Description
These festive Red Velvet Cookies are soft, moist, and bursting with rich cocoa flavor and a hint of peppermint, perfect for holiday celebrations. Topped with a creamy eggnog cream cheese frosting and optional sprinkles, they offer a delightful twist on classic red velvet cake in cookie form.
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, egg, and butter are at room temperature. Line two baking sheets with parchment paper or nonstick mats and preheat your oven to 350 degrees Fahrenheit.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside.
- Cream Butter and Sugar: Using a stand mixer with the paddle attachment, beat the unsalted butter and granulated sugar on medium-high speed until fluffy and light, about 2 minutes.
- Add Wet Ingredients: Add the egg, eggnog (or milk), red food coloring, vanilla extract, and peppermint extract if using. Beat for about 30 seconds until thoroughly combined.
- Combine Mixtures: Lower the mixer speed to low and add half of the dry ingredients. Then add the sour cream, followed by the remaining dry ingredients. Mix just until combined into a sticky dough.
- Shape Cookies: Spray your hands with cooking spray and dust lightly with flour to manage the sticky dough. Use a cookie scoop to form 2-tablespoon-sized dough balls and place them 2 ½ inches apart on the prepared baking sheets.
- Bake: Bake at 350 degrees Fahrenheit for 11 minutes or until the centers are just set. Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make Frosting: In a clean stand mixer bowl fitted with the paddle attachment, beat the cream cheese, butter, eggnog, and vanilla extract until smooth. Add ground cinnamon, nutmeg, a pinch of salt, then gradually beat in powdered sugar until fully incorporated. Add more eggnog as needed to reach a spreadable consistency.
- Frost and Decorate: Once cookies are completely cool, frost each cookie generously and decorate with sprinkles, candy canes, or festive holiday decorations as desired.
Notes
- The red food coloring is optional but gives the cookies their signature vibrant color. For coloring, use ¾ teaspoon gel food coloring for concentrate, 1 tablespoon liquid food coloring, or 2 teaspoons beet powder for a natural alternative without affecting the taste.
- Make sure all dairy ingredients are at room temperature to ensure a smooth batter and frosting.
- If the dough is very sticky, refrigerate for 30 minutes before scooping for easier handling.
- Cookies are best frosted once fully cooled to prevent frosting from melting.
- This recipe yields 24 cookies; adjust quantities accordingly for different yields.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
