Name: Red Velvet Cookies with Cream Cheese Frosting Recipe
Prep time: 30 min
Cook time: 11 min
Total time: 41 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 ¾ teaspoon gel; 1 ½ 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 and salt

There’s something about the rich, velvety red dough paired with that dreamy cream cheese frosting that just makes my heart sing. This Red Velvet Cookies with Cream Cheese Frosting Recipe is a special treat that blends tender, slightly tangy cookies with a frosting that's silky smooth—perfect for cozy afternoons or festive celebrations.

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

This recipe has a special place in my kitchen arsenal because it hits all those cozy dessert notes without being overly complicated. Whether you’re baking for a holiday party or just to brighten your week, these cookies deliver warmth, color, and unforgettable flavor every time.

Perfect balance of flavor: The cocoa and red velvet spices are subtle but distinct, married beautifully with cream cheese frosting that adds just the right tang.
Soft yet sturdy texture: These cookies hold their shape well but melt tenderly in your mouth.
Festive and fun: The vibrant red color with sprinkles or seasonal decorations makes these cookies instant showstoppers.
Customizable frosting: The eggnog in the frosting adds a cozy twist, but you can easily swap it out or spice it up.

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

Choosing the right ingredients is key with this Red Velvet Cookies with Cream Cheese Frosting Recipe. Each one plays a role in creating that signature texture and flavor we all crave. Plus, I’ll share some tips to make shopping and prepping a breeze.

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 accurate measurement—this prevents dense cookies and keeps them tender.
Unsweetened cocoa powder: Brings just a hint of chocolate depth that complements the red velvet flavor without overpowering.
Baking soda: Provides lift and helps cookies spread just right.
Salt: Enhances flavor and balances the sweetness.
Unsalted butter: At room temperature for creaminess and to help create tender cookies.
Granulated sugar: For sweetness and that classic cookie crisp edge.
Large egg: Also room temperature to emulsify flavors and improve texture.
Eggnog (or milk): Adds moisture and richness—egg nog makes it festive, but milk works fine too.
Red food coloring or gel: For that iconic red hue; gel coloring is super concentrated, so a little goes a long way.
Vanilla extract: Rounds out all the flavors with its warm sweetness.
Peppermint extract (optional): Great for holiday flair if you're feeling festive.
Sour cream: The secret to that soft, tender crumb and slight tang that balances the sweet frosting.
Sprinkles: Totally optional, but they add fun and a pop of color.
Cream cheese: The star of the frosting—make sure it’s softened properly for smooth mixing.
Powdered sugar: For a silky, sweet frosting that’s easy to spread.
Ground cinnamon and nutmeg: A pinch brings warm, comforting spice, especially when combined with the eggnog.

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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 my favorite things about this Red Velvet Cookies with Cream Cheese Frosting Recipe is how easy it is to tailor it. Whether you want to play up traditional holiday spices or keep it simple for everyday treats, these cookies adapt beautifully.

Variation: I’ve swapped peppermint extract for orange zest in the frosting for a bright, unexpected twist — it’s surprisingly delicious!
Dairy-Free Option: Use dairy-free cream cheese and butter substitutes, plus a plant milk instead of eggnog, and you’re set.
Natural Coloring: If you want to avoid artificial red food colorings, beet powder is a great natural alternative I’ve used with fantastic results.
Spice It Up: Throw in a dash of cayenne or chili powder for a warm kick beneath the sweet layers — something I tried once during winter and loved.

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

Step 1: Prep Like a Pro

I always start by making sure my butter, sour cream, and egg are all at room temperature. This little trick makes mixing smoother and ensures a tender cookie. I line my baking sheets with parchment paper—that way, cleanup is a breeze and cookies don’t stick.

Step 2: Whisk Together the Dry Ingredients

In a medium bowl, I sift or whisk the flour, cocoa powder, baking soda, and salt together. Doing this blends everything evenly and keeps your cookies from tasting uneven or having little flour clumps hiding.

Step 3: Beat Butter and Sugar Until Fluffy

Using my stand mixer, I beat the butter and sugar on medium-high speed for about 2 minutes until it’s light and fluffy. This step creates air pockets that help the cookies rise and keep them soft and tender.

Step 4: Add the Wet Ingredients

Next, I add the egg, eggnog, red food coloring, vanilla, and peppermint extract (when I’m feeling festive). I beat everything together just until combined—overmixing here can make the cookies tough.

Step 5: Combine Wet and Dry Wisely

I lower the mixer speed and gradually add half the flour mixture, then the sour cream, and finally the rest of the flour mixture. This layering helps keep the dough tender and prevents overmixing, which can toughen cookies.

Step 6: Shape and Bake

This dough is sticky, so I spray my hands with cooking spray and dust lightly with flour before rolling two-tablespoon balls. I space them about 2½ inches apart on the baking sheet to give them room to spread without merging. Bake at 350°F for 9 to 11 minutes until the centers just set but are still soft. It’s tempting to overbake, but taking them out slightly early ensures they stay moist.

Step 7: Whip Up That Cream Cheese Frosting

While the cookies cool completely on a wire rack, I start the frosting. Creaming the softened cream cheese and butter with eggnog and vanilla until smooth sets the stage. Then I beat in cinnamon, nutmeg, and powdered sugar gradually until the frosting reaches the perfect, spreadable consistency. If it feels too thick, a little more eggnog thins it out nicely.

Step 8: Frost and Decorate

Once the cookies are fully cooled—always important to prevent melting the frosting—I frost them generously. I love adding sprinkles or seasonal candies on top; it just makes the cookies feel extra special, especially around the holidays.

Top Tip

This Red Velvet Cookies with Cream Cheese Frosting Recipe became a staple in my kitchen once I discovered a few key tricks that make all the difference. Trust me, these tips can save you from common pitfalls and elevate your cookie game instantly.

Room Temperature Ingredients: Always bring your butter, sour cream, and egg to room temp to ensure smooth mixing and prevent grainy or dense batter.
Avoid Overmixing: Mix just until ingredients come together, especially after adding flour, to keep cookies tender.
Sticky Dough Hack: Spray your hands with cooking spray and lightly flour them before shaping dough balls to avoid frustration.
Cool Completely Before Frosting: Frosting on warm cookies melts and slides off—patience really pays off here for the prettiest results.

How to Serve Red Velvet Cookies with Cream Cheese Frosting Recipe

Garnishes

I tend to keep it classic with rainbow sprinkles or tiny holiday-themed candies like miniature candy canes and edible snowflakes. It adds a festive pop without overpowering the cookie's taste. For everyday servings, a simple dusting of cocoa powder or grated chocolate works beautifully too.

Side Dishes

These cookies pair wonderfully with a warm cup of spiced chai or a creamy latte. For brunch or dessert tables, consider serving alongside fresh fruit or a mild cheese plate—the tanginess of cream cheese frosting balances nicely with salty, savory options.

Creative Ways to Present

For holiday parties, I like arranging these cookies on tiered stands with holly leaves or festive ribbons. One year, I made mini cookie sandwiches by frosting two cookies and sandwiching them together—total crowd-pleaser! You can also pipe the cream cheese frosting for a fancy swirl finish if you want to impress your guests.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container in the fridge since of the cream cheese frosting. They keep well for about 4 to 5 days. Let them come to room temperature before biting in for the best texture and flavor.

Freezing

Freezing works great if you want to make a big batch ahead of time. I recommend baking the cookies, cooling them completely, and freezing them unfrosted on a baking sheet first. Once frozen, transfer them to airtight freezer bags. You can thaw and then frost fresh, or freeze small amounts of frosting in separate containers to use later.

Reheating

To enjoy frozen cookies, I thaw them at room temperature, then warm individual cookies in the microwave for about 10 seconds before frosting. This little heat burst softens the cookie perfectly without melting the frosting.

Frequently Asked Questions:

Can I substitute the eggnog in this recipe?

Absolutely! If you don’t have eggnog on hand or prefer not to use it, regular milk works perfectly. You can also try almond milk or oat milk for a dairy-free twist. The flavor will be a bit different but still delicious.

What’s the best way to make these cookies extra soft?

Make sure to avoid overbaking — take them out when the centers are just set but still soft. Also, the addition of sour cream in the dough helps keep these cookies wonderfully tender.

Can I make these cookies without cream cheese frosting?

Yes! The cookies themselves are tasty on their own. You can also try dusting with powdered sugar or a simple glaze if you prefer something lighter than cream cheese frosting.

Why does the dough feel sticky and hard to handle?

The sour cream and the wet ingredients make the dough a bit sticky, which is normal for this recipe. Spraying your hands lightly with cooking spray and flour before shaping the dough balls helps a lot. Alternatively, chill the dough for 30 minutes to make it less sticky and easier to handle.

Final Thoughts

This Red Velvet Cookies with Cream Cheese Frosting Recipe has brought me so much joy, from quiet afternoons baking alone to bustling holiday parties filled with laughter. I hope you’ll give it a try and find as much comfort and celebration in this treat as I have. It’s one of those recipes that feels like a warm hug in cookie form—made all the better when shared with friends and family.