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Red Velvet Cupcake Cookies

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These Red Velvet Cupcake Cookies are soft, chewy, and packed with the flavors of classic red velvet cake. Topped with a swirl of cream cheese frosting, they’re a perfect mash-up of cookies and cupcakes for any occasion, especially holidays and celebrations.

Ingredients

Scale

For the cookies:

  • 1/2 cup (115 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon red food coloring (gel preferred for vibrant color)
  • 1 1/2 cups (190 g) all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the frosting:

  • 4 oz (115 g) cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup (125 g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract

Optional garnish:

  • Red or white sprinkles
  • Mini chocolate chips

Instructions

1. Prepare the cookie dough

  1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
  2. Beat in the egg, vanilla extract, and red food coloring until fully combined.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

2. Chill the dough

  • Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to make it easier to handle.

3. Preheat the oven

  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

4. Shape and bake the cookies

  1. Scoop tablespoon-sized portions of dough and roll them into balls.
  2. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  3. Bake in the preheated oven for 10–12 minutes, or until the edges are set. The centers may look slightly underbaked but will set as they cool.

5. Prepare the cream cheese frosting

  1. In a medium mixing bowl, beat the softened cream cheese and butter together until smooth.
  2. Gradually add the powdered sugar and vanilla extract, mixing until creamy and thick.
  3. Transfer the frosting to a piping bag fitted with a star or round tip.

6. Frost and decorate

  1. Once the cookies are completely cooled, pipe a swirl of cream cheese frosting on top of each cookie.
  2. Garnish with sprinkles or mini chocolate chips, if desired.

Notes

  • Storage: Store frosted cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
  • Freezing: Freeze unfrosted cookies for up to 3 months. Thaw, frost, and decorate before serving.
  • Color variation: Adjust the amount of red food coloring for a lighter or deeper hue, depending on your preference.

Find it online: https://ukfinda.com/red-velvet-cupcake-cookies/