A stack of three red velvet cookies with cream cheese frosting.

Red Velvet Cookies with Cream Cheese Frosting

If you love Lofthouse cookies - then you definitely need to try these Red Velvet Cookies with Cream Cheese Frosting. They're pillowy soft with a delicate crumb, delicious red velvet flavor, and cream cheese frosting. 
Course Dessert
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings 24 cookies
Author Fiona Dowling


Red Velvet Cookies

  • 2 1/2 cups cake flour*
  • 3 tbsp cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter , softened (not melted)
  • 1/4 cup vegetable shortening
  • 1 cup sugar
  • 1 large egg
  • 1 large egg white
  • 1 tsp vanilla extract
  • 2-3 tsp red food coloring , gel or liquid
  • 1 tsp vinegar

Cream Cheese Frosting

  • 1/3 cup unsalted butter , softened
  • 4 oz cream cheese , softened
  • 2 1/2 - 3 cups powdered sugar
  • 1 tbsp cream , as needed
  • sprinkles for decorating


Red Velvet Cookies

  • In a medium bowl whisk together the flour, cocoa, baking powder and salt.
  • In a large bowl beat together the butter, shortening and sugar until fluffy. 
  • Beat in the egg, egg white, vanilla, red food coloring and vinegar. 
  • With the mixer on low speed, slowly beat in the flour mixture about 1/2 at a time. 
  • Cover the bowl with clingfilm and refrigerate for at least 2 hours or overnight. 
  • Preheat the oven to 350F degrees and line cookie sheets with parchment paper or silicone baking mats. 
  • Form the dough into balls about 2 tablespoons in size and place 2 inches apart on the cookie sheets. Flatten slightly with your palm or the bottom of a glass dipped in flour. 
  • Bake for 8-10 minutes or until the tops are just set. 

Cream Cheese Frosting

  • In a large bowl beat together the cream cheese and butter. 
  • Slowly beat in the powdered sugar about 1 cup at a time, then beat in the whipping cream as needed. 
  • Frost the cooled cookies with knife and decorate with sprinkles. 


*If you don't have cake flour, measure out 2 1/2 cups all-purpose flour. Then remove 1/3 cup of all-purpose flour and add 1/3 cup cornstarch. Sift the mixture 2 times.