If you’ve ever struggled to choose between a soft, chewy cookie or a tender, fluffy cupcake, these Frosted Red Velvet Cupcake Cookies are your dream come true. With a slightly domed, cake-like center and chewy edges, these cookies deliver the best of both worlds. And to make them irresistible, each one is topped with silky cream cheese frosting and a sprinkle of red velvet crumbs.
Perfect for Valentine’s Day, holidays, birthdays, or just because, these cookies are as stunning as they are delicious.
Why You’ll Love These Cookies
- A hybrid of cupcakes and cookies in one treat
- Rich cocoa flavor with that signature red velvet tang
- Creamy, sweet-tart cream cheese frosting on top
- Beautiful presentation for parties or gifting
- Easy to make with pantry ingredients
Ingredients
For the Red Velvet Cookies
- 1½ cups (180g) all-purpose flour, spooned and leveled
- ¼ cup (20g) unsweetened cocoa powder
- 1 tablespoon instant milk powder
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened to room temperature
- 3 tablespoons vegetable oil (or other neutral oil)
- ½ cup (100g) packed light or dark brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 1–2 teaspoons red liquid-gel food coloring
For the Cream Cheese Frosting
- 3 oz (85g) cream cheese, softened
- 6 tablespoons (90g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1½ cups (195g) powdered sugar
Instructions
Step 1: Prepare the Cookie Dough
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, milk powder, cornstarch, baking powder, baking soda, and salt.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk the butter, oil, and both sugars until smooth. Add the egg, vanilla, vinegar, and food coloring. Mix until combined.
Step 3: Combine and Scoop
Fold the dry ingredients into the wet mixture until you have a sticky dough. Using a large cookie scoop (3–4 tablespoons), portion dough onto the baking sheets, leaving 3 inches of space between cookies.
Step 4: Bake the Cookies
Bake for 12–15 minutes, or until puffed and lightly golden around the edges. Allow to cool on the sheet for 5 minutes before transferring to a wire rack. Cool completely before frosting.
Step 5: Make the Frosting
In a medium bowl, beat the cream cheese and butter until smooth. Add vanilla and powdered sugar, mixing until creamy. If frosting is too soft, refrigerate 30–60 minutes to firm up.
Step 6: Frost and Decorate
Spread or pipe frosting onto cooled cookies. Crumble one cookie (usually from the last batch) and sprinkle crumbs on top for a bakery-style finish.
Tips for Success
- Use gel food coloring for vibrant red without thinning the dough
- Don’t overbake — the centers should stay soft for that cupcake-like texture
- Chill the frosting if it’s too runny to pipe neatly
- For extra flair, top with white chocolate drizzle or Valentine’s sprinkles
Frequently Asked Questions
Do I have to use food coloring?
No, you can leave it out, but the cookies won’t have the classic red velvet look.
Can I make the dough ahead of time?
Yes, chill the dough for up to 24 hours before baking. Let it sit at room temperature for 10 minutes before scooping.
Can these be frozen?
Yes. Freeze unfrosted cookies for up to 2 months. Thaw, then frost before serving.
Can I double the recipe?
Absolutely. These cookies are perfect for parties and bake sales.
Final Thoughts
These Frosted Red Velvet Cupcake Cookies are the best of both desserts — soft, chewy, fluffy, and topped with creamy frosting. They’re elegant enough for special occasions but simple enough to bake on a cozy weekend at home.
Once you try them, you’ll see why they’re destined to become a new favorite in your baking rotation.
Share Your Creations
Tried this recipe? Share your frosted red velvet creations using #RedVelvetCookieLove and inspire others to bake them too.
The Goods
Frosted Red Velvet Cupcake Cookies
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Recipes
For the Red Velvet Cookies
- 1½ cups 180g all-purpose flour, spooned and leveled
- ¼ cup 20g unsweetened cocoa powder
- 1 tablespoon instant milk powder
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 115g unsalted butter, softened to room temperature
- 3 tablespoons vegetable oil or other neutral oil
- ½ cup 100g packed light or dark brown sugar
- ½ cup 100g granulated sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 1 –2 teaspoons red liquid-gel food coloring
For the Cream Cheese Frosting
- 3 oz 85g cream cheese, softened
- 6 tablespoons 90g unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1½ cups 195g powdered sugar
Instructions
Step 1: Prepare the Cookie Dough
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, milk powder, cornstarch, baking powder, baking soda, and salt.
Step 2: Mix the Wet Ingredients
- In a large bowl, whisk the butter, oil, and both sugars until smooth. Add the egg, vanilla, vinegar, and food coloring. Mix until combined.
Step 3: Combine and Scoop
- Fold the dry ingredients into the wet mixture until you have a sticky dough. Using a large cookie scoop (3–4 tablespoons), portion dough onto the baking sheets, leaving 3 inches of space between cookies.
Step 4: Bake the Cookies
- Bake for 12–15 minutes, or until puffed and lightly golden around the edges. Allow to cool on the sheet for 5 minutes before transferring to a wire rack. Cool completely before frosting.
Step 5: Make the Frosting
- In a medium bowl, beat the cream cheese and butter until smooth. Add vanilla and powdered sugar, mixing until creamy. If frosting is too soft, refrigerate 30–60 minutes to firm up.
Step 6: Frost and Decorate
- Spread or pipe frosting onto cooled cookies. Crumble one cookie (usually from the last batch) and sprinkle crumbs on top for a bakery-style finish.
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