There is just something magical about taking the plush, dreamy texture of your favorite cake and shrinking it down into the perfect handheld cookie form, isn’t there? That’s exactly what we’ve done here with these stunning Red Velvet Cupcake Cookies. They are soft, deeply flavorful, and topped with that undeniable tang of classic cream cheese frosting.
For me, red velvet has always felt special; it’s the color, that hint of cocoa—it instantly transports me to celebrations, even when I’m just having one after school. These treats give you all the indulgence of a cupcake without needing a wrapper or making a huge mess. If you’re looking for something truly show-stopping that tastes like it came straight from a high-end bakery, trust me, this is the recipe you need for your next bake day!
Why You Will Love These Red Velvet Cupcake Cookies
Honestly, if I could only bake one type of dessert forever, I might pick these. They hit every single note you want in a treat! You’ll find yourself reaching for them all the time, not just for big events, but just because. Here’s why they’re going straight into your favorites binder:
- They deliver that amazing, soft, cake-like center you dream about, but with just the right slight crispness around the edges.
- The flavor is pure, classic red velvet—that beautiful subtle cocoa punch paired perfectly with sharp, sweet frosting.
- For holidays or when you need Valentines Day Treats, the color is just unmatched. They look incredible ready to go!
- You get all the satisfaction of decorating a cupcake without any of the fiddly paper liners or uneven tops.
- These cookies freeze like a dream, making them perfect for preparing ahead of time for big parties.
- They come together surprisingly fast for how fancy they look. Thirty-five minutes total? Yes, please!
Essential Ingredients for Perfect Red Velvet Cupcake Cookies
Okay, gathering your supplies is half the battle, right? For these to truly taste like they jumped out of a professional bakery case, we can’t just toss things in; we need precision, especially with the fats and the coloring! I always lay everything out first, that way I’m not scrambling later. Trust me, preparing these ingredients correctly is what separates a good cookie from a truly outstanding one.
Here is everything you’ll need. Make sure your chocolate components are quality—that little bit of cocoa powder really makes a difference!
For the Red Velvet Cupcake Cookies
- 1 & 1/2 cups (180g) all-purpose flour, spooned and leveled
- 1/4 cup (20g) unsweetened cocoa powder
- 1 tablespoon instant milk powder (this is my little secret for extra softness!)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick / 115g) unsalted butter, softened
- 3 tablespoons vegetable oil
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg, room temperature (super important!)
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 1 to 2 teaspoons red liquid-gel food coloring
For the Cream Cheese Frosting
- 3 ounces (85g) block cream cheese, softened
- 6 tablespoons (90g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 & 1/2 cups (195g) powdered sugar
Step-by-Step Guide to Making Red Velvet Cupcake Cookies
Now for the fun part! We’re mixing up the dough that will transform into these amazing treats. Before you even touch the mixer, this is where that E-E-A-T training kicks in: make sure your butter and your egg are at room temperature. Seriously, don’t skip this! Room temperature ingredients emulsify so much better, which gives us that smooth base instead of a grainy, separated mess. It helps trap all that wonderful air we need for that perfect cakey lift.
Getting the oven ready is crucial too. I always preheat to 350°F and line my sheets with parchment paper. If you want tips on making sure your cookies release perfectly every time, you should check out how to bake cookies that never stick! It saves so much heartache.
Preparing the Cookie Dough Base for Red Velvet Cupcake Cookies
First things first, get your dry ingredients whisked together—flour, cocoa, that secret milk powder, baking powder, soda, and salt. Set that bowl aside. Now, grab your big mixing bowl. We need to cream the softened butter, oil, and both sugars until they are really light and fluffy. This takes a couple of minutes, but don’t rush this step if you want those beautiful, puffy Red Velvet Cupcake Cookies.
Next, we add the egg, vanilla, vinegar (yep, that helps bring out the red velvet’s tang!), and the food coloring. I only reach for gel coloring, honestly—it gives you that deep, vibrant red without adding extra liquid that could ruin the texture. Keep mixing until that dough is a gorgeous, uninterrupted crimson color.
Scooping and Baking Your Red Velvet Cupcake Cookies
Once the color is perfect, gently fold in your dry mixture until a thick, sticky cookie dough forms. Don’t overmix it now, or they’ll turn tough! Use a large scoop—I mean a decent scoop, like 3 or 4 tablespoons worth—to space them out on the prepared sheets. Remember, leave about 3 inches between them because they spread out nicely. Bake at 350°F for about 12 to 15 minutes. You’re looking for cookies that are puffed up and have just the slightest kiss of golden brown on their bottom edges. They need to cool completely on the pan for five minutes before you move them to a rack, or they will fall apart!
Crafting the Classic Cream Cheese Frosting for Red Velvet Cupcake Cookies
You simply cannot have a velvety red dessert without that perfectly balanced, slightly tangy cream cheese frosting, right? This part actually comes together almost instantly once the cookies are cool. We need to make sure our cream cheese and butter are nice and soft—really smooth, no little lumps allowed!
It sounds intense, but the mix is super simple: cream the cheese and butter until you have that silky base. Then, slowly add the vanilla and all that powdered sugar. Beat it well! I always feel like this step determines how professional my Red Velvet Cupcake Cookies look, so I spend an extra minute smoothing it out.
Now, here’s my big expert tip for you, especially if your kitchen is warm or you’re in a rush: if you find your frosting is too soft and soupy—maybe it’s too runny to pipe nicely—don’t panic and dump in more sugar. Instead, put the whole bowl into the refrigerator for about 30 to 60 minutes. Chilling firms up the fat beautifully. It’s a fantastic trick I use all the time, just like when I make my famous cream cheese banana bread! Once it firms up a bit, it will hold those gorgeous swirls perfectly.
Assembling and Decorating Your Red Velvet Cupcake Cookies
Once those crimson cookies are completely cool—and I mean completely, or the frosting will just melt into a sad puddle—it’s time for the grand finale! This is where these treats officially become picture-perfect Red Velvet Cupcake Cookies.
You can totally just spread that luscious cream cheese frosting on top with a small offset spatula if you want a rustic, homemade look. But, if you have a piping bag handy, a star tip instantly gives you that professional bakery swirl. If any of your cookies spread a little too much or ended up looking a tad wonky during baking, don’t toss them out! Remember that little note I gave you? Crumble up those imperfect ones right now. A sprinkle of those soft red crumbs over the top of the frosted cookies looks absolutely stunning and finishes them off beautifully. Think of them as little edible confetti! They look so festive, perfect for any of my favorite holiday cookie ideas.
Ingredient Notes and Substitution Options
I get tons of questions about tinkering with established recipes, especially when people are missing one small thing in their pantry. While I always preach sticking to the recipe for the first try, knowing how ingredients work together gives you freedom later! Let’s talk swaps, because sometimes we just can’t run to the store.
First up, the cocoa. We call for unsweetened cocoa powder, which gives us that beautiful faint chocolate background flavor that contrasts the red. If you only have Dutch-processed cocoa, it will work, but your color might turn slightly darker, more brownish-burgundy, because Dutch cocoa is less acidic. I stick to standard unsweetened for the brightest red!
The vinegar is non-negotiable for me, even though it seems odd. That white vinegar reacts with the baking soda and the red coloring, which helps activate that color and give the cookies a little lift. Do NOT use apple cider vinegar here unless you like a faint fruity note!
If you really can’t find instant milk powder—which I love because it keeps the cookie softer than liquid milk would—you can technically skip it, but you’ll lose a bit of texture. In a pinch, you could substitute an extra tablespoon of flour and a quarter teaspoon of baking powder to try and maintain the lift, but honestly, try to grab the milk powder first!
Tips for Achieving Bakery-Style Red Velvet Cupcake Cookies
You’ve mixed the dough, and it looks gorgeous, but how do we make sure these turn out exactly like those beautiful ones you see in the glass display case? It comes down to a few final, crucial tweaks beyond just sticking to the ingredient list. These little secrets are what elevate them from homemade to professional-level Red Velvet Cupcake Cookies.
My first big tip is handling the dough temperature. This batter is quite soft because we use oil combined with butter, so it spreads quickly. If you are making these during the summer or just feel like they are too gummy to scoop neatly, wrap the dough up and sneak it into the fridge for about 20 minutes. Chilling it just slightly stops them from flattening out too much in the oven, which helps you keep that perfect dome shape.
Also, trust your oven, but verify! Oven calibration matters immensely, especially for cookies that need to puff up instead of spreading thin. I always bake mine on the very center rack—no exceptions—to ensure even heat distribution from both the top and bottom elements. You want that slight dome, that cakey rise, and that only happens when the temperature hits them just right across the entire cookie.
Storage and Serving Suggestions for Red Velvet Cupcake Cookies
Okay, you’ve frosted your beautiful Red Velvet Cupcake Cookies, and now you’re wondering how to keep them perfect! Because we used that rich cream cheese frosting, I highly recommend storing them in an airtight container in the refrigerator if you plan on keeping them more than 24 hours. The cold keeps the frosting nice and firm.
They taste best served slightly cooler than room temperature, so let them sit out for about 15 minutes before serving. These are my go-to for gifting or for any special holiday table settings. They look absolutely incredible alongside other treats when you are putting together a spread for Valentine Day Desserts!
If you want to make them ahead for a big party, you can actually freeze the *unfrosted* cookies for up to a month! Just wrap them tightly. When you’re ready, thaw them on the counter and frost them fresh. It’s one of the best ways to prepare for special events, just like how I prep my raspberry cake roll in advance!
Frequently Asked Questions About Red Velvet Cupcake Cookies
I know you wonderful bakers probably have some last-minute questions swirling around before you dive into the action! It’s totally normal when trying a new recipe, especially one that needs that perfect color and texture balance. I’ve pulled together some of the most common things people ask me about these Valentines Day Treats.
Can I really skip the vinegar in the recipe?
Oh, I wouldn’t advise it! The white vinegar might seem like a strange addition since we aren’t making a traditional sour cream cake, but it does essential work. It reacts with the baking soda to give these cookies the lift they need to become dome-shaped and cake-like rather than just flat discs. Plus, that slight acidity helps boost the vibrancy of the red food coloring. For the best result, just trust the process!
How do I make these cookies less cakey and more chewy?
That cakey texture is technically the point of a *cupcake* cookie, but I understand wanting more chew! To achieve that, you can try chilling the dough for a full hour before scooping, and reduce the baking powder slightly—maybe just use 1/4 teaspoon instead of 1/2 teaspoon. Lowering the baking powder reduces the chemical lift, making the cookie spread more and bake denser.
Is it okay if I just use store-bought cream cheese frosting?
Listen, I’m all about making baking accessible, but the homemade frosting is so easy and it tastes 100 times better, especially since the homemade one keeps that signature tang. It only takes five minutes! However, if you are seriously pressed for time for your Valentines Day Baking Ideas, store-bought works in a pinch. My only warning is that store-bought frosting is often softer, so you’ll definitely need to chill it before you try to pipe those lovely swirls on top!
If you’re looking for other fun festive ideas, you might enjoy my recipe for chocolate peppermint bread when the holidays roll around next!
Estimated Nutritional Data for Red Velvet Cupcake Cookies
I know some of you are tracking things closely, and while these are decadent little treats, it’s good to have a general idea of what you’re enjoying! Remember, I am a cook, not a registered dietitian, so these numbers are rough estimates based on the ingredients I’ve provided here. Exact values can change depending on the brands you use, especially with the cocoa powder or sugar density.
For the purposes of this estimate, we are working with 1 cookie serving size. If you happen to make smaller cookies or the yield ends up being 20 instead of 18, these numbers will shift!
Here is the breakdown based on the recipe yields:
- Serving Size: 1 cookie
- Calories: 350
- Fat: 20g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 150mg
- Carbohydrates: 40g
- Fiber: 1g
- Sugar: 35g
- Protein: 3g
It’s a rich cookie, no doubt about it, thanks to that butter and cream cheese frosting! We’re looking at a high sugar and fat content, which is exactly what makes these such a beautifully indulgent dessert for those special moments. Consider this your delicious treat for the week!
Share Your Red Velvet Cupcake Cookies Creations
Well, that’s everything! I truly hope you had as much fun making these as I did sharing them with you. I’m already dreaming of the next batch—they are just too perfect not to make often!
Now comes the best part: I absolutely love seeing what you all create in your own kitchens. When you finish these stunning Red Velvet Cupcake Cookies, please hop back here and leave a star rating right at the top of the post. Your feedback is gold, it tells me what’s working and what I might tweak for next time.
If you snapped a photo of your gorgeous red cookies, don’t keep that beauty to yourself! Tag me on social media so I can see your beautiful frosting swirls. I always share my favorites on my feed, especially when they are ready for things like Valentines Day Treats or just a cozy weekend bake!
Happy baking, friends! I’m Emma, and I hope to see you in my kitchen again soon. For more great recipes, you can always check out my main page here: Meet Emma Laurent.
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Red Velvet Cupcake Cookies
- Total Time: 35 min
- Yield: About 18 cookies 1x
- Diet: Vegetarian
Description
Make soft, cake-like red velvet cookies topped with classic cream cheese frosting. These treats combine the flavor of red velvet cake with the convenience of a cookie.
Ingredients
- 1 & 1/2 cups (180g) all-purpose flour, spooned and leveled
- 1/4 cup (20g) 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 (1 stick / 115g) unsalted butter, softened
- 3 tablespoons vegetable oil
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 1 to 2 teaspoons red liquid-gel food coloring
- 3 ounces (85g) block cream cheese, softened
- 6 tablespoons (90g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 & 1/2 cups (195g) powdered sugar
Instructions
- Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, milk powder, cornstarch, baking powder, baking soda, and salt. Set this dry mixture aside.
- In a large bowl, combine the softened butter, oil, brown sugar, and granulated sugar. Whisk until the mixture is smooth.
- Whisk in the egg and vanilla extract. Add the vinegar and the red food coloring. Mix until you reach your desired color.
- Add the dry ingredients to the wet ingredients and fold them together until a thick cookie dough forms. The dough will be sticky.
- Use a large (3 to 4 tablespoon) cookie scoop to place dough portions onto the prepared baking sheets, leaving about 3 inches between each cookie.
- Bake the cookies in the center of the preheated oven for 12 to 15 minutes, or until the cookies are puffed, spread out, and the bottom edges show a very light golden brown color.
- Cool the cookies on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool completely to room temperature before frosting.
- To make the frosting, cream together the cream cheese and softened butter in a medium bowl until smooth and lump-free.
- Add the 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 until it firms up.
- Pipe or spread the frosting onto the cooled cookies. Crumble any misshapen cookies and sprinkle the crumbs on top of the frosted cookies for decoration.
Notes
- For the food coloring, start with 1 teaspoon and add more until you achieve a deep red color. The color will deepen slightly after mixing in the dry ingredients.
- If you have misshapen cookies, crumble them up and use the pieces to decorate the frosted cookies.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 3
- Cholesterol: 50
Keywords: Red Velvet Cupcake Cookies, red velvet cookies recipe, soft red velvet cookies with frosting, bakery-style red velvet cookies, Valentine Day Desserts, Valentines Day Baking