Red Velvet Cupcake Cookies with Cream Cheese Frosting Recipe

If you’ve ever been torn between craving a soft cookie and a luscious cupcake, then you’re going to absolutely fall in love with this Red Velvet Cupcake Cookies with Cream Cheese Frosting Recipe. This recipe brings together the best of both worlds—the tender crumb of a red velvet cupcake wrapped up in a perfectly chewy cookie, topped with dreamy cream cheese frosting. When I first tried these, I was hooked instantly, and I just knew I had to share this fan-freaking-tastic treat with you!

this …

Ingredients You’ll Need

All the ingredients here come together to create that rich red velvet taste and soft cookie texture. Use high-quality cocoa powder and fresh cream cheese to really make this recipe shine. I like to use gel food coloring instead of liquid—it gives a more vibrant hue without thinning out the dough.

• Butter: I use salted for a touch of extra flavor, but unsalted works fine too—just adjust salt accordingly.
• Brown Sugar: Adds moisture and a subtle caramel note that deepens the flavor.
• Granulated Sugar: Balances the brown sugar and adds sweetness.
• Egg: Binds everything together and helps with that soft texture.
• Vanilla Extract: Boosts flavor complexity—it’s worth using real vanilla if you can.
• White Vinegar: This little magic ingredient brightens the color and keeps cookies tender.
• Red Gel Food Coloring: For that signature red velvet look without thinning the dough.
• Cocoa Powder: Unsweetened natural cocoa gives the perfect classic flavor.
• All-Purpose Flour: The base for structure without making the cookie too dense.
• Salt: Enhances sweetness and balances flavors.
• Cornstarch: Helps make the cookies extra soft and crumbly.
• Baking Powder: Gives the dough a little lift for that cupcake-like rise.
• Cream Cheese: Use softened full-fat for the frosting—that creaminess is key.
• Powdered Sugar: For smooth, sweet frosting texture.

Variations

I love to mix it up depending on the occasion. These Red Velvet Cupcake Cookies with Cream Cheese Frosting Recipe are super versatile, so don’t hesitate to put your own spin on them.

• Double Chocolate: I once added white chocolate chunks to the dough for extra indulgence—my family went crazy over the melty pockets!
• Reduced Sugar: For a less sweet treat, try lowering the sugars slightly and adding a pinch of cinnamon for warmth.
• Vegan Friendly: You can swap out the butter and cream cheese for plant-based alternatives, just expect a slightly different texture.
• Festive Toppings: Try sprinkling crushed peppermint or adding colored sprinkles on top of the frosting during holidays.

How to Make Red Velvet Cupcake Cookies with Cream Cheese Frosting Recipe

Step 1: Get Your Oven Ready

First things first, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside. Preparing ahead makes it so much easier to scoop and bake without rushing. Trust me, I learned this the hard way when I tried to bake on an unlined pan and had stuck cookies!

Step 2: Cream the Butter and Sugars

In a large bowl or stand mixer, beat the butter, brown sugar, and granulated sugar together until smooth and creamy. This usually takes about 2 to 3 minutes. I love this step because you can tell the dough is coming together just right when it’s fluffy and light—this is what gives you that melt-in-your-mouth feel.

Step 3: Mix in the Wet Ingredients

Whisk in the egg, vanilla extract, white vinegar, and red gel food coloring until everything is well combined. The vinegar might sound unusual, but it really enhances the color while keeping the cookie tender. Adding the gel coloring here gives you that deep, vibrant red without changing the dough’s thickness.

Step 4: Combine the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, cocoa powder, cornstarch, baking powder, and salt. Slowly add this mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix—overworking the dough can result in tough cookies, and we definitely want soft and tender here. Save about one tablespoon of dough to bake separately later for decorating.

Step 5: Shape and Bake

Using a large cookie scoop, portion out nine equally sized dough balls onto your prepared baking sheet. Gently flatten each ball with your hand or the bottom of a glass to about half an inch thick. Bake the cookies for 10 minutes—don’t overbake! Let them cool on the pan for 10-15 minutes before transferring to a wire rack to cool fully. This resting time is crucial because the cookies are delicate when warm.

Step 6: Bake the Reserved Dough and Create Decor

Bake the reserved tablespoon of dough for 7-8 minutes, then crumble it to sprinkle on top of the frosted cookies. This adds an extra touch of red velvet texture and looks so cute! I discovered this trick to make the topping feel even more homemade and special.

Step 7: Make the Cream Cheese Frosting

In a stand mixer or large bowl, beat the softened cream cheese and butter together until smooth and fluffy. Add the powdered sugar and vanilla extract, whipping for about 3-5 minutes until the frosting is light and airy. If your frosting feels too soft, pop it in the fridge or freezer for a few minutes, then whip it again to get that perfect piping consistency.

Step 8: Frost and Finish

Using a piping bag fitted with a large round tip or a simple ziplock bag with the corner snipped off, pipe generous swirls of the cream cheese frosting onto each cooled cookie. Top with the crumbled dough you baked earlier. I love how this finishing step makes the cookies look so bakery-worthy, even if you’re just baking in your own kitchen!

How to Serve Red Velvet Cupcake Cookies with Cream Cheese Frosting Recipe

Garnishes

For garnishes, I like to keep it simple but elegant—just enough to make the cookies pop! Crumbled cookie dough from the reserved portion is my go-to. Sometimes I sprinkle a few mini white chocolate chips or a tiny dusting of cocoa powder to give a little contrast and extra flavor.

Side Dishes

These cookies pair wonderfully with a cold glass of milk or a steaming cup of coffee or tea. For a more decadent treat, serve alongside whipped cream or fresh berries. I sometimes enjoy them with a scoop of vanilla ice cream for an indulgent dessert.

Creative Ways to Present

For special occasions, try stacking them into cookie towers or placing them on decorative platters lined with doilies. I once made a layered dessert by crumbling these cookies into parfait glasses with layers of whipped cream—everyone was amazed! You can also pipe the frosting in fun shapes using colored piping tips to match any celebration theme.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, separated by parchment paper to keep the frosting intact. They stay fresh and soft for about 2-3 days. If your kitchen is warm, pop them in the fridge but bring to room temperature before enjoying for best flavor.

Freezing

Freezing works well too! I freeze the cookies without frosting first on a tray, then transfer them to a freezer bag. When ready, thaw completely and frost fresh for best results. This way, you can prep the cookie base in advance and ice them when guests arrive.

Reheating

If you want to warm them up, lightly microwave for about 10 seconds or so, but avoid heating too long or the cream cheese frosting may soften undesirably. I usually recommend enjoying them cold or at room temperature to savor the perfect texture balance.

FAQs

Final Thoughts

These Red Velvet Cupcake Cookies with Cream Cheese Frosting Recipe hold a special place in my baking repertoire because they’re the perfect comfort treat that’s both nostalgic and a little bit special. They’re easy enough to whip up on a weeknight but fancy enough for birthdays and celebrations. I promise, once you try baking these, you’ll want to make them again and again—and so will everyone lucky enough to get one. So go ahead, dive in and enjoy every bite of this red velvet magic baked into a cookie!

Print