A dreamy mashup of chewy cookies and soft cupcakes, these Frosted Red Velvet Cupcake Cookies are everything you love about red velvet in one bite-sized treat. With domed tops like cupcakes and a rich, chewy center like a cookie, they’re topped with a silky cream cheese frosting and finished with red velvet cookie crumbs for the perfect touch.
Why You’ll Love These Red Velvet Cookies
- The best of both worlds: These cookies have the soft, tender crumb of a cupcake with the rich, fudgy texture of a cookie.
- Gorgeous deep red color: Eye-catching and festive—perfect for holidays, birthdays, or Valentine’s Day!
- Easy and quick: No chilling required and minimal prep time.
- That frosting though: A luscious swirl of classic cream cheese frosting brings everything together.
What Makes These Cookies So Special?
These aren’t your average red velvet cookies—they’re designed to give you the softness of cake and the chew of a cookie. Here are a few special ingredients that make that possible:
- Baking powder + baking soda: Using both gives the cookies lift and softness without spreading too much.
- Oil: Adds moisture for that cupcake-like tenderness.
- Milk powder: A secret baking ingredient! It boosts richness and gives the cookies a subtle, creamy flavor reminiscent of cake.
How to Make Frosted Red Velvet Cupcake Cookies
Ingredients
For the cookies:
- 1 ½ cups (180g) all-purpose flour
- ¼ cup (20g) unsweetened cocoa powder
- 1 tbsp instant milk powder
- 1 tbsp cornstarch
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- 3 tbsp vegetable oil
- ½ cup (100g) packed brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg, room temp
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1–2 tsp red gel food coloring
For the frosting:
- 3 oz (85g) cream cheese, room temp
- 6 tbsp (90g) unsalted butter, softened
- 1 tsp vanilla extract
- 1 ½ cups (195g) powdered sugar
Step-by-Step Instructions
1. Prep
Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Mix dry ingredients
In a medium bowl, whisk together the flour, cocoa powder, milk powder, cornstarch, baking powder, baking soda, and salt.
3. Cream butter and sugars
In a large bowl, cream together the softened butter, oil, brown sugar, and granulated sugar until smooth.
4. Add egg and color
Whisk in the egg and vanilla. Stir in vinegar and red gel food coloring (the color will look very bright at this stage).
5. Add dry ingredients
Fold in the flour mixture until a thick, sticky dough forms. It will resemble a cross between cookie dough and cake batter—don’t worry, that’s perfect!
6. Scoop and bake
Use a large cookie scoop (about 3–4 tablespoons) to portion the dough onto baking sheets, spacing them about 3 inches apart. Bake for 12–15 minutes or until puffed and lightly golden on the bottom.
7. Cool completely
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool fully before frosting.
Make the Frosting
- Beat cream cheese and butter together until smooth and lump-free.
- Add vanilla and powdered sugar. Mix until creamy and fluffy. Chill briefly if it’s too soft.
- Pipe or spread frosting on cooled cookies.
- Crumble any extra cookie for garnish and sprinkle on top.
Tips for Success
- Measure flour correctly: Spoon and level your flour or weigh it to avoid dense cookies.
- Room temperature ingredients: Make sure your butter, egg, and cream cheese are at room temp for smooth mixing.
- Don’t overbake: Slightly underbaked cookies will stay soft and chewy.
- Cool before frosting: Let cookies cool completely or the frosting will melt and slide off.
Storage Instructions
- Frosted cookies: Store in an airtight container in the fridge for up to 4 days.
- Unfrosted cookies: Keep at room temperature for up to 4 days or refrigerate for up to a week.
- Make-ahead tip: Bake the cookies in advance and frost right before serving for best freshness.
Leave a Reply