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5 from 2 votes

Sourdough Red Velvet Cookies with Cream Cheese Frosting Recipe

These Sourdough Red Velvet Cookies are soft and cakey with a striking deep red hue from all-natural beet powder. Made with sourdough discard, they have a subtle tang that pairs perfectly with a luscious cream cheese frosting.
Prep Time15 minutes
Cook Time15 minutes
Chill Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 12 cookies
Calories: 305kcal
Author: Hannah Dela Cruz

Equipment

Ingredients

Dough

  • 113 grams salted butter softened
  • 170 grams cane sugar
  • 1 teaspoon vanilla extract
  • 57 grams sourdough discard
  • 57 grams milk
  • 57 grams cream cheese
  • 191 grams all purpose flour
  • 28 grams Dutch cocoa powder sifted
  • 1 tablespoon beet powder
  • 1 ½ teaspoon baking powder
  • ½ teaspoon fine sea salt

Frosting

  • 85 grams salted butter softened
  • 85 grams cream cheese
  • 212 grams powdered sugar sifted
  • 1 teaspoon vanilla extract
  • ½ teaspoon Beet powder
  • ½ teaspoon Strawberry powder
  • ½ teaspoon Raspberry powder
Metric - US Customary

Instructions

  • Prep: Preheat the oven to 375°F. Line two baking sheets with parchment paper.
  • Make the dough: Cream the butter, vanilla extract and sugar with a stand mixer or a hand mixer. Mix on low until combined and there are no butter chunks.
    113 grams salted butter, 170 grams cane sugar, 1 teaspoon vanilla extract
  • Add the sourdough discard, milk, and cream cheese. Then add the flour, cocoa powder, beet powder, baking powder, and sea salt in that order. Mix on low until combined into a smooth cookie dough.
    57 grams sourdough discard, 57 grams milk, 57 grams cream cheese, 191 grams all purpose flour, 28 grams Dutch cocoa powder, 1 tablespoon beet powder, 1 ½ teaspoon baking powder, ½ teaspoon fine sea salt
  • Shape the cookie dough: Using your hands, or a cookie scoop, form the dough into 12 balls and place on the prepared baking sheets. Flatten them so they are about 2 ¼-inches in diameter. Space evenly apart, you’ll have 6 cookies per sheet.
  • Bake: Bake for 13 to 15 minutes or until the tops look cracked and the edges look dry. Allow the cookies to cool completely on the baking sheets before frosting.
  • Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cream cheese, powdered sugar, and vanilla extract. Mix on low until combined, then speed mixer up to high and whip for 2 to 3 minutes or until it’s light and fluffy. Be sure to scrape down the sides of the bowl part way through to ensure everything is combined.
    85 grams salted butter softened, 85 grams cream cheese, 212 grams powdered sugar, 1 teaspoon vanilla extract
  • Reserve a small amount of frosting (a few tablespoons) into small bowls for the decorating frosting. Transfer the cream cheese frosting to a piping bag.
  • Frost the cookies: Pipe dollops of frosting on top of each cookie. Then turn the cookies upside down and smash them against the parchment paper. Place the tray in the freezer to set the frosting. This will take about 30 minutes, the cookies should remove from the parchment paper easily without sticking.
  • Add the beet powder and strawberry powder, and raspberry powder to each of the 3 bowls reserved with frosting. You can add less for more pastel colors or more for brighter colors. Mix it up. If the frosting seems dry, add a few drops of milk. If you add more color, you’ll need a bit more milk to make it smooth. Transfer the colored frosting to piping bags.
    ½ teaspoon Beet powder, ½ teaspoon Strawberry powder, ½ teaspoon Raspberry powder
  • Pipe hearts, XOXO, or other Valentine’s Day-themed decorations on the cookies. Do this however you like.
  • These cookies taste best at room temperature. Store any leftovers in an airtight container in the refrigerator.

Notes

  • Make sure your baking powder is not expired before attempting this recipe.
  • Both sourdough discard and active sourdough starter will work for this recipe.
  • This recipe was developed using salted butter, add an additional ½ teaspoon salt to your cookie dough if you choose to use unsalted butter.
  • Don’t overbake these cookies or they will dry out and lose their chocolate flavor.
  • These cookies taste best when served at room temperature.
  • Store these cookies in an airtight container in the refrigerator. Let them warm up for 10 to 15 minutes before serving.

Nutrition

Calories: 305kcal | Carbohydrates: 47g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 253mg | Potassium: 79mg | Fiber: 1g | Sugar: 32g | Vitamin A: 402IU | Calcium: 55mg | Iron: 1mg