Soft Red Velvet Cookies (Print-Friendly Version)

Tender cookies with rich cocoa and a creamy center, bursting with classic red velvet flavors and no chilling needed.

# Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour, spooned and leveled
02 - 2 tablespoons Dutch process cocoa powder
03 - 2 teaspoons cornstarch
04 - 1 teaspoon baking soda, fresh and clump-free
05 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, softened to room temperature
07 - 1/2 cup granulated white sugar
08 - 1/2 cup packed light brown sugar
09 - 1 large egg, fresh
10 - 1 teaspoon pure vanilla extract
11 - 1 teaspoon white vinegar or apple cider vinegar
12 - 2 teaspoons red gel food coloring

→ Filling

13 - 4 ounces full-fat cream cheese, room temperature
14 - 1/4 cup unsalted butter, softened
15 - 1/4 cup vegetable shortening
16 - 1 1/2 cups sifted powdered sugar
17 - 1/8 teaspoon fine sea salt
18 - 1 to 2 tablespoons heavy cream (optional, to achieve spreading consistency)

# Steps:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper to ensure even baking and easy cookie removal.
02 - In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, cornstarch, baking soda, and salt until evenly distributed.
03 - In a large mixing bowl, beat the softened butter with granulated and brown sugars for three minutes until the mixture becomes light and creamy, promoting a tender cookie.
04 - Add the egg, vanilla extract, vinegar, and red gel food coloring to the creamed mixture. Beat until the color is uniform and the batter is smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until no flour streaks remain to maintain tenderness.
06 - Scoop level tablespoons of dough and gently roll them into uniform balls. Place each ball two inches apart on the prepared baking sheets to allow space for spreading.
07 - Bake the cookies for 8 minutes, or until the tops appear slightly set and puffy but still a bit underdone, allowing them to finish cooking on the baking sheet.
08 - Let the cookies rest on the baking sheets until completely cool to avoid breakage when transferring to a wire rack.
09 - In a medium bowl, beat the softened butter, vegetable shortening, and cream cheese until extra smooth and fluffy. Gradually add sifted powdered sugar and salt, then beat at increased speed until thick but spreadable. Add heavy cream one teaspoon at a time if a looser consistency is desired.
10 - Pair cookies of similar size and shape. Pipe or spread a generous amount of frosting onto the bottom of one cookie, then gently press another cookie on top until the filling reaches the edges. Repeat for all cookies.

# Notes & Tips:

01 - Measure flour using a spoon-and-level technique for the fluffiest texture.
02 - Cool cookies completely before frosting to prevent filling from sliding.
03 - Frosting can be customized with alternatives such as buttercream or marshmallow fluff if desired.
04 - Gel food coloring provides vivid color without thinning dough; natural substitutes like beet powder yield softer hues.
05 - Store assembled cookies in an airtight container refrigerated for up to 4 days or freeze unassembled cookies for extended storage.

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