Red Velvet Cookies
Prep time
Cook time
Total time
Classic red velvet cookies filled with cream cheese frosting
Recipe type: Cookies
Serves: 18-20
  • ½ cup soft butter (4 ounces or 1 stick)
  • ½ cup white sugar (3½ ounces)
  • ¼ cup packed light brown sugar (1¾ ounces)
  • 1 whole egg
  • 2 teaspoon vanilla
  • 2 TBL whole or 2% milk
  • 1 teaspoon vinegar (apple cider or white)
  • ¾ teaspoon red gel food coloring (adjust for color desired)
  • 1½ cup unbleached all purpose flour ( 6½ ounces)
  • 3 Tablespoon Dutch-process cocoa
  • ¾ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup white chocolate chips (3 ounces)
  • ½ cup semi-sweet chocolate chips (3 ounces)
Cream Cheese Filling
  • 8 ounces cream cheese, softened
  • 6 Tablespoons Butter, softened
  • 1 pound powdered sugar (4 cups)
  • 1 teaspoon pure vanilla
  1. Cream butter and sugars
  2. Add egg and vanilla and mix until blended
  3. Add vinegar to milk and add to batter mixture until combined.
  4. Add Food coloring next. I used ¾ teaspoon of pure red GEL food coloring, add more or less depending on the depth of color you want. Mix until combined.
  5. Combine dry ingredients of flour, dutch cocoa, baking soda, baking powder and salt in separate bowl and whisk until cocoa is incorporated.
  6. Add dry ingredients to cookie dough and blend.
  7. Stir in white and dark chocolate chips.
  8. Cover & Chill 30 minutes to one hour as this batter is sticky.
  9. Preheat oven to 350 degrees.
  10. Scoop chilled cookie dough using medium cookie scoop onto parchment lined cookie sheet.
  11. Bake 10 minutes. Cool on cookie sheet for 5 minutes before removing to tray. Allow to cool completely before filling with cream cheese frosting.
Cream Cheese Frosting
  1. Beat softened butter until creamy. Add softened cream cheese and continue to beat until combined. Don't overbeat, just until fluffy consistency. Beat in vanilla.
  2. Make cookie sandwiches with the cream cheese frosting. Use a lot! Store any extra in fridge for later baking.
This cookie recipe yields 18-20 cookies using a medium cookie scoop. The one I used is 2 inch diameter. This will give you 9 to 10 cookie sandwiches. If you make the cookies smaller, bake for shorter amount of time. The cookies will look set but soft. The edges should not be browning.

I used Americolor super red gel coloring. Be careful when using it. I have white vinegar around to help remove any stains. White clothing while baking is not recommended! Any redness on your hands will remove using soap and water.
Recipe by Country Cupboard Cookies at