Sourdough Red Velvet Cookies with Cream Cheese Frosting
Soft, fudgy sourdough red velvet cookies made with sourdough discard and topped with a smooth, tangy cream cheese frosting. These cookies are easy to make, perfectly balanced in sweetness, and ideal for using up leftover sourdough discard.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Cooling rack
- Spatula
Ingredients
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg room temperature
- ¼ cup sourdough discard
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 ¼ cups all-purpose flour
- 2 tablespoons cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cream Cheese Frosting
- 4 oz cream cheese softened
- 2 tablespoons unsalted butter softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and granulated sugar together until light and fluffy.
- Mix in the egg, sourdough discard, vanilla extract, and red food coloring until smooth.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Scoop dough onto the prepared baking sheet, spacing cookies evenly apart.
- Bake for 13-15 minutes until the edges are set and centers are soft. Allow cookies to cool completely before frosting.
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract and mix until creamy.
- Frost cooled cookies and serve.
Notes
Nutritional Info (Per Cookie Approximate)
- Calories: 210
- Carbohydrates: 26g
- Protein: 3g
- Fat: 11g
- Saturated Fat: 6g
- Sugar: 17g
