Recipe: Red Velvet Cookies With Cream Cheese Frosting

These cookies are irresistible! They’re soft, chewy perfection topped with a rich, tangy cream cheese frosting and swirled with just the right amount of white chocolate for extra sweetness. Prefer something simpler? Skip the white chocolate—it’s just as delicious. And like our other cookie recipes, don’t skip browning the butter—it’s a must for that next-level flavour! Scroll down for the full recipe!

Ingredients - Makes 12 Small Cookies

For the Cookies:

• 150g Unsalted Butter

• 165g Light Brown Sugar

• 100g Granulated Sugar

• 1 Egg

• 15ml Milk

• 220g Plain Flour

• 15g Cocoa Powder

• 1 Tsp Bicarbonate Soda

• 1 Tsp Baking Powder

• 1 Tsp Red Gel Colouring

• 90g White Chocolate
  

For the Cream Cheese Frosting:

• 225g Cream Cheese (Don’t Use Low Fat)

• 100g Unsalted Butter (Room Temperature)

• 400g Icing Sugar

Method

1. Start by melting the butter over medium heat until it begins to boil. It will bubble and crack as the moisture evaporates. Stir until the butter turns golden. As foam forms, stir constantly until you see brown specks at the bottom of the pan. Be careful, as it can burn quickly, so don’t walk away! Once you see the brown specks, remove the butter from the heat. It should smell amazing. Pour it into a bowl and let it cool for 5 minutes.

2. Beat the butter and both sugars in a bowl until smooth and slightly fluffy.

3. Mix in the egg, milk and coloured gel until creamy and the red gel is fully incorporated.

4. Fold in the flour, cocoa powder, bicarbonate and baking powder.

5. Roughly chop the white chocolate and mix until well combined. (If you are omitting the chocolate then skip this step).

6. Use a cookie dough scoop to divide the dough into 12 portions. Cover and refrigerate for at least 2 hours. This will prevent the cookies from spreading too much when baked.

7. Preheat the oven to 175°C.

8. Place the cookies on a baking tray lined with parchment paper. We recommend spacing 4 cookies per tray to allow room for slight spreading as they bake. Bake in the oven for 9 minutes.

9. While the cookies cool completely, prepare the cream cheese frosting.

10. Using an electric mixer, beat butter and cream cheese until smooth. Gradually add powdered sugar to avoid mess and mix until the frosting is pale and fluffy.

11. Frost each cookie with the back of a spoon and reserve one to crumble and sprinkle over the frosting.

Enjoy!