Description
Delight in these Frosted Red Velvet Cupcake Cookies, combining the rich, velvety taste of classic red velvet cake with a soft, chewy cookie texture, topped with a smooth and creamy cream cheese frosting. Perfect as a festive treat or everyday indulgence, these cookies bring vibrant color and luscious flavor in every bite.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tbsp instant milk powder
- 1 tbsp cornstarch
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet Ingredients & Dough
- ½ cup unsalted butter, softened
- 3 tbsp vegetable oil
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 2 tsp red liquid-gel food coloring
Frosting
- 3 ounces cream cheese, softened
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 1 ½ cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper for easy cleanup and perfect baking results.
- 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 to evenly distribute the leavening agents.
- Cream Wet Ingredients: In a separate bowl, beat the softened butter, vegetable oil, brown sugar, and granulated sugar until smooth and well combined. Add in the egg and vanilla extract, then stir in the white vinegar and red liquid-gel food coloring, ensuring the dough turns a bright red color.
- Combine Dough: Fold the dry ingredients into the wet mixture until a thick, sticky cookie dough forms. Be careful not to overmix to retain softness and a domed cookie shape.
- Portion Cookies: Use a 3 to 4 tablespoon scoop to portion the dough onto the prepared baking sheets, spacing each scoop about 3 inches apart to allow spreading during baking.
- Bake Cookies: Place the trays in the preheated oven and bake for 12 to 15 minutes until the edges start to turn a light golden color.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Wait until completely cooled before frosting.
- Prepare Frosting: Beat together the cream cheese and butter until creamy, then add vanilla extract and powdered sugar. Mix until the frosting is smooth. If the frosting is too soft, chill it in the refrigerator for 30 to 60 minutes.
- Frost Cookies: Once the cookies are completely cooled, pipe or spread the cream cheese frosting onto each cookie. Optionally, sprinkle with crumbs or decorative toppings for extra flair.
Notes
- Ensure the cookies are fully cooled before frosting to prevent melting.
- For a stronger red color, adjust the amount of red food coloring as preferred.
- The frosting can be chilled to stiffen if it feels too soft for piping.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Bring cookies to room temperature before serving for best flavor and texture.
