Description
Delicious and festive Red Velvet Cookies with a creamy eggnog cream cheese frosting. These soft and tender cookies are perfect for holidays, featuring a vibrant red color and optional peppermint extract for a seasonal touch.
Ingredients
Scale
Cookies
- 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)
Eggnog Cream Cheese Frosting
- 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
Instructions
- Prep: Ensure your sour cream, eggs, and butter are at room temperature. Line 2 baking sheets with parchment paper or nonslip mats. Preheat the oven to 350 degrees F.
- Dry Ingredients: Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl and set aside.
- Wet Ingredients: Using a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium-high speed until fluffy, about 2 minutes. Add the egg, one tablespoon of eggnog or milk, red food coloring, vanilla extract, and peppermint extract if using. Beat until combined, about 30 seconds.
- Combine: Reduce the mixer speed to low and add half of the flour mixture, then add the sour cream, followed by the remaining flour mixture. Mix until just combined.
- Make Balls: Using a cookie scoop, roll the dough into two-tablespoon balls. The dough will be sticky; spray your hands with cooking spray mixed with flour for easier handling. Place the dough balls 2 1/2 inches apart on the lined baking sheets.
- Bake: Bake at 350 degrees F for 11 minutes or until the centers are barely set. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Frosting: In a stand mixer with the paddle attachment, beat cream cheese, butter, two tablespoons eggnog, and vanilla extract until smooth. Add cinnamon, nutmeg, and salt. Gradually beat in powdered sugar until fully incorporated and smooth. Add more eggnog if needed to reach desired frosting consistency.
- Frost: Once cookies are completely cooled, spread or pipe the frosting on each cookie. Decorate with sprinkles, candy canes, or other festive toppings if desired.
Notes
- Red food coloring is optional for appearance; use gel (3/4 tsp) or liquid (1 tbsp) or natural beet powder (2 tsp) as alternatives.
- Room temperature ingredients help ensure proper mixing and texture.
- The dough is sticky; spraying hands with cooking spray mixed with flour aids in shaping.
- Cookies should be cooled completely before frosting to prevent melting.
- Optional peppermint extract adds a festive flavor for holiday cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
