Frosted Red Velvet Cupcake Cookies Recipe

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why make this recipe

These Frosted Red Velvet Cupcake Cookies are fun and easy. They give you the soft cupcake feel inside a cookie. They also look bright and festive. If you want simple meal ideas to go with treats, try 10 easy recipes for busy weeknights for quick dinner plans before dessert.

introduction

This recipe makes soft, red velvet cookies topped with a smooth cream cheese frosting. The dough is thick and sticky, then it bakes into puffy cookies. The frosting is creamy and not too sweet. These are a good treat for parties, gifts, or a weekend bake.

how to make Frosted Red Velvet Cupcake Cookies Recipe

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Mix dry ingredients: flour, cocoa, instant milk powder, cornstarch, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, beat butter, oil, brown sugar, and granulated sugar until smooth.
  4. Add egg and vanilla to the wet mix. Stir in vinegar and red food coloring until the color is even.
  5. Fold the dry ingredients into the wet mix until a thick dough forms. It will be sticky.
  6. Use a large 3–4 tablespoon cookie scoop to place dough on the baking sheets. Leave about 3 inches between cookies.
  7. Bake in the oven for 12–15 minutes until cookies puff and spread and edges are lightly golden.
  8. Cool the cookies on the sheet for 5 minutes, then move to a wire rack to cool completely.
  9. Make frosting by creaming cream cheese and butter until smooth. Add vanilla and powdered sugar and mix until smooth. Chill if too soft.
  10. Pipe or spread frosting on cooled cookies. Crumble extra cookie pieces over the top for decoration.

These cookies pair well with warm meals and bowls of soup, like the ones in 21 healthy high-protein fall soup recipes.

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

Directions :

  1. In a medium sized bowl, whisk together flour, cocoa, milk powder, cornstarch, baking powder, baking soda, and salt to combine. Set aside.
  2. In a large bowl, combine butter, oil, and brown and granulated sugars. Whisk together until smooth.
  3. Whisk in the egg and vanilla to combine. Add in vinegar and as much food coloring as you need to reach your desired color and mix to combine. The color is going to be VERY bright at this point and will deepen after you add the dry ingredients.
  4. Add the dry ingredients and fold together until you get a thick cookie dough. It will be quite sticky! Use a large (3 to 4 tablespoon) sized cookie scoop to scoop out large portions of dough onto your parchment lined baking sheets, leaving about 3 inches of space between each cookie on the sheet.
  5. Bake the cookies in the center of your preheated 350°F oven for 12 to 15 minutes or until puffed and spread out. The bottom edges should be a very light golden brown as well!
  6. Cool the cookies for about 5 minutes on the baking sheet. Transfer onto a wire rack and set aside to cool completely to room temperature before frosting.
  7. In a medium bowl, cream together cream cheese and butter until lump free and smooth.
  8. Add vanilla and powdered sugar and mix until smooth. If the frosting is too soft, pop it into the fridge for 30 to 60 minutes, or until firmed up to your desired consistency.
  9. Pipe or spread your frosting onto the cooled cookies. If you have a wonky looking cookie (usually from the last bit of cookie dough) crumble it up and sprinkle on top of the frosted cookies for added decoration!

how to serve Frosted Red Velvet Cupcake Cookies Recipe

Serve them at room temperature. Place on a platter with napkins for parties. They go well with milk, coffee, or tea. You can also serve them with other holiday dishes or main dishes like those in thanksgiving recipes.

how to store Frosted Red Velvet Cupcake Cookies Recipe

  • Store in an airtight container in the fridge for up to 5 days. The frosting needs refrigeration because of the cream cheese.
  • For longer storage, freeze unfrosted cookies in a single layer on a tray, then move to a freezer bag. Freeze frosted cookies only if well wrapped; they keep up to 1 month.

tips to make Frosted Red Velvet Cupcake Cookies Recipe

  • Use gel food coloring for bright color without adding too much liquid.
  • Chill frosting if it feels too soft before piping.
  • Scoop large dough balls so cookies stay soft and cupcake-like.
  • Do not overbake; remove when edges just turn light golden.
  • For more sweet ideas and treats, see 60 irresistible Christmas candy recipes.

Serving Ideas (if any)

  • Plate with fresh berries for color contrast.
  • Make a dessert board with brownies, cookies, and small candies.
  • Add a small scoop of vanilla ice cream beside a warm cookie for a special treat.

Final Thoughts

These Frosted Red Velvet Cupcake Cookies are simple to make and taste like a mix of cupcake and cookie. They work well for holidays, parties, or a cozy day at home. The cream cheese frosting adds rich flavor that balances the mild cocoa in the cookie.

FAQs

Q: Can I make the dough ahead of time?
A: Yes. Chill dough in the fridge for up to 24 hours. Let it sit a few minutes before scooping.

Q: Can I use different frosting?
A: Yes. You can use buttercream or a simple powdered sugar glaze instead of cream cheese frosting.

Q: Do I need to use instant milk powder?
A: No. It adds a bit of richness, but you can skip it if you do not have it.

Q: Can I make smaller cookies?
A: Yes. Reduce bake time by a few minutes for smaller cookies.

Q: How do I fix frosting that is too runny?
A: Chill it in the fridge for 30–60 minutes to firm up.

Conclusion

For a similar take on red velvet cookie cupcakes, see Easy Crumbl Red Velvet Cupcake Cookies – Lifestyle of a Foodie for more ideas and photos. You can also compare variations at Red Velvet Cupcake Cookies – Eats Delightful.

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Frosted Red Velvet Cupcake Cookies

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  • Author: chahdrecipes
  • Total Time: 35 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
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Description

Deliciously soft cookies that combine the classic red velvet cupcake flavor with a creamy frosting, perfect for parties and celebrations.

Ingredients

Scale
  • 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
  • 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

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, mix flour, cocoa, milk powder, cornstarch, baking powder, baking soda, and salt until combined.
  3. In a large bowl, beat together butter, oil, brown sugar, and granulated sugar until smooth.
  4. Add in egg and vanilla, then stir in vinegar and food coloring until evenly mixed.
  5. Fold the dry ingredients into the wet ingredients to form a thick, sticky dough.
  6. Using a large cookie scoop, drop dough onto the prepared baking sheets, spaced about 3 inches apart.
  7. Bake for 12-15 minutes until cookies are puffed and edges are lightly golden.
  8. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. To make the frosting, cream together cream cheese and butter until smooth. Add vanilla and powdered sugar, mixing until well combined. Chill if too soft.
  10. Pipe or spread frosting on cooled cookies and optionally sprinkle crumbled cookie pieces on top for decoration.

Notes

For best results, chill the dough before baking and use gel food coloring for brighter hues. Store in the refrigerator for up to 5 days.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 250
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

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