Description
These red velvet cookies are topped with a creamy frosting and decorated with heart sprinkles, perfect for any occasion!
Ingredients
Scale
- 2 1/2 cups All-purpose flour
- 1/4 cup Unsweetened cocoa powder (I used dutch process)
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Salt
- 1 cup Unsalted butter (room temperature)
- 1 1/2 cups White granulated sugar
- 1 tsp Pure vanilla extract
- 1 tsp Honey (keeps the cookies soft)
- 1 tsp White vinegar
- 2 Large eggs (room temperature)
- 1 tsp Red gel food dye (I used Americolor super red)
- 3/4 cup Unsalted butter (room temperature)
- 4 oz Cream cheese (room temperature)
- 2 1/2 cups Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
- Heart sprinkles (for decoration)
Instructions
- In a medium bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Using a mixer in a large mixing bowl, beat the butter and sugar on high speed for 2 minutes. It will become pale and fluffy.
- Add in the vanilla, honey, vinegar, eggs, and red food dye. Mix on medium speed for 1 minute.
- Add in the dry ingredients and mix on low speed until just combined.
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the dough sit for 10 minutes before scooping, this helps with the spreading.
- Use a large cookie scoop to scoop the dough. Place 6 cookie dough per cookie sheet.
- Bake 13-15 minutes. Bake one tray at a time. Bake until the edges are set and the middle is slightly underdone.
- Let the cookies sit on the hot pan for 5 minutes before transferring to a cool rack. Cool completely before decorating.
- In a medium bowl, sift the powdered sugar. Set aside.
- Using a mixer in a large bowl, beat the butter on high speed for 2 minutes. It will become really fluffy.
- Add in the cream cheese and beat on high for 1 minute. Scrape the bowl, if any butter chunks remain, beat until smooth.
- Add in the powdered sugar and mix on low speed until just combined. Add in the vanilla and beat on high speed until creamy.
- Use a small cookie scoop to scoop the frosting on top of each cookie. Use an offset icing spatula to spread the frosting smooth.
- Add the heart sprinkles. Store in the fridge.
Notes
- Make sure the butter is at room temperature for the best results.
- Allow cookies to cool completely before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg