Description
Deliciously soft and creamy red velvet cupcake cookies that capture the classic flavor of red velvet cake in cookie form, perfect for any occasion.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1–2 cups powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the dry ingredients: whisk together flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
- Cream the butter and sugars in a separate bowl until light and fluffy.
- Incorporate the eggs one at a time, then mix in the vanilla extract and red food coloring.
- Combine the dry ingredients with the wet mixture just until incorporated, avoiding overmixing.
- Scoop tablespoons of dough onto the prepared baking sheet, leaving space between each mound.
- Bake for 10-12 minutes until edges are set but centers are still soft.
- Cool cookies on the baking sheet for a few minutes before transferring them to a wire rack.
- Frost cooled cookies with cream cheese frosting made by beating softened cream cheese and powdered sugar until smooth.
- Enjoy your Red Velvet Cupcake Cookies with good company!
Notes
For a richer flavor, consider using browned butter. If you’re looking for a vegan option, applesauce or flaxseed meal can substitute for eggs.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: red velvet, cupcake cookies, dessert, baking, cream cheese frosting, sweet treats