Frosted Red Velvet Cupcake Cookies Recipe

If you’re on the hunt for a treat that brings together the best of two worlds, you’re in for a real delight with this Frosted Red Velvet Cupcake Cookies Recipe. Imagine biting into a tender, chewy red velvet cookie paired with the rich, tangy cream cheese frosting you love from classic red velvet cupcakes—all in just one bite! It’s the perfect way to satisfy your sweet tooth with a fun twist, offering a colorful and utterly scrumptious dessert that’s sure to impress friends and family alike.

Ingredients You’ll Need

Gathering your ingredients is the first step to creating this irresistible treat, and the best part is how straightforward and accessible each one is. Each ingredient plays a crucial role—from the cocoa powder adding that hint of chocolate depth to the cream cheese frosting that balances sweetness with a creamy tang.

• All-purpose flour (1 & ½ cups): The backbone that shapes your cookies, giving structure and a tender crumb.
• Unsweetened cocoa powder (¼ cup): Adds the subtle chocolate flavor that makes red velvet so special.
• Instant milk powder (1 tablespoon): Enhances richness and improves the cookie’s texture.
• Cornstarch (1 tablespoon): Keeps the cookies soft and slightly chewy.
• Baking powder (½ teaspoon) and baking soda (¼ teaspoon): These leavening agents ensure your cookies puff perfectly without being cakey.
• Salt (¼ teaspoon): Brightens and balances the flavors.
• Unsalted butter (½ cup / 1 stick): At room temperature, it creates that lovely creamy base with the oil.
• Vegetable oil (3 tablespoons): Keeps the cookies moist and tender.
• Brown sugar (½ cup, packed): Adds moisture and a deep caramel for richer flavor.
• Granulated sugar (½ cup): Brings sweetness and helps tenderize the dough.
• Large egg (1): For binding everything together and adding moisture.
• Vanilla extract (1 teaspoon): Essential for rounding out all the flavors beautifully.
• White vinegar (1 teaspoon): The secret little twist that brightens the red velvet’s signature tang.
• Red liquid-gel food coloring (1 to 2 teaspoons): Gives that iconic red hue without affecting the cookie texture.
• Cream cheese (3 ounces): For the frosting, making it creamy, luxurious, and perfectly tangy.
• Unsalted butter (6 tablespoons): Softened, it blends with cream cheese for smooth, spreadable frosting.
• Powdered sugar (1 & ½ cups): Sweetens and thickens the frosting to just the right consistency.

How to Make Frosted Red Velvet Cupcake Cookies Recipe

Step 1: Prepare Your Oven and Dry Mix

Begin by preheating your oven to 350°F to get everything nice and warm for baking. Line two large baking sheets with parchment paper—this makes cleanup a breeze and helps your cookies bake evenly. Next, whisk together flour, cocoa powder, milk powder, cornstarch, baking powder, baking soda, and salt in a medium bowl. This dry mix sets the stage for your perfect red velvet base.

Step 2: Cream Together the Wet Ingredients and Sugars

In a large bowl, combine your softened butter, vegetable oil, brown sugar, and granulated sugar. Whisk until the mixture is smooth and creamy; this step is key in developing that lovely texture. Then, stir in the egg and vanilla extract, ensuring everything is fully blended. Add the vinegar and your desired amount of red liquid-gel food coloring to get that vibrant red color we all adore. At this point, your batter will look quite bright and lively, which is completely normal!

Step 3: Combine Wet and Dry Ingredients

Gently fold the dry ingredient mixture into your wet mixture. The dough will become thick and sticky—that’s exactly what you want for these chewy cookies! Be careful not to overmix, just fold it until everything is combined and uniform in color. This balance keeps those cookies tender and soft.

Step 4: Scoop and Bake

Using a large cookie scoop (about 3 to 4 tablespoons), drop dollops of dough onto your parchment-lined baking sheets. Give each cookie about 3 inches of space to spread out as they bake. Slide them into your preheated oven and bake for 12 to 15 minutes. You’re looking for the cookies to puff and slightly spread, with the edges turning a light golden brown—these visual cues mean perfection!

Step 5: Cool and Frost

After baking, let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack. This step is crucial—frosting warm cookies can lead to a melty, messy result. Once the cookies reach room temperature, it’s time to whip up the frosting. Beat cream cheese and softened butter until smooth, then add vanilla and powdered sugar until creamy and luscious. If your frosting feels too soft, just chill it for 30 to 60 minutes until it firms up a bit. Finally, spread or pipe your cream cheese frosting onto each cookie, and for a fun finishing touch, crumble any leftover cookie bits on top!

How to Serve Frosted Red Velvet Cupcake Cookies Recipe

Garnishes

For a little extra flair, sprinkle your frosted cookies with decorative toppings like red sanding sugar, white chocolate shavings, or even small festive sprinkles. They add a bit of sparkle and texture that makes these cookies look as enticing as they taste.

Side Dishes

These cookies pair beautifully with a cold glass of milk or a warm cup of coffee or tea. Their rich, velvety flavor and creamy frosting make them a wonderful standalone treat as well, but a thoughtful beverage adds an extra layer of indulgence.

Creative Ways to Present

Serve your Frosted Red Velvet Cupcake Cookies Recipe on a beautiful tiered dessert tray for parties or stack them in a pretty gift box tied with a ribbon to give as a handmade gift. They also make charming little “cupcake cookie sandwiches” if you place two cookies together with frosting in between—double the fun and double the yum!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which might be a challenge!), store them in an airtight container at room temperature for up to 3 days. This keeps the cookies soft and the frosting fresh, preserving that perfect bite.

Freezing

You can freeze these cookies unfrosted for up to 3 months. To do so, scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. When you’re ready, bake fresh and frost once cooled for the best texture and flavor.

Reheating

To enjoy them warm, gently microwave a frosted cookie for about 10 seconds, but watch carefully so the frosting doesn’t melt too much. Reheating unfrosted cookies is better done in a toaster oven at a low temperature to keep their texture intact.

FAQs

Can I use gel food coloring instead of liquid-gel?

Absolutely! Gel food coloring works great and usually requires less quantity to achieve the vibrant red color. Just add a little at a time until you get your desired shade. Avoid liquid food coloring as it can affect dough moisture.

What if I don’t have instant milk powder?

If you’re out of instant milk powder, you can leave it out, but it adds richness and tenderness. Alternatively, a small dash of regular milk or cream in the wet ingredients can help compensate.

Can these cookies be made gluten-free?

Yes, but you’ll need a good gluten-free flour blend that measures cup-for-cup like all-purpose flour. The texture might be a touch different, but the red velvet flavor will still shine through.

Why is vinegar used in this recipe?

The vinegar reacts with the baking soda to help the cookies rise nicely, and it also contributes to the tangy flavor characteristic of classic red velvet desserts.

How thick should I spread the frosting?

Feel free to spread the frosting as thick or thin as you like, but a generous layer really enhances the cookie’s flavor, giving that classic creamy bite in every mouthful.

Final Thoughts

This Frosted Red Velvet Cupcake Cookies Recipe is more than just a recipe—it’s a celebration of flavor, texture, and pure joy in every bite. Whether you’re baking for a special occasion or just because you deserve a sweet treat, these cookies are sure to become a cherished favorite. So go ahead, grab your ingredients, and dive into the fun of making these extraordinary red velvet delights!

Print