Red Velvet Cookie with Cream Cheese Frosting (Printer-Friendly Version)
# What You'll Need:
→ For the Red Velvet Cookie Cake
01 -
2 1/4 cups + 2 tbsp (309g) all-purpose flour
02 -
3/4 tsp baking soda
03 -
1 tbsp cocoa powder
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3/4 tsp salt
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3/4 cup (168g) unsalted butter, room temperature
06 -
1 cup (207g) sugar
07 -
1 large egg
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1 tsp vanilla extract
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2 tsp white vinegar
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1 1/2 tbsp red food coloring (less than 1 ounce)
11 -
1 cup (169g) white chocolate chips
→ For the Cream Cheese Buttercream Frosting
12 -
4 oz cream cheese, room temperature
13 -
3 tbsp butter, room temperature
14 -
2 cups (230g) powdered sugar
15 -
1/2 tsp vanilla extract
16 -
Sprinkles
# Let's Cook!:
01 -
Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9 inch cake pan and grease the sides
02 -
Combine the flour, baking soda, cocoa powder and salt in a medium bowl and set aside
03 -
Add the butter and sugar to a mixing bowl and beat until light and fluffy, about 2-3 minutes
04 -
Add the egg and mix until well combined
05 -
Add the vanilla extract, vinegar and red food color and mix until well combined
06 -
Add the dry ingredients and mix just until well combined
07 -
Stir in the white chocolate chips. Keep some aside to press into the top of the cookie once in the pan, if desired
08 -
Press the dough evenly into the prepared cake pan. It can be a little sticky so I use my offset spatula to press it in and smooth it
09 -
Bake for 18-20 minutes or until the edges are set and the center looks just matte
10 -
Remove from the oven and allow to cool completely in the cake pan, then transfer to serving plate
11 -
To make the frosting, beat the cream cheese and butter until smooth
12 -
Slowly add 1 cup of powdered sugar. Mix until combined
13 -
Mix in the vanilla extract
14 -
Add the rest of the powdered sugar and mix until smooth
15 -
Pipe the frosting onto the edges of the cookie cake and add some sprinkles, if desired, then store in an airtight container until ready to serve
# Cook's Notes:
01 -
Makes 8-10 servings
02 -
Store cake in an airtight container at room temperature for up to 3 days with frosting
03 -
Can be frozen for up to 3 months