Frosted Red Velvet Cupcake Cookies Recipe
This easy Frosted Red Velvet Cookies recipe delivers the beloved flavor of the classic cake in a soft, handheld cookie form. Topped with a luscious, creamy frosting, they are a perfect treat for any occasion. For more decadent desserts, try the White German Chocolate Cake with Cheesecake Center Recipe or the Honey Peach Cream Cheese Cupcakes Recipe.
Frosted Red Velvet Cupcake Cookies Recipe
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
Instructions
- 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!
Frequently Asked Questions
Can I make the cookie dough ahead of time?
Yes, you can prepare the dough in advance. Chill it, tightly wrapped, for up to 3 days. Let it soften slightly at room temperature before scooping and baking. This can help develop the flavor for your frosted red velvet cookies.
How do I get the perfect soft texture for these cookies?
The key is to not overbake them. Remove the cookies from the oven when the edges are set but the centers still look slightly soft. They will firm up as they cool on the baking sheet, resulting in a soft, cake-like texture perfect for how to make frosted red velvet cookies.
What is the best way to store frosted red velvet cookies?
Store the frosted cookies in a single layer in an airtight container at room temperature for up to 3 days. For longer storage, freeze unfrosted cookies and frost them after thawing. This keeps the cream cheese frosting fresh and delicious.
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