My Red Velvet Cookies are a nod to the classic cake with soft and chewy (and bright red!) interiors with a powdered sugar coating. Recipe includes a how-to video!
In a large bowl using an electric mixer (or in a stand mixer), cream together butter, cream cheese, brown sugar, and granulated sugar until light, fluffy, and well-combined.
¾ cup unsalted butter softened, 8 oz cream cheese¹, 1 cup light brown sugar, firmly packed, 1 cup granulated sugar
Add egg and stir to combine, then stir in vinegar and vanilla.
1 large egg, 1 teaspoon white vinegar, 1 teaspoon vanilla extract
In a separate, medium-sized bowl, whisk together flour, cocoa powder, baking powder, and salt.
2 ½ cups all-purpose flour, 1 ½ Tablespoons natural cocoa powder, ½ teaspoon baking powder, ¾ teaspoon salt
With mixer on low-speed, gradually add flour mixture to butter/cream cheese mixture until completely combined. Scrape down sides and bottom of bowl as needed to ensure ingredients are well-combined. Stir in red food coloring until you have a red dough.
Red food coloring
Cover bowl with plastic wrap and transfer to the refrigerator to chill for at least 2 hours and up to 5 days.
Once dough has chilled and you are about ready to bake your cookies, preheat oven to 350F (175C).
Scoop cookie dough by 1 ½ Tablespoon-sized scoop and roll between your palms to form a smooth ball (dough will still be sticky, to make it easier to roll you can dust your hands with powdered sugar).
Roll through powdered sugar and place cookies 2” apart on parchment paper lined baking sheets.
Powdered sugar
Transfer to 350F (175C) preheated oven and bake for 13-14 minutes. Allow to cool completely on baking sheet before enjoying.
Video
Notes
¹Do not substitute low fat cream cheese and do not use spreadable cream cheese that comes in a tub, use brick-style cream cheese only.
Storing
After making the cookie dough, you can store it in an airtight container in the refrigerator for up to 5 days before scooping and baking. Once baked, store the cookies in an airtight container at room temperature and enjoy within 5 days.