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Easy Red Velvet Pan-Banging Cookies Recipe

Red Velvet Pan-Banging Cookies are festive bakery-style cookies with crispy rippled edges, gooey centers, and classic red velvet flavor. Made using the viral pan-banging technique and finished with cream cheese icing, these cookies are perfect for holiday baking, cookie boxes, and special occasions.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 1 hour 30 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon fine salt
  • 1/2 teaspoon cream of tartar
  • 1 cup unsalted butter room temperature
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 2 tablespoons Dutch-process cocoa powder
  • 1 tablespoon red food coloring
  • 1 tablespoon vanilla extract
  • 3 oz cream cheese softened
  • 1 tablespoon unsalted butter melted
  • 2 to 4 tablespoons water
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 to 1 1/2 cups confectioners' sugar
  • Holly sprinkles

Method
 

  1. Preheat oven to 350°F and line baking sheets with foil or parchment paper.
  2. Whisk flour, baking soda, salt, and cream of tartar in a bowl and set aside.
  3. Cream butter until smooth, then add sugar and beat until light and fluffy.
  4. Add egg and mix to combine, then add cocoa powder, red food coloring, and vanilla.
  5. Add dry ingredients and mix just until combined.
  6. Form dough into 3 oz balls and place four cookies per baking sheet.
  7. Bake for 8 minutes until puffed, then lift and bang pan against oven rack.
  8. Repeat pan-banging every 1–2 minutes until cookies have rippled edges.
  9. Bake 13–16 minutes total until edges are set and centers are soft.
  10. Cool cookies completely on racks.
  11. Mix cream cheese, butter, vanilla, salt, water, and powdered sugar until smooth.
  12. Ice cooled cookies and finish with sprinkles.

Notes

For best rippled edges, bake one pan at a time and bang the pan firmly. Cookies must be completely cool before icing.