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
Scale
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.
