Description
These Red Velvet Cookies are soft, chewy, and beautifully festive with a rich cocoa flavor tinted vibrant red. Topped with a creamy eggnog cream cheese frosting and optional peppermint extract, they make a perfect holiday treat or year-round indulgence.
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 3/4 teaspoon gel food coloring
- 1 1/2 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 your sour cream, egg, and butter are at room temperature to achieve the best texture. Line two baking sheets with parchment paper or nonslip baking mats. Preheat your oven to 350 degrees Fahrenheit.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this mixture aside for later.
- Mix Wet Ingredients: Using a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Then add the egg, eggnog (or milk), red food coloring, vanilla extract, and optional peppermint extract. Beat until just combined, approximately 30 seconds.
- Combine: Reduce the mixer speed to low. Add half of the dry flour mixture, then the sour cream, followed by the remaining flour mixture. Mix just until combined to avoid overmixing.
- Form Dough Balls: Using a cookie scoop, shape the dough into two-tablespoon sized balls. Because the dough is sticky, spray your hands lightly with cooking spray and flour to ease handling. Place the dough balls on the prepared baking sheets spaced about 2 1/2 inches apart.
- Bake: Bake the cookies in the preheated 350 degrees Fahrenheit oven until the centers are barely set, about 11 minutes. Allow cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
- Make Frosting: In a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, eggnog (or milk), and vanilla extract until smooth. Add ground cinnamon, nutmeg, and a pinch of salt. Gradually beat in the powdered sugar until fully incorporated. Adjust the consistency by adding more eggnog if needed.
- Frost and Decorate: Once the cookies are completely cooled, frost each with the eggnog cream cheese frosting. Optionally decorate with sprinkles, candy canes, or festive toppings as desired.
Notes
- The red food coloring is optional but recommended for that classic red velvet look. Use 3/4 teaspoon gel or 1 tablespoon liquid red food coloring.
- For a natural alternative to artificial coloring, use 2 teaspoons of beet powder which won’t affect taste.
- Make sure key ingredients like sour cream, egg, and butter are at room temperature to ensure smooth batter and texture.
- Spraying your hands with cooking spray before handling the sticky dough helps with shaping cookies easily.
- Cookies can be decorated with festive sprinkles or holiday-themed candies for a seasonal touch.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
