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
Scale
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