If you are searching for a truly delightful treat that brings together the best of two worlds, this Red Velvet Cupcake Cookies with Cream Cheese Frosting Recipe is an absolute winner. Imagine the deep, rich flavors of classic red velvet cake, transformed into soft, chewy cookies, topped with a luscious, tangy cream cheese frosting that melts in your mouth. This recipe is perfect for those moments when you want to impress friends or simply indulge yourself with something sweet and special. Whether for a holiday gathering or a cozy night in, these cookies will quickly become a beloved favorite on your dessert list.
Ingredients You’ll Need
Gathering the right ingredients is the first step to baking these magical Red Velvet Cupcake Cookies with Cream Cheese Frosting Recipe. Each component plays a crucial role, from the flour providing structure to the food coloring giving that signature vibrant hue, and the cream cheese frosting tying everything together with a creamy finish.
- All-purpose flour: The base of the cookie, ensuring structure and a tender crumb.
- Unsweetened cocoa powder: Adds that subtle chocolate hint essential to red velvet’s classic flavor.
- Baking soda and baking powder: These leavening agents create the perfect rise and texture.
- Salt: Enhances all the flavors and balances the sweetness.
- Unsalted butter (room temperature): Provides richness and a soft, chewy texture in the cookies and frosting.
- White granulated sugar: Sweetens the cookies while helping achieve the right consistency.
- Pure vanilla extract: Offers warmth and depth to the cookie and frosting flavors.
- Honey: Keeps the cookies moist and soft, adding a subtle floral sweetness.
- White vinegar: Reacts with the baking soda to give red velvet its signature tender texture and slight tang.
- Large eggs (room temperature): Bind the ingredients and provide structure and moisture.
- Red gel food dye: For that vibrant, eye-catching red color—Americolor Super Red is a great choice.
- Cream cheese (room temperature): Creates the signature tangy, creamy frosting that pairs wonderfully with the cookies.
- Powdered sugar (sifted): Sweetens and thickens the frosting to perfect spreadable consistency.
- Heart sprinkles: Adds a fun and festive touch for decorating your finished cookies.
How to Make Red Velvet Cupcake Cookies with Cream Cheese Frosting Recipe
Step 1: Prepare the Dry Ingredients
Begin by sifting together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Sifting ensures that everything is evenly combined and lump-free, setting the stage for a uniformly textured cookie dough.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use a mixer to beat the unsalted butter and granulated sugar on high speed for about 2 minutes. This step is crucial as it incorporates air, turning the mixture pale and fluffy, which leads to lighter, softer cookies.
Step 3: Add Wet Ingredients and Color
Mix the pure vanilla extract, honey, white vinegar, eggs, and red gel food dye into the butter and sugar mixture. Combine these on medium speed for one minute until everything is smooth and the mixture glows with a bright red hue that will shine through your cookies.
Step 4: Combine Dry and Wet Ingredients
Gradually add the sifted dry ingredients to the wet ingredients while mixing on low speed. Avoid overmixing here—you want just enough to bring the dough together to keep your cookies tender and soft once baked.
Step 5: Chill the Dough and Preheat the Oven
Let the cookie dough rest for 10 minutes; this brief chilling helps prevent excessive spreading during baking. Meanwhile, preheat your oven to 350℉ and line two cookie sheets with parchment paper to ensure easy removal and even baking.
Step 6: Scoop and Bake
Using a large cookie scoop, place six dollops of dough on each prepared cookie sheet. Bake one sheet at a time for 13 to 15 minutes until the edges have set but the centers remain slightly underdone. This ensures a soft, chewy texture that’s irresistible.
Step 7: Cool the Cookies
Let the cookies cool on the hot baking sheet for five minutes before transferring them to a wire rack to cool completely. Patience is key—frosting warm cookies will cause melting and mess!
Step 8: Make the Cream Cheese Frosting
Sift powdered sugar into a bowl and set aside. Beat the butter until fluffy, then add the cream cheese and continue beating until smooth. Gradually mix in the powdered sugar, then the vanilla extract, beating on high speed until the frosting is creamy and spreadable.
Step 9: Frost and Decorate
Using a small scoop or spatula, generously spread the cream cheese frosting on top of each cooled cookie. Add heart sprinkles for a festive, charming finish that will delight anyone you share these treats with.
How to Serve Red Velvet Cupcake Cookies with Cream Cheese Frosting Recipe
Garnishes
For a pretty presentation, heart sprinkles add a perfect pop of color and whimsy, but you can also try edible glitter or finely chopped nuts to add texture and sparkle. Fresh raspberries or a light dusting of cocoa powder offer a more sophisticated touch.
Side Dishes
Pairing these red velvet cupcake cookies with a warm cup of coffee, a classic glass of cold milk, or a cozy mug of spiced chai elevates the whole experience. Their rich flavor and creamy frosting balance wonderfully with these comforting beverages.
Creative Ways to Present
Serve these cookies on a tiered cake stand at your next gathering for an elegant display. You could also box them in pretty gift tins layered with parchment paper to share the love during holidays or special occasions. Another fun idea is to build mini “cookie sandwiches” by sandwiching frosting between two cookies.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Red Velvet Cupcake Cookies with Cream Cheese Frosting Recipe fresh by storing them in an airtight container in the refrigerator. This keeps the frosting firm and the cookies moist for up to 5 days, preserving their delightful texture and flavor.
Freezing
If you want to make these ahead in bulk, the unfrosted cookies freeze exceptionally well. Freeze them flat in a single layer until solid, then transfer to a freezer bag for up to 3 months. Frosting can also be frozen separately; thaw and re-whip before use to restore its creaminess.
Reheating
To enjoy your cookies warm, remove them from the fridge and let them come to room temperature or microwave briefly for about 10 seconds. Avoid overheating, which can melt the frosting too much, but a gentle warm-up enhances that just-baked feeling.
FAQs
Can I substitute butter with margarine?
Butter is preferred for its flavor and texture, especially in both the cookies and frosting. Margarine can be used in a pinch, but it may affect the richness and consistency of the final product.
What if I don’t have red gel food dye?
You can use liquid food coloring, but gel is more concentrated and won’t affect the dough’s consistency. Without any dye, the cookies won’t have the classic vibrant red hue that makes red velvet so special.
Can I make these cookies gluten-free?
Yes, by swapping all-purpose flour for a gluten-free baking blend suitable for cookies, but results may vary. Be sure to choose one with xanthan gum or similar binding agents to mimic traditional flour’s texture.
How do I prevent the cookies from spreading too much?
Allowing the dough to rest for 10 minutes before baking helps reduce spreading. Also, avoid placing too many cookies on a single sheet, and keep the dough chilled if your kitchen is warm.
Can I use store-bought cream cheese frosting?
While you can, homemade cream cheese frosting has a fresher flavor and lighter texture that pairs beautifully with these cookies. Making it yourself also lets you control the sweetness and consistency.
Final Thoughts
I can’t recommend this Red Velvet Cupcake Cookies with Cream Cheese Frosting Recipe enough—it’s such a joy to bake and even more delicious to share. Once you try these tender, flavorful cookies with their dreamy frosting, they’ll quickly earn a permanent spot in your baking rotation. So grab your ingredients, put on your favorite playlist, and get ready to create a batch of sweet memories!
Print
Red Velvet Cupcake Cookies with Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 18 minutes
- Yield: 21 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these soft and festive Red Velvet Cupcake Cookies topped with creamy homemade cream cheese frosting and heart sprinkles. Perfectly baked to have a tender crumb with a hint of cocoa and vibrant red color, these cookies combine the best of red velvet cake with the convenience of a cookie, ideal for celebrations or everyday treats.
Ingredients
Dry Ingredients
- 2 1/2 cups All-purpose flour
- 1/4 cup Unsweetened cocoa powder (Dutch process preferred)
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Salt
Cookie Dough
- 1 cup Unsalted butter, room temperature
- 1 1/2 cups White granulated sugar
- 1 tsp Pure vanilla extract
- 1 tsp Honey
- 1 tsp White vinegar
- 2 Large eggs, room temperature
- 1 tsp Red gel food dye (Americolor super red recommended)
Cream Cheese Frosting
- 3/4 cup Unsalted butter, room temperature
- 4 oz Cream cheese, room temperature
- 2 1/2 cups Powdered sugar, sifted
- 1 tsp Pure vanilla extract
Decoration
- Heart sprinkles
Instructions
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside to be incorporated later.
- Beat Butter and Sugar: In a large mixing bowl, use a mixer to beat the unsalted butter and white granulated sugar on high speed for 2 minutes until the mixture is pale and fluffy.
- Add Wet Ingredients: Add the vanilla extract, honey, white vinegar, eggs, and red gel food dye to the butter and sugar mixture. Mix on medium speed for 1 minute until well combined.
- Combine Dry and Wet Mixtures: Gradually add the sifted dry ingredients to the wet ingredients, mixing on low speed just until fully combined to avoid overmixing.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Allow the cookie dough to rest for 10 minutes to help control spreading during baking.
- Scoop Dough: Using a large cookie scoop, portion out the dough onto the prepared baking sheets, placing six scoops per sheet with adequate spacing.
- Bake Cookies: Bake one tray at a time in the preheated oven for 13 to 15 minutes. Bake until the edges are set but the centers remain slightly underdone for a soft texture.
- Cool Cookies: Remove the cookies from the oven and let them rest on the hot baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Sift Powdered Sugar: For the frosting, sift the powdered sugar in a medium bowl and set aside.
- Beat Butter and Cream Cheese: In a large bowl, beat the unsalted butter on high speed for 2 minutes until fluffy. Add the cream cheese and beat on high for an additional minute until smooth. Scrape the bowl and continue beating if any lumps remain.
- Add Powdered Sugar and Vanilla: Gradually mix in the powdered sugar on low speed until just combined. Add the vanilla extract and beat on high speed until the frosting is creamy and smooth.
- Decorate Cookies: Use a small cookie scoop to dollop the cream cheese frosting on top of each cooled cookie. Gently spread the frosting smooth with an offset spatula and sprinkle heart-shaped sprinkles for decoration.
- Store: Keep the decorated cookies refrigerated until ready to serve to maintain freshness and frosting texture.
Notes
- Allow the cookie dough to rest before baking to prevent excessive spreading and to maintain the cookie shape.
- Use room temperature ingredients (butter, eggs, cream cheese) for optimal mixing and texture.
- The red gel food dye provides a vibrant color without watery consistency; Americolor super red is recommended.
- Bake one tray at a time for even baking results.
- Do not overbake cookies; slight underbaking in the center keeps them soft and chewy.
- Store finished cookies covered and refrigerated to keep the frosting fresh and prevent melting.
