Heart Shaped Red Velvet Frosted Cookies
These red velvet frosted cookies are basically Valentines Day in dessert form. Soft, rich, and just a little bit chocolatey, each cookie is cut into the cutest heart shape and topped with fluffy vanilla frosting. They’re festive, perfectly sweet, and guaranteed to make anyone feel a little extra loved. Whether you’re baking for your valentine, your friends, or just yourself, these cookies are the sweetest way to share the love!
Red Velvet Season
Red velvet is the perfect flavor to Valentines and Galantines because it feels both classic and fun all at once. With its deep red color, subtle chocolate notes, and soft velvety crumb, it’s romantic without trying too hard. It’s rich, balanced, and pairs perfectly with a creamy frosting for that extra touch of sweetness. Red velvet just looks like love, making it the ultimate flavor choice for anything Valentines!
If classic red velvet isn’t enough, we’ve got even more ways to love it. Our red velvet cheesecake cookies take everything you adore about red velvet and dial it up with a rich, creamy cheesecake center for the ultimate Valentines treat. It’s the perfect twist on a favorite flavor, extra delicious, extra fun, and made for sharing (or not)! Whether you’re surprising your valentine or treating your Galantines crew, these red velvet variations make celebrating that much sweeter!
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.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chewy, and perfect for valentines!
Once you have all of the ingredients ready to go, you’re officially set up for Valentine Red Velvet Frosted Cookie success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best cookies possible!
Heart Shaped Red Velvet Frosted Cookies
Ingredients
- 1 cup butter
- 1/2 cup of packed brown sugar
- 1/2 cup 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
- 1/4 tsp of salt optional if you used salted butter
- 1/2 cup cocoa powder
- 1 tbsp espresso powder optional
- 1 cup butter
- 3 cup powdered sugar
- 3 tbsp heavy cream or milk
- 1/2 tsp vanilla extract
- 1/2 cup granulated sugar
- cookie crumbles
Method
- Preheat oven to 350°F (convection).
- Beat room-temperature butter in a stand mixer or by hand for 3–5 minutes, until pale and off-white.
- Add brown sugar and granulated sugar.
- Beat until light and fluffy, about 2 minutes.
- Mix in the egg until combined.
- Add vanilla extract and molasses (optional).
- Add flour, baking soda, baking powder, espresso powder, cocoa powder, and salt.
- Mix on low speed if using a stand mixer, or gently fold with a spatula until a dough forms.
- Scoop 1/3 cup (56 g) of dough and place one ball on a baking tray.
- Bake this test cookie first to check oven temperature, spread, and flavor before baking the full batch.
- Once satisfied with the test cookie, scoop remaining dough and place on the tray.
- Gently mold into heart shapes and roll in granulated sugar if desired.
- Use the test cookie to determine spacing.
- Bake for 9–10 minutes.
- Let cookies cool on the tray for 10 minutes, then transfer to cool completely.
- Chill cookies in the fridge before frosting.
- For the frosting, beat butter and shortening together until pale.
- Add powdered sugar and mix until smooth.
- Pour in heavy cream and extracts, then whip until light and fluffy.
- Optional: fold frosting with a spatula to remove air bubbles before piping.
- Pipe or spread frosting onto chilled cookies.
- Crumble one cookie and sprinkle on top.
- Store cookies in the fridge for up to 10 days or at room temperature for up to 8 days.
Nutrition
Private Notes
Tried this recipe?
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where are grams?