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

1. Preheat oven to 350 degrees
2. In a large mixing bowl, mix together the flour, cocoa, baking soda, cream of tarter, and salt and whisk together to combine
3. 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.
4. Gradually add in the dry ingredients into the wet and mix until combined
5. Using an ice cream scooper, scoop out some dough and roll it into a ball
6. Place onto the cookie sheet
7. Using the remaining sugar, pour the sugar onto a plate.
8. Using a glass, spray the bottom of the glass and dip it into the sugar
9. Lightly press the bottom of the glass onto the cookie dough and press down
10. Repeat steps with remaining dough on the cookie sheet
11. Bake for 12-14 minutes or until the top doesn’t feel doughy anymore
12. Once the cookies have been baked, let them cool for a few minutes before transferring to a wire rack
13. Once all cookies have been baked and cooled, scoop cream cheese frosting into piping bag.
14. Cut the tip off the piping bag and pipe small dollops of the frosting on top of the cookies
15. Smooth frosting out with a knife
16. Let cookies sit for 30 minutes so that the frosting can harden before enjoying!

Red Velvet Frosted Cookies

 

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Ingredients

• 1 C unsalted sweet cream butter, softened
• ¾ C canola oil
• 1¾ C sugar, divided
• ¾ C powdered sugar
• 1 tbsp water
• 2 large eggs
• 5 C flour
• ⅓ C hershey cocoa powder
• ½ tsp baking soda
• ¾ 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

Instructions

1. Preheat oven to 350 degrees
2. In a large mixing bowl, mix together the flour, cocoa, baking soda, cream of tarter, and salt and whisk together to combine
3. In a standing mixer, cream together the butter, canola oil, 1½ C sugar, powder sugar, water, eggs and red food coloring until combined.
4. Gradually add in the dry ingredients into the wet and mix until combined
5. Using an ice cream scooper, scoop out some dough and roll it into a ball
6. Place onto the cookie sheet
7. Using the remaining sugar, pour the sugar onto a plate.
8. Using a glass, spray the bottom of the glass and dip it into the sugar
9. Lightly press the bottom of the glass onto the cookie dough and press down
10. Repeat steps with remaining dough on the cookie sheet
11. Bake for 12-14 minutes or until the top doesn't feel doughy anymore
12. Once the cookies have been baked, let them cool for a few minutes before transferring to a wire rack
13. Once all cookies have been baked and cooled, scoop cream cheese frosting into piping bag.
14. Cut the tip off the piping bag and pipe small dollops of the frosting on top of the cookies
15. Smooth frosting out with a knife
16. Let cookies sit for 30 minutes so that the frosting can harden before enjoying!

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