Red Velvet Cookies with Cream Cheese Frosting
Christmas is hands-down my favorite time of the year; even more so now that I’m a mama. Experiencing Christmas through Doodlebug’s eyes reminds me again how magical the spirit of the season truly is. So when I stumbled on across the 12 Weeks of Christmas Cookies & Sweets hosted by Meal Planning Magic a few weeks ago, I was so excited. Even though I missed the first few weeks, each Thursday for the next 7 weeks I will be posting my favorite Christmas cookies and other treats. Whoo-hoo! An excuse to make a ton of sugary-sweets!
I knew as soon as I joined this group that the first recipe I wanted to make was for these red velvet cookies. I’ve been eyeing this recipe for a long time–what better time to give it a try?
This recipe certainly did not disappoint. They are out of the “Big Fat Cookie” section from the Southern Living 2009 Christmas Cookbook, and aptly titled. These cookies are HUGE and make quite a dramatic presentation. They’ll also make a dramatic presentation on your waistline if you don’t share, so bake these ahead and have them ready to go for your holiday parties.
- 2¾ cups all purpose flour
- ⅓ cup unsweetened cocoa
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter, softened
- 1¼ cups sugar
- 2 large eggs
- 2 tablespoons red food coloring
- 1 tablespoon vanilla extract
- ¾ cup buttermilk
- 1 8-ounce package cream cheese, softened
- ½ cup butter, softened
- ½ teaspoon vanilla extract
- dash of salt
- 1 1-pound box of powdered sugar
- Preheat oven to 350. Combine first five ingredients in a medium bowl.
- Beat butter at medium speed for 2 minutes, or until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Beat in food coloring and vanilla.
- Add flour mixture alternately with buttermilk, beginning and ending with the flour mixture. Beat at low speed until blended after each addition, stopping to scrape bowl as needed.
- Drop dough by ¼ cupfuls three inches apart onto a parchment-lined baking sheet. Spread dough to three-inch rounds.
- Bake at 350 for 15 minutes, or until tops are set. Cool on baking sheet five minutes. Remove to wire racks, and cool completely, about 20 minutes.
- Spread with cream cheese frosting and sprinkle crumbled cookie crumbs on top.
- Beat cream cheese, butter, vanilla and salt at medium speed until creamy.
- Gradually add powdered sugar, beating at low speed for two minutes, or until smooth.
Be sure to check out all of the fabulous cookies the other 12 weeks of Christmas Cookies (and sweets) bloggers baked up for this week!
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These cookies look absolutely amazing; I LOVE the photos!! What a perfect cookie for Christmas time! I definitely need to try them!! I am excited that you joined the 12 weeks of Christmas!
I’m excited I joined this group, too! I first saw the link on your site, and then started noticing it all over blog land–so I decided it was a sign that I must get involved. 🙂 What a neat opportunity and great way to share lots of goodies!
I made these today are they suppose to be fluffy like if I bend one it feels like a sponge ! Still yummy thi
Ok You must make these for me on your next trip here!!!!! Amazing! I am checking into that blog right now!
I’m happy to make them for you! But I think you should come *here* to get them. 🙂
I’ve tried making red velvet cookies before, and while mine didn’t quite turn out like I’d hoped, yours look great! 🙂
Thank you! The best part is, they were soooo easy!
These are fabulous. Almost like eating a yummy piece of red velvet cake.
I’m glad you liked them. I finally sent them all to work with the Tall Boy so I wouldn’t eat any more!
ooh, these look lovely. i love red velvet anything, so i’m sure these wouldn’t disappoint! looking forward to seeing the rest of your cookie posts over the next weeks!
Thank you! It’s a dangerous project though, since I tend to want to eat all of the end product!
Oh my goodness these look awesome! What a perfect treat. I’ll have to pin this for the future. 🙂
Aww, thanks! I think they’d also look nice with some sparkly sanding sugar on top–perfect for a festive occasion!
Wow – these look fabulous! Beautiful pictures – I can’t wait to try these!
Hope you like them! We had a fun time making these!
Beautiful cookies! So glad you are joining us for the 12 Weeks of Christmas Cookies!! 🙂
I’m already having a great time, and this is just my first week! What fun!
I will have to add these to our list daughter loves red velvet and these would delight her thanks for sharing come see what I shared at https://shopannies.blogspot.com
These do taste just like red velvet cake! I’m off to check out your blog now…
These look delicious. Welcome to the group. You will have a great time. This is my first years, and I am having so much fun. I posted Chocolate Bar Cookies. Easy and addictive. Thanks for sharing your recipe.
Thanks for the nice welcome. Everyone is so friendly, and I’m having a great time checking out all of the wonderful goodies!
Your pictures are beautiful! I bet the cookies are just as good. My family is going to love them.
I hope you enjoy them. They were so easy to make!
These look fabulous!!
Thank you! They were pretty tasty! I might have sampled more than one. 🙂
those look better than a red velvet cupcake, I am willing to say that these will be a new favorite of mine I bet.
If you like red velvet cake, you’ll love these! They are like a little slice of red velvet heaven. 😉
OK, I made these today and they are FANTASTIC!!! Thanks for sharing.
Dnna
I am so glad you liked them! Be warned; they are addictive. I finally gave mine away to keep from eating them all!
What a delicious little morsel to sink your teeth into. Sweet and yummy. The perfect bite. 🙂
Seriously delicious right there, and so pretty too 🙂
Wow these look amazing! I have a great love for all things red velvet. I’ve never had a red velvet cookie though…. and that frosting…. yum! I just pinned this on pinterest to make 🙂 So great to be cooking along you in the 12 weeks of Christmas Cookies and Sweets 🙂
Spread dough to three-inch rounds means exactly what ? Drop the dough by 1/4 cup measuremet THEN spread it by hand to make a 3 inch round cookie shape ? Excuse me if this is a no-brainer but maybe cause I am a guy. Lol Thank you—-Mike
Hi Mike! To make these, I used a 1/4 cup and dropped the batter on my cookie sheet…then just spread them out a bit with the back of a spoon or the measuring cup. I really just eye-balled it, I think any way you do it will turn out just fine. 🙂
My 6yo son loves a Red Velvet Cake from Costco for his birthday…every year since he was 3 when he tasted a sample at Costco. The other day, he and I were shopping at QFC, and they had Red Velvet Cookie Samples! MUCH to his delight. They were expensive, around $5 for 10 of the (50 cents each) and, who knows how fresh they were.
I found this recipe, and he and I just spent a wonderful evening in the kitchen together making these. “Wow Dad! These taste exactly like they’re supposed to!” And that quote was even before we got the frosting on them!
Granted, there’s a lot of butter and sugar…but, ya know, that’s what makes things like this special AND great. Thanks for a wonderful recipe. This clearly will go in our recipe box for many more batches etc.
Al
Seattle, WA
Just made these cookies for Christmas. Not only do they look perfectly festive, they taste incredible. Love this recipe! Thanks so much!!! Happy Holiday’s!
Thanks so much for stopping by to comment, Tracy. So glad you liked the cookies. Happy holidays to you, too!
Hi,
These sounds like Yummy..!!
This Red velvet cookie looks delicious and adorable.
I love Red velvet cookies most.I read your recipe its really unique and easy to make.
Thanks For Sharing….
This is probably a stupid question to all you experienced bakers 😛
But when the recipe says “Buttermilk”, does it refer to the liquid form or powder form?
Thanks so much in advance!
Andrea,
I use SACO brand powdered buttermilk. I mix the (buttermilk) powder with my dry ingredients then add the water,
as if it were the buttermilk in the recipe order.
Thanks so much for sharing Cindy 🙂