November 8, 2023Review Recipe
Table of Contents
You’ll love these red velvet cream cheese cookies, especially if you are a fan of all things red velvet! The delicious cookies are soft and chewy with a rich cream cheese frosting on top that gives them an out-of-this-world flavor.
Red Velvet Cream Cheese Cookies Ingredients
Red velvet cream cheese cookies are not just your ordinary cookie – they’re a divine fusion of cocoa and tangy cream cheese.
The creamy texture of the cream cheese complements the soft and velvety texture of the cookie, creating a truly indulgent dessert.
For The Red Velvet Cookies:
- 1 (15.25-ounce) box of red velvet cake mix
- 2 teaspoons of baking powder
- 6 tablespoons of butter, melted
- 2 eggs
For The Cream Cheese Frosting:
- 8 ounces of cream cheese, softened
- 4 tablespoons of unsalted butter, softened
- 1 teaspoon of vanilla extract
- 2½ cups of powdered sugar
Substitutions And Additions
DAIRY: I like using full-fat cream cheese in this delicious cookie recipe. I find that full-fat dairy products yield much tastier results.
The low-fat or no-fat varieties have too much water, and they do not have a good texture or consistency with the final product.
COCOA POWDER: If you’re out of cocoa powder, or if you want to experiment with different flavors, consider substituting it with dark cocoa powder for a more intense chocolatey taste.
Alternatively, if you prefer a milder cocoa flavor, use regular unsweetened cocoa powder instead.
VANILLA EXTRACT: To add a unique twist to your red velvet cookies, experiment with different extracts.
Almond extract can bring a subtle nutty undertone, while peppermint extract can create a festive, minty flavor.
CHOCOLATE CHIPS: Customize your cookies with different types of chocolate chips. White chocolate, dark chocolate, or even peanut butter chips can provide exciting flavor contrasts.
You can also fold in chopped nuts like pecans or walnuts for crunch and added richness.
How To Make This Red Velvet Cream Cheese Cookies Recipe
To make these cookies, you’ll first make the cookie dough before scooping it onto a cookie sheet and baking.
Next, you’ll whip up the rich, tangy cream cheese frosting to top the cookies, turning them into an extra decadent treat.
For The Red Velvet Cookies
STEP ONE: Preheat the oven to 325°F and prepare two baking sheets with parchment paper. Set aside.
STEP TWO: In a small bowl, whisk together the cake mix and baking powder until combined. Set aside.
OUR RECIPE DEVELOPER SAYS
You are only adding the cake mix, not the ingredients called for on the box. You will replace those additions with the baking powder, butter, and eggs listed above.
STEP THREE: Whisk together the melted butter and eggs in a separate large mixing bowl. Add the dry ingredients and mix with a spoon until completely combined.
STEP FOUR: Scoop six red velvet cookie dough balls using an ice cream scoop and evenly space them on each baking sheet.
STEP FIVE: Bake cookies at 325°F for 13 to 15 minutes. Remove the cookies and let them cool completely while making the frosting.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your red velvet cake cookies as the suggested baking time approaches.
For The Cream Cheese Frosting
STEP ONE: In a large mixing bowl with an electric mixer, beat the cream cheese, butter, and vanilla extract until smooth and creamy.
Add the powdered sugar, a little bit at a time, to the cream cheese mixture until completely combined.
Make sure the cream cheese is at room temperature so that you don’t have any lumps in your frosting.
STEP TWO: Transfer the frosting into a piping bag and pipe a spiral onto each cookie. Top with crumbs from a crushed cookie, and enjoy!
How To Serve
These delightful chewy red velvet cookies make the perfect treat year-round.
For those with a love of ice cream, a scoop of vanilla ice cream on top of a warm red velvet cream cheese cookie is the ultimate indulgence.
Storing These Red Velvet Cookies With Cream Cheese Frosting
Since these cookies have cream cheese frosting, you’ll want to keep them chilled. If there are any leftovers, that is!
MAKE AHEAD: Simply follow the recipe until you’ve formed the cookie dough. Instead of baking, shape the dough into individual cookie-sized balls and arrange them on a baking sheet.
Pop the sheet into the freezer until the dough balls are firm, then transfer them to a freezer-safe bag or container.
When you’re ready to bake, no need to thaw; just bake the frozen dough balls directly from the freezer, adding a couple of extra minutes to the baking time.
IN THE FRIDGE: Store any leftovers of these red velvet cheesecake cookies in an airtight container in the refrigerator for up to four days.
IN THE FREEZER: You can freeze the unfrosted cookies for up to three months in an airtight container. Allow the cookies to come to room temperature before frosting.
Why We Love This Recipe
There are plenty of reasons to love these cookies:
RICH RED VELVET FLAVOR: These cookies capture the iconic flavor of red velvet cake with their subtle cocoa undertones and a hint of tanginess.
PERFECT FOR ANY OCCASION: Whether it’s a casual weeknight dessert, a festive holiday treat, or a gift for friends and family, their vibrant red color and cream cheese surprise make them a go-to choice.
The vibrant red color makes these cookies extra pretty, and the rich cream cheese frosting adds a decadent flavor. These red velvet cream cheese cookies are a perfect choice to make year-round.
FREQUENTLY ASKED QUESTIONS
Nowadays, the red color in red velvet desserts is mainly created using red food coloring, but when the recipe was first introduced, the red was created through a chemical reaction between vinegar, buttermilk, and cocoa in the original recipe.
You can freeze these cookies unfrosted for up to three months in an airtight container. Frost them once you remove them from the freezer.
Because they have cream cheese in them, we would recommend keeping this red velvet cookie recipe in the fridge rather than on the counter.
More Recipes You’ll Love
- Chocolate Chip Shortbread Cookies
- Chocolate Chip Cheesecake Bars
- Pumpkin Roll
- Peanut Butter Cookie Dough
- Strawberry Cream Cheese Frosting
Red Velvet Cream Cheese Cookies
Red Velvet Cookies
- 15.25 ounces red velvet cake mix
- 2 teaspoons baking powder
- 6 tablespoons butter, melted
- 2 eggs
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2½ cups powdered sugar
For The Cookies
- Preheat the oven to 325°F and prepare 2 baking sheets with parchment paper. Set aside.
- In a small mixing bowl, whisk together the cake mix and baking powder until combined. Set aside.
- Whisk together the melted butter and eggs in a separate large mixing bowl. Add the dry mixture and mix with a spoon until completely combined.
- Using an ice cream scoop, scoop 6 dough balls evenly spaced onto each baking sheet.
- Bake at 325°F for 13-15 minutes. Remove the cookies and let them cool completely while making the frosting.
For the Frosting
- In a large mixing bowl, beat the cream cheese, butter, and vanilla extract until smooth and creamy. Add the powdered sugar a little bit at a time until completely combined.
- Transfer the frosting into a piping bag and pipe a spiral onto each cookie. Top with crumbs from a crushed cookie, and enjoy!
- You are only adding the cake mix, not the ingredients called for on the box. You will replace those additions with the baking powder, butter, and eggs listed above.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your red velvet cake cookies as the suggested baking time approaches.
- Make sure the cream cheese is at room temperature so that you don’t have any lumps in your frosting.
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