A soft red velvet cookie with a cream cheese frosting makes a simple, special treat for any day.
introduction
These Frosted Red Velvet Cupcake Cookies mix a cake-like cookie with rich cream cheese frosting. They bake fast and look bright. If you love red velvet in other forms, try a similar idea with Heavenly Red Velvet Cinnamon Rolls for more red velvet treats.
why make this recipe
Make these because they are easy and make a lot of people smile. The cookie is soft and slightly chewy. The frosting is smooth and tangy from the cream cheese. They are great for parties, school treats, or a quick dessert. If you enjoy red velvet cookie variations, you might also like the Red Velvet Crinkle Cookies for another fun take.
how to make Frosted Red Velvet Cupcake Cookies
Follow the steps below. Read them once before you start so you have a smooth bake.
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 :
- In a medium bowl, whisk together flour, cocoa, milk powder, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large bowl, combine butter, oil, brown sugar, and granulated sugar. Whisk until smooth.
- Whisk in the egg and vanilla. Add vinegar and 1–2 teaspoons food coloring to reach your desired color. Mix well. The dough will look very bright now and will darken after you add the dry mix.
- Add the dry ingredients to the wet and fold until you get a thick, sticky cookie dough.
- Use a large (3 to 4 tablespoon) cookie scoop to place dough onto parchment-lined baking sheets. Leave about 3 inches between each cookie.
- Bake in a 350°F (175°C) oven for 12 to 15 minutes, until puffed and spread out and the bottom edges are a very light golden brown.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- For the frosting, beat cream cheese and butter in a medium bowl until smooth and lump-free. Add vanilla and powdered sugar and mix until smooth. If the frosting is too soft, chill for 30–60 minutes until firmer.
- Pipe or spread frosting on cooled cookies. Crumble any odd-shaped cookies and sprinkle crumbs on top for decoration.
If you like simple mixing methods and want ideas for a small batch approach, see Creamy Smothered Chicken and Rice for how a quick mix can save time.
how to serve Frosted Red Velvet Cupcake Cookies
Serve them at room temperature. Place cookies on a platter for guests. They pair well with milk, coffee, or tea. For a casual dessert dinner, you can serve these after a light soup like Crockpot Thai Coconut Chicken Soup to make a full, simple meal.
how to store Frosted Red Velvet Cupcake Cookies
- Room temperature: Keep in an airtight container for up to 2 days.
- Fridge: Store in an airtight container for up to 5 days. Bring to room temp before serving.
- Freeze: Place unfrosted cookies in a single layer on a tray and freeze. Move to a freezer bag after solid. Freeze up to 2 months. Thaw and then frost.
tips to make Frosted Red Velvet Cupcake Cookies
- Use a large cookie scoop for even sizes and even baking.
- The dough will be sticky; chill 10–20 minutes if you need firmer dough to scoop.
- If frosting is too soft, chill it for 30–60 minutes.
- Use gel food coloring for a bright red without adding too much liquid.
- For timing and batch tips, you can learn pacing ideas from the Ground Beef Philly Cheesesteaks post on how to work in batches for feeding a crowd.
Serving Ideas
- Serve with a cold glass of milk.
- Add a small scoop of vanilla ice cream and a cookie on the side.
- Use as party favors in clear bags tied with ribbon.
- Stack two cookies with frosting between for a sandwich-style treat.
Final Thoughts
These Frosted Red Velvet Cupcake Cookies are easy and fun. They look fancy but take simple steps. Make a batch for a party or for a quick sweet treat at home.
FAQs
Q: Can I skip the food coloring?
A: Yes. The cookies will be milder in color but still taste like red velvet.
Q: Can I make the frosting dairy-free?
A: You can try a dairy-free cream cheese and a dairy-free butter, but texture may change.
Q: Can I bake smaller cookies?
A: Yes. Reduce bake time by a few minutes and watch for light golden edges.
Q: Can I freeze frosted cookies?
A: Freezing frosted cookies can change the frosting texture. Freeze unfrosted cookies, then thaw and frost.
Conclusion
For a copycat take on popular bakery-style red velvet cupcake cookies, see this bright version at Easy Crumbl Red Velvet Cupcake Cookies – Lifestyle of a Foodie for more visual ideas, and compare notes with another version at Red Velvet Cupcake Cookies – Eats Delightful.
Frosted Red Velvet Cupcake Cookies
Ingredients
Method
- In a medium bowl, whisk together flour, cocoa, milk powder, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large bowl, combine butter, oil, brown sugar, and granulated sugar. Whisk until smooth.
- Whisk in the egg and vanilla. Add vinegar and 1–2 teaspoons food coloring to reach your desired color. Mix well.
- Add the dry ingredients to the wet and fold until you get a thick, sticky cookie dough.
- Use a large (3 to 4 tablespoon) cookie scoop to place dough onto parchment-lined baking sheets, leaving about 3 inches between each cookie.
- Bake in a 350°F (175°C) oven for 12 to 15 minutes, until puffed and spread out.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Beat cream cheese and butter in a medium bowl until smooth and lump-free.
- Add vanilla and powdered sugar and mix until smooth. If the frosting is too soft, chill for 30–60 minutes until firmer.
- Pipe or spread frosting on cooled cookies. Crumble any odd-shaped cookies and sprinkle crumbs on top for decoration.