Description
Deliciously soft and festive red velvet cookies with a creamy eggnog cream cheese frosting, perfect for holiday celebrations or any special occasion. These cookies boast a rich cocoa flavor with a classic red hue, enhanced by a hint of peppermint and cinnamon-spiced frosting.
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 the sour cream, egg, and butter are at room temperature. Line two baking sheets with parchment paper or nonslip mats. Preheat the oven to 350 degrees F.
- Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
- Wet Ingredients: Using a stand mixer fitted with a paddle attachment, beat the unsalted butter and granulated sugar on medium-high speed until fluffy, about 2 minutes. Add the egg, eggnog or milk, red food coloring, vanilla extract, and peppermint extract (if using). Beat until combined, approximately 30 seconds.
- Combine: Reduce mixer speed to low. Add half of the flour mixture, then the sour cream, followed by the remaining flour mixture. Mix until just combined.
- Make Balls: Using a cookie scoop, form the dough into two-tablespoon balls. Because the dough is sticky, spray your hands with cooking spray and dust lightly with flour for easier handling. Place dough balls 2 1/2 inches apart on prepared baking sheets.
- Bake: Bake the cookies in the preheated oven at 350 degrees F for 11 minutes, or until the centers are barely set. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Frosting: Using a stand mixer with the paddle attachment, beat the cream cheese, unsalted butter, eggnog or milk, and vanilla extract until smooth. Add the ground cinnamon and nutmeg, then gradually incorporate the powdered sugar. If necessary, add extra eggnog to reach the desired frosting consistency.
- Frost: Once the cookies are completely cooled, spread or pipe the eggnog cream cheese frosting on top. Decorate with sprinkles, candy canes, or festive toppings as desired.
Notes
- Red food coloring is optional but gives the signature vibrant red color. Use 3/4 teaspoon gel (more concentrated), 1 tablespoon liquid, or 2 teaspoons beet powder for a natural alternative that won’t affect flavor.
- For easier dough handling, keep hands sprayed with cooking spray and floured to prevent sticking when shaping cookies.
- Allow cookies to cool completely before frosting to avoid melting the frosting.
- If you don’t have eggnog, substitute with milk in equal amounts.
- Store frosted cookies in an airtight container in the refrigerator for up to 3 days for best freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 95 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
