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NYC Red Velvet Cookies: The Ultimate Guide to the Best Bakeries

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Soft, chewy red velvet cookies sandwiched with creamy, tangy cream cheese frosting. A decadent treat!

Ingredients

Scale
  • 2 1/2 cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon red food coloring (gel recommended)
  • 1 tablespoon white vinegar
  • 1 cup (170g) semi-sweet chocolate chips (optional)
  • 8 ounces (226g) cream cheese, softened
  • 1/2 cup (1 stick or 113g) unsalted butter, softened
  • 3–4 cups (360-480g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream (for desired consistency)

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. In a large bowl (or stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a small bowl, combine the cocoa powder, red food coloring, and white vinegar. Mix well until it forms a smooth paste.
  5. Add the red velvet mixture to the butter and sugar mixture and beat until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
  7. Gently fold in the chocolate chips (if using).
  8. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours.
  9. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  10. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  11. Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft.
  12. Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  13. In a large bowl (or stand mixer), cream together the softened cream cheese and softened butter until smooth and creamy.
  14. Stir in the vanilla extract.
  15. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until combined.
  16. Add milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
  17. Beat the frosting on medium-high speed for 2-3 minutes, or until light and fluffy.
  18. Make sure the cookies are completely cool before frosting.
  19. Spread a generous amount of cream cheese frosting onto the flat side of one cookie and top with another cookie to create a sandwich. You can also just frost the tops of the cookies if you prefer.
  20. If desired, you can decorate the cookies with sprinkles, chocolate shavings, or a dusting of cocoa powder.
  21. For best results, chill the assembled cookies in the refrigerator for at least 30 minutes before serving.
  22. Serve the NYC Red Velvet Cookies and enjoy! These cookies are best enjoyed within 2-3 days, but they’re so good, they probably won’t last that long! Store them in an airtight container in the refrigerator.

Notes

  • Using gel food coloring is recommended for a more vibrant red color.
  • Chilling the dough is important to prevent excessive spreading during baking.
  • Sifting the powdered sugar prevents lumps in the frosting.
  • Make sure the butter and cream cheese are properly softened for smooth frosting.
  • Don’t overbake the cookies; slightly underbaked is best for a soft, chewy texture.
  • Chocolate chips are optional but highly recommended!

Find it online: https://mmmflavors.com/nyc-red-velvet-cookies/