Description
Delight in these festive Red Velvet Cookies featuring a tender, cocoa-infused dough and a luscious eggnog cream cheese frosting, perfect for holiday celebrations or any special occasion.
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 ¾ tsp gel
- 1 ½ 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 and salt
Instructions
- Prep Ingredients and Oven: Ensure sour cream, eggs, and butter are at room temperature. Line two baking sheets with parchment paper or non-slip mats and preheat the oven to 350 degrees F.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Beat Wet Ingredients: In 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, eggnog or milk, red food coloring, vanilla extract, and optional peppermint extract. Beat until combined, approximately 30 seconds.
- Combine Mixtures: Reduce mixer speed to low. Add half of the flour mixture, then the sour cream, followed by the remaining flour mixture. Mix until just combined.
- Form Cookie Balls: Using a cookie scoop, form dough into two tablespoon balls. Since the dough is sticky, lightly spray your hands with cooking spray and flour to prevent sticking. Place dough balls on prepared sheets spaced 2 ½ inches apart.
- Bake Cookies: Bake at 350 degrees F for 11 minutes or until centers are barely set. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Frosting: In the stand mixer, beat cream cheese, butter, eggnog, and vanilla extract until smooth. Add cinnamon and nutmeg, then gradually mix in powdered sugar. Adjust frosting consistency with additional eggnog if needed.
- Frost and Decorate: Once cookies have completely cooled, frost generously and decorate with sprinkles, candy canes, or festive designs as desired.
Notes
- Red food coloring is optional for vibrant color; choose gel (¾ tsp), liquid (1 tbsp), or natural beet powder (2 tsp) as alternatives.
- To handle sticky dough, spray hands with cooking spray and dust with flour before rolling.
- Let cookies cool fully before frosting to prevent melting.
- Optional peppermint extract adds a festive flavor perfect for holidays.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
