Description
Delightfully soft and festive red velvet cookies featuring a rich cream cheese eggnog frosting. These cookies combine classic red velvet flavors with a hint of peppermint and a creamy, spiced frosting perfect for holiday celebrations.
Ingredients
Scale
Cookies
- 1 3/4 cups (220g) all-purpose flour (fluffed, spooned, and leveled)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon eggnog (or milk)
- 1 tablespoon red food coloring or 3/4 teaspoon gel
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon peppermint extract (optional for holidays)
- 1/4 cup sour cream, room temperature
- Sprinkles for decorating (optional)
Eggnog Cream Cheese Frosting
- 4 oz. cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons eggnog (or milk)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/2 teaspoon ground cinnamon
- Pinch of ground nutmeg and salt
Instructions
- Prep: Ensure your sour cream, egg, and butter are all at room temperature to achieve the best dough consistency. Line two baking sheets with parchment paper or non-slip mats. Preheat your oven to 350 degrees Fahrenheit.
- Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until combined. Set this mixture aside.
- Wet Ingredients: Using a stand mixer fitted with a paddle attachment, beat the unsalted butter and granulated sugar on medium-high speed for about 2 minutes until fluffy. Add the egg, one tablespoon of eggnog or milk, red food coloring or gel, vanilla extract, and optional peppermint extract. Beat until everything is just combined, about 30 seconds.
- Combine: Lower the mixer speed to low. Add half of the flour mixture and mix gently, then add the sour cream, followed by the remaining flour mixture. Mix until just combined to avoid overmixing.
- Make Balls: Using a cookie scoop, form the dough into two-tablespoon balls. Because the dough is sticky, spray your hands lightly with cooking spray mixed with flour to handle it easily. Place the balls on the prepared baking sheets spaced 2 1/2 inches apart.
- Bake: Bake the cookies at 350 degrees Fahrenheit for 11 minutes or until the centers are barely set. Remove from oven and let cool on the baking sheets for 5 minutes.
- Cool: Transfer the cookies to a wire rack to cool completely before frosting to ensure the frosting won’t melt.
- Make Frosting: In the stand mixer bowl with the paddle attachment, beat the cream cheese, unsalted butter, two tablespoons of eggnog or milk, and vanilla extract until smooth and creamy. Mix in the ground cinnamon, nutmeg, and a pinch of salt. Gradually add the powdered sugar while continuing to beat. If the frosting is too thick, add a little more eggnog or milk to reach the desired spreadable consistency.
- Frost: Once the cookies are completely cooled, spread or pipe the frosting onto each cookie. Decorate with optional sprinkles, candy canes, or festive holiday toppers as desired.
Notes
- The red food coloring is optional and primarily used to give the cookies their vibrant red appearance.
- Gel food coloring is concentrated; use 3/4 teaspoon for best results.
- Liquid food coloring requires one tablespoon if you prefer that option.
- A natural alternative is two teaspoons of beet powder, which won't affect the cookie flavor but will add color.
- Make sure sour cream, butter, and eggs are at room temperature to ensure smooth mixing and better texture.
- Slightly sticky dough can be handled easier with hands sprayed with cooking spray and dusted with flour.
- For best results, allow cookies to cool fully before frosting to avoid melting the frosting.
- You can store frosted cookies in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
