If you are searching for a baking adventure that combines the charm of cupcakes with the convenience of cookies, then you have just landed in the right place! This delightful Red Velvet Cupcake Cookies Recipe is an absolute showstopper, bursting with that classic velvety texture and rich cocoa flavor you love, all complemented by a luscious cream cheese frosting sandwiched between each cookie. Imagine biting into a soft, chewy cloud of red velvet goodness that melts into the sweetness of cream cheese – these cookies are the perfect treat to impress your friends, satisfy your sweet cravings, or simply make an ordinary day extraordinary.
Ingredients You’ll Need
Getting ready to bake? These simple but essential ingredients come together to create the beautiful red color, tender crumb, and creamy frosting that define these cookies. Each element has a special purpose, from the richness of cocoa powder to the tang of vinegar that brightens the flavor.
- 2 1/2 cups All-purpose flour: The sturdy base that gives the cookies just the right bite and structure.
- 1/4 cup Unsweetened cocoa powder: Adds deep chocolate notes and contributes to the signature red velvet taste.
- 1/2 tsp Baking soda: Helps the cookies rise and creates that perfect light texture.
- 1/2 tsp Baking powder: Works alongside baking soda to ensure a soft, fluffy cookie.
- 1 tsp Salt: Balances flavors and enhances sweetness.
- 1 cup Unsalted butter (room temperature): Creamy fat that lends moisture and richness.
- 1 1/2 cups White granulated sugar: Sweetens and contributes to the cookie’s lovely golden edges.
- 1 tsp Pure vanilla extract: Adds warmth and depth to every bite.
- 1 tsp Honey: Keeps the cookies irresistibly soft and tender.
- 1 tsp White vinegar: Reacts with baking soda to activate lift and adds a subtle tang classic to red velvet recipes.
- 2 Large eggs (room temperature): Bind everything together and enrich the dough.
- 1 tsp Red gel food dye: Imparts that iconic vibrant red color without thinning the dough.
- 3/4 cup Unsalted butter (room temperature): For the luscious frosting base.
- 4 oz Cream cheese (room temperature): Gives the frosting its creamy texture and classic tangy flavor.
- 2 1/2 cups Powdered sugar (sifted): Sweetens and thickens the frosting for spreading.
- 1 tsp Pure vanilla extract: A final touch to elevate the frosting’s flavor.
- Heart sprinkles: Adds a playful, festive decoration to brighten up your cookies.
How to Make Red Velvet Cupcake Cookies Recipe
Step 1: Prepare the Cookie Dough
Start by whisking together the flour, cocoa powder, baking soda, baking powder, and salt in a bowl – these dry ingredients lay the groundwork for your cookie’s texture and flavor. In a separate large mixing bowl, cream the softened butter and sugar until it’s fluffy and light, which is key for that tender crumb. Then blend in the vanilla extract, honey, and white vinegar. Next, add the eggs one at a time, making sure they’re fully incorporated. Finally, stir in the red gel food dye and gradually fold in the dry mixture. The dough should be smooth and gorgeous with a vibrant hue.
Step 2: Chill the Dough
Once your dough is ready, wrap it in plastic wrap and let it chill in the refrigerator for at least 30 minutes. This step ensures your cookies hold their shape and develop a nice chewiness when baked. Patience pays off here – skipping this stage can cause your cookies to spread too much.
Step 3: Bake the Cookies
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop generous tablespoons of dough onto the sheet, spacing them well apart. Bake for about 12 to 13 minutes, just until the edges are set but the centers remain soft. This perfect timing gives you a delightfully chewy texture.
Step 4: Make the Cream Cheese Frosting
While the cookies cool completely on a wire rack, prepare the frosting. Beat the softened butter and cream cheese together until creamy and smooth. Gradually add the sifted powdered sugar and vanilla extract, beating until fluffy and spreadable. This frosting is the indulgent heart of the Red Velvet Cupcake Cookies Recipe, tying together flavors beautifully.
Step 5: Assemble the Cookies
Take two cooled cookies and spread a generous dollop of cream cheese frosting on the flat side of one cookie. Sandwich with the second cookie, pressing gently so the frosting spreads evenly towards the edges.
How to Serve Red Velvet Cupcake Cookies Recipe
Garnishes
Decorate your cookie sandwiches with charming heart-shaped sprinkles to add a festive, loving touch. You can also dust a tiny bit of cocoa powder or powdered sugar for an elegant finish that makes every cookie feel like a special treat.
Side Dishes
These cookies pair wonderfully with a tall glass of cold milk or a cup of freshly brewed coffee. The creamy richness of the cream cheese frosting complements the bitterness of dark coffee or the creaminess of milk, creating a perfectly balanced flavor experience.
Creative Ways to Present
For celebrations, arrange these cookies on a tiered dessert stand, alternating with fresh berries or edible flowers to make an eye-catching display. You might also wrap them individually in cellophane and tie with a ribbon, making for delightful party favors or thoughtful gifts.
Make Ahead and Storage
Storing Leftovers
Keep leftover Red Velvet Cupcake Cookies in an airtight container at room temperature for up to 3 days. This helps the cookies stay soft and the frosting fresh without drying out.
Freezing
You can freeze the assembled cookies by placing them in a single layer on a baking sheet to freeze first, then transferring to an airtight container or freezer bag. They freeze well for up to 2 months, perfect for preparing ahead for holidays or gifting.
Reheating
Allow frozen cookies to thaw at room temperature for about 30 minutes before serving. If you like them a little warm, pop them in the microwave for about 10 to 15 seconds to soften the frosting slightly, enhancing their melt-in-your-mouth appeal.
FAQs
Can I substitute cream cheese frosting with something else?
Absolutely! While cream cheese frosting is classic for red velvet, you can use a simple vanilla buttercream or even chocolate ganache if you prefer. Just keep in mind that the taste and texture will change slightly.
Can I use regular food coloring instead of gel?
Gel food coloring is preferred because it provides vivid color without altering the dough’s consistency. Regular liquid food coloring can make the dough too wet, leading to spreading, but if you use just a tiny amount, it can work in a pinch.
How do I ensure my cookies come out soft and chewy?
Chilling the dough before baking is key, as is not overbaking. Bake just until the edges set but the center is still soft—do not wait until they are fully hard, as they will continue to cook on the baking tray once removed.
Is it possible to make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure the blend contains xanthan gum or another binding agent to maintain texture.
What causes red velvet to have that unique flavor?
The signature taste comes from cocoa powder combined with acidic ingredients like vinegar and buttermilk (or in this recipe, vinegar and cream cheese). The slight tang contrasts beautifully with the sweetness and chocolate notes.
Final Thoughts
This Red Velvet Cupcake Cookies Recipe is a heartwarming way to combine two favorite treats into one magical bite. The homemade touch makes them stand out, and the balance of flavors and textures will have you coming back for more. Give it a try next time you want to wow your family or guests with something truly special. Trust me, once you taste these, they will quickly become a beloved staple in your baking repertoire!
Print
Red Velvet Cupcake Cookies Recipe
- Prep Time: 45 minutes
- Cook Time: 13 minutes
- Total Time: 58 minutes
- Yield: 21 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these soft and chewy Red Velvet Cupcake Cookies, combining the rich flavor of red velvet cake with the indulgent cream cheese frosting, all in a convenient cookie form. Perfect for special occasions or anytime you crave a sweet, festive treat.
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 (keeps the cookies soft)
- 1 tsp White vinegar
- 2 Large eggs (room temperature)
- 1 tsp Red gel food dye (Americolor super red recommended)
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 (for decoration)
Instructions
- Prepare the Dough: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined. In a separate large bowl, cream the unsalted butter and sugar together until light and fluffy. Beat in the vanilla extract, honey, and vinegar. Add the eggs one at a time, mixing well after each addition. Stir in the red gel food dye until the dough is uniformly colored. Gradually add the dry ingredients to the wet, mixing until just combined. Do not overmix.
- Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes to allow it to firm up, making it easier to handle and to develop better texture during baking.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
- Shape and Bake Cookies: Scoop the dough into large tablespoon-sized portions and place them evenly on the prepared baking sheets, spacing them at least 2 inches apart. Bake for approximately 12-13 minutes until the edges are set but the centers remain soft. Remove from the oven and allow cookies to cool completely on the baking sheets.
- Make the Cream Cheese Frosting: In a mixing bowl, beat the unsalted butter and cream cheese together until smooth and creamy. Gradually add the sifted powdered sugar and vanilla extract, beating on low speed until incorporated, then on medium speed until fluffy and smooth.
- Assemble the Cookies: Once the cookies have cooled completely, spread or pipe a generous amount of cream cheese frosting onto the flat side of one cookie and sandwich it with another. Repeat until all cookies are frosted and sandwiched.
- Decorate: Garnish the frosted cookies with heart sprinkles or your preferred festive toppings. Chill the assembled cookies for 15-20 minutes if needed to help the frosting set before serving.
Notes
- Using room temperature ingredients ensures even mixing and a tender cookie texture.
- Chilling the dough is essential to prevent the cookies from spreading too much while baking.
- For a more vivid red color, use a gel food coloring designed for baking, like Americolor super red.
- Store the finished cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese frosting.
- Allow refrigerated cookies to come to room temperature before serving for the best flavor and texture.
