From-scratch Red Velvet Cookies are the perfect treat to bake during the holiday season and beyond. Made with a handful of easy-to-find ingredients, these cookies have a crunchy exterior that pairs beautiful with a soft, cakey interior. Topped with a cream cheese frosting drizzle, this red velvet cookie recipe is reminiscent of the classic cake.
0 Preheat the oven to 375℉. Line two sheet pans with parchment paper, and set aside.
1 Measure [wprm-ingredient text="2 cups all-purpose flour" uid="0"], [wprm-ingredient text="½ cup unsweetened cocoa powder" uid="1"], [wprm-ingredient text="1 teaspoon baking soda" uid="2"] and [wprm-ingredient text="½ teaspoon kosher salt" uid="3"] into a medium bowl. Whisk to combine, and set aside.
2 Add [wprm-ingredient text="½ cup unsalted butter" uid="4"] to the bowl of a stand mixer fitted with the paddle attachment. (You can also do this in a large bowl with a hand mixer.)
3 Measure in [wprm-ingredient text="½ cup granulated sugar" uid="5"] and [wprm-ingredient text="½ cup powdered sugar" uid="6"].
4 Cream the butter and sugars until light and fluffy, 2-3 minutes.
5 Crack [wprm-ingredient text="1 large egg" uid="7"] into the butter/sugar mixture. Add [wprm-ingredient text="1 ½ teaspoons vanilla extract" uid="8"] and [wprm-ingredient text="1 teaspoon red gel food coloring" uid="9"].
6 Mix to combine, about 2 minutes.
7 Measure in half of the dry ingredients, and pour in half of the buttermilk ([wprm-ingredient text="1.5 tablespoons buttermilk" uid="10:1"]). Mix until the batter has come together just barely, then add the other half of the dry ingredients and the remaining [wprm-ingredient text="1.5 tablespoons buttermilk" uid="10:2"]. Mix until combined.
8 Use a 1.5-tablespoon cookie scoop to scoop out the soft cookie dough. Roll gently between your hands to round out the dough balls, then place in a bowl of the remaining [wprm-ingredient text="½ cup granulated sugar" uid="11"]. Roll it around to coat, and transfer to the prepared baking sheet.
9 Continue until all the cookie dough balls have been rolled in the sugar and placed on the sheet pans. Give them about 2” space between each cookie so they can spread slightly as they bake.
10 Bake in the preheated oven for 14-15 minutes, or until the exterior is crispy.
11 Remove from the oven and let cool for 20-30 minutes on a wire rack.
12 Make the [wprm-ingredient text="Cream cheese icing" uid="12"], if you have not already, and transfer to a piping bag.
13 Snip the tip of the bag at an angle, and drizzle the cooled cookies with the icing in whatever pattern is pleasing to you. You could also smear this frosting on with an offset spatula, if desired.
14 Let the icing firm up in the fridge OR enjoy immediately..
