Description
Red Velvet Cupcake Cookies are a unique twist on the classic red velvet cake, combining the soft, chewy texture of a cookie with the rich, velvety flavor of red velvet. Topped with creamy cream cheese frosting, these cookies are perfect for any occasion and are sure to impress your guests.
Ingredients
Scale
- ½ cup butter (salted or unsalted)
- ⅔ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1–2 teaspoons red gel food coloring
- ¼ cup cocoa powder
- 1¾ cups all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons cornstarch
- ½ teaspoon baking powder
- 4 oz cream cheese (softened)
- 3 tablespoons butter (softened)
- 1 teaspoon vanilla extract (for frosting)
- 1 cup powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg, vanilla extract, white vinegar, and red gel food coloring until well combined.
- In a separate bowl, whisk together cocoa powder, flour, salt, cornstarch, and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets. Space cookies about 2 inches apart.
- Gently flatten the tops of the cookies with the back of a spoon.
- Bake for 10-12 minutes, or until the edges are set and the tops have a crackled appearance.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- In a clean bowl, beat together cream cheese and butter for the frosting until smooth. Gradually mix in powdered sugar and vanilla extract until fluffy.
- Pipe or spread the frosting onto completely cooled cookies.
Notes
- Store frosted cookies in the refrigerator for up to 5 days.
- If using liquid food coloring, reduce the amount to avoid altering the dough texture.
- For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour.
- For a vegan version, substitute the egg with a flax egg, and use vegan butter and cream cheese.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg