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Red Velvet Cream Cheese Cookies

Review Recipe
a close up shot of Red Velvet Cream Cheese Cookies with one having a bite taken out of it
You will love the soft, chewy texture and rich flavor of these red velvet cream cheese cookies as soon as you take a bite.
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Table of Contents
  1. Red Velvet Cream Cheese Cookies Ingredients
  2. Substitution And Additions
  3. How to Make This Red Velvet Cream Cheese Cookies Recipe
  4. How To Serve
  5. Storage
  6. More Recipes You’ll Love
  7. JUMP TO RECIPE

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.

a close up shot of Red Velvet Cream Cheese Cookies on a cooling rack

Red Velvet Cream Cheese Cookies Ingredients

Red Velvet Cream Cheese Cookies raw ingredients that are labeled

You’ll need:

For the Red Velvet Cookies

  • 1 (15.25-ounce) box of red velvet cake mix
  • 2 teaspoons baking powder
  • 6 tablespoons butter, melted
  • 2 eggs

For the Cream Cheese Frosting

  • 8 ounces of cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2½ cups powdered sugar

Substitution And Additions

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.

How to Make This Red Velvet Cream Cheese Cookies Recipe

For the Red Velvet Cookies

STEP ONE: Preheat the oven to 325°F and prepare 2 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.

butter and egg whisked in a bowl and add dry mixtures

STEP FOUR: Using an ice cream scoop, scoop 6 red velvet cookie dough balls evenly spaced onto each baking sheet.

scoop dough ball and place in a 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.

PRO TIP:

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.

bake Red Velvet Cream Cheese Cookies for 13 to 15 minutes

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.

PRO TIP:

Make sure the cream cheese is at room temperature so that you don’t have any lumps in your frosting.

powdered sugar added to the butter mixture

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!

top cookie with crumbs from crushed cookie

How To Serve

These delightful chewy red velvet cookies make the perfect treat year-round. They would bring an especially lovely pop of red color for the holidays or Valentine’s Day, along with our pink drink or homemade hot chocolate

If you want to add even more cookie recipes to your list, our cookies and cream cookies, and cream cheese strawberry cookies are excellent choices!

Storage

IN THE FRIDGE: Store any leftovers of these red velvet cheesecake cookies in an airtight container in the refrigerator for up to 4 days. 

IN THE FREEZER: You can freeze the unfrosted cookies for up to 3 months in an airtight container. Allow the cookies to come to room temperature before frosting.

a close up shot of Red Velvet Cream Cheese Cookies with one having a bite taken out of it

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

What is red velvet flavor made of?

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.

Can I freeze this red velvet cookies 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.

Can I store these red velvet cookies with cream cheese frosting on the counter?

Because they have cream cheese in them, we would recommend keeping this red velvet cookie recipe in the fridge rather than on the counter.

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a close up shot of Red Velvet Cream Cheese Cookies with one having a bite taken out of it

Red Velvet Cream Cheese Cookies

5 from 1 vote
You will love the soft, chewy texture and rich flavor of these red velvet cream cheese cookies as soon as you take a bite.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10

Ingredients
  

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
  • cups powdered sugar

Instructions
 

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!

Notes

  • 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.

Nutrition

Calories: 496kcal | Carbohydrates: 63g | Protein: 5g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 86mg | Sodium: 496mg | Potassium: 270mg | Fiber: 1g | Sugar: 47g | Vitamin A: 703IU | Calcium: 130mg | Iron: 2mg
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