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Frosted Red Velvet Cupcake Cookies Recipe

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★★★★

4 from 76 reviews

Delightfully soft and fluffy frosted red velvet cupcake cookies featuring a rich cocoa-infused dough and topped with a smooth, creamy cream cheese frosting. Perfectly balanced sweetness and velvety texture make these cookies an irresistible treat for any occasion.

Ingredients

Scale

Red Velvet Cookies:

  • 1 & ½ cups (180g) all-purpose flour, spoon and leveled
  • ¼ cup (20g) unsweetened cocoa powder
  • 1 tablespoon instant milk powder
  • 1 tablespoon cornstarch
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick / 115g) unsalted butter, softened to room temperature
  • 3 tablespoons vegetable oil, or any neutral flavored oil
  • ½ cup (100g) packed brown sugar, light or dark
  • ½ 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

Cream Cheese Frosting:

  • 3 ounces (85g) block cream cheese
  • 6 tablespoons (90g) unsalted butter, softened to room temperature
  • 1 teaspoon pure vanilla extract
  • 1 & ½ cups (195g) powdered sugar

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set them aside to ensure easy removal of cookies after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, instant milk powder, cornstarch, baking powder, baking soda, and salt until evenly combined. Set this mixture aside for later use.
  3. Cream Butter, Oil, and Sugars: In a large bowl, combine the softened unsalted butter, vegetable oil, brown sugar, and granulated sugar. Whisk together thoroughly until you achieve a smooth and creamy consistency with no lumps.
  4. Add Egg, Vanilla, Vinegar, and Food Coloring: Whisk in the large egg and pure vanilla extract until well incorporated. Then add the white vinegar and red liquid-gel food coloring (start with 1 teaspoon and add up to 2 teaspoons to reach your desired vibrant red shade). Mix well; note that the mixture will appear very bright initially, but the color will deepen after adding the dry ingredients.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Gently fold the mixture together until you form a sticky, thick cookie dough. Avoid overmixing to keep the texture tender.
  6. Scoop Cookies onto Baking Sheets: Using a large cookie scoop (about 3 to 4 tablespoons), portion out the dough onto the prepared baking sheets, spacing each cookie about 3 inches apart to allow spreading during baking.
  7. Bake: Place the baking sheets in the preheated oven and bake for 12 to 15 minutes, or until the cookies have puffed up, spread out, and the edges turn a very light golden brown.
  8. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then transfer them to a wire rack to cool completely to room temperature before frosting.
  9. Prepare Cream Cheese Frosting: In a medium bowl, beat together the block cream cheese and softened unsalted butter until smooth and lump free. Add the pure vanilla extract and gradually mix in the powdered sugar until the frosting is creamy and smooth. If the frosting is too soft, chill it in the refrigerator for 30 to 60 minutes until it firms up to your desired consistency.
  10. Frost the Cookies: Once the cookies are fully cooled, pipe or spread the cream cheese frosting generously on top of each cookie. For any uneven or misshapen cookies, crumble them and sprinkle the crumbs over the frosted cookies for a decorative touch.

Notes

  • If you don’t have liquid-gel food coloring, plain gel food coloring works great as a substitute. You may need less gel coloring, so add gradually to reach your desired color intensity.
  • Avoid using liquid food coloring as it can alter the moisture balance in the dough and affect texture.
  • Powdered food coloring is an alternative if available; it is more concentrated and beneficial if you want vivid coloring without extra moisture.
  • For best results, ensure all room temperature ingredients like butter and egg are adequately softened to help achieve a smooth batter.
  • Let the cookies cool completely before frosting to prevent melting or sliding of the frosting.

Keywords: red velvet cookies, cream cheese frosting, frosted cookies, dessert cookies, American cookies, soft cookies, chocolate cookies, holiday cookies, party treats

Find it online: https://epicrecipebox.com/frosted-red-velvet-cupcake-cookies-recipe/