Description
Delight in these festive Red Velvet Cookies featuring a tender, cocoa-flavored dough with a hint of peppermint and a creamy eggnog cream cheese frosting. Perfectly soft and bursting with holiday flavors, these cookies are a sweet treat for special occasions or everyday indulgence.
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 teaspoon 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: Ensure your sour cream, eggs, and butter are at room temperature. Line 2 baking sheets with parchment paper or nonslip mats. Preheat the oven to 350 degrees F.
- Dry Ingredients: Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl and set aside.
- Wet Ingredients: Using 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, one tablespoon of eggnog or milk, red food coloring, vanilla, and peppermint extract, then beat until combined, about 30 seconds.
- Combine: Reduce the speed to low and add half of the flour mixture, then the sour cream, then the remaining flour mixture. Mix until just combined.
- Make Balls: Using a cookie scoop, roll the dough into two tablespoon balls. The dough is very sticky; spray your hands with cooking spray with flour to prevent sticking. Space the balls 2 ½ inches apart on the prepared baking sheets.
- Bake: Bake at 350 degrees F until the centers are barely set, about 11 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Frosting: Using a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, two tablespoons of eggnog, and vanilla extract until smooth. Beat in the cinnamon, nutmeg, and a pinch of salt, then gradually add the powdered sugar. Add additional eggnog if necessary to reach desired consistency.
- Frost: Once the cookies are completely cooled, frost them with the cream cheese frosting. Decorate with sprinkles, candy canes, or festive decorations as desired.
Notes
- The red food coloring is optional and gives the cookies their vibrant red color. Options include gel (¾ teaspoon), liquid (1 tablespoon), or a natural alternative like 2 teaspoons of beet powder which does not affect taste.
- If the dough is too sticky, use cooking spray with flour on your hands to help handle the dough easily.
- Let cookies cool completely before frosting to prevent the frosting from melting.
- For a holiday twist, add peppermint extract; omit if preferred for a classic flavor.
- Sprinkles and other festive decorations add a fun touch but can be omitted.
- Store cookies in an airtight container in the refrigerator if not consumed within two days.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
