Red Velvet Cookies with Cream Cheese Frosting

PREPARATION

1. For the Cookies:
2. Preheat the Oven: Preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
3.  Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
4. Cream Wet Ingredients: In a large mixing bowl with an electric or stand mixer fitted with a paddle attachment, beat the butter, Pompeian Smooth EVOO, and granulated sugar until light and fluffy (about 2–3 minutes).
5. Add Remaining Wet Ingredients: Mix in the egg, followed by the vanilla extract and red food coloring. Scrape down the bowl to ensure the color is evenly distributed.
6. Combine: Gradually add the dry ingredients to the wet mixture on low speed. Mix until the dough forms—it will be slightly crumbly. Use your hands to bring it together.
7. Shape and Bake: Scoop cookie dough using a medium cookie scoop (about 1½ tablespoons) and roll into balls. Place on the prepared baking sheet and flatten slightly. Bake for 10–11 minutes, until puffed and edges are set. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. For the Cream Cheese Frosting:
9. Mix Frosting Base: In a large bowl with a mixer, beat the cream cheese and butter on high speed until smooth and creamy.
10. Add Sugar and Flavorings: Reduce speed to low and add the powdered sugar, vanilla extract, and salt. Increase speed to medium-high and beat for 2 minutes until silky and smooth.
11. Frost the Cookies: Spread the frosting generously onto cooled cookies using a small offset spatula. Add embellishments like sprinkles before the frosting sets, if desired.

Tip: Pompeian Smooth EVOO adds a subtle richness and keeps the cookies moist and tender. Perfect for baking and frying, this olive oil makes your red velvet cookies unforgettable!