Red Velvet Cookies

Stephanie, our Co-Owner and resident baker, is back with a yummy Valentine’s Day treat that was a crowd pleaser with our office, and we know you are sure to love.

These Red Velvet Cookies are the perfect sweet treat to celebrate the season of love. We hope you enjoy!

Red Velvet Cookies Recipe


Prep Time: 20 minutes
Chilling Time: 2 hours
Cook Time: 13 minutes
Total Time: 2 hours 33 minutes
Yield: 36 cookies


¾ cup unsalted butter (softened)
8 oz cream cheese (softened)
1 cup light brown sugar, firmly packed
1 cup granulated sugar
1 large egg
1 teaspoon white vinegar
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 ½ tablespoons natural cocoa powder
½ teaspoon baking powder
¾ teaspoon salt
Red food coloring
Powdered sugar (for rolling)


  1. In a large bowl using an electric mixer (or in a stand mixer), cream together butter, cream cheese, brown sugar, and granulated sugar until light, fluffy, and well-combined.
  2. Add egg and stir to combine, then stir in vinegar and vanilla.
  3. In a separate, medium-sized bowl, whisk together flour, cocoa powder, baking powder, and salt.
  4. With mixer on low-speed, gradually add flour mixture to butter/cream cheese mixture until completely combined. Scrape down sides and bottom of bowl as needed to ensure ingredients are well-combined. Stir in red food coloring until you have a red dough.
  5. Cover bowl with plastic wrap and transfer to the refrigerator to chill for at least 2 hours and up to 5 days.
  6. Once dough has chilled and you are about ready to bake your cookies, preheat oven to 350 degrees Fahrenheit.
  7. Scoop cookie dough with 1 ½ tablespoon-sized scoop (if available) and roll between your palms to form a smooth ball (dough will still be sticky, to make it easier to roll you can dust your hands with powdered sugar).
  8. Roll dough balls through powdered sugar and place 2 inches apart on parchment paper lined baking sheets.
  9. Transfer to 350⁰F preheated oven and bake for 13-14 minutes. Allow to cool completely on baking sheet before enjoying.

This recipe was originally obtained from the lovely Sugar Spun Run.


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