Frosted Red Velvet Cupcake Cookies

Indulge in the delightful world of baking with these Frosted Red Velvet Cupcake Cookies. Fusing the classic charm of red velvet cake with the easy-to-handle format of cookies, this recipe is perfect for any occasion—whether you are celebrating a birthday, hosting a gathering, or simply treating yourself. Each cookie boasts a tender, cake-like texture, enriched by the rich depth of cocoa and the vibrant hue of red food coloring. Topped with luscious cream cheese frosting, they offer a delightful contrast of flavors that is simply irresistible. The aroma while baking fills your kitchen with warmth and anticipation, making this treat a must-try. Get ready to impress your family and friends with these beautiful and delicious cookies!

Ingredients

1 & 1/2 cups all-purpose flour: The base of our cookies, providing structure and chewiness.
1/4 cup unsweetened cocoa powder: Adds richness and depth to the red velvet flavor.
1 tablespoon instant milk powder: Enhances the creaminess and overall flavor profile.
1 tablespoon cornstarch: Helps make the cookies soft and tender.
1/2 teaspoon baking powder: Provides leavening for a light texture.
1/4 teaspoon baking soda: Reacts with the vinegar to add fluffiness.
1/4 teaspoon salt: Balances sweetness and enhances flavor.
1/2 cup unsalted butter, softened: Adds moisture and richness to the dough.
3 tablespoons vegetable oil: Contributes to the tender texture of the cookies.
1/2 cup packed brown sugar: Adds moisture and a subtle caramel flavor.
1/2 cup granulated sugar: Sweetens the cookies and contributes to their structure.
1 large egg: Binds all ingredients together and adds moisture.
1 teaspoon pure vanilla extract: Enhances flavor with a subtle sweetness.
1 teaspoon white vinegar: Reacts with baking soda for a lighter texture.
1 to 2 teaspoons red liquid-gel food coloring: Gives the cookies their signature red hue.
3 ounces cream cheese: A key ingredient for creamy, delicious frosting.
6 tablespoons unsalted butter, softened: Adds creaminess and richness to the frosting.
1 teaspoon pure vanilla extract: Adds flavor to the frosting.
1 & 1/2 cups powdered sugar: Sweetens and thickens the frosting.

Step-by-Step Instructions

In a medium bowl, whisk together the all-purpose flour, cocoa powder, milk powder, cornstarch, baking powder, baking soda, and salt. Set this mixture aside.
In a large bowl, mix the softened butter, vegetable oil, brown sugar, and granulated sugar until smooth and creamy.
Whisk in the egg and vanilla extract. Then, add the white vinegar and food coloring, stirring until the desired red color is achieved.
Gradually fold the dry mixture into the wet mixture until a thick dough forms. Be careful not to overmix.
Use a large cookie scoop to portion the dough onto parchment-lined baking sheets, ensuring adequate spacing between each scoop.
Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the cookies are puffed and the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
To prepare the frosting, cream the cream cheese and softened butter together until smooth. Add the vanilla extract, then gradually incorporate the powdered sugar until the mixture is fluffy.
Pipe or spread the cream cheese frosting onto the cooled cookies.
If desired, sprinkle cookie crumbles over the frosting for added texture.

Recipe Details

Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 35-40 minutes
Servings: Approximately 12 cookies
Calories: Approximately 200 calories per cookie

Tips, Storage & Variations

Tips: Make sure your butter is softened to room temperature for easy mixing, and avoid overcrowding your baking sheets to ensure even baking.
Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.
Freezing: You can freeze un-frosted cookies for up to three months. Thaw before frosting and serving.
Variations: Switch up the frosting by mixing in zest from an orange or lemon for a citrus twist. You can also add chocolate chips to the dough for extra richness.

FAQ

1. Can I make these cookies ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.

2. Can I substitute the cream cheese in the frosting?
You can use mascarpone cheese or simply use more butter for a rich buttercream frosting.

3. Is it possible to make these cookies without food coloring?
Yes, but they will not have the signature red color. They will still taste delicious.

4. Can I use whole wheat flour instead of all-purpose flour?
You can substitute with whole wheat flour, but the texture may be denser.

5. How should I store frosted cookies?
Store frosted cookies in an airtight container in the fridge for freshness, especially due to the cream cheese frosting.

Conclusion

These Frosted Red Velvet Cupcake Cookies are a delightful treat that promises to satisfy your sweet tooth while impressing everyone who tastes them. It is a simple yet rewarding recipe that brings charm and flavor to any occasion. We encourage you to give this recipe a try and share your creations with friends and family. Happy baking!

Frosted Red Velvet Cupcake Cookies

Print Recipe

Delightful red velvet cupcake cookies topped with creamy frosting, perfect for any celebration.

Author: amanda-lewis
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 12 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 & 1/2 cups all-purpose flour
1/4 cup 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 unsalted butter, softened
3 tablespoons vegetable oil
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon white vinegar
1 to 2 teaspoons red liquid-gel food coloring
3 ounces cream cheese
6 tablespoons unsalted butter, softened
1 teaspoon pure vanilla extract
1 & 1/2 cups powdered sugar

Instructions

In a medium bowl, whisk together flour, cocoa powder, milk powder, cornstarch, baking powder, baking soda, and salt. Set aside.
In a large bowl, mix softened butter, vegetable oil, brown sugar, and granulated sugar until smooth.
Whisk in the egg and vanilla extract, then add vinegar and food coloring, stirring until the desired color is achieved.
Fold the dry mixture into the wet mixture until a thick dough forms, being careful not to overmix.
Use a cookie scoop to portion the dough on parchment-lined baking sheets, ensuring spacing between cookies.
Bake in a preheated oven at 350°F (175°C) for 12-15 minutes until puffed and edges are golden.
Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
To prepare frosting, cream together cream cheese and butter until smooth, add vanilla, and gradually incorporate powdered sugar until fluffy.
Pipe or spread cream cheese frosting onto cooled cookies, optionally sprinkling cookie crumbles on top.