Red Velvet Frosted Cookies
These red velvet frosted cookies are basically a reminder of one of my family’s all time favorite bakery treats. Growing up, my mom would always get the “shadow cake” from this bakery, while the rest of us would fight over the red velvet. We wanted to capture that same magic in cookie form, so we made soft red velvet cookies that are topped them with luscious frosting. Every bite is like a little nostalgic trip to that bakery, but in a perfectly portable, cookie size version!
Decorate Them Your Way
When it comes to decorating these red velvet frosted cookies, the sky’s the limit. You can pipe the frosting with a piping bag and tip for a perfect swirl, use a plastic bag with a snipped corner for a quick and easy approach, or just spread it on the spoon for a more casual look. to make them feel even more like the bakery cake we grew up loving, which always had little coconut flakes on the bottom, you can sprinkle some shredded coconut on top. Add sprinkles, chocolate drizzle, cookie crumbs, or whatever else you love, and each cookie becomes its own little festive masterpiece.
Why I Measure in Grams
…and you might want to, too
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
Use This Buttercream for Anything!
The Best Buttercream Frosting Recipe
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chewy, and perfectly flavorful!
Once you have all of the ingredients ready to go, you’re officially set up for Red Velvet Cookie success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the most delicious cookies possible!
Red Velvet Frosted Cookies
Ingredients
- 1 cup butter
- 1/2 cup of brown sugar
- 1/2 cup white granulated sugar
- 1 large egg
- 2 tsp of vanilla extract
- 1 tbsp molasses optional
- 1 tbsp red food coloring
- 2 cups of All-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup cocoa powder
- 1 cup butter
- 3 cup powdered sugar
- 3 tbsp heavy cream or milk
- 1/2 tsp vanilla extract
- crumble a cookie once fresh out of the oven
Method
- Preheat the oven to 350°F (convection) and line a baking sheet with parchment paper.
- In a stand mixer or with a hand mixer, beat the room-temperature butter for 3–5 minutes, until pale and off-white.
- Add the brown sugar and granulated sugar. Beat for about 2 minutes, until the mixture is light and fluffy.
- Mix in the egg until fully incorporated.
- Add the vanilla extract and molasses (optional) and mix until smooth.
- Add the all-purpose flour, baking soda, baking powder, espresso powder, cocoa powder, and salt.
- Mix on low speed (or fold by hand with a spatula) just until a thick dough forms.
- Scoop ⅓-cup portions of dough and place one test cookie on the baking sheet.
- Bake to check dough spread and confirm oven temperature before baking the full batch.
- Once the test cookie looks right, place remaining dough balls on the baking sheet, spacing evenly.
- Bake for 11–12 minutes, until the edges are set and the centers remain soft.
- Immediately after baking, use a round bowl or cup to gently swirl around each cookie to create clean, circular edges.
- Let cookies rest on the baking sheet for about 10 minutes, then transfer to the refrigerator to fully cool before frosting.
- Beat the butter until light and off-white.
- Gradually add the powdered sugar until fully incorporated.
- Add the heavy cream and extracts, then whip until light and fluffy.
- Optional: Gently fold with a spatula to release air bubbles before piping.
- Transfer frosting to a piping bag or zip-top bag, or spread with a knife.
- Frost the chilled cookies and finish with crumbled cookie pieces on top.
- Store cookies in the refrigerator for up to 10 days, or at room temperature for up to 8 days.
Loved this recipe soooo much!! I used a different cream cheese recipe instead, but I’ve made the cookie recipe twice and received rave reviews!!
Is it possible to make this recipe without espresso powder?
I think it’s okay. I think she just said espresso powder because coffee had caffeine and it like makes in this case the cookies taste more chocolate-y
Unsalted butter or salted butter?
U can use either one but if u use salted butter u don’t have to add salt
You can use salted butter if you don’t add salt or unsalted butter if you do add salt
I made these cookies for my Super Bowl party and they were the talk of the party! (besides the game lol) they were so good
I really wanna bake these cookies but I am from germany and I dont know how much a cup is. Can you maybe tell me how much gramm I should use
I have just posted the recipe in grams if you scroll a little bit below the recipe in grams!
Scroll down and she has the whole recipe in grams.
I really like this but can you tellme about how many cookies this recipie makes
9-11
do u have to store the frosting a 10 days before using or can u use it as soon as u make it?
What? No you can use it immediately! Make sure your cookies are fridge temp, and while waiting, put your frosting in a ziploc bag or piping bag and put it in the fridge without cutting the tip. When your cookies are done cooling to fridge temp, you can frost them!
Love this cookie recipe!! I use it all the time :p
When do you add food coloring
does it matter what kind espresso powder?