There is something timeless about Red Velvet—its deep ruby hue, the soft, luxurious texture suggested by the name, and the familiar balance of vanilla and mild cocoa. Red velvet has been a beloved classic since the early 20th century, and this recipe translates that cake-like charm into a cookie that’s soft, rich, and topped with the signature cream cheese icing.
This Red Velvet Cookie captures that distinctive flavor profile: a delicate vanilla base with subtle cocoa notes and a velvety texture brought out by the butter and cream cheese in the dough. The red color is achieved with concentrated food gel so that the color remains vivid without changing the dough’s texture. The cookies are finished with a smooth cream cheese icing that adds the perfect tangy-sweet contrast.
These cookies are ideal for special occasions—birthdays, Valentine’s Day, holidays—or anytime you want a pretty, crowd-pleasing treat. They hold their shape well when cut and baked, and the icing can be piped or spread for a simple, elegant finish. Below you’ll find the full ingredient list and step-by-step instructions to make 20–24 cookies.
- 320g Plain Flour
- 120g Caster Sugar
- 20g Cocoa Powder
- 220g Butter – Room Temp
- 120g Cream Cheese
- 1 Egg Yolk
- 1 Teaspoon Vanilla Extract
- 3 Teaspoon Red Food Gel
- Icing
- 130g Cream Cheese
- 340g Icing Sugar
- 1 Teaspoon Vanilla Extract
- 1 ½ Teaspoon Milk
- In a free-standing mixer or using a hand-held mixer, beat the 220g butter and 120g cream cheese together for several minutes until light and fluffy. Good aeration will help give the cookies a tender texture.
- Add the 120g caster sugar, 1 egg yolk, 1 teaspoon vanilla extract and 3 teaspoons red food gel. Beat until everything is combined and the color is even throughout the mixture.
- Sift in the 320g plain flour and 20g cocoa powder with a pinch of salt. Fold or mix on low speed until the dough starts to come together. Turn the dough out onto a lightly floured surface, knead gently into a ball, flatten slightly, wrap in cling film and chill in the refrigerator for 1 hour to firm up.
- Preheat the oven to 180°C (350°F). Line a baking tray with greaseproof paper and set it aside.
- Remove the chilled dough and place it on a floured surface. Roll out the dough to approximately 5mm thickness with a floured rolling pin. Use cookie cutters to cut into desired shapes, transfer the cut cookies to the prepared baking tray and bake for 14–15 minutes, until set but still soft to the touch. Allow to cool completely on a wire rack.
- To make the icing, beat 130g cream cheese until smooth in a clean bowl using your mixer.
- While mixing on low speed, gradually add the 340g sifted icing sugar until incorporated and the mixture begins to thicken.
- Add 1 teaspoon vanilla extract and 1½ teaspoons milk and increase the mixer speed to achieve a smooth, spreadable consistency. Adjust the milk by small amounts if you prefer a thicker or thinner icing.
- Once the cookies are fully cooled, pipe or spread the cream cheese icing over the tops. Decorate as desired and allow the icing to set slightly before serving.
Tips for success: use butter and cream cheese at room temperature so they combine smoothly; overworking the dough can make cookies tough, so mix just until the ingredients come together. If you prefer a milder red color, reduce the food gel slightly. For cleaner cookie edges, chill the cut shapes on the tray for 10–15 minutes before baking.
Storage and serving: store iced cookies in an airtight container in the refrigerator for up to 4–5 days; bring to room temperature before serving for the best flavor and texture. Plain, uniced cookies can be stored at room temperature in an airtight container for 2–3 days or frozen for longer storage—wrap well to protect from freezer flavors.
Variations and ideas: for a more pronounced cocoa note, increase the cocoa powder by 5–10g and reduce plain flour by the same amount to keep the dough consistency balanced. If you prefer a natural coloring option, consider powdered beetroot for a gentle tint (adjust flavor expectations accordingly). You can also swap vanilla extract for almond extract for a different aromatic profile, but use it sparingly.
This Red Velvet Cookie recipe aims to combine the nostalgic taste of red velvet cake with the convenience and charm of a cookie. The result is a tender, slightly chocolatey biscuit with a striking red color and a tangy cream cheese finish—perfect for gifting, dessert platters, or a special treat at home.