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Pioneer Woman Red Velvet Cookies

Pioneer Woman Red Velvet Cookies - recipe card
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These Red Velvet Cookies are a delightful twist on the classic cake, offering a soft and chewy texture with a rich, buttery cocoa flavor and a hint of buttermilk tang. Topped with a creamy, tangy cream cheese frosting, they are perfect for holidays or any occasion that calls for a showstopping treat.

Ingredients

Scale
  • For the cookies:
  • 1/2 cup unsalted butter, softened to room temperature (65-68°F)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon white vinegar
  • 1 tablespoon buttermilk, at room temperature
  • 1 tablespoon unsweetened cocoa powder, sifted
  • 1 1/4 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon red liquid food coloring
  • For the cream cheese frosting:
  • 4 oz cream cheese, fully softened to room temperature (about 70°F)
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Pinch of fine sea salt

Instructions

  1. Preheat your oven to 350°F (177°C) with a rack in the middle position. Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even browning.
  2. In a large bowl, use a hand mixer or stand mixer fitted with the paddle attachment to cream together the 1/2 cup softened butter, granulated sugar, and brown sugar on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the sides of the bowl with a rubber spatula halfway through to ensure even mixing.
  3. Add the egg, vanilla extract, white vinegar, and buttermilk to the butter-sugar mixture. Beat on low speed until just combined, about 30 seconds. The vinegar helps activate the baking soda for a tender crumb, but don’t overmix or the cookies will be tough.
  4. In a separate medium bowl, whisk together the sifted cocoa powder, all-purpose flour, baking soda, and fine sea salt until evenly distributed. Sifting the cocoa ensures no lumps remain, which would create dark streaks in the red batter.
  5. Add the dry ingredients to the wet mixture in two additions, mixing on low speed after each until just incorporated. Add the red food coloring with the second addition. Mix until the dough is uniformly bright red with no white streaks, scraping the bowl once more. Do not overmix.
  6. Chill the dough in the refrigerator for 15 minutes. This step solidifies the butter slightly, preventing excessive spreading and yielding thicker, chewier cookies.
  7. Using a 1 1/2 tablespoon cookie scoop or a spoon, portion the dough into 12 equal balls (about 1.5 ounces each). Place six dough balls on each prepared baking sheet, spacing them at least 2 inches apart to allow for spreading.
  8. Bake one sheet at a time on the middle rack for 9 to 11 minutes. The cookies are done when the edges are set and lightly puffed, but the centers still look slightly soft and underdone. Do not overbake; they will continue to set on the hot sheet.
  9. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. This allows them to firm up enough to transfer without breaking. Then move them to a wire rack to cool completely before frosting—about 30 minutes.
  10. While the cookies cool, make the frosting: In a medium bowl, beat the 4 oz softened cream cheese and 1/4 cup softened butter together on medium speed until smooth and creamy, about 2 minutes. Scrape the bowl well.
  11. Sift the powdered sugar directly over the cream cheese mixture to avoid lumps. Add the 1/2 teaspoon vanilla and pinch of salt. Beat on low speed until combined, then increase to medium and beat for 1 minute until fluffy. Do not overbeat or the frosting will thin out.
  12. Once the cookies are fully cool, spread or pipe about 1 heaping tablespoon (approximately 1 ounce) of cream cheese frosting onto each cookie. Serve immediately or refrigerate for 15 minutes to set the frosting for a cleaner presentation.

Notes

Store frosted cookies in an airtight container in the refrigerator for up to 3 days. Bring to room temperature for 15 minutes before serving for the best texture. Unfrosted cookies can be frozen in a zip-top freezer bag for up to 3 months; thaw at room temperature before frosting. To reheat, warm an unfrosted cookie in a 300°F oven for 3-4 minutes, but do not microwave as it will ruin the texture.

Nutrition

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