why make this recipe
These Frosted Red Velvet Cupcake Cookies Recipe are fun and bold. They give you the soft chew of a cookie and the sweet cream cheese frosting of a cupcake. You can make a batch fast for parties or for a small treat at home.
introduction
This recipe makes bright red, soft cookies topped with smooth cream cheese frosting. The dough is easy to mix and the frosting comes together in one bowl. If you like simple snack ideas, try this easy guacamole guide for a salty side to balance the sweet.
how to make Frosted Red Velvet Cupcake Cookies Recipe
Make the dough, bake the cookies, cool them, then frost. Mix wet ingredients and color, fold in dry ingredients until sticky. Scoop large portions, bake until edges are light golden, cool, then top with cream cheese frosting. For another quick mixing trick you can borrow from a simple salad recipe, see this 4-ingredient chicken salad which uses simple mixing and folding steps.
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
For pantry ideas that pair well with baking, see this list of 50 easy Trader Joe’s recipes.
Directions :
- In a medium sized bowl, whisk together flour, cocoa, milk powder, cornstarch, baking powder, baking soda, and salt to combine. Set aside.
- In a large bowl, combine butter, oil, and brown and granulated sugars. Whisk together until smooth.
- 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. You can see a photo in the post above what my cookie dough looked like with the food coloring added before and after mixing in the dry ingredients.
- 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.
- 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!
- 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.
- In a medium bowl, cream together cream cheese and butter until lump free and smooth.
- 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.
- 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!
While baking, you may want a light drink to sip. Try one of these 7-day juice fast recipes for a fresh, simple drink.
how to serve Frosted Red Velvet Cupcake Cookies Recipe
Serve at room temperature so the frosting stays soft. Place cookies on a platter in one layer. Offer napkins—these are sweet and creamy. Pair with milk or coffee.
how to store Frosted Red Velvet Cupcake Cookies Recipe
Store in an airtight container in the fridge for up to 4 days. Let the cookies come to room temperature before serving. You can freeze frosted cookies for up to 1 month; wrap each cookie well to protect the frosting.
tips to make Frosted Red Velvet Cupcake Cookies Recipe
- Use gel food coloring for the brightest red without adding liquid.
- Chill the dough 10–15 minutes if it is too sticky to scoop.
- Use a large scoop (3–4 tbsp) for cupcake-sized cookies.
- Beat the frosting until smooth and lump-free. If it is soft, chill 30–60 minutes.
- If a cookie looks odd, crumble it and use as a topping on frosted cookies.
For other small cooking tips you might not expect, see baby squid cooking tips for ideas on handling delicate foods.
Serving Ideas
- Serve with cold milk or hot coffee.
- Add a raspberry or small heart sprinkle on top for parties.
- Place on a dessert plate with a scoop of vanilla ice cream for a special treat.
Final Thoughts
These cookies are a great mix of soft cookie and cupcake frosting. They look bright and taste rich. The recipe is simple and works for both beginners and experienced bakers. Make a batch for a party or a cozy night in.
FAQs
Q: Can I skip the food coloring?
A: Yes. Without coloring they will be a light chocolate-red color from the cocoa. The flavor stays the same.
Q: Can I make the dough ahead?
A: Yes. You can chill the dough in the fridge for up to 24 hours before baking.
Q: Can I use boxed cream cheese frosting?
A: You can, but homemade frosting tastes fresher. Boxed frosting will work in a pinch.
Q: What if my frosting is too soft?
A: Chill it 30–60 minutes in the fridge until it firms up.
Q: Can I make smaller cookies?
A: Yes. Reduce bake time and check for a light golden edge.
Conclusion
If you want a similar take on red velvet cupcake cookies, check this version for inspiration: Easy Crumbl Red Velvet Cupcake Cookies – Lifestyle of a Foodie. For another recipe twist and different tips, see Red Velvet Cupcake Cookies – Eats Delightful.