Red Velvet Heart Cookies

Soft, slightly tangy cookies with true red velvet flavor, cut into heart shapes and topped with cream cheese frosting.

These festive treats are ideal for Valentine’s Day gifting, a romantic dessert, or a fun Galentine’s baking session with friends.

Unlike dyed sugar cookies, these have real cocoa and that distinctive tanginess that makes red velvet special.

Why You’ll Love It

• Soft, tender cookies that hold their shape when cut
• Authentic red velvet flavor from cocoa, buttermilk, and vinegar
• Make-ahead friendly dough that freezes beautifully
• Cream cheese frosting thick enough to pipe without running
• Great project for baking with kids (they can help with cutting and decorating)

Ingredients

For the Cookies (makes 24-30 cookies using a 2.5-inch cutter):

• 2 1/2 cups (312g) all-purpose flour, spooned and leveled
• 2 tablespoons (12g) unsweetened natural cocoa powder (not Dutch-process)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 3/4 cup (170g / 1 1/2 sticks) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 2 tablespoons buttermilk, at room temperature
• 1 1/2 teaspoons red gel food coloring (adjust to desired shade)
• 1 teaspoon pure vanilla extract
• 1 teaspoon white vinegar

For the Cream Cheese Frosting:

• 4 ounces (113g) cream cheese, softened
• 3 tablespoons unsalted butter, softened
• 2 cups (240g) powdered sugar, sifted
• 1/2 teaspoon pure vanilla extract
• Pinch of fine salt

Steps

1. Properly soften your butter and cream cheese.

Set the butter and cream cheese on the counter 45-60 minutes before starting.

Properly softened butter should yield slightly when pressed but still hold its shape; it should not be shiny, greasy, or melting.

If you forgot to soften it, cut butter into small cubes and let sit for 15-20 minutes, or microwave in 5-second bursts, checking after each.

Do not melt the butter; melted butter creates dense, greasy cookies that spread too much.

2. Whisk together the dry ingredients.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.

Breaking up any cocoa lumps now prevents streaks in the finished dough.

Set aside.

3. Cream the butter and sugar thoroughly.

In a large bowl, beat the softened butter and sugar with a hand mixer or stand mixer on medium speed for 3-4 minutes.

The mixture should become noticeably lighter in color (from yellow to pale cream) and fluffy in texture.

This step incorporates air into the dough, which creates tender cookies.

Scrape down the sides of the bowl halfway through.

4. Add the egg and liquids.

Beat in the egg until fully combined, about 30 seconds.

Add the buttermilk, red gel food coloring, vanilla extract, and vinegar.

Mix on low speed until the color is evenly distributed throughout.

The batter may look slightly curdled at this point; this is normal and will resolve when you add the flour.

Start with 1 1/2 teaspoons of gel food coloring; you can add more if you want a deeper red, but too much can leave a bitter taste.

5. Add the dry ingredients.

Add the flour mixture in two additions, mixing on low speed after each just until the flour disappears.

Do not overmix once the flour is added; overmixing develops gluten and makes tough cookies.

The dough will be soft and slightly sticky but should hold together when pressed.

6. Chill the dough (do not skip).

Divide the dough in half.

Place each half on a sheet of plastic wrap and flatten into a disk about 3/4-inch thick.

Wrap tightly and refrigerate for at least 1 hour or up to 3 days.

Chilling firms up the butter, making the dough easier to roll and preventing excessive spreading during baking.

You can also freeze the disks at this point for up to 2 months.

7. Prepare to roll.

Preheat your oven to 350°F with a rack in the center position.

Line two baking sheets with parchment paper or silicone baking mats.

Lightly flour your work surface, rolling pin, and the top of the dough.

If using a silicone pastry mat with measurements, you can skip the flour and roll between the mat and parchment paper.

8. Roll the dough to the right thickness.

Work with one disk at a time, keeping the other refrigerated.

Roll the dough to 1/4-inch thickness (about as thick as a standard pencil lying flat).

Roll from the center outward in all directions, rotating the dough occasionally to maintain an even thickness.

If the dough becomes too soft and sticky to work with, slide it onto a baking sheet and refrigerate for 10-15 minutes.

Dough that is too warm will stick to the cutter and lose its shape.

9. Cut the shapes.

Dip a heart-shaped cookie cutter in flour before each cut to prevent sticking.

Cut shapes as close together as possible to minimize scraps.

Use a thin spatula or bench scraper to transfer cut cookies to the prepared baking sheets, spacing them 1 inch apart.

Gather the scraps, press together gently (do not knead), re-roll once, and cut more shapes.

Scraps rolled more than twice become tough from overworking.

10. Chill again for clean edges (optional but recommended).

For the sharpest edges that hold their shape perfectly, place the baking sheet with cut cookies in the freezer for 10 minutes before baking.

This re-firms the butter and prevents spreading.

11. Bake until just set.

Bake one sheet at a time in the center of the oven for 8-10 minutes.

The cookies are done when the edges look set and matte but the centers still appear slightly underdone and puffy.

They will firm up significantly as they cool.

Do not wait until the centers look fully baked, or the cookies will be dry and hard once cooled.

Baking time varies based on cookie size: smaller cookies need 7-8 minutes; larger ones need 10-11 minutes.

12. Cool the cookies completely.

Let the cookies cool on the baking sheet for 5 minutes.

They are too soft to move immediately and will break.

Transfer to a wire cooling rack and cool completely, at least 30 minutes, before frosting.

Frosting warm cookies will cause the frosting to melt and slide off.

13. Make the cream cheese frosting.

In a medium bowl, beat the softened cream cheese and butter together on medium speed until completely smooth and no lumps remain, about 2 minutes.

Scrape down the sides of the bowl.

Add the sifted powdered sugar, vanilla, and salt.

Beat on low speed until the sugar is incorporated (to prevent a cloud of powdered sugar), then increase to medium-high and beat for 2 minutes until fluffy.

The frosting should be thick enough to hold its shape when piped but soft enough to spread easily.

14. Frost the cookies.

For a simple finish, spread frosting on each cookie using a small offset spatula or the back of a spoon.

For a more decorative look, transfer the frosting to a piping bag fitted with a round or star tip and pipe designs onto each cookie.

Add sprinkles immediately after frosting each cookie, before the surface sets.

Helpful Tips and Substitutions

Why gel food coloring instead of liquid? Gel food coloring is concentrated, so you need much less to achieve a vibrant red. Liquid food coloring would require 1-2 tablespoons, which adds enough liquid to significantly change the dough texture and can leave a metallic aftertaste.

Why natural cocoa and not Dutch-process? Natural cocoa is acidic and reacts with the baking soda to create lift and tenderness. Dutch-process cocoa is alkalized (neutral) and won’t produce the same chemical reaction. If using Dutch-process, omit the baking soda and increase the baking powder to 3/4 teaspoon.

No buttermilk? Mix 2 tablespoons of regular milk with 1/2 teaspoon of white vinegar or lemon juice. Let it sit for 5 minutes to curdle before using.

Why vinegar in cookies? The small amount of vinegar provides a subtle tanginess characteristic of red velvet and helps tenderize the dough by weakening gluten development. You won’t taste vinegar in the finished cookie.

Food coloring alternatives: Beet powder (about 2 tablespoons) creates a natural red color but produces a more burgundy/maroon shade rather than bright red. The flavor is very subtle and undetectable in the finished cookie.

Frosting too thick? Add milk, 1 teaspoon at a time, until you reach the desired consistency.

Frosting too thin? Add more sifted powdered sugar, 2 tablespoons at a time. This can happen if your cream cheese or butter was too soft.

Cookie cutter sticking? Dip the cutter in flour between every cut. If the dough is too warm, chill it for 10-15 minutes before continuing.

Serving Ideas

Package frosted cookies in individual cellophane bags tied with ribbon for Valentine’s Day gifts.

Arrange on a tiered cake stand for a party dessert table.

Pair with fresh strawberries and champagne for an adult Valentine’s treat.

Set up a decorating station with sprinkles, mini chocolate chips, and colored sugars for kids to decorate their own.

Make-Ahead and Storage

Dough: Refrigerate wrapped disks for up to 3 days, or freeze for up to 2 months. Thaw frozen dough overnight in the refrigerator before rolling. Cold dough may need to sit at room temperature for 5-10 minutes to become pliable enough to roll.

Unfrosted cookies: Store in an airtight container at room temperature for up to 5 days. Layer with parchment paper to prevent sticking. Freeze unfrosted cookies for up to 2 months; thaw at room temperature for 1 hour before frosting.

Frosted cookies: Store in a single layer in an airtight container in the refrigerator for up to 4 days. Bring to room temperature for 15-20 minutes before serving; the frosting will be stiff straight from the fridge.

Frosting: Make up to 5 days ahead and refrigerate in an airtight container. Let come to room temperature and re-whip for 30 seconds before using.

Real Red Velvet Flavor

The combination of cocoa, buttermilk, and vinegar is what makes these taste like actual red velvet rather than just red-colored sugar cookies.

The flavor is subtle but distinctive, and the tender, slightly cakey texture is exactly what you’d expect from the classic cake in cookie form.

Take your time with the dough temperature, and you’ll have bakery-perfect heart cookies every time.