These Frosted Red Velvet Cupcake Cookies are the ultimate treat for when you can’t decide between cookies and cupcakes. With their chewy centers, cake-like domed tops, and a swirl of rich cream cheese frosting, these cookies are truly the best of both worlds!
Why You’ll Love These Cookies
- Hybrid dessert: Combines the fudgy texture of cookies with the soft, airy qualities of cupcakes.
- Quick & simple: Easy to make with common pantry ingredients.
- Beautiful & festive: Their deep red color and creamy topping make them perfect for holidays.
- Rich flavor: Includes hints of cocoa, vanilla, and tangy cream cheese.
Key Ingredients for Cakey Cookie Texture
- Baking powder & baking soda: Both are used to create lift and spread.
- Vegetable oil: Adds moisture for that cake-like texture.
- Milk powder: Adds a subtle creamy richness without extra moisture.
How to Make Frosted Red Velvet Cupcake Cookies
Ingredients
For the cookies:
- 1 ½ cups (180g) all-purpose flour
- ¼ cup (20g) unsweetened cocoa powder
- 1 tbsp instant milk powder
- 1 tbsp cornstarch
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- 3 tbsp vegetable oil
- ½ cup (100g) packed brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1–2 tsp red liquid-gel food coloring (adjust to preference)
For the cream cheese frosting:
- 3 oz (85g) block cream cheese
- 6 tbsp (90g) unsalted butter, softened
- 1 tsp vanilla extract
- 1 ½ cups (195g) powdered sugar
Instructions
- Prep the oven: Preheat to 350°F (175°C). Line baking sheets with parchment paper.
- Mix dry ingredients: In a bowl, whisk flour, cocoa, milk powder, cornstarch, baking powder, baking soda, and salt. Set aside.
- Cream butter & sugars: In a large bowl, beat together softened butter, oil, brown sugar, and granulated sugar until smooth.
- Add egg & flavorings: Whisk in the egg, vanilla, vinegar, and food coloring until vibrant and smooth.
- Combine: Gently fold in the dry ingredients until a sticky dough forms. It will resemble a mix between cookie dough and cake batter.
- Scoop & bake: Use a large cookie scoop (3–4 tbsp size) to portion dough onto lined sheets, spacing about 3 inches apart. Bake for 12–15 minutes until puffed and just golden on the edges.
- Cool: Let cookies rest on the tray for 5 minutes before transferring to a wire rack. Cool completely.
- Make frosting: In a bowl, beat cream cheese and butter until smooth. Add vanilla and powdered sugar and beat until creamy. Chill if needed for firmer consistency.
- Decorate: Pipe or spread frosting over cooled cookies. Crumble any leftover cookie pieces on top for a decorative finish.
Tips for Perfect Cookies
- Measure flour accurately: Spoon into a measuring cup and level off.
- Don’t overbake: They should be just set and slightly golden on the bottom.
- Cool completely before frosting: Warm cookies will melt the frosting.
Storage
- Frosted cookies: Store in the fridge in an airtight container for up to 4 days.
- Unfrosted cookies: Store at room temp for 4 days or refrigerate for up to a week.
- Make ahead: Wait to frost until just before serving for best texture.
Variations
- Add chocolate chips or white chocolate chunks to the cookie dough.
- Swap red food coloring for pink or leave it out for a cocoa-forward version.
These cookies are a festive and indulgent twist on two classic desserts, making them ideal for birthdays, Valentine’s Day, or whenever you want something extra special!