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!
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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.
Cake Flour- If you do not have cake flour, all-purpose flour will work in a pinch.
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.
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!
- If using all-purpose flour with added cornstarch, make sure to measure it accurately. Too much flour can result in dry cookies. Spoon and level the flour for accuracy.
- 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.
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 airtight container at room temperature for up to 3-4 days. If storing for a longer period, consider refrigerating them 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 zip-top 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;
- The Easiest Flourless Chocolate Cake
- Best White Chocolate Raspberry Bundt Cake Recipe
- Simple Red Velvet Cake Recipe
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Recipe
Oreo Red Velvet Cookies
Ingredients
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 white room temperature
- 1 large or extra large whole egg
- 1 teaspoon pure vanilla extract
- 3 tablespoons dutch process cocoa powder
- 2 cups cake flour all purpose can be subbed, just add 1 more tablespoon of cornstarch
- 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.
- With a rubber spatula, scrape down the sides and the bottom of the bowl. Add the red gel food coloring, egg white, whole egg and pure vanilla extract. Mix until well combined, about 30-60 seconds.
- Add the Dutch process cocoa powder, cake flour, salt, cornstarch, and baking powder to the wet ingredients, mixing on low until just combined. Be careful not to overmix.
- 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. With the back of a spatula, or the bottom of a flat cup, gently flatten down the cookies until they're about an inch thick.
- Bake in the preheated oven for about 10-12 minutes or until the edges are set and the centers are slightly soft.
- 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.
- 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.
- 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.
- 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!
Victoria says
Hi, Can not wait to make these for Super Bowl.
I was wondering if i can modify the size of the cookie, to get more from the recipe, like 2 tblsp instead of 4 tblsp?
If so, how would I cook these?
Thanks
Molly Murphy says
Hi! Yes, I would bake for 8-9 minutes!
Anonymous says
Thank you for sharing this recipe