Red Velvet Valentine's Day Cookies


Made these for my boyfriend for Valentine's Day while he was gone for the military. They kept and shipped well and were a hit amongst his whole unit. Trial and error went into this recipe and it has become a family favorite.

Prep Time:
45 mins
Cook Time:
25 mins
Additional Time:
1 hr 10 mins
Total Time:
2 hrs 20 mins
40 cookies


Red Velvet Cookies:

  • 1 cup brown sugar

  • ¾ cup unsalted butter, softened

  • ½ cup white sugar

  • ¾ cup light sour cream

  • 4 tablespoons red food coloring

  • 1 egg

  • 3 cups all-purpose flour, divided

  • 4 tablespoons dark cocoa powder (such as Hershey's® Special Dark®)

  • 3 tablespoons unsweetened cocoa powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

Chocolate Chip Cream Cheese Frosting:

  • 4 ¼ cups powdered sugar, divided

  • 4 (8 ounce) packages Neufchatel cheese, softened

  • 1 cup butter, softened

  • 2 teaspoons vanilla extract

  • 1 (12 ounce) package miniature semisweet chocolate chips

  • ¼ cup powdered sugar


  1. Combine brown sugar, butter, and white sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix in sour cream, food coloring, and egg.

  2. Combine 2 1/2 cups flour, dark cocoa powder, regular cocoa powder, baking soda, and salt in a separate bowl. Gradually stir flour mixture into butter mixture until well combined. Place dough in the refrigerator to chill for at least 1 hour.

  3. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of greased and floured parchment paper.

  4. Spread remaining 1/2 cup flour on a clean, dry surface and use some to coat a rolling pin. Roll chilled dough to a thickness of approximately 1/4 inch and cut cookies with whatever shape cookie cutter you like. Place 2 inches apart onto the prepared baking sheet.

  5. Bake in batches in the preheated oven until cookies bounce back immediately after being touched, about 7 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 8 to 10 minutes more.

  6. Stir 4 cups powdered sugar, Neufchatel cheese, butter, and vanilla extract in a large bowl until creamy. Fold in chocolate chips. Transfer frosting into a resealable plastic bag.

  7. Cut one corner off the plastic bag and pipe frosting onto 1/2 of the cookies. Top with remaining cookies and sprinkle with remaining 1/4 cup powdered sugar.

Nutrition Facts (per serving)

301 Calories
17g Fat
36g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 40
Calories 301
% Daily Value *
Total Fat 17g 21%
Saturated Fat 10g 52%
Cholesterol 45mg 15%
Sodium 174mg 8%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 4%
Total Sugars 27g
Protein 4g
Calcium 34mg 3%
Iron 1mg 6%
Potassium 116mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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