Description
These Red Velvet Cupcake Cookies are the perfect blend of soft, chewy cookies with the rich flavor of red velvet cake. They’re topped with a luscious cream cheese frosting, making them taste just like a cupcake in cookie form! Perfect for holidays, parties, or anytime you crave a sweet treat.
Ingredients
Units
Scale
- For the Cookies:
- 1 1/2 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat & Prep:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. - Cream Butter & Sugars:
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. - Add Wet Ingredients:
Beat in the egg, milk, vanilla extract, red food coloring, and vinegar until well combined. - Combine:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. - Scoop & Bake:
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until set around the edges but still soft in the center. - Cool:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. - Prepare Frosting:
In a bowl, beat the cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and a pinch of salt. Beat until light and fluffy. - Frost & Serve:
Once the cookies are completely cool, spread or pipe the cream cheese frosting on top. Enjoy!
Notes
- Add sprinkles or mini chocolate chips on top for extra flair.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- For a richer flavor, chill the dough for 30 minutes before baking.