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RED VELVET CUPCAKE COOKIES centered hero view, clean and uncluttered
Yesica Andrews

Red Velvet Cupcake Cookies Irresistible Recipe Guide Now

These Red Velvet Cupcake Cookies are a delightful hybrid of chewy cookies and tender Red Velvet Cupcakes. Featuring a tender and airy cookie center that domes like a cupcake top, they combine the best texture of both treats. Topped with a swirl of silky, rich cream cheese frosting and cookie crumbs, these cookies are an irresistible treat perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 9 cookies
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups (180g) all-purpose flour, spoon 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 to room temperature
  • 3 tablespoons vegetable oil, or any neutral flavored oil
  • 1/2 cup (100g) packed brown sugar, light or dark
  • 1/2 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
  • 3 ounces (85g) block cream cheese
  • 6 tablespoons (90g) unsalted butter, softened to room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (195g) powdered sugar

Method
 

  1. Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper and set aside.
  2. In a medium sized bowl, whisk together flour, cocoa, milk powder, cornstarch, baking powder, baking soda, and salt to combine. Set aside.
  3. In a large bowl, combine butter, oil, and brown and granulated sugars. Whisk together until smooth.
  4. Whisk in the egg and vanilla to combine. Add in vinegar and as much food coloring as you need to reach your desired color and mix to combine.
  5. Add the dry ingredients and fold together until you get a thick cookie dough. The dough will be sticky.
  6. Use a large (3 to 4 tablespoon) sized cookie scoop to scoop dough onto parchment lined baking sheets, leaving about 3 inches of space between each cookie.
  7. Bake the cookies in the center of your preheated 350°F oven for 12 to 15 minutes or until puffed and spread out with light golden bottom edges.
  8. Cool the cookies for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely before frosting.
  9. Make the frosting: In a medium bowl, cream together cream cheese and butter until smooth and lump free.
  10. Add vanilla and powdered sugar and mix until smooth. Chill if frosting is too soft.
  11. Pipe or spread frosting onto cooled cookies. Crumble any wonky cookie pieces and sprinkle on top as decoration.

Notes

  • If you don't have liquid-gel food coloring, plain gel food coloring works well; add gradually to reach desired color. Avoid liquid food coloring as it may affect dough moisture. Powdered food coloring also works and is more concentrated.