Vegan Red Velvet Cake Cookies
Soft, chewy red velvet cookie topped with a swirl of cream cheese frosting - all vegan!
- Prep Time: 45 minutes
- Bake Time: 12 minutes
- Total Time: 57 minutes
- Yield: 18 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Units
Scale
For the Cookies
1 cup vegan butter, softened
3/4 cup light brown sugar
3/4 cup granulated sugar
1/4 cup nondairy milk
2 teaspoons vanilla extract
vegan red food coloring*
1 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons cocoa powder
2 1/4 cups all purpose flour
For the Frosting
8 oz vegan cream cheese, softened
1/4 cup vegan butter, softened
1/4 cup non-hydrogenated shortening
4 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
- Mix: Begin by creaming together the softened vegan butter and sugars with an electric hand mixer until light and fluffy. This should take about 1 minute. Add the nondairy milk, vanilla, food coloring, baking soda, salt and cocoa powder to the bowl. Mix to distribute the ingredients. Add in the flour and mix until just combined. Do not over-mix.
- Chill: Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 1 hour. Cookie dough can be stored this way for up to 48 hours.
- Prep: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper.
- Bake: Place 3-tablespoon scoops of cookie dough on prepared baking sheet about 2 inches apart. Bake in preheated oven for 12-14 minutes. Allow cookies to sit on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Beat: Make the frosting while the cookies bake and cool. Place the cream cheese in a mixing bowl and beat with an electric hand mixer until completely smooth. Add the vegan butter and shortening to the bowl and beat until well-combined. Add in the powdered sugar, vanilla and salt. Beat until frosting comes together. Cover bowl and place in the refrigerator to chill for at least 30 minutes.
- Assemble: Transfer the frosting to a piping bag fit with a round tip. Pipe a thick swirl of frosting onto the top of each cooled cookie. Sprinkle over some cookie crumbs if desired.
Notes
*Frosted cookies will keep in an airtight container in the refrigerator for 3-4 days. Unfrosted cookies can be frozen for up to 1 month.
*The amount of food coloring you need will depend on the kind you use. I would highly recommend using a gel-based color. Start with a small amount and slowly scale up - you want to get a deep red color.
*If you prefer to spread frosting instead of piping, cut the frosting recipe in half. You won't need as much.
Find it online: https://censoredbaker.com/vegan-red-velvet-cake-cookies/
