Who says you have to choose between a cookie and a cupcake? These frosted red velvet cupcake cookies give you the best of both worlds! Soft, chewy centers dome up like a little cupcake, while a swirl of creamy, dreamy cream cheese frosting takes every bite to the next level. Perfect for sharing, gifting, or just treating yourself (we won’t tell!).
Why We Love These Frosted Red Velvet Cupcake Cookies
- Best of both worlds soft, chewy cookie texture meets tender cupcake-like domes.
- Rich and festive, that classic red velvet color makes them perfect for holidays, parties, or special treats.
- Creamy frosting magic topped with smooth, luscious cream cheese frosting that melts in your mouth.
- Fun to decorate leftover crumbs and frosting swirls, so let you get creative.
- Quick and satisfying, easy to make in under an hour, yet looks bakery-level impressive.
- Perfect for sharing or gifting, everyone will love these sweet, indulgent bites.
Ingredients for Red Velvet Cupcake Cookies and Cream Cheese Frosting
Ingredients for the Red Velvet Cookies
- 1 & ½ 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 (1 stick / 115g) unsalted butter, softened to room temperature
- 3 tablespoons vegetable oil (or any neutral-flavored oil)
- ½ cup (100g) packed brown sugar (light or dark)
- ½ 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)
Ingredients for the Cream Cheese Frosting
- 3 ounces (85g) block cream cheese
- 6 tablespoons (90g) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- 1 & ½ cups (195g) powdered sugar
Equipment Needed for Perfect Baking
- Mixing bowls for combining dry and wet ingredients separately.
- Electric Mixer / Whisk to evenly mix the dry ingredients and the sugar-butter mixture.
- Spoon or spatula for folding dough without deflating it.
- Cookie Scoop (3–4 tbsp size) to portion dough evenly and create uniform cookies.
- Baking tray or sheet pan to bake cookies evenly.
- Parchment paper prevents cookies from sticking and makes cleanup easy.
- Cooling rack to cool cookies completely before frosting.
- Offset Spatula or Knife to frost cookies neatly and creatively.
- Measuring cups and spoons for precise ingredient measurements.
How to Make Frosted Red Velvet Cupcake Cookies
Step 1: Prepare Oven & Baking Sheets
Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly and get that perfect dome shape. Line 2 large baking sheets with parchment paper. Parchment paper prevents sticking and makes cleanup a breeze, trust me, it’s a lifesaver!
Step 2: Mix Dry Ingredients for Cookies
- In a medium bowl, whisk together:
- 1 & ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tablespoon instant milk powder
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- Whisking now ensures that all the leavening agents and cocoa are evenly distributed. This helps your cookies rise beautifully and avoids any bitter cocoa pockets.
Step 3: Mix Wet Ingredients for Cookies
- In a large bowl, combine: ½ cup softened butter, 3 tablespoons vegetable oil, ½ cup brown sugar, and ½ cup granulated sugar.
- Whisk until the mixture is smooth and creamy. This step creates a nice sugar-butter base that gives your cookies a chewy texture. Add 1 large egg and 1 teaspoon vanilla extract, whisk to combine. Stir in 1 teaspoon white vinegar and 1–2 teaspoons red liquid-gel food coloring.
Pro tip: The dough will look very bright red here, but don’t worry, it deepens after adding the dry ingredients.
Step 4: Combine Wet & Dry Ingredients for Cookie Dough
Gradually add the dry ingredients to the wet mixture. Use a spatula to fold gently until you get a thick, sticky cookie dough.
Expert tip: Don’t overmix! Overmixing can make cookies dense instead of soft and domed.
Step 5: Scoop & Bake Red Velvet Cookies
Use a 3–4 tablespoon cookie scoop to portion out dough onto your prepared baking sheets. Leave about 3 inches of space between each cookie. They spread a little while baking. Bake in the center of your preheated oven for 12–15 minutes, until cookies are puffed and lightly golden at the edges.
Tip: Check them carefully after 12 minutes. Oven temperatures vary, so you want the edges just lightly golden, not brown.
Step 6: Cool Red Velvet Cookies
Let cookies cool on the baking sheet for 5 minutes. This allows them to firm up slightly so they don’t break when transferring. Transfer cookies to a wire rack to cool completely to room temperature. Why this matters: Frosting a warm cookie can make it melt and slide off. Patience pays off!
Step 7: Make Cream Cheese Frosting
In a medium bowl, cream together 3 ounces of cream cheese and 6 tablespoons of butter. Mix until smooth and lump-free. Add 1 teaspoon vanilla extract and 1 & ½ cups powdered sugar, mixing until creamy.
Pro tip: If frosting feels too soft, chill for 30–60 minutes to firm up before piping.
Step 8: Frost Red Velvet Cupcake Cookies
- Use a piping bag or offset spatula to frost the cooled cookies.
- For extra decoration, crumble any leftover cookie dough or scraps and sprinkle on top.
- Frosting adds both flavor and visual appeal. A little swirl makes these cookies look bakery-perfect!
Expert Tips for Perfect Red Velvet Cupcake Cookies
- Use room-temperature ingredients: butter and eggs at room temperature mix better and give a smooth, even dough.
- Red food coloring tip: Start with 1 teaspoon and add more if needed. The color will deepen after mixing with dry ingredients.
- Cookie size matters: A large (3–4 tbsp) scoop creates that perfect cupcake-like dome. Smaller scoops will bake flatter.
- Don’t overbake: The cookies should be just lightly golden at the edges. They continue to firm up as they cool.
- Frosting consistency: If frosting is too soft, chill it 30–60 minutes. Too firm? Let it sit at room temperature for a few minutes before piping.
- Creative decoration: Use leftover crumbs or sprinkles to make your cookies look bakery-level.
Serving Frosted Red Velvet Cupcake Cookies
- Perfect for special occasions: These cookies are a showstopper at parties, holiday gatherings, or birthdays. Their vibrant red color and swirled cream cheese frosting make them instantly festive and eye-catching.
- Serve with drinks: Pair them with milk, coffee, or tea for a classic treat. The creamy frosting and chewy cookie texture complement warm or cold beverages beautifully.
- Gifting made easy: Stack a few in a decorative box or wrap individually for a thoughtful homemade gift. Perfect for friends, coworkers, or family.
- Creative plating: Arrange cookies on a tiered dessert stand or platter for an elegant touch at events. Sprinkle extra crumbs, mini chocolate chips, or edible glitter for a fun, bakery-style presentation.
- Enjoy anytime: These cookies are great for snacking, dessert, or an afternoon pick-me-up. They’re soft enough to eat right away but sturdy enough to pack for school, work, or travel.
Storage Tips for Red Velvet Cupcake Cookies
- Store in an airtight container at room temperature for up to 3 days. Frosting may soften slightly.
- For longer storage, refrigerate up to 1 week; bring to room temp before serving for the best taste.
- You can also freeze cookies without frosting for up to 2 months. Frost after thawing for fresh-from-the-oven flavor.
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FAQS About This Recipe
Q1: Can I use regular food coloring instead of gel?
A: You can, but gel food coloring gives a more vibrant color without changing the dough consistency. Liquid coloring may make the dough slightly runnier.
Q2: Can I make the cookies ahead of time?
A: Absolutely! Bake the cookies, store them in an airtight container, and frost them just before serving. Unfrosted cookies can also be frozen for up to 2 months.
Q3: Can I substitute cream cheese frosting with buttercream?
A: Yes, but cream cheese frosting pairs perfectly with red velvet flavor. Buttercream will be sweeter and a little less tangy.
Q4: My cookies flattened too much. What went wrong?
A: Most likely the dough was too warm or overmixed. Make sure butter is softened, not melted, and avoid overmixing once dry ingredients are added. Also, keep the 3-inch spacing on the baking sheet.
Q5: How do I store leftover frosted cookies?
A: Store in an airtight container at room temperature for up to 3 days or refrigerate up to 1 week. Bring to room temperature before serving for the best taste.
Final Thoughts
These Frosted Red Velvet Cupcake Cookies are more than just cookies, they’re a little celebration in every bite! Soft, chewy, and topped with creamy frosting, they’re perfect for sharing, gifting, or just enjoying a sweet treat yourself. The vibrant red color, festive look, and irresistible taste make them a favorite for any occasion.
Remember, baking is all about fun and creativity. Don’t stress if a cookie is slightly wonky crumbs and frosting can turn any “imperfect” cookie into a beautiful, delicious masterpiece. Enjoy every bite and spread the joy!
Frosted Red Velvet Cupcake Cookies
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
- 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
For the Cream Cheese Frosting
- 3 ounces cream cheese
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 1 ½ cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line 2 large baking sheets with parchment paper for easy cleanup and perfect baking.
- Whisk together flour, cocoa, milk powder, cornstarch, baking powder, baking soda, and salt in a medium bowl. This ensures even distribution of leavening agents.
- Whisk butter, oil, brown sugar, and granulated sugar until smooth. Add egg and vanilla, then stir in vinegar and food coloring. The dough will be bright red at this stage.
- Fold dry ingredients into wet until thick, sticky cookie dough forms. Avoid overmixing for soft, domed cookies.
- Use a 3–4 tbsp scoop to portion dough onto sheets, leaving 3 inches between each. Bake 12–15 mins until edges are lightly golden.
- Cool on baking sheet 5 mins, then transfer to wire rack. Frost only when cookies are completely cooled.
- Cream together cream cheese and butter. Add vanilla and powdered sugar, mixing until smooth. Chill 30–60 mins if too soft.
- Pipe or spread frosting onto cooled cookies. Sprinkle with crumbs or decorations for extra flair.
Notes
- Food Coloring: Gel food coloring is recommended for vibrant red without changing dough consistency. If using liquid, start with a small amount to avoid making the dough too wet.
- Cookie Size: A 3–4 tablespoon scoop creates the classic cupcake-like dome. Smaller scoops will spread flatter and may bake faster.
- Butter & Eggs: Use room temperature butter and eggs for smooth mixing and better dough consistency. Cold ingredients can result in uneven baking.
- Mixing Tips: Fold dry ingredients gently into the wet mixture. Overmixing can make cookies dense and less airy.
- Frosting Consistency: If frosting is too soft, chill 30–60 minutes. If too firm, let it sit at room temperature for a few minutes.
- Decorating: Don’t stress about perfect shapes! Use crumbs, sprinkles, or chocolate chips for a professional look.
- Oven Temperatures: Every oven is slightly different. Start checking cookies at 12 minutes to avoid overbaking.
- Storage Reminder: Cookies taste best when fully cooled before frosting. Store frosted cookies in an airtight container and enjoy within 3 days for the best texture.
- Variations: Add mini chocolate chips to the dough for extra chocolatey bites, or try colored sprinkles in the frosting for a fun twist.
