Galletas Red Velvet con Glaseado de Queso Crema (Red Velvet Cookies with Cream Cheese Frosting) are soft, chewy red velvet cookies with a light cocoa flavor and a creamy, tangy cream cheese frosting.
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This Galletas Red Velvet con Glaseado de Queso Crema recipe pairs rich cocoa cookies with smooth cream cheese frosting for a dessert that's sweet, slightly tangy, and bakery-style in texture, making it festive and perfect for Valentine's Day or the holidays.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose flour: Provides structure.
- Unsweetened cocoa powder: Adds the mild chocolate flavor typical of red velvet.
- Unsalted butter: Creates richness and a tender, chewy texture.
- Granulated sugar: Sweetens the dough and helps set the edges.
- Brown sugar: Adds moisture for soft, chewy centers.
- Egg: Binds the dough and supports a tender crumb.
- Red gel food coloring: Gives the cookies their classic red velvet color without thinning the dough.
- Cream cheese: Forms the tangy, smooth frosting that balances the sweetness.
How to Make Galletas Red Velvet con Glaseado de Queso Crema
Note: Full instructions are provided in the recipe card below.
- Red Velvet Cookies: In a small saucepan over low to medium heat, gently melt the butter without letting it bubble, or melt it gently in the microwave. Transfer the melted butter to the bowl of a stand mixer (or a large bowl) and let it cool to room temperature.
- Once cooled, add the granulated sugar, brown sugar, and red gel food coloring. Mix with the paddle attachment (or whisk by hand) until well combined, about 1 minute. Add the egg and vanilla extract and mix until fully incorporated.
- In a separate bowl, combine the flour, cocoa powder, baking powder, and baking soda. Add the dry ingredients to the wet mixture and gently fold with a spatula until just combined.
- Using a 2-tablespoon cookie scoop, portion the dough into 11 cookies and place them on a parchment-lined tray. Roll each portion into a smooth ball, then refrigerate for 1 hour to firm up.
- While the dough chills, preheat the oven to 350°F (180°C). Arrange 6 cookies on a lined baking sheet, keeping the remaining dough chilled until ready to bake. Bake one tray at a time for 10-11 minutes.
- After baking, let the cookies rest on the baking sheet for 3 minutes. If the centers puff slightly, gently press them down while still warm, so they're level for frosting. Transfer to a wire rack and allow to cool completely.
- Cream Cheese Frosting: Using a stand mixer or hand mixer, beat the butter on high speed until pale and fluffy, about 5 minutes. Scrape down the bowl and mix for 2 more minutes.
- Add the cream cheese and vanilla, then mix for about 1 minute until smooth and well combined.
- With the mixer on low speed, gradually add the powdered sugar in two additions, mixing well after each. Scrape down the bowl and beat for 1 final minute until creamy.
- Transfer the frosting to a piping bag fitted with a round piping tip, such as Wilton 2A. Pipe a swirl of frosting onto each cooled cookie, starting from the center and working outward. Garnish with red sprinkles if desired and serve.
Hint: Let the red velvet cookies cool completely before frosting so the cream cheese frosting stays thick and doesn't melt.
Storage, Make Ahead, & Freezing
Storage: Store frosted red velvet cookies in an airtight container in the refrigerator for up to 3 days.
Make Ahead: Bake the cookies up to 24 hours in advance and frost just before serving.
Freezing: Freeze unfrosted cookies in an airtight container for up to 2 months; thaw and frost before serving.
Camila's Tips & Variations
- Frosting melts: Let cookies cool completely before adding cream cheese frosting.
- Cookies lose shape: Shape with a round biscuit cutter while still warm.
- Flavor tastes flat: Add a little vanilla or more cream cheese to the frosting.
- Want extra texture: Top with white chocolate shavings or red sprinkles.
- Prefer less sweetness: Use more cream cheese and less powdered sugar in the frosting.
Frequently Asked Questions
Why should I shape cookies right after baking?
Hot cookies are flexible; shaping immediately helps create smooth, round edges.
Why are my red velvet cookies flat?
Warm dough causes spreading; chilling helps the cookies bake thicker.
How do I keep red velvet cookies soft?
Avoid overbaking and store them in an airtight container once fully cooled.
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Recipe
Galletas Red Velvet con Glaseado de Queso Crema
Galletas Red Velvet con Glaseado de Queso Crema (Red Velvet Cookies with Cream Cheese Frosting) are soft, chewy red velvet cookies with a light cocoa flavor and a creamy, tangy cream cheese frosting.
Equipment
- Electric mixer or stand mixer
- Small saucepan or microwave-safe bowl
- Piping bag and piping tip (for frosting)
Ingredients
RED VELVET COOKIES
- 113 g unsalted butter , melted and cooled
- 100 g granulated sugar
- 100 g brown sugar
- ½ teaspoon red gel food coloring or vegan food coloring
- 1 large egg
- 1 tablespoon vanilla extract
- 230 g all-purpose flour
- 2 tablespoons natural unsweetened cocoa powder or Dutch process cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
CREAM CHEESE FROSTING
- 120 g unsalted butter, softened but still cool to the touch , cut into cubes
- 60 g full-fat cream cheese, softened but still cool to the touch , softened
- 220 g powdered sugar , sifted
- ¼ teaspoon vanilla extract
Instructions
- Red Velvet Cookies: In a small saucepan over low to medium heat, gently melt the butter without letting it bubble, or melt it gently in the microwave. Transfer the melted butter to the bowl of a stand mixer (or a large bowl) and let it cool to room temperature.
- Once cooled, add the granulated sugar, brown sugar, salt, and red gel food coloring. Mix with the paddle attachment (or whisk by hand) until well combined, about 1 minute. Add the egg and vanilla extract and mix until fully incorporated.
- In a separate bowl, combine the flour, cocoa powder, baking powder, and baking soda. Add the dry ingredients to the wet mixture and gently fold with a spatula until just combined.
- Using a 2-tablespoon cookie scoop, portion the dough into 11 cookies and place them on a parchment-lined tray. Roll each portion into a smooth ball, then refrigerate for 1 hour to firm up.
- While the dough chills, preheat the oven to 350°F (180°C). Arrange 6 cookies on a lined baking sheet, keeping the remaining dough chilled until ready to bake. Bake one tray at a time for 10-11 minutes.
- After baking, let the cookies rest on the baking sheet for 3 minutes. If the centers puff slightly, gently press them down while still warm, so they're level for frosting. Transfer to a wire rack and allow to cool completely.
- Cream Cheese Frosting: Using a stand mixer or hand mixer, beat the butter on high speed until pale and fluffy, about 5 minutes. Scrape down the bowl and mix for 2 more minutes.
- Add the cream cheese and vanilla, then mix for about 1 minute until smooth and well combined.
- With the mixer on low speed, gradually add the powdered sugar in two additions, mixing well after each. Scrape down the bowl and beat for 1 final minute until creamy.
- Transfer the frosting to a piping bag fitted with a round piping tip, such as Wilton 2A. Pipe a swirl of frosting onto each cooled cookie, starting from the center and working outward. Garnish with red sprinkles if desired and serve.
Notes
Storage: Store frosted cookies in an airtight container in the refrigerator for up to 3 days.
Make Ahead: Bake the cookies up to 24 hours in advance and frost just before serving.
Freezing: Freeze unfrosted cookies in an airtight container for up to 2 months; thaw and frost before serving.
Nutrition
Nutrition Facts
Galletas Red Velvet con Glaseado de Queso Crema
Amount per Serving
Calories
406
% Daily Value*
Fat
20
g
31
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
66
mg
22
%
Sodium
204
mg
9
%
Potassium
69
mg
2
%
Carbohydrates
55
g
18
%
Fiber
1
g
4
%
Sugar
38
g
42
%
Protein
3
g
6
%
Vitamin A
624
IU
12
%
Calcium
36
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
