Description
Deliciously soft and festive Red Velvet Cookies with a creamy eggnog cream cheese frosting, perfect for holiday celebrations or anytime you crave a sweet treat with a hint of peppermint.
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, eggs, and butter are at room temperature. Line 2 baking sheets with parchment paper or nonslip mats. Preheat the oven to 350 degrees F.
- Dry Ingredients: Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl and set aside.
- Wet Ingredients: Using a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium-high speed until fluffy, about 2 minutes. Add the egg, one tablespoon of eggnog or milk, red food coloring, vanilla extract, and peppermint extract if using, and beat until combined, about 30 seconds.
- Combine: Reduce the mixer speed to low and add half of the flour mixture, then the sour cream, followed by the remaining flour mixture, mixing until just combined.
- Make Balls: Using a cookie scoop, roll the dough into two-tablespoon balls. The dough will be very sticky; spray your hands with cooking spray then lightly dust with flour to handle. Space the balls 2 1/2 inches apart on the baking sheets.
- Bake: Bake in the preheated oven at 350 degrees F for 11 minutes or until the centers are barely set. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Frosting: In a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, two tablespoons eggnog, and vanilla extract until smooth. Beat in the cinnamon and nutmeg, then gradually add the powdered sugar, mixing until smooth. Add additional eggnog if necessary to adjust consistency.
- Frost: Once the cookies are completely cooled, frost them with the cream cheese frosting. Decorate with sprinkles, candy canes, or festive decorations as desired.
Notes
- Red food coloring is optional but gives the signature vibrant red hue; choose gel (3/4 tsp), liquid (1 tbsp), or a natural alternative like 2 tsp beet powder for coloring without altering flavor.
- If the dough is too sticky to handle easily, lightly coat your hands with cooking spray and dust with flour.
- Room temperature ingredients help create a smooth batter with even mixing.
- Cool cookies fully before frosting to prevent melting and sliding of frosting.
- Store finished cookies in an airtight container in the refrigerator for up to 4 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
