Recipes Desserts Cookies Cut-Out Cookie Recipes Red Velvet Valentine's Day Cookies 5.0 (1) 1 Review 1 Photo 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. Recipe by darface13 Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo Prep Time: 45 mins Cook Time: 25 mins Additional Time: 1 hr 10 mins Total Time: 2 hrs 20 mins Servings: 40 Yield: 40 cookies Jump to Nutrition Facts Ingredients 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 Directions 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. 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. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of greased and floured parchment paper. 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. 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. 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. 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. I Made It Print Nutrition Facts (per serving) 301 Calories 17g Fat 36g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved