Description
Delicious red velvet cookies topped with creamy frosting and heart sprinkles.
Ingredients
Scale
- 2 1/2 cups All-purpose flour
- 1/4 cup Unsweetened cocoa powder (I used dutch process)
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Salt
- 1 cup Unsalted butter (room temperature)
- 1 1/2 cups White granulated sugar
- 1 tsp Pure vanilla extract
- 1 tsp Honey (keeps the cookies soft)
- 1 tsp White vinegar
- 2 Large eggs (room temperature)
- 1 tsp Red gel food dye (I used Americolor super red)
- 3/4 cup Unsalted butter (room temperature)
- 4 oz Cream cheese (room temperature)
- 2 1/2 cups Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
- Heart sprinkles (for decoration)
Instructions
- In a medium bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Using a mixer in a large mixing bowl, beat the butter and sugar on high speed for 2 minutes. It will become pale and fluffy.
- Add in the vanilla, honey, vinegar, eggs, and red food dye. Mix on medium speed for 1 minute.
- Add in the dry ingredients and mix on low speed until just combined.
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the dough sit for 10 minutes before scooping, this helps with the spreading.
- Use a large cookie scoop to scoop the dough. Place 6 cookie dough per cookie sheet.
- Bake 13-15 minutes. Bake one tray at a time. Bake until the edges are set and the middle is slightly underdone.
- Let the cookies sit on the hot pan for 5 minutes before transferring to a cool rack. Cool completely before decorating.
- In a medium bowl, sift the powdered sugar. Set aside.
- Using a mixer in a large bowl, beat the butter on high speed for 2 minutes. It will become really fluffy.
- Add in the cream cheese and beat on high for 1 minute. Scrape the bowl, if any butter chunks remain, beat until smooth.
- Add in the powdered sugar and mix on low speed until just combined. Add in the vanilla and beat on high speed until creamy.
- Use a small cookie scoop to scoop the frosting on top of each cookie. Use an offset icing spatula to spread the frosting smooth. Add the heart sprinkles. Store in the fridge.
Notes
- Allow the cookies to cool completely before frosting to prevent melting.
- The honey helps keep the cookies soft.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg