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Red Velvet Cookies - Tastes Better From Scratch

Uploaded by

RJ Gascon

This recipe is for red velvet cookies made from scratch and filled with a cream cheese frosting. The cookies are made with butter, sugar, egg, red food coloring, flour, cocoa powder, baking soda, and baking powder. They are baked for 8-10 minutes then cooled. For the filling, cream cheese and butter are beaten together with powdered sugar and vanilla. The cooled cookies are filled with the frosting and pressed together to form sandwiches. The filled cookies are refrigerated for up to a week.

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© All Rights Reserved
Download as PDF, TXT or read online from Scribd
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Red Velvet Cookies - Tastes Better From Scratch

Uploaded by

RJ Gascon
78 views2 pages
This recipe is for red velvet cookies made from scratch and filled with a cream cheese frosting. The cookies are made with butter, sugar, egg, red food coloring, flour, cocoa powder, baking soda, and baking powder. They are baked for 8-10 minutes then cooled. For the filling, cream cheese and butter are beaten together with powdered sugar and vanilla. The cooled cookies are filled with the frosting and pressed together to form sandwiches. The filled cookies are refrigerated for up to a week.

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© © All Rights Reserved

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PDF, TXT or read online from Scribd

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This recipe is for red velvet cookies made from scratch and filled with a cream cheese frosting. The cookies are made with butter, sugar, egg, red food coloring, flour, cocoa powder, baking soda, and baking powder. They are baked for 8-10 minutes then cooled. For the filling, cream cheese and butter are beaten together with powdered sugar and vanilla. The cooled cookies are filled with the frosting and pressed together to form sandwiches. The filled cookies are refrigerated for up to a week.

Copyright:

© All Rights Reserved
Download as PDF, TXT or read online from Scribd
Download as pdf or txt
78 views2 pages

Red Velvet Cookies - Tastes Better From Scratch

Uploaded by

RJ Gascon
This recipe is for red velvet cookies made from scratch and filled with a cream cheese frosting. The cookies are made with butter, sugar, egg, red food coloring, flour, cocoa powder, baking soda, and baking powder. They are baked for 8-10 minutes then cooled. For the filling, cream cheese and butter are beaten together with powdered sugar and vanilla. The cooled cookies are filled with the frosting and pressed together to form sandwiches. The filled cookies are refrigerated for up to a week.

Copyright:

© All Rights Reserved
Download as PDF, TXT or read online from Scribd
Download as pdf or txt
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10/16/23, 6:40 PM Red Velvet Cookies - Tastes Better From Scratch

Red Velvet Cookies


This easy Red Velvet Cookies recipe is made from scratch and so
delicious! Beautiful and chewy red velvet cookies with cream cheese
frosting sandwiched in the middle! These are an instant favorite!

Prep Time Cook Time Total Time


15 mins 10 mins 25 mins

4.97 from 51 votes


Course: Dessert Cuisine: American Servings: 12 Calories: 332kcal
Author: Lauren Allen Cost: 6

Equipment
cut and serve turner
Hand mixer
Stand Mixer optional
Cookie Scoop

Ingredients
1 1/2 cups all-purpose flour
2 Tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter , softened
1 large egg
1 Tablespoon liquid red food coloring

Cream Cheese Filling:


1/4 cup butter
4 ounces cream cheese , softened
1 3/4 cups powdered sugar
1/2 teaspoon vanilla extract

Instructions
For the Red Velvet Cookies:
1. Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper.
2. Whisk together the flour, cocoa powder, baking soda, baking powder and salt.
3. In a separate mixing bowl, beat together the butter and sugar until light and fluffy. Add the
egg and red food coloring and mix to combine.
4. Add the dry ingredients and mix on low speed, just until combined.

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10/16/23, 6:40 PM Red Velvet Cookies - Tastes Better From Scratch

5. Scoop tablespoon size balls onto cookie sheets (should make about 24 cookies). Use a
measuring cup or the palm of your hand to gently flatten the balls just slightly.
6. Bake until edges start setting, about 8-10 minutes. Cool for 10 minutes on baking sheet
before transferring to a wire rack to cool completely.

Cream Cheese Frosting:


1. Beat together the cream cheese and butter until smooth.
2. Add powdered sugar and vanilla and mix until smooth. Add more powdered sugar or a splash
of milk, if needed, until desired consistency is reached.
3. Once the cookies have cooled, add a small spoonful of cream cheese filling onto one cookie.
Place another cookie on top and press them together to make a cookie sandwich.
4. Store cookies in an airtight container in the refrigerator for up to 1 week.

Notes

Freezing Instructions: Place cookies in a a freezer safe airtight container and freeze for up to 3
months.

Nutrition
Calories: 332kcal | Carbohydrates: 47g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated
Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 212mg | Potassium:
61mg | Fiber: 1g | Sugar: 34g | Vitamin A: 504IU | Calcium: 22mg | Iron: 1mg

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