Oreo Red Velvet Cookies With Frosting

Oreo Red Velvet Cookies - Soft and cake cookies that have tangy red velvet flavor, paired with a cookies and cream cream cheese frosting!

Who needs Crumbl when you can make these Oreo Red Velvet Cookies with a tangy cream cheese frosting. Take an extra minute to warm up your taste buds and Happy Baking! 

Can it be Valentine's day yet? To be honest, I don't even like Valentine's day that much, but I love the aesthetic and any excuse to eat chocolate! Luckily, these Oreo Red Velvet Cookies check all of those boxes. This is a great recipe if you are celebrating Valentine's day with a loved one and even better if are single at Valentine's (sharing is for suckers). I am super excited for you to try these Red velvet Oreo cookies. So go check out the bottom of the post for the recipe card. 

So dust off your baking sheet and go find your red food coloring because its baking time! THis one is a fun spin off from my The Best Peanut Butter Oreo Cookies, and Frosted Caramel Oreo Cookies With Salted Caramel!

Why you will love these Oreo Red Velvet Cookies

In case my introductory paragraph was not enough, here are 4 reasons why you NEED to make this chewy red velvet cookie

• Cream Cheese + Chocolate- These two flavors are like Taylor Swift and Travis Kelce. They just work and really bring out that red velvet flavor. 
• Oreos- Classic Oreo Cookies are great. A Red Velvet Oreo cookie with tangy cream cheese frosting is enough to heal a broken marriage. 
• Red Velvet texture- Red Velvet recipes are a dime a dozen. As it should be. Red Velvet desserts are classically very velvety and I am here for it. 
• Aesthetic- I'm sorry. Did you not see those swirls? These cookies are passing all of the Valentine's vibe checks.

Ingredients For Oreo Red Velvet Cookies

• Vanilla Extract- I have been experimenting with Madagascar Vanilla beans and it has been so fun! The subtle differences are game changing
• Oreos- AHO. Always Have Oreos. Rule Number 1 of Cake Babe Bakery: AHO. 
• All purpose Flour- remember to spoon and level your flour to measure it.
• Unsweetened Cocoa Powder- I love using King Arthur's Cocoa Powder. It really brings the chocolate flavor
• Unsalted Butter- I'm a huge fan of getting all butter unsalted. I like being in charge of sodium so things aren't too salty.

How To Make Oreo Red Velvet Cookies 

• Preheat your oven: Set the oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
• Cream the butter and sugar: In a medium bowl using an electric hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the slightly chilled butter and granulated sugar until light and fluffy, about 3 minutes.
• Add the wet ingredients: Scrape down the sides and bottom of the bowl with a rubber spatula. Add the red gel food coloring, egg yolk, whole egg, and pure vanilla extract. Mix until smooth and fully combined, about 30-60 seconds.
• Mix in the dry ingredients: Add the Dutch process cocoa powder, all-purpose flour, salt, cornstarch, and baking powder. Mix on low speed just until combined, being careful not to overmix.
• Scoop and shape the cookies: Use a medium cookie scoop to portion the dough onto the prepared baking sheet, leaving space between each cookie. You should get about 9 cookies total. Gently flatten each dough ball to about 1 inch thick using the back of a spatula or the bottom of a flat cup.
• Bake the cookies: Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
• Cool completely: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
• Frost and serve: Once the cookies are fully cooled, frost them with cream cheese frosting before serving.

Tips for making this recipe

Here are my tips and tricks for making this recipe, for the FULL INSTRUCTIONS, head on over to the blog post below! 

• Make sure the eggs and cream cheese are at room temperature before starting. This helps in achieving a smooth and well-incorporated cookie dough and frosting.
• Slightly Chilled Butter: Slightly chilled butter helps your cookie dough stay it's shape.
• When combining dry and wet ingredients for the cookie dough, avoid overmixing. Overmixing can lead to dense and tough cookies. Mix until just combined!
• Too much flour can result in dry cookies.
• Use a consistent 4-tablespoon size cookie scoop to ensure even-sized cookies. This promotes uniform baking, preventing some cookies from being undercooked while others are overcooked.
• Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack. This helps them set without becoming too firm.
• If needed, adjust the consistency of the cream cheese frosting. Add more powdered sugar for a thicker frosting or a little more cream for a softer consistency.

What are Red Velvet Cookies Made Out Of

Red velvet cookies are made with simple pantry staples-nothing mysterious, despite their dramatic color. Butter and sugar handle the richness, eggs do the heavy lifting, and vanilla makes everything taste like dessert instead of regret. A small amount of Dutch process cocoa powder adds that subtle chocolate flavor (this is red velvet, not a brownie), while red gel food coloring is responsible for the bold look. All-purpose flour, cornstarch, and baking powder keep the cookies soft and tender, and a pinch of salt keeps things in check. And while cream cheese frosting isn't technically required… let's be honest, it absolutely is.

Expert baking tips - Oreo Red Velvet Cookies

• Before starting, read the entire recipe to understand the steps and gather all the ingredients. This helps in avoiding surprises during the baking process.
• High-quality ingredients can significantly impact the final result. Fresh eggs, good quality butter, and premium cocoa powder can enhance the flavor of your cookies.
• Always preheat your oven for 30 minutes prior to baking to the specified temperature before placing anything inside. 
• Good-quality bakeware can make a huge difference. Invest in sturdy baking sheets, pans, and parchment paper for the best results.
• Use proper measuring cups for dry ingredients and liquid measuring cups for wet ingredients. Spoon and level your flour into your measuring cups. 
• As mentioned a million times in the recipe, bring ingredients like butter (for the frosting), eggs, and cream cheese to room temperature unless specified otherwise. Room temperature ingredients blend more easily.
• Sifting dry ingredients like flour, cocoa powder, and baking powder helps remove lumps and ensures even distribution. It contributes to a smoother batter or dough.
• Over mixing can lead to tough and dense baked goods. Mix until just combined, especially when incorporating dry ingredients into wet.
• Set a timer to avoid over baking. Even a minute or two can make a difference in the texture of your cookies.

Frequently Asked Questions 

Have some questions? Let me help! If you see a question that is not listed below, please feel free to leave on in the comment box below! 

• Can I make the cookies ahead of time? Yes, you can bake the cookies in advance and store them in an airtight container. Frost them just before serving to maintain freshness.
• What's the purpose of using slightly chilled butter? Slightly chilled butter helps control the temperature of the dough during mixing, preventing the cookies from spreading too much in the oven.
• Do I have to Dutch process cocoa powder? While Dutch process cocoa powder is recommended, you can use regular cocoa powder as a substitute. Dutch process cocoa tends to be less acidic and darker in color
• Can I use red food coloring instead of red velvet emulsion? Yes, you can substitute red food coloring for red velvet emulsion. Adjust the quantity to achieve the desired color.

Storing And Freezing

Store the Oreo Red Velvet Cookies in an air-tight container at room temperature for up to 3-4 days. If storing for a longer period, consider storing them in the fridge, and bringing them to room temperature before serving for the best texture and flavor.

Freezing - Oreo Red Velvet cookies

To freeze the Oreo Red Velvet Cookies, place them in a single layer on a baking sheet until solid. Once frozen, transfer the cookies to a freezer bag or airtight container, separating layers with parchment paper, and store in the freezer for up to 2-3 months. Thaw in the refrigerator or at room temperature before enjoying.

For more of my favorite recipes, here are some you should make!

• Best Red Velvet Cookie Sandwiches Ever!
• Easy Red Velvet Oreo Brownie Recipe
• The Best Oreo Caramel Cake Recipe Ever
• Easy Red Velvet Gooey Butter Cake Recipe

Remember LEAVE A 5 STAR EVIEW AND A COMMENT if you love the recipe or any questions. Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!

Recipe

Oreo Red Velvet Cookies

Molly Murphy

Soft and cake cookies that have tangy red velvet flavor, paired with the best cookie, Oreo!

5 from 6 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 8

Calories 504 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

For The Cookies

• ½ cup butter unsalted softened
• 1 ¼ cup granulated sugar
• 2 teaspoon LorAnn's Red Velvet Emulsion or Sub red food dye
• 1 large or extra large egg yolk room temperature
• 1 large or extra large whole egg
• 1 teaspoon pure vanilla extract
• 3 tablespoons dutch process cocoa powder
• 1 ¾ cups all purpose flour
• ¾ teaspoon salt
• 1 tablespoon cornstarch
• ¾ teaspoon baking powder

For The Cream Cheese Frosting

• 4 Regular oreo's pulverized into a fine crumb
• 4 ounces cream cheese softened
• 1 cup unsalted butter softened
• 1 tablespoon heavy whipping cream
• ¼ teaspoon vanilla extract
• 3 cups powder sugar
• Pinch of salt

Instructions

 

For The Cookie Dough:

• Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper. Set aside.
• In a medium-sized bowl, using an electric hand mixer or in a bowl of a stand mixer fitted with the paddle attachment, cream together the slightly chilled butter and granulated sugar until light and fluffy, about 3 minutes.
  ½ cup butter unsalted, 1 ¼ cup granulated sugar
• With a rubber spatula, scrape down the sides and the bottom of the bowl. Add the red gel food coloring, egg yolk, whole egg and pure vanilla extract. Mix until well combined, about 30-60 seconds.
  2 teaspoon LorAnn's, 1 large or extra large egg yolk, 1 large or extra large whole egg, 1 teaspoon pure vanilla extract
• Add the Dutch process cocoa powder, all purpose flour, salt, cornstarch, and baking powder to the wet ingredients, mixing on low until just combined. Be careful not to overmix.
  3 tablespoons dutch process, 1 ¾ cups all purpose flour, ¾ teaspoon salt, 1 tablespoon cornstarch, ¾ teaspoon baking powder
• Using a 4-tablespoon size cookie scoop, scoop out the dough onto the prepared baking sheets, leaving enough space between each cookie. You will get 9 cookies.
• Bake in the preheated oven for about 10-12 minutes or until the edges are set and the centers are slightly soft. While the cookies are still warm use the back of a spatula, or the bottom of a flat cup, gently flatten down the cookies until they're about an inch ½ inch thick.
• Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
• Once the cookies are completely cooled, you can frost them with the cream cheese frosting.

For the Cream Cheese Frosting:

• Place the Oreo cookies in a food processor or blender and pulse until the Oreos are finely ground.
  4 Regular oreo's
• In a medium-sized bowl using a hand electric mixer, combine the butter and cream cheese. Cream on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
  4 ounces cream cheese softened, 1 cup unsalted butter softened
• With the mixer on low speed, add the powdered sugar, followed by the vanilla, heavy whipping cream, and salt. Beat on low just until mixed. Then turn the mixer to medium-high speed and beat the mixture for 2-3 minutes.
  1 tablespoon heavy whipping cream, ¼ teaspoon vanilla extract, 3 cups powder sugar, Pinch of salt
• With the rubber spatula, gently stir in the cookie crumbs until you start seeing gray streaks.

Assembly:

• Once the cookies are completely cooled, spread or pipe the cream cheese frosting onto the cookies.
• Sprinkle extra crumbs on top and serve at room temperature or cold!

Nutrition

Calories: 504kcalCarbohydrates: 95gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 33mgSodium: 268mgPotassium: 74mgFiber: 1gSugar: 69gVitamin A: 383IUVitamin C: 0.01mgCalcium: 35mgIron: 1mg

Keyword red velvet, cookies, copycat, crumbl

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