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Red Velvet Cookies with Cream Cheese Icing

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Red Velvet Cookies!!

These rich red velvet cookies are covered in a smooth cream cheese icing.  Add a glass of milk and you have the perfect dessert!

I like to experiment in the kitchen.  Usually it takes a few tries before I get something exactly the way I like it (ok, sometimes more than a few tries!)  These cookies were perfect the 1st time.  They are just beautiful cake-like cookies right out of the oven, and they are sooo easy to make.  They honestly could stand alone if you aren’t an icing fan.  The cream cheese icing is incredibly yummy though….so if you are like me and want icing on everything you eat, be sure to try this one!

Red Velvet Cookies!!!

Here’s how to make these yummy cookies: (printable recipe)

INGREDIENTS: (makes 24 medium cookies)

Cookies:

  • 1 cup brown sugar
  • 1 stick (1/2 cup) of butter (softened)
  • 1 egg (beaten)
  • 1/2 cup evaporated milk
  • Red food coloring (to desired shade)
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 squares (1 oz. each) of unsweetened baking chocolate (melted)
  • 1 teaspoon of vanilla

Icing:

  • 4 oz (1/2 package) cream cheese (softened)
  • 1/4 cup of butter (softened)
  • 1/2 teaspoon vanilla
  • dash of salt
  • 2 cups powdered sugar
  • 1/2 cup white chocolate chips (melted)

DIRECTIONS:

Cookies:

  • Preheat oven to 375F degrees.
  • Cream together butter and brown sugar.
  • Add egg and blend well.
  • Put evaporated milk into a small bowl and stir in food color until a deep shade of red.
  • Add dry ingredients, alternating with the red evaporated milk.  (I used a mixer at this point to fully incorporate the red)
  • After batter is well combined, add the vanilla and melted chocolate and blend on low speed until completely combined.
  • Cover cookie sheets with parchment paper and use a medium cookie scoop to spoon dough on sheets.
  • Bake at 375F degrees for 10 minutes.
  • Slide cookies off sheet with parchment paper and allow them to cool on paper completely.

Icing:

  • On medium speed, beat together cream cheese, butter, vanilla, and salt until creamy.
  • Gradually add powdered sugar, beating until smooth.
  • Melt white chocolate chips in the microwave in 30 second increments, stirring between, until smooth.
  • Add melted white chocolate to icing and beat on low until completely combined.
  • Place in a zip-top bag fitted with a decorating tip and pipe frosting on top of cooled cookies.

Red velvet cookies with cream cheese icing!!

My thoughts:  These are easy and really so moist and flavorful.  Perfect with a cold glass of milk or a cup of coffee!  Hope you enjoy them!  ~r

Other fun cookie ideas:

Chocolate Chip Oatmeal CookiesGerman Chocolate CookieGingerbread Cookies!New Zealand Chocolate cookies

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About Ruthanne

Ruthanne is a scientist with a passion for baking and food photography. Using her kitchen as a lab, she loves experimenting with a variety of flavors and ingredients to create unique, fun and ultimately tasty delights! Thus she created EasyBaked, a website where sugar and chocolate overflow in fun and easy recipes. Her Motto: Money can’t buy happiness -- but it can buy marshmallows, and that’s nearly the same thing! www.easybaked.net

40 responses »

  1. They look scrumptious 🙂

    Reply
  2. These are too pretty to eat! Love

    Reply
  3. These are too adorable! Lovely photos too. Thanks for posting. 🙂

    Reply
  4. Love red velvet , the cookies look beautiful and I would love to have one now to satisfy my sweet tooth.

    Reply
    • I’d offer to send you one but they were all eaten up very (VERY!) shortly after those picture were taken. I have such great dessert-loving friends!! lol! Have a good weekend!

      Reply
  5. They look amazing. Going to have to try them!

    Reply
  6. I would definitely have them with thte icing.. they look super! 🙂

    Reply
  7. Ah everything you bake looks amazing!

    Reply
  8. Jeanne Bradley

    They are delightful! I ran out of frosting!……must have been too much tasting!! You are my inspiration!

    Reply
  9. Pingback: A friend made a blooper, we called it a “Mousse-Stake” aka Red Velvet Cake | The Cute Baker

  10. Looks too good will surely try it..soon.

    Reply
  11. Pingback: Red Velvet Cookies with Cream Cheese Icing | dessertrecipes180.com

  12. What kind of flour do u use?

    Reply
  13. These looked so good, imagine my glee when I realized that I had everything to make them. They turned out beautifully! Just tried one, baker has the right to pre-taste, and they are amazing. Thank you so much!

    Reply
  14. Looking at the recipe, most cookies call for both brown and granulated sugar to get the right chewiness – does just the brown sugar alone do this?

    Reply
  15. Also, evaporated v condensed – would the condensed over-sweeten the cookies?

    Reply
    • I’m not sure- you certainly could try it, they turn out so perfectly yummy with the evaporated milk, but maybe sweetened condensed would work? Both level of sweetness and consistency are different, but it would be worth an experiment!

      Reply
  16. Hi. Just want to know if the icing remains firm even if out of refrigerator? I am looking for an icing that i can drizzle on red velvet cookies that will eventually get hard after cooling

    Reply
    • It does remain “firm”- but it isn’t a hard shell. If you want a hard shell to drizzle over the top, try royal icing. It won’t have the cream cheese taste, but it it sweet and pretty and gets very hard.

      Reply
  17. Hi, I was wondering if the evaporated milk can be substituted with something else? Because I don’t want to have to buy a can just for this and I don’t know what to do with the leftovers. Thanks! I really want to try this recipe soon (:

    Reply
  18. I love this recipe. I am going to be doing a cookie exchange party, and I will be using your recipe 🙂 .
    I have two questions: what do you use to sprinkle the cookies? Is that the crums?
    Also, what are your suggestions to package them? I am afraid the frosting is going to get all over the wrappings.
    Thanks!!!

    Reply
    • Hi! Yummy choice for a cookie exchange! The sprinkles are just red sugar. I’m not sure about packaging. The frosting does crust a little bit if you let it sit out, but it is still too soft to stack them. Have you ever seen the black plastic plates that have a clear dome cover? I’d recommend that, if you can find one. Put a layer of cookies on the plate and then add a second layer, setting the cookies between the cookies on the 1st layer so that the frosting isn’t flattened. Hope my idea helps– have fun!!!

      Reply
  19. Pingback: An Edible Mosaic » 75 Festive Holiday Cookie Recipes

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