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Red Velvet Cookies are a moist, chewy Red Velvet flavored cookie made from scratch topped with rich cream cheese frosting. Better than a bakery’s! The flavor is out of this world!

red velvet cookie on cooling rack with cream cheese frosting

Nothing beats a tasty red velvet cookie topped with cream cheese frosting, am I right? It’s such a chewy, soft, and deliciously rich treat that you can’t help but to eat more than one.

Red Velvet Cookies with Cream Cheese Frosting

This red velvet cookies recipe is an easy one to follow, and it’s pretty simple too. Ahem, no dough chilling!! The only ingredient you may not already have on hand is the red food coloring. And to be honest, this is for looks only. So if you are only with a non-red red velvet cookie, you could totally make these without.

These Red Velvet cookies really are simple, the taste is amazing.. you’ll find yourself making these for every occasion!

red velvet cookies with cream cheese frosting

Red Velvet Cookie Recipe Ingredients

  • Butter: I always use what I have on hand, so salted butter it is! You’ll want it softened.
  • Granulated Sugar: We will use just a little granulated sugar in this recipe, we will use mostly brown sugar!
  • Brown Sugar: We are using mostly brown sugar in this recipe because it helps create that soft and chewy texture.
  • Egg: Just one egg is needed. 🙂
  • VanillaThis recipe calls for an entire tablespoon of vanilla. Use it all! Trust me!
  • Flour: Nothing fancy here, just all purpose flour.
  • Cocoa Powder: Regular, unsweetened cocoa powder is needed. The combination of the vanilla and small amount of cocoa powder is what gives Red Velvet it’s classic flavor.
  • Baking Soda
  • Salt
  • Red Food Coloring: I strongly suggest picking up a gel food coloring before making these cookies. Gel food coloring will not add any extra liquid to the cookie dough and it is a lot more concentrated than the drops which means you won’t need to use near as much.
  • Cream Cheese Frosting: Cream cheese, butter, powdered sugar and vanilla are needed. I’ll go over everything in the recipe card below, but if you want all the Nitty Gritty details, check out my Cream Cheese Frosting Recipe post.

red velvet cookies on a cooling rack

How to make this Red Velvet Cookies Recipe

Making this red velvet cookie recipe follows the exact pattern that the majority of cookie recipes follow. You can use either a stand mixer or electric hand mixer for this recipe.

  1. First, we will cream together the butter and sugars.
  2. Next the eggs and vanilla go in. Mixing until everything is nice and combined. Don’t forget to scrape the sides!
  3. Next, the dry ingredients will go in (that includes flour, cocoa powder, baking soda and salt!) The dough will be soft.
  4. Lastly, that red food coloring is mixed.
  5. Scoop or roll your dough into balls. I love my cookie scoop because it it created equal sized cookies every time! I have a size #50 that I purchased off of amazon.
  6. Arrange the cookies on a cookie sheet (no need to grease it!) and bake at 350°. If your cookies are on the small side, bake for 7-9 minutes. For large cookies, use 1/4 cup of dough and then bake for 12-15 minutes.
  7. The cookies should just start to turn golden brown on the very edges when you pull them out of the oven. Now, it is important, allow them to cool completely on the pan. The pan is still hot so the cookies will continue to cook as they sit and cool on the pan.

red velvet cookies on a cookie sheet

Once the cookies are cool, whip up a batch of Cream Cheese Frosting and frost liberally! I will have instructions and ingredient amounts in the printable recipe card below.

red velvet cookies with frosting

How to store Red Velvet Cookies with Cream Cheese Frosting

If you plan on eating these cookies within the day, you can store them at room temperature. If you are hooping to keep them fresh for up to 5 days, I would suggest refrigerating them. The powdered sugar in the cream cheese frosting will stabilize the dairy in the cream cheese, allowing the frosting to be at room temperature for a day or so without any risk. Beyond that, I would suggest refrigerating them, though.

When to serve this Red Velvet Cookies Recipe

Red velvet cookies are great any time of the year, but with their bright red and vibrant color, they often pair well with holidays as well. Everything from Christmas to Valentine’s Day and Patriotic holidays is great! But even as a mid-day snack (… or breakfast. BEEN THERE, DONE THAT! I won’t judge.), you really can’t go wrong!

Freezing Red Velvet Cookies

Yes. Just yes! Freeze these bad boys, frosting and all! They freeze beautifully. Freeze for 30 minutes on a cookie sheet and then place them into individual zip top bags and freeze until you are ready to eat. Take them out of the zip top bag and allow them to sit at room temperature for 15 minutes prior to eating.

Red Velvet Cookie Recipe FAQs

What flavor is red velvet?

Red velvet flavor is a light cocoa flavor with notes of vanilla.

What makes a cookie moist and chewy?

The key to a moist and chewy cookie is to not over bake the cookie. Over baking the cookie will lead to dry, crumbly cookies.

PIN IMAGE for red velvet cookies

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5 from 8 votes

Red Velvet Cream Cheese Cookies

Red Velvet Cookies are a moist, chewy Red Velvet flavored cookie made from scratch topped with rich cream cheese frosting. Better than a bakery's! The flavor is out of this world!
Prep Time: 15 minutes
Cook Time: 9 minutes
Servings: 24 Cookies*


Red Velvet Cookies

  • 3/4 cups (167g) salted butter, softened
  • 3/4 cup (185g) brown sugar
  • 1/4 cup (58g) granulated sugar
  • 1 egg
  • 1 tbsp vanilla extract
  • 1 3/4 cup (266g) all-purpose flour
  • 1/4 cup (30g) cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • red food coloring, gel is best

Cream Cheese Frosting

  • 2 tbsp butter, softened
  • 4 oz cream cheese, room temperature
  • 2 cups (214g) powdered sugar
  • 1 tsp vanilla
  • 1 pinch salt


  • Preheat oven to 350°F (180° C).
  • Cream together the butter, brown sugar and granulated sugar.
  • Add the egg and vanilla. Mix until light in color and creamy.
  • Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
  • Mix in the red food coloring, about 1/8 tsp at a time until the dough has a brilliant red color.
  • Scoop or roll the cookie dough out into equal sized balls. Arrange on a cookie sheet.
  • For smaller cookies, bake at 350°F (180° C) for 7-9 minutes or until the edges are starting to turn golden brown. For large cookies, use 1/4 cup of dough and bake for 12-15 minutes. Allow the cookies to cool completely on the pan.
  • Once the cookies are cool, make the cream cheese frosting.
  • Cream together the butter and cream cheese until fully incorporated. Scrape the sides of the bowl and slowly add in the powdered sugar, vanilla and salt. You can adjust the texture of the frosting by adding more milk or more powdered sugar to your preference.
  • Frost the cooled cookies generously.


*This recipe will make 24 small cookies or 12 large cookies.


Calories: 188kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 182mg | Potassium: 43mg | Fiber: 1g | Sugar: 19g | Vitamin A: 280IU | Calcium: 16mg | Iron: 1mg
Like this recipe? Rate and comment below!

About Karli Bitner

This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. If you are Cookie obsessed like I am, check out my Sister Site, Cookies for Days.

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Recipe Rating


  1. 5 stars
    I had been meaning to make this recipe for so long and I finally did for the holiday bake along. I don’t know why I waited so long, the cookies were fire! I made them with gluten free flour and no one could tell. I scooped the dough on the baking sheet (I usually roll) and the spread/shape turned out perfect. And the frosting was perfect! I’ll just need to make more next time bc who doesn’t like a lot of frosting?