The first whiff of cocoa and cream cheese frosting always takes me back to birthday parties and special occasions. These Red Velvet Cupcake Cookies capture all that nostalgic magic in handheld form, and they’re having a serious moment right now for good reason.
Picture the tender crumb of red velvet cake meets the chewy edges of your favorite cookie. Cocoa powder gives them that signature flavor while buttermilk keeps everything incredibly soft. They bake up with those gorgeous crimson edges, and each one gets crowned with a dollop of tangy cream cheese frosting.
Started experimenting with this hybrid treat back in 2018 when my niece wanted “cupcakes but not cupcakes” for her school party. The breakthrough came from chilling the dough for 30 minutesprevents spreading and keeps that perfect thick center. Now they’re my go-to when I want all the red velvet drama without pulling out the muffin tins.
PrintRed Velvet Cupcake Cookies Irresistible Recipe Guide Now
These frosted red velvet cupcake cookies combine the best of Red Velvet Cupcakes with chewy cookie texture and tender cupcake-like centers. Each cookie is topped with a silky cream cheese frosting and a sprinkle of cookie crumbs, perfect for any occasion.
- Total Time: 50 minutes
- Yield: 9 cookies (approx.) 1x
- Method: Baked
Ingredients
- 1 & 1/2 cups (180g) all-purpose flour spoon and leveled
- 1/4 cup (20g) unsweetened cocoa powder
- 1 tablespoon instant milk powder
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick / 115g) unsalted butter softened to room temperature
- 3 tablespoons vegetable oil or any neutral flavored oil
- 1/2 cup (100g) packed brown sugar light or dark
- 1/2 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 *see notes
- 3 ounces (85g) block cream cheese
- 6 tablespoons (90g) unsalted butter softened to room temperature
- 1 teaspoon pure vanilla extract
- 1 & 1/2 cups (195g) powdered sugar
Instructions
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- Whisk together flour, cocoa, milk powder, cornstarch, baking powder, baking soda, and salt in a bowl.
- In a large bowl, combine butter, oil, brown sugar, and granulated sugar and whisk until smooth.
- Whisk in egg and vanilla, then add vinegar and food coloring and mix.
- Fold in dry ingredients until thick dough forms.
- Scoop dough onto baking sheets with spacing.
- Bake for 12 to 15 minutes until puffed and lightly golden.
- Cool cookies on sheet for 5 minutes then transfer to wire rack until room temperature.
- For frosting, cream together cream cheese and butter until smooth.
- Add vanilla and powdered sugar and mix until smooth.
- Chill frosting if too soft.
- Frost cooled cookies and sprinkle with crumbled cookie if desired.
Notes
- * If you don’t have liquid-gel food coloring plain gel food coloring works great as well You will probably end up needing less though so add as much as you need to reach your desired color Try to avoid using liquid food coloring as it can seriously throw off the moisture content in the cookie dough Powdered food coloring also works although it’s more difficult to find Powdered food coloring is also more concentrated so add as much as you need to reach your desired color
Nutrition
- Calories: 250 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Why You’ll Fall for These Red Velvet Cupcake Cookies
There’s something magical about finding the perfect balance between two beloved treats. These cookies deliver that signature red velvet cocoa depth with the satisfying chew we crave from cookies, all crowned with tangy cream cheese frosting.
The secret lies in the combination of butterfat and oil, which creates cookies that dome up like little cupcake tops while maintaining those perfectly chewy edges. The instant milk powder adds an extra layer of richness that makes each bite feel like pure comfort.
Key Ingredients That Make the Magic Happen
These Red Velvet Cupcake Cookies come alive thanks to a few simple yet powerful ingredients that transform everyday pantry staples into something spectacular. The cocoa powder provides that distinctive red velvet flavor, while the cornstarch helps maintain a tender, cake-like texture.
- White vinegar: This acidic kick reacts with the baking soda to create those perfect domed tops.
- Instant milk powder: My secret weapon for extra richness and that bakery-style depth of flavor.
- Liquid-gel food coloring: Essential for vibrant color without altering the dough’s moisture content like regular liquid coloring can.
- Cream cheese: Block style works best for a frosting that holds its shape beautifully for piping or spreading.
| Ingredient | Easy Swap | Notes |
|---|---|---|
| Instant milk powder | Skip it entirely | Adds richness but is not essential for the core flavor. |
| Vegetable oil | Melted butter (cooled) | Will yield a slightly less chewy texture. |
| White vinegar | Lemon juice | Achieves the same acidic reaction for lift. |
| Liquid-gel coloring | Regular gel coloring | Use sparingly; it’s more concentrated and can impact dough consistency if overused. |
Step-by-Step: Creating Cookie Perfection
The key to these Red Velvet Cupcake Cookies is working with a dough that might feel a bit sticky at first. Don’t worrythat stickiness is exactly what creates those tender centers that make these cookies so special. To ensure your cookies turn out perfectly, keep these essential tips in mind during the preparation process:
Pro Tip: When the dough looks alarmingly bright after adding the food coloring, that’s normal. The color deepens and mellows once you fold in the dry ingredients, creating that classic red velvet hue we’re after. Remember, liquid-gel coloring is potent, so add it gradually until you reach your desired shade.
- Room temperature ingredients: Ensure your egg and butter are at room temperature for easier, smoother mixing and a better emulsified dough.
- Don’t overmix: Once dry ingredients are added, fold just until combined. Overmixing develops gluten, leading to tough cookies instead of a tender crumb.
- Large scoops: Use a generous 3-4 tablespoon cookie scoop for that authentic cupcake-like size and substantial, satisfying texture.
Troubleshooting Your Cookie Success
Every oven behaves differently, and sometimes cookies need a little extra attention. If your cookies are spreading too much, pop the dough in the fridge for 15-20 minutes before baking.
Watch for those lightly golden edges as your doneness indicatorthe centers might look slightly underbaked, but they’ll continue cooking on the hot pan. This prevents that dreaded dry cookie texture we’re all trying to avoid.
- Too flat: Chill the dough thoroughly for at least 30 minutes, or verify your baking soda is fresh and active.
- Not red enough: Add more liquid-gel food coloring gradually until you achieve your desired vibrant hue.
- Frosting too soft: Chill the prepared frosting in the refrigerator for 30-60 minutes before piping or spreading for better stability.
Serving and Storage Made Simple
These beauties are best enjoyed at room temperature when the frosting is perfectly spreadable and the cookie texture is at its chewiest. They make gorgeous additions to dessert tables and are sturdy enough for gift boxes.
For the best experience, allow frosted cookies to come to room temperature for about 15-20 minutes before serving, which softens the frosting and enhances the cookie’s texture.
Store unfrosted cookies in an airtight container for up to a week, or freeze them for up to three months. The cream cheese frosting means frosted cookies should be refrigerated and enjoyed within three days.
| Storage Method | Duration | Best For |
|---|---|---|
| Room temperature (unfrosted) | 5-7 days | Make-ahead prep, quick snacks |
| Refrigerated (frosted) | 3 days | Ready-to-serve treats, party desserts |
| Frozen (unfrosted) | 3 months | Long-term storage, baking in batches |
| Cookie dough (frozen) | 2 months | Fresh-baked anytime, future treats |
Expert Insight: Mastering Red Velvet Cupcake Cookies
Red velvet cupcake cookies combine the rich, tender crumb of a classic cake with the chewy texture of a cookie, creating a delightful hybrid dessert. Achieving the perfect balance of moistness and structure is key, which comes from careful mixing and the right amount of leavening. This approach ensures every bite captures that iconic red velvet flavor in cookie form. For optimal results, ensure your ingredients are at room temperature and avoid overmixing the dough. These small details significantly impact the final texture and flavor, elevating your cookies from good to extraordinary.
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Perfecting Red Velvet Cupcake Cookies
After many attempts to balance the rich cocoa and tangy cream cheese, these Red Velvet Cupcake Cookies finally came together perfectly. I learned early on that the batter texture was keytoo dry or too wet meant no tender crumb. This recipe reflects all those little lessons and delicious tweaks along the way. Each batch is a testament to the joy of baking and the pursuit of that ultimate red velvet experience in cookie form, refined through personal experimentation.
FAQs ( Red Velvet Cupcake Cookies
)
Chilling the dough for at least 30 minutes before baking helps the cookies hold their shape. Also, avoid using too much butter and make sure your baking sheet is cool between batches. Spreading is often caused by warm dough or too much fat.
Can I use cocoa powder instead of red food coloring?
The red velvet flavor typically relies on red food coloring for its signature color and mild tang, so skipping it changes the look and taste. Cocoa powder is present in the recipe already, adding chocolate flavor. Using less or no coloring will give a different appearance but won’t ruin the dish.
Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container to maintain moisture. For longer storage, freeze the cookies for up to 3 months, thawing at room temperature before serving.
Can this recipe be made gluten-free?
Yes, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend that contains xanthan gum. Make sure the blend is suited for cookies for best texture. You may need to slightly adjust baking time as gluten-free doughs can bake differently.
What is the best way to make the cream cheese frosting smooth?
Use softened cream cheese and butter at room temperature, then beat them together until completely smooth before adding powdered sugar. Sift the sugar to avoid lumps and beat well. This ensures a creamy, spreadable frosting that complements this dish perfectly.
Red Velvet Cupcake Cookies deliver that perfect marriage of textures I’ve been chasing for years. The subtle cocoa depth paired with tangy cream cheese creates something truly speciallike finding the missing piece between your favorite cookie jar and bakery counter. You’ll love how these dome up beautifully, with those signature crimson edges that make everyone stop and stare.
Here’s my favorite trick: roll a few in cinnamon sugar before baking for extra warmth, or swap half the cocoa for espresso powder if you’re feeling adventurous. They freeze beautifully unfrosted, so I always make double batches. Store them in glass containerssomething about the way the flavors meld overnight makes day-two cookies even more irresistible than fresh ones.
I’d love to see your versions! Did you add your own spice twist or discover a new favorite frosting combination? These cookies have this wonderful way of bringing people togetherperfect for sharing with neighbors or tucking into care packages. Save this recipe for your next gathering; trust me, you’ll become the person everyone asks to “bring those amazing red cookies again.”
