Name: Red Velvet Cookies with Cream Cheese Frosting Recipe
Prep time: 30 min
Cook time: 11 min
Total time: 1 h 11 min
Cuisine: American
Ingredients: 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); 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; Pinch of salt

There’s something incredibly comforting about a soft, chewy cookie with a creamy topping, and that’s exactly what you get with this Red Velvet Cookies with Cream Cheese Frosting Recipe. These cookies combine that classic red velvet flavor with a luscious frosting, making every bite a little celebration you can enjoy anytime.

The image shows a white plate with seven red cookies, each with one layer of white cream frosting swirled on top. The frosting has small red and pink sugar sprinkles scattered over it. The red cookies have a soft, slightly cracked texture and the frosting looks smooth and creamy. The plate sits on a white marbled surface that is softly out of focus, giving the picture a fresh and clean look. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Velvet Cookies with Cream Cheese Frosting Recipe
Top Tip
How to Serve Red Velvet Cookies with Cream Cheese Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Cookies with Cream Cheese Frosting Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Red Velvet Cookies with Cream Cheese Frosting Recipe because it hits all the right notes — soft yet slightly chewy cookies with a perfectly tangy frosting that feels festive without being complicated. It’s been a favorite in my kitchen for years.

Classic Red Velvet Flavor: These cookies carry that signature cocoa and vanilla combo with a hint of peppermint when you want a holiday twist.
Texture That Melts: The soft, tender crumb balances beautifully with the creamy, lightly spiced cream cheese frosting.
Easy to Make: No fancy equipment or unusual ingredients needed — just a few pantry staples and your favorite frosting tools.
Customizable Fun: Add sprinkles, swap eggnog for milk, or play with festive extracts to make it your own.

The image shows many red velvet cookies spread out on a white marbled surface. Most cookies have a smooth cream-colored frosting layer topped with red sugar crystals. Some cookies are decorated like Santa faces with three layers: a base cookie, a cream frosting layer covering the whole cookie, red sprinkles forming a hat shape at the top, shredded coconut arranged to look like a beard at the bottom, two small round dark chocolate pieces for eyes, a red candy for a nose, and a tiny white marshmallow on the side of the hat. Other cookies have white chocolate chips scattered across their red base with no frosting. A small ceramic bowl holds a mix of red and clear crystals, with some spilled nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These ingredients come together in perfect harmony—the cocoa powder and sour cream add richness and moisture, while the cream cheese frosting brings that tangy sweetness. I always recommend sourcing good-quality cocoa and fresh cream cheese for the best flavor.

Flat lay of a small pile of all-purpose flour on a simple white ceramic plate, a small heap of unsweetened cocoa powder in a white ceramic bowl, a whole large brown egg with a clean shell, a few tablespoons of unsalted butter cut into cubes on a white ceramic dish, a small white bowl filled with granulated sugar, a small white bowl containing thick sour cream, a small white bowl with bright red gel food coloring, a small white bowl of vanilla extract, a small white bowl with peppermint extract, and a small white bowl of powdered sugar, all ingredients fresh and natural, arranged symmetrically with balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Fluffed and spooned for an accurate measurement, this provides structure without making the cookies too dense.
Unsweetened cocoa powder: Gives the lovely chocolate base that defines red velvet minus any bitterness.
Baking soda: Helps the cookies rise and keeps them tender.
Salt: Enhances all the sweet and chocolatey flavors.
Unsalted butter: Softened for creamy texture and buttery flavor.
Granulated sugar: Sweetens and contributes to that slight chewiness.
Egg: Binds and gives the dough structure; room temperature eggs incorporate better.
Eggnog or milk: Adds moisture and flavor; eggnog especially enhances the holiday vibe.
Red food coloring or gel: For that iconic red hue (optional but fun for presentation).
Vanilla extract: Rounds out the flavor beautifully.
Peppermint extract (optional): Perfect for a subtle holiday twist.
Sour cream: Keeps the cookies soft, moist, and tender.
Cream cheese (for frosting): The star of the frosting, creamy and tangy.
Powdered sugar: Sweetens the frosting smoothly without grittiness.
Ground cinnamon, nutmeg, and salt (for frosting): Add warmth and depth, balancing the sweet cream cheese perfectly.
Sprinkles (optional): For that festive look and a fun crunch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore about this Red Velvet Cookies with Cream Cheese Frosting Recipe is how flexible it is. It’s a fantastic base for your own twists, whether you want to dial up the spice or make it a little less sweet.

Holiday Peppermint Twist: Adding peppermint extract gives it a festive pop I love around Christmas. It’s subtle but adds just enough holiday cheer without overpowering the classic flavor.
Swap Eggnog for Milk or Plant-Based Milk: If you want to keep it simple or dairy-free, regular milk works just fine. Almond or oat milk added a nice mild flavor when I tried it.
Natural Coloring: I’ve experimented with beet powder once and the cookies didn’t taste earthy at all—just that vibrant red with a natural vibe.
Extra Sprinkle Fun: Use holiday-themed sprinkles, crushed candy canes, or even edible glitter to dress them up for parties or gifts.

Step-by-Step: How I Make Red Velvet Cookies with Cream Cheese Frosting Recipe

Step 1: Prep Everything Right

Make sure your sour cream, egg, and butter are room temperature — trust me, it makes mixing much easier and helps you get that perfect texture. I usually line my baking sheets with parchment or silicone mats ahead of time and preheat the oven to 350°F while I mix.

Step 2: Whisk Your Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This step ensures everything is evenly distributed and means fewer lumps in your dough later.

Step 3: Beat the Wet Ingredients

Using a stand mixer or hand mixer, beat the softened butter and sugar on medium-high until it’s fluffy—usually around 2 minutes. Then add your egg, eggnog (or milk), red food coloring, vanilla, and peppermint extract if you’re using it. Give it another 30 seconds to come together smoothly.

Step 4: Combine and Fold

Switch the mixer speed to low, add half of the dry ingredients, then mix in the sour cream, and finish with the rest of the dry mix just until incorporated. Over-mixing here can toughen the cookies, so keep an eye on the texture.

Step 5: Scoop and Bake

The dough will be sticky, so spray your hands lightly with cooking spray and flour before rolling two-tablespoon balls. Space them about 2½ inches apart on the baking sheet to allow spreading. Bake at 350°F for 9–11 minutes, just until the centers are set but still look soft.

Step 6: Cool and Frost

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Meanwhile, whip up the frosting by beating cream cheese, butter, eggnog (or milk), and vanilla until smooth. Add cinnamon, nutmeg, salt, and powdered sugar gradually until you get that perfect spreadable consistency. Once cooled, frost and decorate!

Top Tip

After baking these red velvet cookies several times, I’ve learned a few tips that make a big difference for perfect results every time. These little touches will keep your cookies beautifully soft with a frosting that spreads like a dream.

Room Temperature Ingredients: Always use room-temp butter, eggs, and sour cream. It helps everything blend together and prevents grainy texture.
Don’t Overmix Dough: Stop mixing as soon as the flour is incorporated to keep cookies tender, not tough.
Scoop With Care: Because the dough is sticky, spraying your hands with cooking spray helps you shape these cookies without fuss.
Frost at Room Temperature: Make sure cookies are completely cool before frosting so your cream cheese frosting doesn’t melt and slide off.

How to Serve Red Velvet Cookies with Cream Cheese Frosting Recipe

Garnishes

I usually top these cookies with holiday-themed sprinkles or crushed candy canes for a little crunch and festive flair. Sometimes, a dusting of edible glitter adds an extra sparkle that makes them party-ready!

Side Dishes

These cookies pair wonderfully with a warm cup of spiced coffee or a glass of cold milk. Around the holidays, I like serving them alongside pumpkin bread or gingerbread for a cozy dessert spread.

Creative Ways to Present

One year, I arranged these red velvet cookies with cream cheese frosting on a tiered dessert stand decorated with fresh holly and pine sprigs. Another time, I packaged them in mason jars tied with ribbon as homemade gifts — always a hit!

Make Ahead and Storage

Storing Leftovers

I keep leftover red velvet cookies in an airtight container in the fridge to keep the cream cheese frosting fresh. They stay perfectly soft for up to 4 days, though honestly, they rarely last that long in my house!

Freezing

These freeze wonderfully, both unfrosted and frosted. I freeze the cookies on a baking sheet first, then transfer to a freezer-safe bag to prevent sticking. When you’re ready, thaw in the fridge overnight — the frosting stays creamy and the cookies taste just-baked.

Reheating

If you want to enjoy these warm, pop them in the microwave for 10-15 seconds or into a 300°F oven for a few minutes. I recommend reheating just the cookie if you’re frosting them fresh; if already frosted, keep it brief to avoid melting.

Frequently Asked Questions:

Can I make these cookies without red food coloring?

Absolutely! The red food coloring is mainly for the classic vibrant look. If you want to skip it, the cookies will still have that delicious red velvet taste, just less colorful.

What can I use if I don’t have eggnog for the frosting?

Milk (dairy or plant-based) works great as a substitute for eggnog. Eggnog just adds a richer, slight spiced flavor, but simple milk keeps the frosting smooth and delicious.

How do I prevent the frosting from melting on warm cookies?

The best way is to let your cookies cool completely before frosting. If the cookies are still warm, the cream cheese frosting will soften and slide off, so patience here really pays off.

Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 24 hours before baking. Just scoop the cookies onto the pans right when you’re ready to bake, then bake as instructed.

Final Thoughts

This Red Velvet Cookies with Cream Cheese Frosting Recipe has been a joyful discovery for me, especially when I want something that feels both special and homey. It’s perfect for sharing with loved ones or just savoring yourself with a quiet cup of tea. I hope it becomes a staple in your baking rotation, as it has in mine — simple, sweet, and utterly satisfying.