Red velvet drop cookies piled high with homemade cream cheese frosting and red velvet cookie crumble topping, these are perfect for Christmas cookies, Valentine’s Day treats, or everyday baking.
Red velvet drop cookies are all the best parts of red velvet cake packed into an easy cookie you just scoop and bake.
They have that soft center with crisp edges, a hint of cocoa, and the classic cream cheese frosting on top. They are simple, cozy, and perfect for holidays or anytime you want a cookie that feels a little special without a lot of effort.
My husband’s grandma loved making red velvet cake back in her day, so I love coming up with new, delicious ways to make red velvet desserts for her, including my red velvet cupcakes and red velvet thumbprint cookies.
Ingredients
- Butter
- Shortening
- White Granulated Sugar
- Light Brown Sugar
- Large Egg
- Pure Vanilla Extract
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Cornstarch
- Baking Powder
- Baking Soda
- Salt
- Red Icing Gel or Food Coloring
- Powdered Sugar
- Cream Cheese
- Milk
How to Make Red Velvet Drop Cookies
- Beat together butter, shortening, and sugar until fluffy. Add egg, vanilla, and mix. Add 5-6 drops of red food coloring.
- Whisk or sift together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Add dry ingredients to the wet ingredients and mix until the dough forms in the center of the bowl and does not stick to the sides.
- Line a baking sheet with parchment paper or use a silicone baking mat. Using a 1.5-tablespoon cookie scoop, scoop dough onto the baking sheet an inch apart.
- Place the baking sheet in the refrigerator for 1 hour. This helps them maintain their shape while they bake.
- While they refrigerate, make the frosting by combining butter and cream cheese in an electric mixer with a whisk attachment. Beat until it is light and fluffy. Add powdered sugar, vanilla, and milk.
- Place the frosting in the fridge until ready to frost the cookies.
- Preheat the oven to 375℉. Place the baking sheet directly from the fridge to the oven. Bake for 12-13 minutes, until the tops are set.
- Allow cookies to fully cool before frosting. To frost, use a 1-tablespoon cookie scoop or a spoon to add a dollop of frosting to the top of each cookie. Crumble one cookie and sprinkle its crumbs on top of the frosting.
FAQ
Yes. They’ll still taste like red velvet. The dye is visual only. Without it, you’ll have a lightly chocolatey, brown cookie depending on your cocoa. Still delicious, just not red.
Absolutely. The dough can be kept in a covered bowl or scooped, placed on a sheet, and refrigerated for up to 24 hours before baking. You can also freeze the scooped dough balls.
The most common cause is skipping the chill. These need a full hour in the fridge before baking. The cold dough holds its shape in the high-temp oven. Butter that’s too warm (glossy or melted butter) or too much of it is the other major factor.
Store cookies in an airtight container at room temperature for 2 days or in the refrigerator for 5 days. I recommend storing them in the fridge because the cream cheese in the frosting needs to be kept cold.
If you prefer to freeze them, I recommend freezing unfrosted cookies and storing the frosting separately. When you’re ready to thaw, let the cookies come to room temperature in about 15-20 minutes.
Recommended Recipes
- 35 Best Frosted Drop Cookies
- Cherry Cheesecake Drop Cookies
- Chocolate Drop Cookies
- Dark Chocolate Drop Cookies
- Dubai Chocolate Drop Cookies
- German Sweet Chocolate Drop Cookies
- Red Velvet Crinkle Cookies
- Red Velvet Cupcakes
- Red Velvet Thumbprint Cookies
Red Velvet Drop Cookies with Cream Cheese Frosting
Equipment
Ingredients
- 6 tablespoons Butter room temperature
- 4 tablespoons Shortening
- ⅓ cup White Granulated Sugar
- ⅓ cup Light Brown Sugar
- 1 Large Egg
- 1 teaspoon Pure Vanilla Extract
- 1 ½ cups All-Purpose Flour
- 3 tablespoons Unsweetened Cocoa Powder
- 1 tablespoon Cornstarch
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 5-6 drops Red Icing Gel or Food Coloring more if needed for a deep red color
Cream Cheese Frosting
- 6 tablespoons Butter room temperature
- 3 tablespoons Cream Cheese room temperature
- 1 ½ cups Powdered Sugar
- 1 teaspoon Pure Vanilla Extract
- 1-2 tablespoons Milk
Instructions
- Beat together butter, shortening, and sugar until fluffy. Add egg, vanilla, and mix until just combined. Add 5-6 drops of red food color.
- Whisk or sift together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Add dry ingredients to the wet ingredients and mix until the dough forms in the center of the bowl and does not stick to the sides.
- Line a baking sheet with parchment paper or use a silicone baking mat. Using a 1.5-tablespoon cookie scoop, scoop dough onto the baking sheet an inch apart.
- Place the baking sheet in the refrigerator for 1 hour. This helps them maintain their shape while they bake.
- While they refrigerate, make the frosting by combining butter and cream cheese in an electric mixer with a whisk attachment. Beat until it is light and fluffy. Add powdered sugar, vanilla, and milk.
- Place the frosting in the fridge until ready to frost the cookies.
- Preheat the oven to 375℉. Place the baking sheet directly from the fridge to the oven. Bake for 12-13 minutes, until the tops are set.
- Allow cookies to fully cool before frosting. To frost, use a 1-tablespoon cookie scoop or a spoon to add a dollop of frosting to the top of each cookie. Crumble one cookie and sprinkle its crumbs on top of the frosting.
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