small offset spatula. Decorate with sprinkles if desired. Serve store in an airtight container in a single layer, or between pieces of parchment paper, for up to 1 day.