Red Velvet Frosted Cookies
These red velvet frosted cookies are so good. The homemade cream cheese frosting on top is perfection. Make these for your next party or a fun weekend day of baking!
Red Velvet Frosted Cookies
Ingredients
- 1 C unsalted sweet cream butter, softened
- 3/4 C canola oil
- 1 3/4 C sugar, divided
- 3/4 C powdered sugar
- 1 tbsp water
- 2 large eggs
- 5 C flour
- 1/3 C hershey cocoa powder
- 1/2 tsp baking soda
- 3/4 tsp cream of tarter
- 1 tsp kosher salt
- 1 tbsp red red gel food coloring
- 1 container of cream cheese frosting
- 1 disposable piping bag
- 1 cookie sheet fitted with parchment paper
- pam cooking spray
Directions
- Preheat oven to 350 degrees
- In a large mixing bowl, mix together the flour, cocoa, baking soda, cream of tarter, and salt and whisk together to combine
- In a standing mixer, cream together the butter, canola oil, 1 1/2 C sugar, powder sugar, water, eggs and red food coloring until combined.
- Gradually add in the dry ingredients into the wet and mix until combined
- Using an ice cream scooper, scoop out some dough and roll it into a ball
- Place onto the cookie sheet
- Using the remaining sugar, pour the sugar onto a plate.
- Using a glass, spray the bottom of the glass and dip it into the sugar
- Lightly press the bottom of the glass onto the cookie dough and press down
- Repeat steps with remaining dough on the cookie sheet
- Bake for 12-14 minutes or until the top doesn’t feel doughy anymore
- Once the cookies have been baked, let them cool for a few minutes before transferring to a wire rack
- Once all cookies have been baked and cooled, scoop cream cheese frosting into piping bag.
- Cut the tip off the piping bag and pipe small dollops of the frosting on top of the cookies
- Smooth frosting out with a knife
- Let cookies sit for 30 minutes so that the frosting can harden before enjoying!
Red Velvet Frosted Cookies
Ingredients
- 1 C unsalted sweet cream butter softened
- 3/4 C canola oil
- 1 3/4 C sugar divided
- 3/4 C powdered sugar
- 1 tbsp water
- 2 large eggs
- 5 C flour
- 1/3 C hershey cocoa powder
- 1/2 tsp baking soda
- 3/4 tsp cream of tarter
- 1 tsp kosher salt
- 1 tbsp red red gel food coloring
- 1 container of cream cheese frosting
Instructions
- Preheat oven to 350 degrees
- In a large mixing bowl, mix together the flour, cocoa, baking soda, cream of tarter, and salt and whisk together to combine
- In a standing mixer, cream together the butter, canola oil, 1 1/2 C sugar, powder sugar, water, eggs and red food coloring until combined.
- Gradually add in the dry ingredients into the wet and mix until combined
- Using an ice cream scooper, scoop out some dough and roll it into a ball
- Place onto the cookie sheet
- Using the remaining sugar, pour the sugar onto a plate.
- Using a glass, spray the bottom of the glass and dip it into the sugar
- Lightly press the bottom of the glass onto the cookie dough and press down
- Repeat steps with remaining dough on the cookie sheet
- Bake for 12-14 minutes or until the top doesn't feel doughy anymore
- Once the cookies have been baked, let them cool for a few minutes before transferring to a wire rack
- Once all cookies have been baked and cooled, scoop cream cheese frosting into piping bag.
- Cut the tip off the piping bag and pipe small dollops of the frosting on top of the cookies
- Smooth frosting out with a knife
- Let cookies sit for 30 minutes so that the frosting can harden before enjoying!
Nutrition
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