There’s something utterly magical about red velvet. It’s rich, buttery, and just the right amount of chocolatey without being overwhelming. Combine that with the joy of cookies and the smooth, creamy goodness of cream cheese frosting, and you’ve got a dessert that’s perfect for any occasion. Red Velvet Cupcake Cookies are a genius hybrid that marries the dense, chewy texture of cookies with the classic red velvet flavor, topped off with a swirl of luscious cream cheese frosting.
These cookies are perfect for festive holidays like Valentine’s Day, Christmas, or any day when you feel like celebrating. Not only do they taste heavenly, but they also look stunning with their bright red hue and creamy white frosting. I made these cookies last weekend for a friend’s get-together, and they were gone in minutes. Let me tell you, they are an absolute showstopper, and the best part is, they’re super easy to make!
Why You’ll Love These Red Velvet Cupcake Cookies
- Soft and Chewy Texture: These cookies are pillowy soft with a slight chew, giving you that melt-in-your-mouth experience.
- Beautiful and Festive: Their vibrant red color and cream cheese frosting make them an eye-catching dessert.
- Packed with Flavor: A perfect balance of cocoa, vanilla, and cream cheese creates an irresistible flavor combination.
- Simple to Make: You don’t need fancy equipment or techniques—just basic ingredients and a little love!
- Customizable: You can adjust the frosting, add sprinkles, or even experiment with stuffing the cookies with chocolate chips.
Let’s dive into the recipe and bring these decadent cookies to life!
Preparation Time and Servings
- Prep Time: 15 minutes
- Bake Time: 12-15 minutes
- Cooling Time: 20 minutes
- Total Time: About 50 minutes
- Servings: Makes about 12 large cookies
Ingredients You’ll Need
For the Red Velvet Cookies:
- 1 & ½ cups (180g) all-purpose flour, spooned and leveled
- ¼ cup (20g) unsweetened cocoa powder
- 1 tablespoon instant milk powder
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick / 115g) unsalted butter, softened to room temperature
- 3 tablespoons vegetable oil (or any neutral oil)
- ½ cup (100g) packed brown sugar (light or dark)
- ½ cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 1 to 2 teaspoons red liquid-gel food coloring (adjust as needed for your desired intensity)
For the Cream Cheese Frosting:
- 3 ounces (85g) block cream cheese, softened to room temperature
- 6 tablespoons (90g) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- 1 & ½ cups (195g) powdered sugar
Step-by-Step Instructions
1. Prep Your Oven and Baking Sheets
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set them aside. This will prevent your cookies from sticking and ensure even baking.
2. Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, cocoa powder, milk powder, cornstarch, baking powder, baking soda, and salt. Mixing these dry ingredients thoroughly ensures the cocoa is evenly distributed, and your cookies bake with consistent texture and flavor.
3. Cream the Butter and Sugars
In a large mixing bowl, combine the butter, oil, brown sugar, and granulated sugar. Using a whisk or electric mixer, beat until the mixture is smooth and creamy. This step is key for creating a soft cookie base.
4. Add Wet Ingredients
Whisk in the egg and vanilla extract until well combined. Next, add the white vinegar and as much red food coloring as you need. The dough should be very bright at this stage but will deepen in color when the dry ingredients are added.
5. Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. The cookie dough will be thick and sticky—don’t worry, this is exactly how it should be! Resist the urge to overmix, as this can make the cookies dense.
6. Scoop and Shape the Cookies
Using a large cookie scoop (about 3 to 4 tablespoons per cookie), portion out the dough onto your prepared baking sheets. Leave about 3 inches of space between each cookie to allow for spreading during baking.
7. Bake the Cookies
Bake in the center of your preheated oven for 12 to 15 minutes. The cookies should puff up and spread slightly. Check the bottoms—they should have a light golden brown edge. Avoid overbaking to keep them soft.
8. Cool Completely
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. It’s crucial that the cookies are at room temperature before frosting them to prevent the frosting from melting.
Make the Cream Cheese Frosting
1. Cream the Butter and Cream Cheese
In a medium bowl, beat the cream cheese and butter together until smooth and lump-free.
2. Add Vanilla and Sugar
Mix in the vanilla extract and gradually add the powdered sugar, beating until the frosting is creamy and spreadable. If the frosting feels too soft, refrigerate it for 30-60 minutes until it firms up slightly.
Assemble the Cookies
- Spread or pipe the cream cheese frosting onto the cooled cookies. Use a piping bag with a star tip for a fancy swirl or simply use a knife to spread it evenly.
- For extra flair, crumble one of your cookies (usually from leftover dough) and sprinkle the crumbs over the frosting. You can also add sprinkles for a festive touch!
Tips for Perfect Red Velvet Cupcake Cookies
- Measure Carefully: Spoon and level your flour to avoid dense cookies.
- Softened Butter: Make sure your butter is at room temperature for easy mixing and smooth cookies.
- Vibrant Color: Use gel food coloring for the best results. Liquid food coloring works, but it may require more to achieve a rich red hue.
- Don’t Overbake: These cookies continue to firm up as they cool, so remove them from the oven when the edges are set but the centers still look soft.
- Chill the Frosting: If your frosting is too runny, a quick chill in the fridge will make it easier to pipe or spread.
How to Serve Red Velvet Cupcake Cookies
- Holiday Party Showstopper: These cookies are ideal for Christmas dessert platters or Valentine’s Day treats.
- Everyday Indulgence: Pair with a glass of cold milk for an afternoon snack.
- Gift Idea: Wrap these cookies in festive boxes for thoughtful homemade gifts.
Variations to Try
- Chocolate Chips: Mix in white chocolate chips for added texture and sweetness.
- Nutty Twist: Add chopped pecans or walnuts to the cookie dough.
- Stuffed Surprise: Place a dollop of cream cheese frosting in the center of the cookie dough before baking for a gooey middle.
Storage and Freezing Tips
- Storage: Keep these cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving.
- Freezing: Freeze unfrosted cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw and frost when ready to serve.
Special Equipment
- Piping Bag and Tip: For neat swirls of frosting, use a piping bag with a star tip.
- Cookie Scoop: Ensures uniform cookie sizes for even baking.
- Wire Rack: Allows cookies to cool completely and prevents soggy bottoms.
Conclusion
Red Velvet Cupcake Cookies are a dessert lover’s dream—soft, chewy, and topped with an irresistible cream cheese frosting. They’re simple enough for novice bakers yet impressive enough for special occasions. Whether you’re making them for a holiday celebration or just because, these cookies are guaranteed to delight.
If you try this recipe, don’t forget to share your creations with friends and family. Snap a picture and tag me on social media—I’d love to see your version of these beautiful cookies!
Red Velvet Cupcake Cookies: A Delectable Treat You’ll Love
- Total Time: 50 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
These Red Velvet Cupcake Cookies are soft, chewy, and bursting with classic red velvet flavor. Topped with cream cheese frosting, they’re festive, indulgent, and easy to make for any occasion.
Ingredients
For the Cookies:
- 1 & ½ cups (180g) all-purpose flour
- ¼ cup (20g) unsweetened cocoa powder
- 1 tablespoon instant milk powder
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 3 tablespoons vegetable oil
- ½ cup (100g) packed brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 1 to 2 teaspoons red liquid-gel food coloring
For the Cream Cheese Frosting:
- 3 ounces (85g) cream cheese, softened
- 6 tablespoons (90g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 & ½ cups (195g) powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together dry ingredients in a medium bowl.
- Cream butter, oil, and sugars in a large bowl until smooth.
- Add egg, vanilla, vinegar, and food coloring to wet ingredients. Mix well.
- Gradually fold in dry ingredients to form a sticky dough.
- Scoop cookie dough onto prepared sheets, leaving 3 inches between each.
- Bake for 12-15 minutes, then cool completely.
- For frosting, cream together butter and cream cheese. Add vanilla and powdered sugar, mixing until smooth.
- Spread or pipe frosting onto cooled cookies and garnish as desired.
Notes
- Use gel food coloring for vibrant red color.
- Refrigerate frosting if too soft.
- Store in the fridge for up to 5 days or freeze unfrosted cookies for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American