Red Velvet Cream Cheese Glaze (Printable Version)
Chewy red velvet treats topped with creamy, tangy cream cheese glaze for a rich, flavorful dessert experience.
# Everything You’ll Need:
→ Red Velvet Cookies
01 -
1.5 cups all-purpose flour
02 -
0.25 cups unsweetened cocoa powder
03 -
0.5 teaspoon baking soda
04 -
0.25 teaspoon salt
05 -
0.5 cups unsalted butter, softened
06 -
0.75 cups light brown sugar, packed
07 -
0.25 cups granulated sugar
08 -
1 large egg
09 -
1 tablespoon whole milk
10 -
2 teaspoons red food coloring
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1 teaspoon pure vanilla extract
12 -
0.5 teaspoon white vinegar
→ Cream Cheese Glaze
13 -
2 ounces cream cheese, softened
14 -
2 tablespoons unsalted butter, softened
15 -
0.75 cups powdered sugar
16 -
0.5 teaspoon pure vanilla extract
17 -
12 tablespoons whole milk
# Steps to Cook:
01 -
Preheat the oven to 350°F and line two baking sheets with parchment paper to ensure even bottoms and easy cookie release.
02 -
In a bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt until the cocoa powder is fully incorporated and no streaks remain.
03 -
Using a mixer, beat the softened butter with light brown sugar and granulated sugar on medium speed until the mixture is light and fluffy, approximately 2 to 3 minutes, scraping the bowl occasionally.
04 -
Add the egg, whole milk, pure vanilla extract, red food coloring, and white vinegar to the creamed mixture. Beat until fully combined and glossy, adjusting the red coloring for a vibrant hue.
05 -
Add the dry ingredients to the wet ingredients and mix on low speed just until the flour mixture disappears to avoid overmixing and toughening the texture.
06 -
Cover the dough and chill it for 20 to 30 minutes to help cookies maintain their height and prevent spreading during baking.
07 -
Scoop 1.5 tablespoon portions of dough and place them 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes until edges are set and centers appear slightly soft.
08 -
Allow cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before glazing to prevent glaze from sliding off.
09 -
Beat softened cream cheese and unsalted butter until smooth. Gradually mix in powdered sugar and pure vanilla extract until creamy. Add whole milk one tablespoon at a time, starting with 1 to 2 tablespoons, until a thick drizzle consistency is achieved.
10 -
Drizzle or pipe the cream cheese glaze over cooled cookies and allow it to set for 20 minutes at room temperature or 10 minutes refrigerated.
# Extra Suggestions:
01 -
For a natural red hue, substitute red food coloring with beet powder (2 to 3 teaspoons) or hibiscus powder (1 to 2 teaspoons). Use gluten-free baking blend one-to-one in place of all-purpose flour for a soft texture without altering flavor.